Making cheese may seem difficult, but you can actually do it at home. If you've never made one, try making a simple cheese farm at first. As you gain experience, you can try making cedar cheese. Without realizing it, you will eventually be able to make your own delicious cheese.
Ingredients
Cheese Farm
- 4 liters milk (not ultra-pasteurized)
- 120 ml white vinegar
- 2 tsp. (10 grams) very fine sea salt
Cedar Cheese
- 10 liters of whole milk
- tsp. (pinch) mesophilic culture
- 12 drops of annatto mixed with 60 ml of water
- tsp. (3 ml) of calcium chloride mixed with 60 ml of water
- tsp. (3 ml) of liquid rennet mixed with 60 ml of water
- 1½ tbsp. (25 grams) salt (cheese) without iodine
- Coconut oil (to help adhere the cheese to the fabric)
Step
Method 1 of 3: Basic Process
Step 1. Boil milk or cream
Bring the cream or milk to a boil in a saucepan with a thick bottom, and stir constantly. The type of milk used will affect the texture and taste of the cheese. For a rich cheese, choose heavy cream. Use milk if you want a light cheese. Always choose good quality cream or milk, the fresher the better.
Do you know?
Most cheese recipes recommend against using cream or ultrapasteurized milk because the pasteurization process prevents the milk from forming curds.
Step 2. Thicken the milk by adding acid
The amount of acid used will vary depending on the recipe, as will vinegar, lemon juice, citric acid, buttermilk, or rennet. Once the cream or milk is boiling, add the tamarind and stir the mixture. Watch for when the curds and whey begin to separate (this may take 10 minutes or more).
- Curd is milk protein in solid form, while whey is a liquid that is left behind.
- Using the right amount of acid is very important. Too much acid makes the cheese taste lost, but too little acid prevents the milk from turning into curd. Therefore, you should always follow the recipe until you gain experience in making cheese.
Step 3. Strain the mixture, then add salt and other seasonings
Pour the mixture into a colander that has been lined with a few sheets of cheesecloth. The goal is to take the curd and let the whey drain (this should take about 15 minutes). Next, squeeze out the excess liquid that is in the cloth, sprinkle salt on the curd, and mix thoroughly.
At this point, if you want you can also add other spices, including herbs
Step 4. Press the cheese if desired
Once filtered and drained, the texture of the cheese will be similar to ricotta (cheese fresh from whey). If you prefer firm cheese, wrap the cheese in cheesecloth, shape the curd into a disc, then pinch and press the cheese disc between the 2 plates. Place the cheese in the refrigerator for a few hours or a few days (depending on the texture you want.
Method 2 of 3: Cheese Farm
Step 1. Bring 4 liters of milk to a boil
Choose fresh milk that has not been ultrapasteurized in this recipe. Put the milk in a large saucepan and heat it over high heat until it boils. Stir the milk frequently to prevent it from scorching.
Step 2. Reduce the heat, then add 120 ml of white vinegar
Reduce the heat as soon as the milk starts to boil. Slowly pour in the vinegar, stirring regularly, and wait for the milk to separate into curds and whey.
Solution to problem:
If the milk doesn't separate immediately, add 1 tbsp. (15 ml) vinegar at a time to form curds and whey.
Step 3. Strain and rinse the mixture, then add 2 tsp. (10 grams) salt
Line a colander with 2 large sheets of cheesecloth. Pour the mixture into a cheesecloth lined sieve and let the whey drain down. Rinse the curd using cold water. After that, sprinkle the fine sea salt on the curd and mix well.
Step 4. Drain excess whey and let the cheese dry for 1 to 2 hours
Knot the top of the cheesecloth or tie it with twine or an elastic band. Squeeze the excess whey out of the cheesecloth. Hang the cheesecloth and let it dry.
Step 5. Cut the cheese, and store for up to seven days
An hour or two later, place the cheesecloth on a cutting board and untie it. Slice the cheese into small pieces using a sharp knife (the size of the pieces is up to you). Enjoy the cheese immediately or put it in a container that can be tightly closed and store in the refrigerator.
Method 3 of 3: Cedar Cheese
Step 1. Heat 10 liters of whole milk until it reaches a temperature of about 30°C
Put the milk in a double boiler (double boiler), then place it on the stove over medium heat. Allow the milk to reach the desired temperature without being stirred and disturbed.
Monitor the temperature using a thermometer
Step 2. Add tsp. (pinch) the mesophilic culture and let the milk cook for about 40 minutes
When the milk has reached 30°C, sprinkle the mesophilic culture evenly over the surface. About 30 seconds later, gently stir the culture until it is evenly mixed with the milk. Next, cover the double pot and let it sit for about 40 minutes.
