How does milk become into cheese?

Answer 1

Milk is warmed with a bacteria culture and theneither a congealing agent called rennet, or rarely an acid such as lemon juice is added to the milk. The milk breaks into two parts, a watery yellowish substance called whey and a white substance with the consistency of jelly called curd. The curd is then made into cheese by adding salt and pressing out additional whey finally, if appropriate, aging and/or seeding with additional cultures as in blue or brie.

Answer 2

Various bacterial cultures are introduced into a volume of milk and placed into containers so that the mixture can ferment and congeal. After this process is complete,the matter is removed,washed,and allowed to age to achieve it's own distinctive flavor and aroma. Specifically, rennet (stomach lining of a cow), lactic acid or various plant extracts are used.

Answer 3

In homemade cheese the ingredients are milk, whipping cream, salt and vinegar I dont know what the ingredients are in factory made cheese Extra ingredients to make "fun" cheese include upish mutant, jamaican walking birds, and peruvian fighting frog legs

Answer 4

Depends on what cheese are you referring to. Generally, though, milk is separated into curds and whey, the curds being used to make cheese. Salt, bacterial culture and rennin are added to make cheese.

Answer 5

bacterial culture is added that produces lactic acid which sours and thickens it. you can make your own by 'seeding' fresh cream with a teaspoon of already sour cream when using store bought pasteurized creams. otherwise this culture is already naturally occurring in raw (unpasteurized) sweet cream and simply leaving it out until it 'turns'.

Answer 6

The way you make cheese from milk is simple. Cheese is hardened, rotten milk.

Answer 7

Either Class I milk or milk of manufacturing grade may be used to make cheese

Answer 8

To make cheese from milk, add 4 teaspoons of vinegar or lemon, to boiling milk, stir with spoon, pass the curds through cheesecloth, add some salt, and your milk cheese id done.

Answer 9

With a churn