{"id":46853,"key":"Making_yoghurt_and_cheese","title":"Making yoghurt and cheese","latest":{"id":1207077,"timestamp":"2025-11-27T21:28:16Z"},"content_model":"wikitext","license":{"url":"https://www.appropedia.org/Appropedia:Copyrights","title":"CC-BY-SA-4.0"},"source":"'''Making yoghurt and cheese''' is a traditional technique to preserve surplus milk.\nSoft cheese lasts lasts only for a few days (stored in the refridgerator). Hard cheese lasts for a few weeks to months.\n\n== Requirements ==\n\n* Yoghurt requires souring, yet no rennet\n* Soft cheese requires no souring, nor any rennet\n* Hard cheese requires souring, aswell as rennet\n\n== Production ==\n\n{{Main|Yoghurt_Production_%28Practical_Action_Brief%29}}\n\n{{Main|Yoghurt_Incubator_%28Practical_Action_Brief%29}}\n\n{{Main|Making farmer's cheese}}\n\n{{Main|Traditional_Cheesemaking}}\n\n'''Yoghurt''' is simply by simply mixing soured milk (or alternatively other, live, yoghurt) with milk and allowing the mixture to go sour.\n\n'''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.\n\n'''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).<ref>Practical self-sufficiency by Dick and James Strawbridge</ref>\n\n== Souring milk ==\n\nThe 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.\n\n== Notes ==\n\nAnother (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.\n\n== References ==\n\n<references />\n\n{{Page data\n| license = CC-BY-SA-3.0\n}}\n\n[[Category:Food preserving]]\n[[Category:Food storage]]\n[[Category:Food]]"}