Mesophile culture is a starter bacteria that functions to convert lactose (milk sugar) into lactic acid
Step 3. Add and stir in the annatto, calcium chloride, and liquid rennet
While continuing to stir the mixture, slowly add 12 drops of annatto mixed with 60 ml of water, tsp. (3 ml) of calcium chloride mixed with 60 ml of water, and tsp. (3 ml) of liquid rennet mixed with 60 ml of water.
- Stir each ingredient thoroughly before you add the next. When all the ingredients have been added, gently stir in the milk for about 1 minute.
- Annatto will give color, rennet is an acid that will separate the milk into curds and whey, while calcium chloride will add calcium to the cheese.
Step 4. Cover the mixture and let it thicken for about 40 minutes before you chop the curd
Double lid on the saucepan and let the mixture sit for about 40 minutes. Next, dip a clean finger in the mixture. If your fingers can easily penetrate the skin on the surface of the mixture, the mixture is ready. If the mixture is still thick, wait another 10 minutes for it to harden.
After that, cut the curd into cubes about 1.5 cm in size by placing the curd cutter in the pan and turning it so that the curd will be cut horizontally. Make vertical cuts in both directions using a knife
Step 5. Heat the mixture to 40°C for about 45 minutes, stirring constantly
Cover the double pot again and "cook" the curds for about 5 minutes. Next, remove the lid from the pot, turn up the heat, and continue to stir the mixture for about 45 minutes.
Let the heat increase slowly, instead of drastically increasing the heat to speed up the process
Step 6. Let the curd sit for 40 minutes before you strain it
When the mixture has reached the target temperature, double-cover the pan. Wait 40 minutes for the curd to settle to the bottom of the pan. After that, pour the mixture into a sieve that has been lined with cheesecloth.
If done correctly, you should get the curd in one large lump
Step 7. Let the curd sit for 45 minutes, and turn every 10 to 15 minutes
Let the curd dry, then put it back in the pot. Slice the curd lumps in half, flip each piece over, cover the pan, and let the curds sit for about 10 minutes. Flip the curd and let it sit for another 10 minutes. Turn the curd back over and let it rest for 10 minutes, then turn it back for the last one and let it sit for another 15 minutes.
Always keep the curd at 40°C
Do you know?
This is called the "cheddaring" process and must be done to remove excess whey to make the cheese firmer. The name is taken from the village of Cheddar in Somerset, England. This is where cedar cheese was first made.
Step 8. Drain the curd, cut into squares about 1.5 cm in size and do the milling
Drain the whey by running it through the cheesecloth in a colander. Place the curd on a cutting board and cut it into small squares. Next, break the curd in half with your hands (this is called milling), then put it back in the pot.
Step 9. Add and mix 1½ tbsp. (25 grams) salt the cheese, then place the curds into the cheese basket
Sprinkle the salt over the curd evenly, then mix thoroughly with your hands. Next, lay a new sheet of cheesecloth in the cheese basket. Place the curds in the basket, cover with cheesecloth that is wider than the basket, then press the lid.
Make sure you use "cheese salt" without iodine
Step 10. Press the cheese with a weight of 11 kg for about 1 hour
Set the cheese press to the right weight and let it sit for about 1 hour. If you don't have a cheese press, you can place something of a suitable weight on top of the cheese to shape it. Let the whey drain and drain.
By pressing, the cheese will form like a solid disc
Step 11. Turn the cheese over and press for about 12 hours using a 23 kg weight
Open the cheese press, remove the box forming, then remove the cheesecloth and cheese from the press. Carefully turn the cheese over, re-wrap it in the cheesecloth, and put it back in the press. Leave it for about 12 hours under a 23 kg load until it hardens.
Check the pressure and re-tighten the pressure spring after 6 hours have elapsed (if necessary)
Step 12. Allow the cheese to dry for 2 to 3 days, and turn it over 2 times a day
Remove the cheese from the press and open the wrapper. Allow the cheese to dry in a clean, undisturbed location. Over time, the cheese will turn yellow.
Step 13. Wrap the cheese
Cut the cheesecloth into 2 squares and one rectangle. Spread coconut oil on the surface of the cheese. Next, wrap a rectangular cheesecloth around the cheese, applying more oil as needed so the cloth adheres to the cheese. Cut off the excess cheesecloth, then glue 2 squares of cheesecloth on the bottom and top of the cheese. Dip your hands in coconut oil and apply the oil to tighten and flatten the cheesecloth.
- To replace coconut oil, you can use lard.
- Using a sheet of cloth (not wax) makes the cheese more flavorful.
Step 14. Store cheese for at least 3 months at 10°C
Make sure to flip the cheese every week. To get a sharp cedar cheese, keep the cheese longer.
