How is cheese made?

For making cheese, you can opt for any kind of milk that comes from mammals as per the availability and personal choice. Most people prefer using cow's milk to make cheese as it contains less fat. The next step in cheese making is the acidification process, in which the milk sugar, lactose is converted into lactic acid by bacterial action. More?

Answered by Vanessa R. - 833 days ago at 3:35pm on Feb 18 2010

About 2 cups of fresh milk is left to sit at room temperature for 24 hours until it curdles to the consistency of yogurt. 2 gallons of milk is warmed to 86 degrees F and the starter culture is blended in. This mixture is left overnight at a temperature of 50-60 degrees F which will form lactic acid. Rennet is added to the milk to begin the formation of curd which MORE?

Answered by Lori C. - 873 days ago at 9:07am on Jan 09 2010

To make cheese, rennet, an enzyme complex produced in the stomach of all mammals, is introduced to milk. After the curds have formed, they are drained and pressed to separate them from the whey. As they start to firm up, the curds turn into fresh or farmer's cheese, which is a soft and easy to spread cheese product with a mild flavor. ChaCha!

Answered by Kevin G. - 909 days ago at 4:40pm on Dec 03 2009

To make cheese, rennet, is introduced to milk. After the curds have formed, they are drained and pressed to separate them from the whey. Curds are drained and pressed repeatedly to squeeze all the water out. After pressed dry, the curds are packed a mold and weighted. This is where the magic of the cheese begins! The longer a cheese ages, the more flavor will develop.

Answered by Shannon H. - 983 days ago at 9:12am on Sep 21 2009