by The Beverage People
All cheesemaking makes use of a common set of basic steps. This guide will help you get started.
a. Warm to the temperature specified in the recipe
b. Add calcium chloride if pasteurized (or add later, per recipe)
a. Acidify as needed
i. Direct acid addition for some simple cheeses
ii. Introduce lactobacillus cultures to ferment lactose into lactic acid
b. Add any other cultures such as candidum or roqueforti
i. Continue to apply heat and stirring per recipe
ii. Add rennet if specified in recipe
c. Continue to apply heat and stirring per recipe
d. Cut the curd as called for per recipe
e. Let curds settle
i. Usually just long enough to pour off whey
ii. Control temperature as specified
a. Pour off whey
b. Ladle curds into a bag, cheesecloth, or cheese mold
c. Condition the curd as needed: cut and stir with cut for cheddar, stretch for mozzarella, etc.
a. Squeeze and drain if in bag for finish
b. Transfer to molds if shaping after bag draining
c. Hold on draining mats
d. Press as specified in recipe for hard cheese
e. Salt as needed—sprinkle with dry salt or place in brine
a. Skip this for quick cheese—enjoy right away
b. Let fuller flavors develop (a few days to several months). A humidity box and refrigerator with override controller (or wine cooler) will help you maintain the proper environment.
c. Allow mold to develop if appropriate (scrub mold spots off with a saturated solution of salt in vinegar otherwise)
d. Wrap, oil, or apply protective cream coat
e. Hold at proper maturing temperature