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Step 1
The fresh milk is checked to make sure that there are no antibiotics which could affect the process of making cheese. -
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How to make cheese
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Step 2
After that the milk is heated for a short time to kill any harmful bacteria or germs that weren't found in the checking process. This process is called pasteurisation. -
Step 3
Next step is that a form of fermented milk will be added while the milk is still warm from step 2. The fermented milk are to increase the acidity of the milk. Soon after that Rennet is added to the milk as well which will take effect almost immediately turning the milk into curd. The curd is then cut up into small blocks to e heated. -
Step 4
The heat and fermented milk turns the curd into rice sized grains which makes it fall to the bottom of the vat. The leftover liquid found is called whey and it's made up of milk, sugar and albumen. -
Step 5
The curd is then pressed into larger slabs of curd and salt is added to it, which adds flavour and preserves it. -
Step 6
Last but not least, the cheese is left to dry and ripen. The ripening occurs because of the harmless bacteria that are in the curds.