How is Cheese Made

Cheese is one of the most versatile dairy products which is used in a wide range of breakfast items and other culinary recipes. You can find very few culinary items that are as valuable as cheese. The history of the cheese making process dates back to ancient times. Based on the milk source and curing technique, different types of cheese can be made, which vary in softness, texture, flavor and taste. Let's take a look at how is cheese made at home and at the factory level.

How is Cheese Made from Milk?

Simply speaking, cheese is the solid product of milk, obtained after curdling the milk protein, casein. You may be quite familiar with cheddar cheese, french cheese and swiss cheese. Whatever be the type of cheese, the basic ingredients and methodology for making cheese remain the same. To make 1 kg cheese, around 10 liters of milk is needed. Here we see how is cheese made step by step at home:

Step # 1: Starter Culture
For making cheese, you can opt for any kind of milk that comes from mammals as per the availability and personal choice. Most people prefer using cow's milk to make cheese as it contains less fat. Take about 1 cup of fresh and clean milk and leave at room temperature for 24-28 hours or until the starting culture undergoes curdling.

Step # 2: Preparing Milk
The next step in cheese making is the acidification process, in which the milk sugar, lactose is converted into lactic acid by bacterial action. For this purpose, take 1 gallon of fresh milk, heat it to about 85 degrees Fahrenheit to kill any contaminating microbes. To this, add the starter culture and blend the mixture. Allow this mixture to stand overnight, maintaining a temperature of about 60 degrees Fahrenheit. Fermentation process takes place, resulting in formation of lactic acid.

Step # 3: Adding Rennet
Rennet is an enzyme that is responsible for coagulation of the milk protein. Commercially, it is separated from the stomach lining of mammals, especially from calves but non-animal sources of rennet are also available. Addition of rennet aids in curdling and/or coagulation of the milk. Allow the mixture to stand for about an hour before separating the curd.

Step # 4: Curd Formation
By now you will notice curd formation at the top layer of the milk mixture. Stir the mixture well and heat it to about 100 degrees Fahrenheit. This allows proper separation of the curd and the whey. The curd contains protein and fats, while the whey part comprises about 90 percent water and 5 percent lactose.

Step # 5: Separating Curd
You can use cheese cloth for separating curd from the whey. Drain the mixture carefully though the cheese cloth. The separated curd is then pressed 2-3 times, so as to take out the remaining water. This resulting fresh cheese is known as farmer's cheese. A pinch of salt is usually added to slow down spoilage of curds. However, as this cheese is unprocessed, it gets spoiled very fast, even if you keep it in the refrigerator.

Step # 6: Curing Cheese
Farmer's cheese is salted and cured for preservation. Molds can be added to prevent spoilage of cheese. Depending upon the preferred flavor, you can opt for the mold variety that you have to add in the cheese. In addition to molds, specific herbs are incorporated for added flavors. Also, the cheese is aged for a certain period of time to get the desired taste.

How is Cheese Made in a Factory?
Cheese making at factory level is accomplished by adopting certain sophisticated equipments and technologies. It is obvious that for large scale cheese production, the raw materials including milk and enzymes are used in very large amounts. Also, curing and ripening of cheese are done by using certain additives for a prolonged period. The cheese is then sealed and packaged with foil or impermeable plastic. On a general note, hard cheese contains less water and can be stored for a longer time than soft cheese. Read on to know about the history of cheddar cheese.

Well! This was in brief about how cheese is made. Step by step procedure may vary slightly from one culture to another. So, with this information, I hope you also got the answer to 'how is cheese made using microbes'. In short, we can say that without microbial action, cheese making is not possible.