Scribd Logo
Upload

Welcome to Scribd!

  • Materials and Methods

    Uploaded by

    student_1013
    20 views2 pages
    This document lists the materials and methods used to make homemade cheese. It provides a list of chemicals including milk, salt, and vinegar. It also lists the equipment needed such as a beaker, stirring rod, thermometer, and pH meter. The methods describe bringing milk to a boil, adding vinegar to separate the curds and whey, draining the curds in a colander, adding salt, pressing excess whey, and storing the chopped cheese in the fridge.

    Original Description:

    Methodology in cheese making

    Original Title

    Methodology Cheese

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document lists the materials and methods used to make homemade cheese. It provides a list of chemicals including milk, salt, and vinegar. It also lists the equipment needed such as a beaker, stirring rod, thermometer, and pH meter. The methods describe bringing milk to a boil, adding vinegar to separate the curds and whey, draining the curds in a colander, adding salt, pressing excess whey, and storing the chopped cheese in the fridge.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views2 pages

    Materials and Methods

    Uploaded by

    student_1013
    This document lists the materials and methods used to make homemade cheese. It provides a list of chemicals including milk, salt, and vinegar. It also lists the equipment needed such as a beaker, stirring rod, thermometer, and pH meter. The methods describe bringing milk to a boil, adding vinegar to separate the curds and whey, draining the curds in a colander, adding salt, pressing excess whey, and storing the chopped cheese in the fridge.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    MATERIALS AND METHODS

    LIST OF CHEMICALS/MATERIALS USED

    1 L Milk (not ultrapasteurized) 1 teaspoon very fine sea salt


    32 mL vinegar (distilled vinegar /

    ordinary vinegar)

    LIST OF APPARATUS USED

    Beaker Cheese cloth


    Stirring rod Graduated cylinder
    Thermometer pH meter
    METHODS

    A colander was line with a double layer of cheese cloth or a single layer of butter

    muslin. The milk was poured into a large beaker and was brought into a boil over

    medium heat (72C). It was frequently stirred to keep the milk from scorching. When the

    milk came to a boil, the heat was immediately reduced to low and then the vinegar was

    added. The milk immediately separated into curds and whey. A bit more vinegar was

    added one tablespoon at a time, until milk solids coagulate into curds swimming in thin

    greenish blue whey, if the milk does not separate. The curds and whey was poured into

    the lined colander. It was rinsed gently with cold water and the salt was sprinkled into the

    curds. The cheese cloth was tied and pressed a bit with the hands to remove excess whey.

    The cheesecloth was hanged for 1 to 2 hours then was open and the cheese was chopped

    coarsely. The cheese can be stored in the fridge for up to a week.

    You might also like