how i can make cheese?

Question

i want to know how to make the cheese..

Answer 1

Here's a start, you didn't say what type cheese:

Mozzarella Cheese

Makes about 4 8oz balls

I N G R E D I E N T S
2 gallons milk, pasteurized and cooled to 90F
7 tablespoons cultured buttermilk
6 tablespoons yogurt
rennet to coagulate 2 gallons milk (1/2 Hansens
tablet) dissolved in about 1/2 cup Cold water.

I N S T R U C T I O N S
Mozzarella is one of several kinds of "plastic-curd" cheeses, originating in Italy. In making them the curds are kneaded, which expels whey and produces plasticity. Because of their dense texture they keep well in warm climates and are ideal for smoking. Provolone is an aged version of a plastic-curd cheese.

Mozzarella is one of the most versatile cheeses to
make at home, since it tastes wonderful freshly made,
freezes well, and can be used like an aged cheese in
cooking, melting readily when heated.

Start this cheese in the evening. Maintain the milk at 90^F in a double boiler. Mix the buttermilk and yogurt separately with a little of the milk to remove lumps, then blend into the rest of the milk. Add the rennet solution and mix thoroughly. Let sit until the curd sets and breaks clearly when tested with a finger about 20 to 30 minutes. Cut the curd into 1/2 inch cubes as evenly as possible. Maintain at 90^F for 15
minutes, stirring with a clean hand. The curds are fragile because they have not been cooked, so stir very gently, just enough to keep them from matting together. Gently pour the curds into a cloth lined colander. When the whey has drained, the curd should be in one solid piece. Rinse in cold water, then soak in a pan of cold water for 15 minutes. If it is a big batch, cut the curd into several blocks, 4 or 5 inches square.

Drain off most of the water, then refrigerate the curds, or keep in a cool, 40^F place. Leave them in a colander or other container that allows drainage. (Commercially, mozzarella curds are shipped to delicatessens at this stage, where the cheese is finished.)

The next day, warm the cheese to room temperature so it will ripen, or become more acidic. After an hour or so, test the cheese for acidity as follows. Cut off a small piece of cheese and cut it into three 1/2 inch cubes. Heat several cups of water in a sauce pan to 165^F. Put in the cubes and stir for 5 minutes. Remove the cubes and mold them together like modeling clay.

Reheat the lump of cheese in the water for a minute, then remove and work or mold it together a little more. After repeating several times, try to pull the curd apart. If it breaks or tears, and clouds the water, it is underripe. Wait an hour or so and test again. When it pulls into a long rope and can be molded together again, it is ready. It will have a
glossy surface and* will cloud the water only slightly. The whole cheese is treated somewhat like the test sample to finish it. Cut it into small cubes and put them in a pan. Heat water to 170^F and pour enough over them, to cover the curds by about 2 inches. Keep a thermometer in the pan and let the temperature drop to 135^F. Press the cubes together, and then knead the cheese, by stretching and pulling it, as if working modelling clay. It should become
"plastic" and stretch into long strands. When it does,
shape into half pound balls, or make a thick rope, fold it in half, and twist several times to make a decorative oblong cheese. Mozzarella can be dipped in hot water to make a glossy surface, or wrapped in cheese cloth to protect it. To keep the cheese very fresh tasting for up to a week, keep it in a bowl of water in the refrigerator, and change the water every day. To salt mozzarella for longer keeping, or to
prepare it for smoking, soak it in brine for 4 or 5 hours (See Brined Cheese) The whey from mozzarella is perfect for making ricotta because it does not have a chance to develop much acidity.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking both help preserve the cheese by drying it, and discouraging bacteria and insects. Set the cheese on a rack in the smoker, or wrap in cheesecloth and hang it. Keep the temperature below 90^F to prevent sweating off butterfat or melting. Smoke at 60 to 85^F for 4 to 15 hours.

Brined Cheese: Press the cheese for 5 or 6 hours, or overnight, without salting it. Make enough brine to cover the cheese by about an inch, using 4.1/2 Tablespoons of plain salt for every quart of water needed. Soak the cheese from 12 to 24 hours. A small cheese requires less time than a large one. Turn the cheese once or twice to ensure that the brine penetrates all sides. Drain for about an hour on a
cloth covered rack. Cover and refrigerate. Keeps for a week or more, longer than most fresh cheeses.

