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    Cheese Making Made Easy: Make your own favorite cheeses
    Cheese Making Made Easy: Make your own favorite cheeses
    Cheese Making Made Easy: Make your own favorite cheeses
    Ebook84 pages55 minutes

    Cheese Making Made Easy: Make your own favorite cheeses

    By James Newton

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    About this ebook

    You will find within this guidebook the recipes for a great selection of international cheeses like Cheddar, Cheshire, Cream Cheese, Blue cheese. French cheeses like: Brie and Camembert, Fromage Blanc Cheeses. Italian cheeses like, Mozzarella Parmesan, Gorgonzola Dolce, Robiola Cheese, Italian Basket Cheese 'Canestrato' and . Gouda and Ricotta and many more... but the book is a guide and once you have mastered the art of cheesemaking you will be able to experiment with confidence making truly original homemade cheeses for your dinner guests or as presents.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 5, 2012
    ISBN9781476376158
    Cheese Making Made Easy: Make your own favorite cheeses
    Author

    James Newton

    James Newton is currently teaching film and television studies at the University of Kent and at Canterbury Christ Church University. His doctoral research focuses on the topic of Anarchism and cinema. His other research interests include horror, westerns, the avant-garde and oppositional culture. He is also a practising film-maker and his work includes both experimental and narrative work.

    Read more from James Newton

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      Book preview

      Cheese Making Made Easy - James Newton

      Cheese Making

      Made Easy

      James

      Newton

      Smashwords Edition

      © 2011-12 Springwood emedia

      All rights reserved

      Introduction to cheese making process

      Making cheese is not difficult as long as hygienic procedures are followed and the appropriate equipment is used. All you need to do is look at what processes are involved and what equipment is needed.

      To understand how cheese is formed you need to know that if milk is left it will ripen and eventually turn sour. This is because bacteria act on the milk sugar lactose, producing lactic acid. This, in turn, brings about a separation of the milk into solid curds and liquid whey. It is the curds that eventually form cheese.

      The problem with producing cheese in this way is that an extended period of natural souring encourages the growth of unsuitable, possibly harmful bacteria. Therefore milk may have become too acidic for the particular cheese recipe.

      The safest way of producing cheese

      1) First pasteurise the milk by heating it to 66 OC for half an hour, so that the unwelcome bacteria get removed.

      2) Then cool the milk and a culture of appropriate bacteria is added so that the milk is ripened without needing an extended time to riped.

      3) Finally, rennet is added to make the milk coagulate and form curds and whey.

      Variations of cheese

      You will find within this guidebook the recipes for a great selection of international cheeses like Cheddar, Cheshire, Cream Cheese, Blue cheese. French cheeses like: Brie and Camembert, Fromage Blanc Cheeses. Italian cheeses like, Mozzarella Parmesan, Gorgonzola Dolce, Robiola Cheese, Italian Basket Cheese 'Canestrato' and . Gouda and Ricotta and many more… but the book is a guide and once you have mastered the art of cheesemaking you will be able to experiment with confidence making truly original homemade cheeses for your dinner guests or as presents.

      Cheese making equipment

      For the home producer, many existing kitchen items can be used, there are specialist suppliers who cater for both commercial producers and hobbyists.

      Cheese vat:

      For commercial producers, floor-standing vats are available, with built-in heating and draining facilities. On a kitchen scale, a double boiler on the hob can be used. This is where a container of milk is placed in a water-bath so that water around the inner pan ensures that any temperature changes are gradual. The outer pan for the water could be aluminium but the inner container with the milk should be stainless steel.

      Dairy Thermometer:

      This really is essential. You need to be able to notice even slight variations in temperature. There are floating thermometers, as well as those that attach via a bracket to the wall of the vat.

      Knives for Cutting Curd:

      Curd knives are available from suppliers but a long palette knife will do just as well if the scale of operations is small.

      Cheesecloth:

      This is a close-textured, muslin-type cloth for draining curds. It has a close weave ensuring that the fat particles are not lost. It is also used for lining moulds before curd is put in for pressing.

      Cheese Moulds:

      An alternative name for a cheese mould is a form, and some people use this word to distinguish between the containers and the moulds that grow on some cheeses. Moulds are available in different shapes and sizes for soft and pressed cheeses, in stainless steel or high density food-grade plastic.

      Cheese Mats and Trays:

      Purpose-made plastic cheese mats are available. Trays are also necessary when whey is draining away from the cheeses.

      Cheese Press:

      This is a must for making hard cheeses. There are several small presses on the market, as well as larger ones for commercial use. Many farmhouse cheeses are still being produced on presses that were used before the last war.

      Other:

      Also necessary will be miscellaneous items such as measuring jugs, ladles, spoons, colanders, etc.

      Making a simple Cheese Vat

      Use an electric Chaffing dish warmer with a 6 inch deep chaffing dish. It will hold about 4.5 gallons of milk and hold the temperature perfectly. To drain the whey use a food grade hose I stole from my beer brewing gear. Just refill the milk bottles with the removed whey and it’s ready to go. No lifting, no straining and the stove is open for other uses.

      To speed up the heating process fill the chaffing dish warmer with hot water and use the electric controller to keep it up to temperature. No more waiting forever for the milk to come up to temperature.

      Want to cool the milk quickly? Drain the water from the chaffing dish warmer and add ice cold water.

      Cheddaring is not an easy process in a pot but the rectangular shape of the chaffing dish makes cheddaring a breeze! This setup is highly recommend for all would be cheese makers!

      Simple Cheese Press

      This press is a simple as it gets!

      List of parts:

      2 pieces of wood plywood or hard wood 2 inches x 6 inches  x 12 inches

      or

      2 nylon heavy cutting boards

      4 -1 inch wood dowels about 24 inches long

      4 -wood screws length based on whether you’ve chosen wood or nylon

      wood glue

      4 -1/4 x 20 washers

      4 rubber feet

      1 drill

      ¼ inch

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