By concentrating the milk and draining the whey, you can obtain a dairy product called cheese. A combination of combining enzymes and lactic acid milk is coagulated to make the curd. Separating the whey from the curd, you can produce varieties of cheese. Cheese, the first milk protein product, is increasing in recent days. Many people use it to make a large batch of cheese at home.
You can make natural cheese directly from milk. You can use the fresh cheese immediately, but for the matured cheese, you have to add yeast, mold, and strains of bacteria and treat the curd. This combination of bacteria, yeast, and shape changes the flavors and ripe the cheese over time.
Making A Large Batch Of Cheese
Cheese-making at home on a large scale is not as natural as you think. You have to adopt some commercial methods while producing cheese. There are two methods of calculations; for starter culture, you can depend on the DCU doses rate, and for rennet, you can use MCU doses rates.
Danisco Culture Units (DCU) is available in a packet of cheese culture to measure the level of bacterial activity. As there is no weight measure or volume, the cheese culture sachet is used to ripen and acidify the milk. Each DCU unit can treat five gallons of milk. You can use five to ten DCU per 100 liters of milk to produce semi-hard cheese like cheddar.
The Milk Clotting Units (MCU) determines the total clotting activities of milk, by the International Dairy Foundation. You can achieve the required clotting activity by substituting the rennet by using MCU references. You can use 1.25 ounce to 1.5 ounces of MCU per 1000 liters of milk for cheddar cheese.
For producing a large batch of cheese, it is better to use the MCU methods of calculations. As the calf rennet is well known for breaking down the bitter peptides during the aging process, this method is useful.
You are sprinkling the Meso II culture heat the milk at 88-degree arsenite. You can rest for an hour after stirring the culture and raising the temperature slowly up to 102 degrees prehnite separate the curd with a curd cutting knife. By following the MCU instructions and maintaining the temperature allow the curd to form into a slab.
After cutting the curd in slabs, take a large hard cheese mold and start pressing. To avoid differences in acidification, it is preferable not to use milk of different animals. After taking out the wheels from the mold, let the cheese dry for some days. Apply two coats of wax on the cheese and put it in the red box. You can hard wax the cheese to seal the opening of the surface after two weeks.
Batch Of Cheese: Conclusion
Feeling the adventure of making a large batch of cheese, you have to arrange some of the apparatus which are necessary. They are a kettle, curd cutting knife, calf rennet, and cream wax.