To make cheese, the basic process involves transforming milk into curds and whey, then processing the curds into cheese. Here are the main steps:
Basic Steps to Make Cheese
- Prepare the Milk
Start with good quality milk, which can be raw or pasteurized. Heat the milk gently to a specific temperature depending on the cheese type (around 86°F or 30°C is common for many cheeses)
- Acidify the Milk
Add starter cultures (beneficial bacteria) to the milk to ferment lactose into lactic acid. This acidification lowers the pH and develops flavor, preparing the milk to curdle. For some cheeses, food acids like lemon juice or citric acid can be used instead of cultures
- Coagulate the Milk
Add rennet, an enzyme that causes milk proteins to coagulate and form curds. The milk thickens into a gel-like mass, separating into solid curds and liquid whey
- Cut the Curds
Cut the curd mass into smaller pieces using knives. The size of curds affects moisture content - smaller curds yield drier cheese, larger curds yield moister cheese
- Cook and Stir the Curds
Heat and stir the curds to develop acidity and expel whey. The extent of cooking influences the cheese texture. Some cheeses also involve washing the curds with water to alter flavor and texture
- Drain the Whey
Remove the whey from the curds by draining or pressing. Pressing applies pressure to expel more whey, resulting in firmer cheese
- Cheddaring (Optional)
For cheeses like cheddar, the curd slabs are stacked, cut, and restacked repeatedly to remove more moisture and develop texture
- Salt the Cheese
Salt is added either directly to the curds or by brining. Salt enhances flavor, controls bacteria, and helps preserve the cheese
- Shape and Age the Cheese
The curds are placed into molds to shape the cheese. Aging (ripening) can last from days to years, during which flavor and texture develop further
Simplified Homemade Cheese Example
For a quick fresh cheese, you can heat milk, add an acid like lemon juice or vinegar to curdle it, then strain the curds through cheesecloth. This yields a simple fresh cheese without aging
. This overview covers the traditional cheesemaking process applicable to many cheese types, from fresh to aged varieties
. Specific recipes and techniques vary depending on the cheese style desired
