Making Cheese At Home – New Cheese Making Kits Available Now!

August 22 2017

Explore the joy of making your own delicious Cheese using our new range of Cheese Making Kits

The love for various varieties of delicious cheese is known worldwide. Whether you like to indulge in the inexpensive cheese varieties to the more fancy ones including Camembert, Chèvre, Feta, Mozzarella, or Cheddar; there is no greater joy than learning the Cheese Making process yourself at home using our readily available DIY Cheese Making Kits.

Here is your comprehensive guide to the instructions and basic method about how to make cheese. It is important to note, however, that this is not a full recipe in itself but a great starting point to familiarize yourself with the steps of Making Cheese. If you are looking to explore the specific Cheese Making recipes, check out https://au.pinterest.com/explore/cheese-making-process for amazing ideas.

Instructions for Making Cheese using the Cheese Making Kits

Below are the easy steps for making the delicious, home-made Cheese-

  • Begin with Fresh Warm Milk: This is the foremost step and the key to begin the process of making Cheese. The deliciousness of the cheese is directly proportional to the freshness of the milk and using it at the right temperature.

 

  • The process of acidifying the milk: The second important step to make cheese is to acidify the milk, which can be done either by-
  • Using acid such as vinegar or citric acid to the milk to get the right acidity
  • Using the cultures or living bacteria to turn the milk into a lactic acid.

 

  • Adding a Coagulant: The common coagulants used in Cheese Making are rennet or the ‘plant’ coagulants derived from the sap of a fig tree or a milk thistle. These Coagulants contains an enzyme which causes the proteins in milk to link it together.

 

  • The process of testing the firmness of gel: The use of coagulants transforms the proteins in the milk, into a gel. The important part of this step is to achieve the correct firmness of the gel, which can be checked by pressing it on the surface of the milk.

 

  • Making the curd from the gel: In this step of the Cheese Making, we cut the curd into smaller cubes or chunks using a knife, whisk or a ‘cheese harp’. An important thing to note here is that the size of the curd you cut is directly linked to the amount of moisture retained in the cheese.
  • Processing of the Curd: In this step of making cheese, we need to cook the curd while stirring continuously. This will lead to the drying out of the curd. This should be followed by washing to remove whey from the vat and replacing it with water to create a milder, elastic cheese and cheese paste.
  • Draining and aging the Cheese: The final step to Make Cheese is draining to separate the curd from Whey, adding Salt, and aging it appropriately.