Answer 2

Okay, maybe your in luck. Now this applies to mountain rocky,
desert oasis, river coves, many due to this is the original Noah's ark type of stocks. Goats, lamas, sheep, domestics,
camels, and cattle can make cheese. The ingredient is milk.
Take the milk. At a home, you will need a large room. Pour
the following ingredients into a full water bowl say the quantity
you want to make. I suggest 1 gallon for a starter. Mix the
milk with a starter of curds of your local favorite flavor. Now this is critical the flavor harvest is room conscious. That means
your set the curd harvest. You can use small shreds, bits
or seasoning kits but get a flavor you want for yourself. Leave
the milk on the side of the water with seasonings. 3 hours
to allow room temperature. Now you are going to mix the milk in until it is frothy. Let sit overnight. Mix tomorrow. Leave overnite. Now last mix, add very carefully selected seasoning.
This will be just about a cup. This is what you will froth forth
to sort of keep it in the middle. Slowly thickening keep the last
line of seasons in the middle of the ball. When thick enough
and this is outside barometric stuff matters, it could take more
days. Usually about 5 hours is average on third day. This centering of the FLAVOR is the technique you did. Should be
thoroughly mixed and equalized. Shape into sliceable, blocks,
whatever you like shapes first try I prefer 3 inches thick blocks.
Wrap in cellophanes or paper as you see fit, for this process is now legally, completely a cheese label of your own work. The
day you start should likely be cool, sunny, a well lit room, and
leave lites on overnight if you can, though not until you study
and read up will you catch on. Get started, I did this for my
first helper job, and now have 20,000 employees, from a six
year old's 12 nearby goats from an old abandoned farm. Kits
I recommend are from koolaid clubs, krafts, kellogs, so many.
http://www.florilegium.org
http://www.goldenagecheese.com

Answer 3

You will need rennet tablets, yellow food coloring is you want yellow cheese, a wooden spoon, sharp knife with a long blade, and a thermometer (a clean weather thermometer is OK). To press your cheese, (never use aluminum) use two canners or a canner and a plasic bucket that fit together like a huge double broiler and use water in the top canner for weight or a lid and bricks. Punch about eighteen holes from the inside out into the one side of the bucket bottom to drain off whey. Set it on the table with the hole extending over the edge. You will also need a bucket to set below and catch the whey (liquid part). When most whey is gone put a lid over the curds (chunky part left over) and put bricks on top to help get any remaining whey out. You will need a sizeable amount of milk, five gallons is good. Now for the actual cheese part:
1. Let raw milk (straight from the cow, I've never used milk that has been store bought and I don't know if it will work or not) set in a cool place overnight to ripen.
2. The next morning warm the milk slowly to 86 degrees F.
3. Dissolve the cheese color tablet (if you want colored cheese, if not it will just be creamy in color) in 1/4 cup water and add it to the milk. Use 3/4 tablet for 10 gallons of milk. Never mix the color with the rennet tablet solution.
4. Disolve the cheese rennet tablet in 1/4 cup cold water. Mix it with the milk at 86 degrees. Ice cream junket tablets may be used instead of the rennet.
5. Remove the milk from the stove. Stir it gently but thoroughtly with a wooden spoon for two minutes.
6. Cover the container and let it stand by a warm stove for one hour or until it is thick enough. To test, put your finger into the milk and bring it up like a hook. If t he curd breaks clean across you finger like jelly, it is thick enough.
7. Cut the curds into cubes using a long-bladed knife that extens to the bottom of the kettle. Cut into 1/2 inch squares, then cut then diagonally. A wire bent in a U shape may be used to cut the curds horizontally, using the two ends as handles. Cutting should give a clear whey.
8. Let the curds stand for five minutes. Return them to the stove, then stir them slowly and gently to keep the pieces from sticking together while the temperature is slowly raised to 100 to 102 degrees F and kept there. Then stir them only occasionally so the pieces will not stick together. This can take awhile.
9. Pourt the heated curds into a colander which has been lined with cheese cloth.
10. Gently work salt into the curds, about one tablespoon to 2 gallons of milk.
11. Leave the curds in the cloth, with only thickness of cloth over the top, and place them in the press (the double broiler contraption from the beginning). Place the lid on the cheese and the equivalent of two bricks. In the evening turn the cheese over and double the weight on top of it. The next morning, remover the cheese from the press. Keep it in a warm room for 36 to 48 hours. Laying it in the sun by window will hasten the process.
12. Seal your new cheese by brushing it with smoking hot paraffin, but be careful, hot paraffin is very flammable. If your cheese is not solid, don't seal it. Use vegetable or mineral oil instead of paraffin and rub it into the outside of the cheese to keep it from becoming moldy. Another way to do it is to mix only 1/2 the salt into the cheese curds and then at this stage, rub salt all over it every few days. If mold develops, wash the cheese in warm salt water and salt it again. Turn it every few days.
13. Store your cheese in the cellar or a room with a temperature of about 60 Degrees F and turn it over every other day for three to six weeks. If it is kept longer, turn it twice a week. Cheese can be kept for several months, the longer you keep it the sharper it becomes.

Answer 4

i wanna know also