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 | How to Make Cheese
Making your own cheese is easy and fun. With a few ingredients and a good set of instructions, you are will on your way to making any kind of cheese you would like.
- Do not use chlorinated water, as chlorine can stop the action of rennet entirely.
- For the lactose intolerant, locally made soy milk can be a great alternative to animal milks for making soft cheeses.
- Completely milk-free and animal product-free soft cheese is able to be made from vegetable rennet and locally produced soy milk.
- When using vegetable rennet, it’s important that you also use Calcium Chloride!
- Pasteurizing your own milk is simple—so you should feel free to experiment with raw milk from your local famer’s market!
- Choose your milk wisely! You need to do a few different things, for instance, if you’re using cow’s milk than if you’re using goat’s milk.
- Avoid using calcium chloride when making mozzarella, because it may keep the cheese from stretching during the last stage of the process!
- The use of cheese molds when appropriate can help tremendously by ‘killing’ unwanted molds and covering the cheese in a more pleasing color and outer texture. Ash can help the mold by neutralizing the cheese surface.
- Keep your equipment clean and well sanitized to prevent unwanted mold growth in your kitchen. To clean your utensils, you can rinse in cold water then in hot water to prevent milkstone. To sterilize, you want to boil your equipment for five minutes. If you're cleaning plastic molds, you may dip them in bleach (2 tpsn w/ 1 gal water). You can use this solution to clean your cheesemaking area. Air dry all equipment.
- Choose your equipment wisely! Aluminum and cast-iron pots shouldn’t be considered in cheese making because of the reaction of acids with metallic salts. When absorbed by the curds, these salts will cause unpleasant metallic flavors. They will also corrode your pots.
- For a list of tools to help you with this delightful process, please reference page 29 of Ricki Carroll’s book Home Cheese Making).
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