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Period: to
Cheese Making
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Step 1
The milk is checked so that there are no anti biotics or other things that can effect the making of the cheese. -
Step 2
The milk is heated for a short period of time to kill any harmful bacteria inside the milk. This is called pasteurisation. -
Step 3
A form of fermented milk is added to the mixture whilst the milk is still warm from the pasteurisation process. This form of milk is designed to increase the acidity of the milk. -
Step 4
Rennet is then added to the milk and quickly turns it into a curd. The curd is then cut into small blocks and heated. -
Step 5
The combination of the heat and fermented milk turns the curd into rice sized grains which fall to the bottom of the vat. -
Step 6
The leftover liquid, whey, is made up of milk, sugar and albumen. This is drained of and the grians are allowed to become matted together to form larger slabs of curd. -
Step 7
The curd is pressed and salt is added to it. This adds flavour and helps preserve the cheese for longer periods of time. -
Step 8
The cheese is stored to dry out nd ripen. Ripening occurs becuase of the actions of the bacteria that are inside the curds.
