Cheese Making Method – using acid
Soft – cheese using acid
1. Weigh an empty 500ml beaker, record its mass
2. Measure 300ml of full cream milk and pour into a beaker. Weigh the beaker with milk, record its mass
3. Warm the milk on a hot plate, until boiling. Leave the milk on low heat, to simmer for 5minutes. Stir occasionally
4. Measure 15ml of acid (white vinegar or lemon juice).
5. Take milk off heat. Slowly pour the acid in to the beaker while continuously stirring the milk.
6. Continue to stir the milk until no more curds forming
7. Set up the equipment in Figure 1. Weigh the muslin cloth, record its mass.
8. Separate the curds from the whey using the muslin cloth in the filter funnel (see Figure 1)
9. Gently press any excess whey from the curds while wrapped in the muslin cloth.
10. Weigh the cheese wrapped in the muslin cloth, record the mass.
11. Transfer the filtered curds into a bowl and microwave for 60seconds on high power
12. Gently press any excess liquid out and decant them out of the bowl. Slowly add 1 teaspoon of salt, while
kneading the curds.
13. Microwave again for 60seconds on high power
14. Allow it a few minutes to cool. Once cooled, knead the cheese until it reaches a consistency similar to that of
taffy. Stretch and pull the cheese to make it more firm and stringy. If you prefer softer, less stringy cheese, do
not pull or stretch too much
15. Weigh the final cheese, record the mass.
Results table
Equipment /material
Empty 500ml beaker
500ml beaker and milk
(calculate) 300ml milk (A)
Muslin cloth
Muslin cloth and cheese
(calculate) cheese (B)
Mass (g)
Figure 1. Filtering equipment set up
To calculate the approximate
percentage of milk that forms the
cheese:
= (B ÷ A) x 100
Cheese Making Method – using yoghurt
Soft – cheese using lactic acid bacteria (from yoghurt)
1. Set aside 25ml of yoghurt for 2 weeks at about 4ᵒC. Weigh the yoghurt and its container, record the mass.
2. Weigh an empty 500ml beaker, record its mass
3. Measure 300ml of full cream milk and pour into a beaker. Weigh the beaker with milk, record its mass
4. Warm the milk on a hot plate, until boiling. Leave the milk on low heat, to simmer for 5minutes. Stir occasionally
5. Set up an ice-water bath in a 1L beaker
6. Take milk off heat and place into ice-water bath. Stir until cooled below 35ᵒC then take out of ice-water bath
7. Add the yoghurt to the milk and stir until mixed with the milk. Cover the container with plastic-wrap.
8. Weigh the empty yoghurt container, record its mass
9. Leave the mixture for a few days until no more curds are forming
10. Set up the equipment in Figure 1. Weigh the muslin cloth, record its mass.
11. Filter the curds from the curdled milk through a piece of muslin cloth, using the filter funnel (see Figure 1)
12. Gently squeeze any excess whey from the curds while wrapped in the muslin cloth.
13. Weigh the cheese wrapped in the muslin cloth, record the mass.
14. Transfer the filtered curds into a bowl, cover with plastic-wrap and leave for about 12 hours at 25°C
15. Gently press any excess liquid out and decant them out of the bowl. Slowly add 1 teaspoon of salt, while
kneading the curds.
16. Incubate again for 12 hours at 25°C
17. Knead the cheese until it reaches a consistency similar to that of taffy. Stretch and pull the cheese to make it
more firm and stringy. If you prefer softer, less stringy cheese, do not pull or stretch too much
18. Weigh the final cheese, record the mass.
Results table
Equipment /material
Yoghurt and container
Empty container
(calculate)
yoghurt
(A)
Empty 500ml beaker
500ml beaker and milk
(calculate) 300ml milk (B)
Muslin cloth
Muslin cloth and cheese
(calculate) cheese (C)
Mass (g)
Figure 1. Filtering equipment set up
To calculate the approximate
percentage of milk that forms the
cheese:
= (C ÷ [A+B]) x 100
Cheese Making Method – using rennet
Soft – cheese using rennet (from the stomach of an animal)
1. Weigh an empty 500ml beaker, record its mass
2. Measure 300ml of full cream milk and pour into a beaker. Weigh the beaker with milk, record its mass
3. Warm the milk on a hot plate, until boiling. Leave the milk on low heat, to simmer for 5minutes. Stir occasionally
4. Set up a ice-water bath in a 1L beaker
5. Take milk off heat and place into ice-water bath. Stir until cooled below 35ᵒC then take out of ice-water bath
6. Measure 20ml of rennet. Weigh the rennet and its container, record the mass.
7. Add the rennet to the milk and stir until mixed with the milk.
8. Weigh the empty rennet container, record its mass
9. Leave the mixture for a few days until no more curds are forming
10. Set up the equipment in Figure 1. Weigh the muslin cloth, record its mass.
11. Filter the curds from the curdled milk through a piece of muslin cloth, using the filter funnel (see Figure 1)
12. Gently squeeze any excess whey from the curds while wrapped in the muslin cloth.
13. Weigh the cheese wrapped in the muslin cloth, record the mass.
14. Transfer the filtered curds into a bowl and microwave for 60seconds on high power
15. Gently press any excess liquid out and decant them out of the bowl. Slowly add 1 teaspoon of salt, while
kneading the curds.
16. Microwave again for 60seconds on high power
17. Allow it a few minutes to cool. Once cooled, knead the cheese until it reaches a consistency similar to that of
taffy. Stretch and pull the cheese to make it more firm and stringy. If you prefer softer, less stringy cheese, do
not pull or stretch too much
18. Weigh the final cheese, record the mass.
Results table
Equipment /material
Rennet and container
Empty container
(calculate)
rennet
(A)
Empty 500ml beaker
500ml beaker and milk
(calculate) 300ml milk (B)
Muslin cloth
Muslin cloth and cheese
(calculate) cheese (C)
Mass (g)
Figure 1. Filtering equipment set up
To calculate the approximate
percentage of milk that forms the
cheese:
= (C ÷ [A+B]) x 100