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1、HomecheesemakingHomecheesemakinghasbeeninpracticeforthousandsofyearsandcomprisednearlyallcheeseproductionuntilthe19thcentury.Whilefactorycheeseproductionhastakenoverthemajorityofthemarket,manypeoplestillmakecheeseinthetraditionalfashion.Milkcontainsawidevarietyoffatsandproteins.Someofthesearesuspend
2、edsolidsandminerals;othersareliquids.Theprocessofseparatingthesolidsfromtheliquidsiscurdling;thewhitesolidremainderisknownascurds,andthegreenishliquidremainderwhey.Cheeseiscurdsinawidevarietyofforms.Softcheesesarelittlechangedfromtheoriginalcurd;theyaretypicallydrainedbutnotpressed,andareusuallyunag
3、ed.Semisoft(orsemihard)cheesesaredrainedandlightlypressed,andmaybeaged.Hardcheesesaredrainedandwellpressed,andarealmostalwaysaged.Tdcausemilktocurdlerequiresacurdlingagent.Thereareawidevarietyofcurdlingagentsavailableinnature,bothplantandanimalbased-aquicksearchoftheinternetW川showsometoyou.Inpractic
4、e,onlyafewareregularlyusedincheesemaking.Vinegarandlemonjuicearecommonlyusedinsoftcheeses,suchasricotta;theycreateastickycurdinsmallflecks.Tartaricacidisthesharp,lemonycurdlingagentthatmakesmascarponecheese,andcreatesaveryfinestickycurd.Formostsemisoftandhardcheeses,rennetisused.Therearethreetypesof
5、rennetincommonusage.Themosttraditionalrennetisananimalrennet;thisisanenzymetakenfromthedigestivetractofmammals.Forvegetarians,manycompaniesareproducingavegetable*rennet.Thesearenottrulyvegetable,butaremicrobialbased.Therearetwotypesofvegetablerennet.Themoretraditionalrennetisbasedonnongeneticallyeng
6、ineeredbacteria.Unfortunately,itscurdisoftenill-suitedformanyhardcheeses.Typicallyusedinmoderntimesisonemadefromgeneticallyengineeredbacteriathatmaketheanimal-rennetstyleenzymes.Inadditiontobeingvegetarian,ithasahigherdegreeofreliabilityandconsistencythananimalrennet,andiswidelyrecommendedforuseinho
7、mecheesemaking.Agedcheeseschangeflavorduetothemicroorganismsthatmetabolizethesugarsandproduceby-products(typicallybacteriarelatedtolacticacidcreation)whosetastepeopleenjoy.Notethathavingthewrongkindofmicroorganisms,whileunlikelytoeverbedangerous,willleaveyourcheesetastinglikevinegaroralcohol,whichge
8、nerallytastesquitebad.Bothbacteriaandmoldsareusedincheesesforaging.Bacteriaareusedinalmosteveryagedcheese.Therearetwomaintypes:thermophilic(whicharefoundinyogurt)andmesophilic(whicharefoundinbuttermilk).Therearevariousspeciesthatbelongtoeachcategory,butasanamateur,thehomecheesemakerdoesntneedtoworry
9、aboutthat.Asformolds,thereareawidevarietythatareused,andeachhasitsownuniquepropertiesandflavors.SomeofthemorewidelyusedonesarePenicilliumroqueforti(bluecheeses)andPropionicShermani(Swisscheeses).Molds,unlikethebacteriausedincheeses,canspreadfromcheesetocheese,andthusshouldbeisolatedasmuchaspossiblew
10、henaging.Thelongeracheeseisaged,thestrongerittastes;thisiswhyParmesancheeseandPecorinoRomanocheesehavesuchstrongflavors.Additionally,cheeseswithmolds,suchasbluecheeses,oftendeveloptheirflavorfasterthanthosewithoutmolds.Colorisrelatedtotwothings:thenaturalcolor(whichisusuallyacreamywhitetopaleyellow)
11、,andadditives.Themostcommoncoloradditiveisannatto,anextractofthedarkredseedsofplantsintheBixacaefamily,typicallygrowninSouthAmerica.Theirdarkred/orangecolordilutesintothetypicalcheddar-yellowthatwereallfamiliarwith.Annattocoloringisgenerallyavailableintwoforms:powderandliquid.Thepowdercantaketimetod
12、issolve,andshouldbeaddedasearlyinthecheesemakingprocessaspossible(preferablyduringpasteurization,astheheathelpsitdissolve).Theliquidextractiseasilymixedin,andcanbeaddedatanypointbeforethecurdlingagentisadded.Traditionalfoodcoloringdoesnotworkwellatallforcoloringcurds;ittendstoremaininthewheyinsteado
13、fthecurd.However,addingfoodcoloringtouncoloredcurdsaftertheyhavebeendrainedbutbeforetheyhavebeenpressedleadstoanattractivemottledpatternrarelyfoundincommercialcheeses.Generalhomecheesemakingrules Alwayspasteurizeyourmilk-evenifyouboughtitfromthestore.Leaveyourutensilsinitwhileyoudothis.Thiswillsteri
14、lizeyourpotandutensils,andguaranteethattheonlythingsinthemilkaregoingtobewhatyouputthere. Whenpasteurizingmilk,donotforgettostir.Ifyoureforgetful,setatimer.Ifyouforgettostir,themilkwillscald;scaldedmilkshouldneverbeused. Doyourbesttoavoidcontaminatingyoursample.Trynottoputanythingthatsnotclean(inclu
15、dinguncleanhands)intoyourcheese. Makemilk-cheesesinbatchesofatleasttwogallonstosavetime(thisrequiresalargepot).Source:https:en.WikibOokS.orqWiki/Cookbook:HomeCheeSemakinqQQuestions1-10ChoosetheappropriatelettersA,B,CorD1. MostcheesemakingA. wasdoneathomeuntilthemiddleofthelastcentury.B. isnowadaysdo
16、neindustrially.C. wasdoneintraditionalfactoriesinthe19thcentury.D. iscurrentlyperformedbytraditionalmeans.2. CurdsA. areonesubstancethatremainswhenthesolidandliquidfatsandproteinsinmilkareseparated.B. comeinvariousformsbutareoftengreenishincolour.C. areacomponentofcheeseaswellaswhey.D. areusedtomakemilkfromfatsandproteins.3. PressingA. isperformedmostinthecaseofhardcheeses.B. israrelyperformedinthecaseofsemihardcheeses.C. isg
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