Cheese. General principles

However, by following these short instructions, you will learn how to cook several types of wonderful cheese and gain knowledge and skills that will allow you to further improve your art of cheese making.
We use unpasteurized whole cow’s or goat’s milk to make our cheese. This is a fundamental point. In the manufacture of industrial cheeses, milk is necessarily pasteurized, since in conditions of mass production it is impossible to guarantee the safety of the product otherwise. Taste has to be sacrificed.
Using whole fresh milk from a trusted farm, you can make a much tastier and healthier cheese than the types offered by manufacturers. Whole unpasteurized milk contains a much wider a spectrum of beneficial microorganisms that are involved in the maturation of cheese than the few cultures that are added to milk after pasteurization. Pure cultures can be added to unpasteurized fresh milk in addition. I recommend using Iprovit’s commercial curd starter. The composition of the main lactic acid bacteria is well selected in it.
You will also need an enzyme to curdle the milk. I recommend Renin, which is sold under the Meito brand. It keeps well and provides consistent results. To improve coagulation, a solution of calcium chloride is used. The easiest way is to purchase a ready-made solution for injection in ampoules of 10 ml. The dosage is 1 ampoule per 10 liters of milk. You also need large stainless steel bowls and buckets, stainless steel skewers for cutting cheese curd – bend one at 90 degrees for slicing horizontally, lattice molds or colanders, molds for pressing cheese, gauze cuts.