Best Cheese Making Kit

A generous cheese making kit provides us with fresh, unadulterated homemade cheese. This not only gives a beautiful taste but also produces all the nutrition it has to offer. The reasons we want to have a diy cheese making kit at home are-

Following are some guiding factors:  

Try to buy the ones which come with all the ingredients needed.

The ones which come with all the ingredients needed are hassle-free to deal with. You will have all the ingredients you need, and you don’t have to go out to look for extra ingredients. 

Look for the kits, which can make cheese in the shortest time.

These are excellent kits; hence they can make great delicious cheese in the shortest time possible. 

The ones who have mold press are outstanding.

Mold press is connected to having a well-developed cheese. You better try to buy their fellows.

Why It Is Important To Choose Best Cheese Making Kit?

A generous cheese making kit provides us with fresh, unadulterated homemade cheese. This not only gives a beautiful taste but also produces all the nutrition it has to offer. The reasons we want to have a diy cheese making kit at home are-

The fresh cheese contains approximately 80% milk fat. This makes retains much of the serum giving a wet result and providing a soft, aqueous and mild salty flavor texture. Also for this reason it is recommended in diets that have low caloric value.

This type of homemade cheese thanks to its proteins can replace meats and eggs.

Another benefit is that it is high in calcium and phosphorus

The cheese is easy to digest and its fat content is less than the cheese cured (which mature between 3 and 6 months)

Cheese is a food rich in vitamins A and D, both vitamins help the body absorb calcium and maintain healthy bones and teeth. Cheese is also rich in B vitamins, among which vitamin B12, B9 (folic acid), B1 (thiamine) or B2 (riboflavin) stand out.

For these reasons people are interested in making homemade cheese and the demand of homemade cheese kit is increasing.

What Do I Need To Make Cheese At Home?

To start making homemade cheese you will need to have the following items in your pantry:

Utensils

Cheese cloth: It is used to drain the curd. It must have the ideal weave to allow the whey to pass through but not the solid particles. It is essential to give a perfect consistency to the cheese.

Thermometer: It can be simple, but never mercury. It will be your perfect ally to control the temperature at which rennet and ferments are added. Normally you will work on a scale of 27ºC to 93ºC of temperature.

Pot: Make it of good quality and better if it is made of stainless steel with a thick base, so the milk sugars will not stick to the bottom.

Strainer: We recommend a large strainer, for about 3 or 4 liters of serum. If you can choose, it is better to be made of stainless steel or enameled but the plastic ones also work well.

Others: Large bowls, measuring cups and spoons, skimmers, gloves, or other kitchen tools.

Molds: There are a multitude of molds. Each one is designed to give your cheese a shape, a draining rhythm and a specific drawing.

Ingredients

Milk: Nobody has a cow at home, so when you choose your milk keep two things in mind: the less manipulated it is, the better. Don't try it with UHT or powdered milk.

Salt: It must be a pure salt (without caking additives) fine or flake. Look at the labels!

Acids: These are usually vinegar, citrus juice, and citric acid . They are used as coagulants in some fresh cheeses.

Calcium chloride: During the pasteurization process, part of the natural calcium in milk is usually lost. By adding the amount of 0.25ml of calcium chloride per liter of milk, we restore it. It can also be used in higher doses, as a milk acidifier.

Curds: They are a set of enzymes of animal, plant or microbial origin that contribute to the coagulation of milk. You can find them in capsules or in liquid format. To know the amount of rennet to add, it is best to follow the manufacturer's instructions for curdling the milk. They must be kept cool in the fridge.

Ferments: They are essential to make cheeses that require a curing time. They are responsible for causing the curd to ferment and prevent the cheese from rotting. Milk has them naturally but when it undergoes the pasteurization process it loses them. In cheeses made from raw milk, it is not necessary to add them for maturation. Like rennet, they must be kept fresh in the refrigerator.

How to Make Hard Cheese At Home?

There are several kinds of hard cheese such as cheddar, Friulano, Provolone , Colby, Marble, , Gouda etc.

To make fresh hard cheese you need very few things: pasteurized fresh milk, lemon, a pot and a cheese cloth. The result will be a homemade cheddar cheese.

Cheddar cheese is made specifically with cow's milk obtained directly from the farm. This milk is subjected to several heating processes to form curd, a kind of mass with yellow granulation. The next step refers to one of the key aspects during the production of cheddar cheese, the method known as “Cheddaring or chedarization”.

The process to make cheddar cheese is fascinating and completely manual. It consists of cutting the curds and forming blocks and then inverting them. It continues with cutting them and stacking them one on top of the other very quickly at high temperatures.

And repeatedly, with the intention that the cheese can drain all serum. Repeating this process several times, acidifies the curd in a dizzying way, changing its lumpy texture for a fibrous curd. It gives the cheddar cheese a unique finish and texture. Thanks to the proliferation of the bacteria that produce lactic acid this process goes smoothly.

When the process cheddaring ends, proceed to pass the product through a mill and salt is added. It is an important step to provide flavor, stop the growth of bacteria and stabilize its texture. The seine lard is then used to coat it and wrapped in a fine cotton cloth to begin the ripening process.

Once ripe, you get a hard cheddar cheese lump.