| You can almost add cheese to any food and it will | | | | milk by heating it indirectly using 161 degrees |
| still turn out delicious. That is one of the things | | | | Fahrenheit. After you have pasteurized your milk, |
| that make cheese unique. Everybody loves | | | | it is time to ripen it. It is when you acidify your |
| cheese. Kids love them. Adults love them. That is | | | | milk by using a culture. Then, you coagulate your |
| why there are a number of people who are | | | | milk protein to cheese curd through a process |
| interested in the cheese making process for | | | | called renneting. The next step is when you cut |
| personal or business use especially since it is so | | | | whey that is trapped in the mass. Then you cook |
| easy to make. | | | | the cut curd so the moisture comes out and that |
| Since most of our kitchen already has the | | | | is when the curd firms up. Then, you hang the |
| equipment that is required to make cheese, we | | | | cheese by using a cheesecloth bag so the excess |
| can just use them. The things that we lack, we | | | | whey is removed. Then you add salt to preserve |
| can buy easily at a store. There are different | | | | the cheese and for taste. |
| kinds of cheese. So it is up to you to determine | | | | These are just some of the steps used in the |
| which ones you would like to make. There are a | | | | cheese making process. It just goes to show you |
| few cheese making fundamentals that are | | | | that the process is easy enough for you to do at |
| applicable to all kinds of cheese and it is important | | | | home. Try it and you will not regret it. You will |
| that you know how to do them. | | | | never have to buy another commercialized |
| So the cheese making process usually starts with | | | | cheese ever again. |
| pasteurizing. Pasteurizing is when you sterilize your | | | | |