Home cheese making: what it takes, features and useful tips

Making cheese at home is interesting, because you can create different shades of flavors, changing the composition and technology. You will not need a lot of equipment and types of products. Consider what you need to make cheese at home. What is important to consider?

What you need to make cheese

The main ingredient for making cheese at home is natural milk. You can use cow, goat, sheep or other types of this product. In the milk, starter is added - bacteria that turn milk into curd. Their choice depends on the type of cheese to be made. Enzyme is needed to curdle the milk and form a clot. It is usually sold in the form of powder or tablets. Salt is used to flavor the cheese and control the fermentation process.

What equipment will be needed:

• A cheese press is needed to remove excess moisture from the cheese and form it.
• A cheese mold is used to shape the mass into the desired shape.
• A thermometer is needed to monitor the temperature of the milk and other cheese making processes.
• A saucepan and other cooking utensils are needed for heating the milk, stirring, filtering and other steps of the cheese making process.

Cheese making requires time and attention to detail. Food temperature conditions, room air, and other process specifics are followed. Some types of cheese can take several weeks to cook. And it is necessary all this time to maintain the right conditions for storing the product.

Features of home cheese making

Cleanliness of all tools, surfaces and hands is necessary to prevent contamination of the cheese mass with harmful microorganisms. Follow recipes and instructions precisely, especially regarding temperatures and timing of all cheese-making steps. Some useful tips on home cheese making:

• Use fresh and high-quality milk as well as starter cultures and enzymes from reliable suppliers. Then the cheese turns out healthy and tasty.
• It is important to maintain the correct humidity level in the place where the cheese is stored. For this purpose, special containers or refrigerators with adjustable humidity parameters can be used.
• It is recommended to choose the optimal temperature conditions for each type of cheese. Typical storage temperatures range from 4°C to 14°C, but specific values may vary depending on the type of cheese.
• If there is a cellar in the house, it can be an ideal place to store cheese due to the stable temperature and humidity. It is important to avoid sudden changes in temperature, as these can negatively affect its quality and maturity.
• In some cases, vacuum packaging can be used to extend the shelf life of the cheese and prevent mold growth.
• It is important to ensure good air circulation in the cheese storage area to prevent moisture buildup.

Cheese making is an art, so experimenting with different types of milk, starter cultures, enzymes and additives helps create unique flavor combinations. It's important to keep records of the cheesemaking process, including ingredients used, storage conditions, and cheese flavor evaluations to improve recipes. Then, particularly successful preparation methods will be easier to replicate and maintain their nuances.