The curdling process separates the solid proteins from the whey.
Cheese is produced all over the world, and is available in many flavors and textures. The dairy product can be made from many types of milk---the most common are goat, sheep and cow milks. The underlying principle in making cheese is to separate the solid protein (casein) and make it curdle. Different milks have to be treated slightly differently to produce a viable homemade cheese. The types of milk and the animal's diet can affect the cheese's taste.
Instructions
1. Heat raw milk in a double boiler to an internal temperature of 140 F. Keep it at this temperature for 30 minutes, which might require lowering the flame or turning off the double boiler. Then, remove the milk and cool it immediately until it falls to 40 F. If the milk has already been pasteurized, this step can be skipped.
2. Heat the pasteurized milk in a large sauce pan on very low heat, stirring constantly to make sure the milk doesn't form a skin and the bottom doesn't burn. Small bubbles should form along the side and the milk should reach a temperature of 175 F. For goat's and sheep's milk, the internal temperature requirement is a little higher at 185 F.
3. Add the acidic agents to the milk and remove from the heat. For goat and sheep cheese, combine the heated milk with 1/2 cup lemon juice. Cow's milk needs an additional souring agent, to help initiate the acidification, according to the book "The Complete Guide to Making Cheese, Butter, and Yogurt at Home" by Richard Helweg. Thus, add 1/2 cup of buttermilk to the cow's milk before adding the lemon juice.
4. Stir the milk gently as it starts to curdle. Let it sit for 10 minutes, which allows the solid curds to completely separate from the liquid whey.
5. Line a colander with four pieces of cheese cloth, and place it into a large stock pot---this pot will catch the whey. Ladle the cheese curds into the cheese cloth gently. Allow the curds to sit for 10 minutes while the whey drains into the bottom of the pan. Then, gather the sides of the cheese cloth and tie it with a string.
6. Hang the cheese over the stock pot and allow it to continue draining for 6 hours at room temperature so that the cheese can solidify.
7. Transfer the solidified cheese to a mixing bowl and add salt to give it a bit of flavor.
8. Place in a ramekin and refrigerate until it is ready to eat.
Tags: cheese cloth, goat sheep, double boiler, internal temperature, lemon juice, minutes which