Leslie Massey
Making cheese at home is a fun and rewarding activity. While soft cheeses are easy to make and can be consumed the same day, hard cheeses are more complicated and require several steps and specialised equipment. The basic steps of making cheese include preparing the milk, adding cultures and rennet, drying, ripening or ageing, and finally, eating. Cheese kits are available for purchase, providing the necessary tools and ingredients for crafting a variety of cheeses at home. Additionally, resources such as books and online recipes offer guidance on the cheese-making process, with some tailored specifically for the Australian market.
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What You'll Learn
Soft cheese kits for beginners
Soft cheese kits are a great way for beginners to start their cheese-making journey. Soft cheeses are simpler to make than hard cheeses, and kits make the process even easier. Soft cheese kits for beginners are available online in Australia, and they contain almost everything you need to make your own cheese.
The soft cheese-making kit from Green Living Australia, for example, makes 11 different types of soft cheese, including Lemon Cheese, Yoghurt Cheese, Queso Blanco, and Feta. The kit includes all the ingredients and tools required, except for milk and some common kitchen equipment. It also comes with simple, easy-to-follow instructions, so you can make gourmet cheeses at home.
Artisan Cheesemaking Kits are another option for beginners. These kits are developed by Graham Redhead, one of Australia's most accomplished cheesemakers. Each kit contains the ingredients, tools, and instructions to make a variety of artisanal cheeses from scratch. The kits are designed to be easy to follow, with step-by-step detailed information, and they allow you to make at least 50 cheeses.
Cheese-making kits are a fantastic way to get started in the rewarding and enjoyable hobby of cheese making. With these kits, you'll be able to make your own delicious soft cheeses and even share them with your family and friends.
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Using store-bought milk
Making cheese at home is fun and easy, especially with store-bought milk. You can use homogenised and pasteurised milk straight from the supermarket, or non-homogenised milk. If you're using pasteurised milk, you'll need to add some Calcium Chloride, which is available in hard cheese-making kits.
Once you have your curds, you can follow the steps for making cheddar cheese. First, cut the curds into 6mm cubes and let them set for 5 minutes. Then, heat the curds to 38 degrees Celsius, increasing the temperature no more than 2 degrees every 5 minutes. This should take about 30 minutes. Stir gently to prevent the curds from matting. Once the curds have reached the desired temperature, maintain it for 30 minutes, stirring occasionally.
Next, drain the whey by pouring the curds and whey into a colander. Place the colander of curds back in the pot and let it set, covered, for 15 minutes. Remove the colander from the pot and place the curd mass on a cutting board. Cut into 75mm slices, then place the slices back into the pot, cover, and maintain the temperature of 38 degrees Celsius for 2 hours, turning the slices every 15 minutes. Break the slices into 13mm cubes, then return them to the pot and maintain the temperature for another 30 minutes.
Finally, remove the cheese from the basket and peel away the cheesecloth. Air-dry the cheese at room temperature for 2 to 5 days until it is dry to the touch. You can then wax the cheese, and age it for 3-12 months at 10-12 degrees Celsius. The cheese will develop a sharper flavour as it ages.
You can also add herbs to your soft cheese and eat it as a dip with crackers or use it as a spread on sandwiches.
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Preparing the starter
To begin, it is recommended to prepare the starter a day before making cheese. The specific type of starter culture you will need to prepare is the "MA11 Mesophilic Culture" starter, as described in the "Cheese Making Basics" guide. This starter culture is crucial for the cheese-making process as it contains the necessary bacteria and enzymes that will transform the milk into cheese.
To prepare the starter, follow these steps:
- Heat the milk: Start by heating your milk to a temperature of 30°C. Use a dairy thermometer for accuracy.
- Add calcium chloride: Once the milk reaches the desired temperature, add calcium chloride. This step is especially important if you are using pasteurised and refrigerated milk, as calcium chloride helps compensate for the changes that occur during pasteurisation.
- Add the starter culture: After adding calcium chloride, add the prepared "MA11 Mesophilic Culture" starter to the milk.
- Cover and let it ripen: Cover the milk mixture and let it ripen for about 45 minutes. This ripening period allows the starter culture to activate and begin its work of transforming milk into cheese.
- Dilute annatto (optional): If you wish to add colour to your cheese, dilute annatto in 20ml of cooled, boiled water. Then, gently stir it into the ripened milk until you achieve a consistent colour. This step is optional and depends on your preference for coloured cheese.
