Properties of Cheese
- Gel Strength (Bloom): 180~240
- Viscosity : Medium-High
Ingredients
- Rennet, Salt, Cheese Hoop, Cheese Cloth, and Starter(Yogurt)
- Optional: Lipase, Colour
Making Cheese
- Warm 5 gallons of milk to 20°C (68°F)
- Skim the cream off
- Add starter
- Let the inoculated milk sit at room temperature overnight (68-72 F, 20-22 C)
- Dissolve the rennet
- Add dissolved rennet to warmed milk
- TEST FOR A "CLEAN BREAK"
- Clean Break: When the gel is firm enough to break cleanly as the finger is lifted
- Cook the curds
- Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs
- Separate the curds from the whey
- Add Salt the curds
- Load the press with the salted curds
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