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Anyone who is just thinking about making cheese at home often wonders where to start.
Of course, you can buy a ready-made set for cheese and just pour a bag of milk into a milk bag, following the attached instructions.
But all this will not allow you to master even the basics of cheese making, because you will not understand what follows all these actions.
Therefore, it will be best if you yourself consciously select all the necessary ingredients for making cheese at home.
So where to start? What to buy for making cheese at home?
Rennet extract. You cannot cook even the simplest brine cheese without the use of a milk-clotting enzyme. Therefore, its acquisition should be the first item on your list.
Enzymes come in liquid form and in powder. Any of them performs the same function: it contributes to the formation of a clot, therefore it does not matter which one you choose.
Sourdough for cheese. In the formation of the taste and structure of the cheese involved starter cultures having a specific set of bacteria. It is the starter cultures that will help you cook this or that kind of cheese. You can read more about the selection of starter cultures here.
Calcium chloride. If you use pasteurized milk for the manufacture of cheese, then you will need edible calcium chloride, which compensates for the low level of calcium in milk, as well as its loss after pasteurization, affects the duration of formation and taste of the clot.
In addition, calcium chloride increases the yield of cheese.
Lipase. Lipase is an optional ingredient, however, many cheese recipes use it.
The action of lipase is to break down large molecules of milk fat into molecules with short and medium chains, which mainly form the characteristic taste of mature cheese.
Thermometer for milk. In the manufacture of cheese it is very important to maintain a certain temperature of milk, so it is very important to have a special thermometer to help you determine it accurately. The thermometer can be mechanical or electronic.
Scales and measuring spoons. To measure the right amount of ingredients, you will need measuring spoons or scales with a measurement accuracy of 0.1 g.
Forms for cheese. To give the cheese the desired shape, you should purchase perforated molds with holes for fluid outflow. Forms for cheese are made of food-grade plastic and are absolutely harmless to health. Do not forget to buy baskets for ricotta and cottage cheese, which can hold even small particles of curd clot.
Of course, at first you can get by with homemade forms, but such equipment will not help you make the cheese of the right size.
Lavsan bags and napkins. Sacks and napkins made from a special cheese cloth - lavsan will help you separate the whey from the cheese grain and help to form the correct head during pressing.
This is not a complete list of ingredients and equipment that you may need to make cheese at home. But the products for cheese making from this list will help you at the beginning of the journey.
Of course, you can buy a ready-made set for cheese and just pour a bag of milk into a milk bag, following the attached instructions.
But all this will not allow you to master even the basics of cheese making, because you will not understand what follows all these actions.
Therefore, it will be best if you yourself consciously select all the necessary ingredients for making cheese at home.
So where to start? What to buy for making cheese at home?
Rennet extract. You cannot cook even the simplest brine cheese without the use of a milk-clotting enzyme. Therefore, its acquisition should be the first item on your list.
Enzymes come in liquid form and in powder. Any of them performs the same function: it contributes to the formation of a clot, therefore it does not matter which one you choose.
Sourdough for cheese. In the formation of the taste and structure of the cheese involved starter cultures having a specific set of bacteria. It is the starter cultures that will help you cook this or that kind of cheese. You can read more about the selection of starter cultures here.
Calcium chloride. If you use pasteurized milk for the manufacture of cheese, then you will need edible calcium chloride, which compensates for the low level of calcium in milk, as well as its loss after pasteurization, affects the duration of formation and taste of the clot.
In addition, calcium chloride increases the yield of cheese.
Lipase. Lipase is an optional ingredient, however, many cheese recipes use it.
The action of lipase is to break down large molecules of milk fat into molecules with short and medium chains, which mainly form the characteristic taste of mature cheese.
Thermometer for milk. In the manufacture of cheese it is very important to maintain a certain temperature of milk, so it is very important to have a special thermometer to help you determine it accurately. The thermometer can be mechanical or electronic.
Scales and measuring spoons. To measure the right amount of ingredients, you will need measuring spoons or scales with a measurement accuracy of 0.1 g.
Forms for cheese. To give the cheese the desired shape, you should purchase perforated molds with holes for fluid outflow. Forms for cheese are made of food-grade plastic and are absolutely harmless to health. Do not forget to buy baskets for ricotta and cottage cheese, which can hold even small particles of curd clot.
Of course, at first you can get by with homemade forms, but such equipment will not help you make the cheese of the right size.
Lavsan bags and napkins. Sacks and napkins made from a special cheese cloth - lavsan will help you separate the whey from the cheese grain and help to form the correct head during pressing.
This is not a complete list of ingredients and equipment that you may need to make cheese at home. But the products for cheese making from this list will help you at the beginning of the journey.