Making yoghurt and cheese is a traditional technique to preserve surplus milk. Soft cheese lasts lasts only for a few days (stored in the refridgerator). Hard cheese lasts for a few weeks to months.

Requirements[edit | edit source]

  • Yoghurt requires souring, yet no rennet
  • Soft cheese requires no souring, nor any rennet
  • Hard cheese requires souring, aswell as rennet

Production[edit | edit source]

Yoghurt is simply by simply mixing soured milk (or alternatively other, live, yoghurt) with milk and allowing the mixture to go sour.

Soft cheese is made by simmering (semi-skimmed) milk in a pan, turning off the heat and adding lemon juice. Seperate the curds and whey.

Hard cheese is made by mixing soured milk with 1/2 of a batch of whole milk and allowing it to go sour. Then, another 1/2 of a batch of whole milk is added, everything is then heated to 30°C, and rennet is added. Curds are seperated from the whey and are heated again (to 39°C). The curds are then pressed into cheese blocks with salt added at the top and bottom of curd layers (25 gr of salt for every 500gr of curds).[1]

Souring milk[edit | edit source]

The process of souring milk does not mean to just allow milk to go off. Rather, souring milk is done at (above-)ambient temperature (at 21°C) and this for a relatively short period of time (24 hours). By contrast, milk that naturally goes off in your refridgerator does so at 7°C, and this at a much longer period.

Notes[edit | edit source]

Another (easier) method to preserve surplus milk is to make it into milk powder. This method has the advantage that it lasts far longer than cheese or yoghurt.

References[edit | edit source]

  1. Practical self-sufficiency by Dick and James Strawbridge
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