How to wax your cheese
Waxing cheese is one of several ways to preserve your cheese while it matures. Other prominent ways of preserving and storing cheese are cheese wraps, vacuum sealing, natural rind, plant leaves, straw,...
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Degree of whey drainage
Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the cheese vat: whey semi‑solid curd particles The degree of whey drainage from the curd prior...
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Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis is important because the whey contains lactose, which is fermented by the...
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Why should milk used to make cheese be fresh, clean, and cold?
When making cheese, use milk that is fresh clean and cold. Why should milk used to make cheese be fresh, clean, and cold? The general opinion on using many perishable products, of which milk is just...
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My whey is milky. Is that a good sign?
Whey should be greenish, yellow and translucent. When your whey is whitish, cloudy or milky it is a sign that something is not quite right in the cheesemaking process. The white is solids that have...
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Some of my starter cultures, ripening cultures and rennets are nearly at or...
I want to say yes because you do not want to throw them out and spend more money buying a new set when you have not used all of the current set of ingredients. The safe answer is that you should not...
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Controlling Acid Development in Cheese
Acidity in cheese provides a pleasant flavour, but the cheesemaker should control acid development during the cheesemaking process. Different cheeses require different acid levels, e.g. some require...
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How much starter culture should you add to each cheese?
The volume of cultures that you add to your cheesemaking milk varies with different cheeses. See the three specifications from the technical data sheet for three products: M244, Flora Danica and Probat...
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Can I increase the amount of rennet because my cheese sets are slow?
It is not advisable. Rennet’s first role is to set the curd, and secondly, it remains in the cheese as a protease enzyme to develop flavour within the cheese (as proteins are broken down) and to modify...
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Demineralisation of the curd
Calcium chloride is added to the milk when warm to supplement the naturally available calcium. Both calciums bind with the phosphorous and proteins in the milk to form a gel or a curd when rennet is...
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