how do i make cheese homemade. i dont trust google cause it lies to me
Making homemade cheese can be a fun and rewarding process. To make cheese at home, you will need a few basic ingredients and equipment. Here's a general overview of the process:
1. Choose your cheese recipe: There are various types of cheese, each with its own recipe. Decide what kind of cheese you want to make, like mozzarella, cheddar, or ricotta.
2. Gather ingredients: Depending on the cheese recipe, you'll typically need milk, starter culture (or an acid like lemon juice or vinegar), and rennet (an enzyme that helps coagulate the milk). Some recipes may also include salt or other flavorings.
3. Prepare your equipment: You'll need a large pot for heating the milk, a thermometer to monitor the temperature, a slotted spoon or ladle, and cheesecloth or a fine-mesh strainer for draining the curds.
4. Heat the milk: Pour the milk into the pot and gradually heat it, stirring occasionally, until it reaches the desired temperature specified in your recipe. This step helps pasteurize the milk and activate the starter culture.
5. Add culture and rennet: Dissolve the starter culture or acid in a small amount of water and add it to the milk. If using rennet, dilute it in water separately and add it to the milk. These ingredients help coagulate the milk and form curds.
6. Allow curds to form: After adding the culture and rennet, let the mixture sit undisturbed for a specified period according to your recipe. During this time, the milk will start to coagulate and form curds.
7. Cut and cook the curds: Once the curds have formed, carefully cut them into small pieces using a long knife or curd cutter. Then, gently stir the curds while slowly increasing the heat. Cooking the curds helps expel whey and develop the desired texture.
8. Drain and shape the curds: Use a slotted spoon or ladle to transfer the curds to a cheesecloth-lined colander or fine-mesh strainer. Allow the whey to drain away for a few hours or overnight, depending on the cheese type. At this stage, you can also season the curds with salt or other flavorings.
9. Press and age (optional): Certain cheeses require pressing to further expel whey and shape them into a solid form. If your recipe calls for pressing, you'll need a cheese press and specific instructions on weight and time. Aging the cheese is also necessary for some types, which involves storing them at a controlled temperature and humidity for a specified period.
10. Store and enjoy: Once the cheese is complete, store it in the refrigerator. Depending on the type of cheese, it can be enjoyed immediately or may need additional aging to develop the desired flavors and texture.
It's important to note that cheese making is a skill that takes practice, and the process can vary between types of cheese. To ensure success, it's recommended to follow a reliable recipe from a reputable source or book on cheese making. Additionally, practicing good hygiene and working in a clean environment are essential for producing safe and delicious cheese at home.