The Universal Guide to Cheesemaking

The Universal Guide to Cheesemaking by The Beverage People

by The Beverage People




1) Condition the Milk

  1. Warm to the temperature specified in the recipe

  1. Add calcium chloride if pasteurized (or add later, per recipe)


2) Make the Curds

  1. Acidify as needed
    1. Direct acid addition for some simple cheeses
    2. Introduce lactobacillus cultures to ferment lactose into lactic acid

  1. Add any other cultures such as candidum or roqueforti
  2. Continue to apply heat and stirring per recipe
  3. Add rennet if specified in recipe

  1. Continue to apply heat and stirring per recipe
  2. Cut the curd as called for

  1. Let curds settle
    1. Usually just long enough to pour off whey
    2. Control temperature as specified

3) Separate Curds and Whey

  1. Pour off whey

  1. Ladle curds into a bag, cheesecloth, or cheese mold

  1. Condition the curd as needed: cut and stir with cut for cheddar, stretch for mozzarella, etc.

4) Drain Excess Whey

  1. Squeeze and drain if in bag for finish
  2. Transfer to molds if shaping after bag draining
  3. Hold on draining mats
  4. Press as specified in recipe for hard cheese

  1. Salt as needed—sprinkle with dry salt or place in brine

5) Age the Cheese

  1. Skip this for quick cheese—enjoy right away
  2. 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.
  3. Allow mold to develop if appropriate (scrub mold spots off with a saturated solution of salt in vinegar otherwise)
  4. Wrap, oil, or apply protective cream coat

  1. Hold at proper maturing temperature

6) Eat!

All cheesemaking makes use of a common set of basic steps. This guide will help you get started.

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