By following these steps, you will successfully prepare the starter for your cheese-making journey. Remember to refer to the "Cheese Making Basics" guide for additional information and always ensure your equipment is clean and sterilised before use.
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Cutting and cooking the curds
To make homemade cheddar cheese, the first step is to cut the curds into 6mm cubes. Allow the curds to stand for 5 minutes to set. Next, heat the curds to 38°C, making sure to increase the temperature by no more than 2°C every 5 minutes. This step should take about 30 minutes. Stir gently to prevent the curds from matting. Once the curds reach 38°C, maintain this temperature for 30 minutes, stirring occasionally.
Now, drain the whey. Pour the curds and whey into a colander, then place the colander full of curds back into the pot and let it set covered for 15 minutes. Remove the colander from the pot and place the curd mass on a cutting board. Cut the curd mass into 75mm slices. Place the slices back into the pot, cover, and maintain a temperature of 38°C for 2 hours, turning the slices every 15 minutes.
Break the slices into 13mm cubes, and then return them to the pot. Maintain a temperature of 38°C for 30 minutes. Finally, remove the cheese from the basket and peel away the cheesecloth. Air-dry the cheese at room temperature for 2 to 5 days until it is dry to the touch.
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Waxing and ageing
Waxing is a preservation method that involves coating the cheese in a layer of food-grade wax. This process can help extend the shelf life of your hard cheeses and even experiment with ageing your own creations. Waxing cheese at home is a rewarding process that allows you to preserve your homemade or store-bought hard cheeses.
Preparing the Cheese for Waxing
Before waxing, the cheese must be properly aged and have a dry rind. The cheese should be aged for at least a few days, preferably longer, in a low-humidity room. This allows excess moisture to migrate to the surface, and then the cheese surface needs to dry out. The cheese needs to be completely dry, as wax will not adhere to a damp or wet cheese surface. If there is mould on the cheese, it can be removed by washing it with a 20% salt solution or a vinegar solution, and then allowing the cheese to dry out.
Waxing the Cheese
There are two main methods for waxing cheese: the brush method and the dip method.
For the brush method, heat the cheese wax in a pot or bowl placed inside a pot filled with water, on the stove. Once melted, place a piece of aluminium foil down to catch any drips. Begin applying wax to the surface of the cheese with a natural-bristled brush. Work quickly and use plenty of wax to get a good cover coat, but try not to over-brush. Wax the top surface and as much of one side as you can, then let the wax harden before doing the remaining surface of the cheese. Once coated, repeat the process so a good protective layer is created. If needed, apply a third coat.
For the dip method, heat the wax to a higher temperature (224-236°F, or 107-113°C). Once heated, turn off the stove. Place a piece of foil on the stove or work surface to catch any drips of wax. Dip the top of the cheese and let it cool. Then dip the bottom of the cheese and let it cool. Once the top and bottom surfaces are cool, rotate one half of the cheese edge in the wax, and let it cool. Then rotate the other half of the cheese and let it cool.
Ageing the Waxed Cheese
Waxed cheese should be stored in a cool and dry place, ideally in a cheese cave or a refrigerator with controlled humidity. The ideal temperature is between 50-55°F (10-13°C). Always check the cheese for any signs of spoilage before consuming it, even if it has been properly stored.
The wax is designed to be peeled off before consuming the cheese. Always remove the wax before eating the cheese.
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Frequently asked questions
*Home Cheese Making in Australia* by Valerie Pearson is a great book for learning how to make cheese at home in Australia. The book contains clear, concise instructions, full-color photographs, troubleshooting questions, and a list of necessary equipment. Valerie also runs Green Living Australia, where she supplies all the ingredients and tools needed to make cheese.
The basic steps for making cheese at home are drying, ripening or aging, and eating. Soft cheeses are easy to make and can be consumed the same day, whereas hard cheeses are more complicated and require specialized equipment and ingredients.
The ingredients required to make cheese at home include milk, calcium chloride, rennet, and direct inoculation cultures. You will also need equipment such as a dairy thermometer, pots, pans, and measuring spoons.
Some examples of cheese that can be made at home include ricotta, mozzarella, feta, cheddar, gouda, monterey jack, cottage cheese, and cream cheese.
