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Cheese Making

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by

Victoria Marshall

on 6 May 2015

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Transcript of Cheese Making

Cheese Starts with the MILK!
Cow's Milk
BENEFITS
Colby / Parmesan / Brie
FIRST TIMERS!
VERSATILE
HIGH BUTTER FAT
Goat's Milk
GOAT'S MILK CHEESE
Blue / Feta / Chevre
SMALLER BUTTERFAT
BENEFITS
ACIDIC
ADDITIONAL FEATURES
Softer than Cow’s Milk
ZERO CAROTENE
Sheep's Milk
SHEEP'S MILK CHEESE
Pecorino Romano / Ricotta / Roquefort
Most Nutritional
BENEFITS
Highest Yield
Not the best beginner ingredient
Water Buffalo
Buffalo Mozzarela Cheese
Burrata
Buffalo Gorgonzola
2x Butterfat
BENEFITS
Flavor Variant
Start with Core Milk
Various Ingredient Terminology
RAW MILK
Directly from Animal
Filtered
Cooled before use.
NOT Pasteurized
Fullness & Richness in Flavors
US Restrictions
HOMOGENIZED MILK
Heat treated and Pressurized
Smoother & Less Firm Curds
Calcium Chloride
CREAM LINE MILK
Separated Milk from Cream
Not homogenized.
PASTEURIZED MILK
Heat Treated to Destroy Pathogens
Lose Protein, Vitamins, Milk Sugar
NON FAT MILK
Makes Harder Cheese
Soft Cheese Low-Fat Option
Fromage Blanc
DRY MILK
For the Vegans
SOY MILK
Skim Milk with Bacterial Starters
BUTTERMILK
Whipping / Heavy / Light / Half and half
CREAM
Unrecommended
Milk
Ultra Pasteurized
BAD
For Preservation
Destroys Organisms
UHT Milk
Comes in a box
Long Shelf Life
Non- Milk Ingredients
Rennet
Animal, Vegetable
Chymosin
Junket
Liquid, Tablet, Powder
Requires Refrigeration
Anti-rennet
Additional Ingredients
Unchlorinated Water
Cultures
Bacteria
Cheese Coloring
Acids
Salts
Herbs & more
CHEESE MAKING
EQUIPMENT

Atomizer
Bottle with a fine spray nozzle
Mold Solution
Don't Spray too Much
Bowl
Alternative for heating milk
Pour in hot water
Butter Muslin
Draining soft cheeses
Keeps you from losing Curds
Keep a packet of Muslins on hand
Cheese Boards
6 inch, hardwood
Avoid Tannins
Hold Spot
2 is enough
Cheese Mat
Made of food grade plastic or reed
For draining and air drying
Cheese Trier
Stainless steel tool
Used for sampling cheese
Cheese Wax
Wax coating for cheese
Keeps cheese moist and bacteria out
It is reusable & durable
Cheese Wrap
Porous cellophane
Help preserve soft & mold ripened cheeses
Cheesecloth
Cotton cloth
Useful for draining curds & lining molds
Reusable
Colander
Another draining tool
Any type will do
Curd Knife
Long bladed tool
Flat end
Dairy Thermometer
Measures up to 220°F
Easily visible dial
Clip to hang on the side of a pot
Drip Tray
Used to catch whey
Hygrometer
Used to measure humidity in aging area
Kitchen Scale
Portioning ingredients
Measuring Cup
Glass works best
Portioning ingredients
Measuring Spoons
Stainless steel
Portioning
Molds and Followers
Assortment of shapes & sizes
MOLDS: Food grade plastic or stainless steel
FOLLOWERS: flat disks / wood, stainless steel or food grade plastic / press curds evenly
Notebook
Notes and Progress
Record everything
Perforated Ladle
Stainless ladle with holes
Filter rennet evenly
Pots
Stainless steel, glass, or undamaged enamel pots
3 gallons
Press
Measurable amount of pressure
Easy to assemble & clean
Wax Brush
Natural bristle
brushing wax on finished cheese
Wax Pot
For melting wax
Dip cheese
Cleaning is extremely difficult.
Thoroughly Clean and Sterilize Before and After Using
RINSE COLD
WASH HOT
STERILIZE
Boil or steam
or Scrub & Air Dry

or Dip in solution of bleach & water
then Air Dry
Ripening
First step
Heat milk
Add starter culture
2 Types of Heating
Direct heating
Indirect heating
Mesophilic
Direct Set
Thermophilic
Prepared
Calcium Chloride
Lipase
Coloring
Bacteria and Molds
Curd
Top stirring
Measure Carefully
Dip the ladle into the curd & remove thin slices
Surface of the curd breaks cleanly, it's ready.
Cut it evenly and carefully
Cut into 1/4 in. to 1/2 in cubes
Stir the curds gently to keep them from matting as they heat
Hard cheese
Soft cheese
Bacteria & mold ripened cheese
Break curds into smaller pieces by hand
Limit the growth of unwanted bacteria
Directly
Brining
Pack it lightly
Temp fall to 70° or lower
Apply pressure to the cheese
Return to the press & repeat
Pressure Gradually & Pan below to catch
Prepped for aging
Room Temperature
Remove the cheese from the mold & cloth
Slow down the growth of mold
Melt the wax and apply
Cool the cheese in a refrigerator
Aging
Development of Flavor & Character
1 day to 6 years
Humidity controlled surrounding at the proper temp.
Storing
Temp. & surrounding where it is kept is important
Check cheese frequently
Don't be afraid to experiment with your own ideas and recipes
WHOLE MILK
Lots of Butterfat
Full transcript