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Techniques and Tips for Adding Ingredients in Cheesemaking
Home cheesemaking requires learning a few new techniques in the kitchen, even if you are an experienced cook. Some ingredients called for in cheese recipes should be added to the milk using specific methods and at specific points in the process. Learn the simple techniques for adding common cheesemaking ingredients and get started making delicious cheeses at home!
How to Add Cheese Cultures to Milk
Powdered direct-set cultures
Add prepared starters using the same method as for dry starter cultures, excluding the rehydration step.
How to Add Rennet and Other Coagulants to Milk
Add rennet to milk after the ripening phase. After renneting, the milk is left to set: curds coagulate and separate from the whey.
Rennet is always diluted in unchlorinated water. Undiluted rennet will not distribute properly in the milk and may affect curd-setting and/or produce a bad curd. Rennet is diluted in 20-50 times its own volume of cool, unchlorinated water, or as directed in the recipe.
Rennet, or any coagulant, must be measured carefully.
To add rennet to milk, follow the steps below:
How to Add Common Cheesemaking Ingredients to Milk
Add cheese coloring to milk before the ripening period and before the rennet, because it can damage the coagulation properties of the rennet if added later. Dilute with unchlorinated water only.
If a recipe does not specify the dilution ratio, use 1 part coloring to 20 parts water. Milk will not take on a deep color immediately, because of the high water content within the milk, but as curds are drained and pressed, the color should develop nicely.
Add calcium chloride as milk is heated. The most common ratio is ¼ teaspoon calcium chloride per gallon of milk.
Add lipase powder as directed in the recipe. Let the dissolved lipase sit in the water for about 20 minutes before incorporating it into the milk, to allow it to rehydrate properly.
Add mold spores as directed by the recipe. Here is a short list of a few popular molds:
•Geotichum Candidum comes as a powder and is added to the milk together with the white mold powder called Penicillium camemberti, in a ratio of 1 part Geotrichum to 5 parts Penicillium. Add to the milk along with the cultures.
•Penicillium Roqueforti is a mold that is rehydrated and incorporated into the milk along with the cultures, or you can also sprinkle it across the surface of the cheese during the molding process.
Ready to Learn More about Cheesemaking Ingredients?
|Rennet and Additives for Cheesemaking|
|Home Cheesemaking Books|
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