Question 1

What are the steps to making cheese?

Accepted Answer

To make cheese, start by warming milk and adding a starter culture to acidify it. Then use rennet to form curds, cut and stir them, drain the whey, salt the curds, mould them into shape, and age the cheese if required.

Question 2

Is rennet or vinegar better for making cheese?

Accepted Answer

Rennet is ideal for firm and aged cheeses, giving cleaner flavour and solid texture. Vinegar works best for fresh cheeses like paneer and ricotta—it's simpler but produces a softer result.

Question 3

How do you make cheese from milk?

Accepted Answer

Begin by gently heating milk and adding rennet or vinegar to curdle it. Once curds form, strain off the whey, then salt, shape, and either refrigerate or age the curds into cheese.

Question 4

What are the 8 steps in the cheese making process?

Accepted Answer

The typical steps include: acidifying the milk, adding rennet, cutting curds, cooking, draining whey, salting, shaping, and ageing.

Question 5

What is rennet in cheese?

Accepted Answer

Rennet is a natural enzyme traditionally sourced from calves’ stomachs, used to coagulate milk. It separates curds and whey—a vital step in making most aged cheeses.

Question 6

How is cheese first made?

Accepted Answer

Cheese was first made thousands of years ago, likely by accident, when milk stored in animal stomachs curdled due to the presence of natural rennet. This spontaneous process revealed curds and whey, paving the way for early cheese-making.

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