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Cheese Making Illustrated

CHEESE MAKING ILLUSTRATED
©David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103
This page has been decanting whey from the curds accessed Counter times since 26 July 2000.
rvsd 14 October 1991, 20 Sept. '94, 23 Sept. '96, 14 Sept 99, 4 Oct 01

pressing the cheese in a home-fashioned pressHow to make cheese at home.
This recipe for a basic hard cheese works for any kind of milk. Iprimarily use my own fresh goats' milk, but have made it quite successfullywith cow's milk purchased from the grocery as well as raw cow's milk froma local farmer. I always use rennet tablets becauseof their dependability and availability from many supermarkets . I usually make 5 gallons of milk into cheeseat a time in a 5 gallon Volrath stainless steel pot. Its thick aluminum bottom pad prevents scorching. Five gallons of milk produces a 5-6 pound wheel of cheese . I suggest you try several other simplier cheese related projects beforeyou try making a hard cheese. I have written a page on Beginning Cheese Making for this purpose. It might also be wise to master the process for one gallon of milkbefore making cheese from 5 gallons. The following images will show the critical steps in practically any cheese making endeavor.

INGREDIENTS:
TO TURN FIVE GALLONS OF MILK INTO SIX POUNDS OF CHEESE
five gallons fresh milk (Be sure that it has no off flavors due to bacteria)

http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm (1 sur 8)2007-02-11 16:48:36Cheese Making Illustrated

2 cups live cultured yogurt (I prefer Dannon Plain. Get the freshest available from the store.) Alternatively, you may use 1/2 cup active cultured buttermilk as starter. 1 tablet rennet "Junket Rennet Tablets" come in a package of 8 tablets (6.5 g) , by Redco Foods, Inc., P.O. Box 879, Windsor, CT 06095 (formerly theSalada Foods Division). Here is what the back of thepackage looks like . They can often be found in your supermarket under the category of "puddings." If they are not there, ask the manager if he would please order them. Most managers are willing to do so. If that fails, you can order them from the manufacturer. I recently contacted them via email, and they said to call Redco Direct Market at 1-800556-6674 to order Rennet tablets. Here is their emailresponse. You may find some cheese makers on the web who prefer liquid rennet,and disparage the use of rennet tablets. I prefer using materials which arereadily available locally. I have not had problems making cheese associated with Junket tablets. Here is a whole page devoted to rennet ... 1/4 cup salt

APPARATU S:
thermometer, reading -10 to 110°C (0 to 225°F) (I prefer centigrade, but includeFahrenheit numbers as well) wooden mixing spoon or whisk Stainless steel pot (with a heavy thick bottom is best) or enameled pot, 5 gallons, with lid, sterilized. 1 8" strainer (You may use a colander, though the whey does not flow through as fast as a strainer.)

PRESSING FRAME: (Here is a page on how to assemble a cheese press at home .)
pressing frame (6" x 9" piece of PVC pipe or tin can,with ends removed) a 'follower': circular block of wood, 5.5 inches diameter 5 gallon canner large white dinner plate white dish cloth (non-terry), very clean rubber band cut from an inner tube two chop sticks quart mason jar

P ROCEDURE:
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Cheese Making Illustrated

THE NIGHT BEFOREYOU MAKE CHEESE:
1.a. Sterilize the pot: The evening before you plan to make cheese, place a small amount of water in your cheese pot, cover, and heat to boiling for 10 minutes to sterilize the pot and lid. 1.b. Warm 5 gallons of milk to 20°C (68°F) in a sterilized pot: skim the cream off of five gallons of the freshest milk (save for ice cream ). Warm the milk to 20°C (68°F) slowly so as to...