The Cheese Life Cycle
Here is the Life Cycle of Cheese!
STEP 1: THE MILKThe first part of the life cycle of cheese is the milk. To have a nice cheese, you want warm milk - either straight from the udder or transferred from the fridge to a pot on the stove. The warmer the milk, the better the cheese! |
STEP 2: ADDING ACIDITYAfter the milk is warmed, it is time to add acidity! You can either dump straight acid (vinegar/citric acid) into the milk for a cheese more like mascarpone or ricotta or you can add cultures (living bacteria) for a different type of cheese. |
STEP 3: THE COAGULANTAfter the acidity is added, you can add your coagulate - the most common of which is rennet. The coagulant will form a sort of gel. |
STEP 4: CURDSAfter the milk has coagulated, the gel-like substance (curd) will be ready! All you have to do is cut it, cook and wash it, drain it, and then age it! |