how is cheese made?

Question

how is cheese madee?

Answer 1

CHEESE MAKING INGREDIENTS
Simply put, cheese making is the process of removing water from dairy milk. The first characteristic of a cheese is based on how much water is removed. Soft cheeses like cream cheese contain more water than a hard cheese like cheddar. Very dry cheeses like parmesan contains all most no water.
Milk is mostly water. Cows milk, for example, contains over 87% water by weight. What remains are the components of cheese. Fat, protein, lactose and minerals. The cheese maker begins removing water from milk in number of ways.
The simplest method is to add an acid such as lemon juice or vinegar directly to the milk. A second method uses bacteria to create an acid in the milk. This is the preferred method because the bacteria also provides flavor and character to the finished product. In both methods the acid causes the milk protein to coagulate into curd which is the solid protein of milk.
The basic ingredients for making cheese are milk, starter culture and or natural acids, and rennet.

The Composition of Milk Fat
Protein
Lactose
Minerals
Water 3.5%
3.5%
4.9%
0.7%
87.4%
Cheese can be made from any dairy animal milk. Fresh raw milk from cows or goats, store bought milk from whole to skim and specialty milks from health food stores. One rule of thumb regardless of the source of your milk is, the fresher the better. When purchasing milk from the store be sure to check the freshness dates.
Don't be afraid to ask your grocer for milk from their latest delivery. If you explain what you are using it for they should be very helpful. Milk should always be kept refrigerated until ready for use.
PROS AND USES CONS AND PROBLEMS
RAW COW Preferred for making butter, hard and Italian cheeses Regulated in many States and not readily available
RAW GOAT Preferred for feta, and goat's cheese. Works in most cheese recipes. Not readily available.
WHOLE
PROCESSED Available everywhere. Works well in all cheese recipes. Homogenized and may require adjustment with calcium chloride.
LOW FAT
PROCESSED Produces high quality low fat cheese, especially when used in cream and soft cheese recipes. Homogenized and may require adjustment with calcium chloride. Will yield a drier more crumbly curd of lesser weight.
FAT FREE
SKIM MILK Produces quality no fat cheese, especially when used in cream and soft cheese recipes. Excellent when combined with heavy cream to recreate raw milk consistency. Homogenized and may require adjustment with calcium chloride. Will yield a drier more crumbly curd of lesser weight.
HEAVY
CREAM Used to make butter and adjust the cream content of skim milk for producing hard cheese from store bought milk.
LIGHT
CREAM Used to make desert cheeses like Mascarpone.

Answer 2

i would suggest going to a cheese factory if there is 1 nearby. Very interesting to watch

Answer 3

Cheese is made by an infectious process which will brainwash ALL of us. BEWARE OF THE CHEESE>

Answer 4

You can make your own cheese very easily with only whole milk and lemon juice. Full instructions are on this site here: http://mykoalapouch.blogspot.com/2014/01/how-to-make-easy-homemade-cheese.html

Answer 5

Milk, cream, and rennet. Rennet is an enzyme from animal stomachs. there is likewise a vegan rennet, yet except it rather is pronounced as vegan, the animal product is likely an factor.

Answer 6

It is made from churned cows milk and butter I know that because my friend owns a dairy farm and he let me make it once!

Answer 7

simply put cheese is dry rotten milk but it sure does taste good

Answer 8

ummmmm i think its like moldy milk or something but i no that cheese is some kind of mold i think

Answer 9

rennet ( usually the acids from sheep stomachs though you can get vegetable rennet ) is added to milk to separated it into curds and whey.. the solid curd is strained off compressed and left to age

Answer 10

These sites say it better then I can explain it.

http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

http://schmidling.com/making.htm

http://www.countrysidemag.com/issues/3_1999.htm

http://park.org/Netherlands/pavilions/food_and_markets/cheese/making2.html