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Purpose:
In the dairy preservation lab their were two main goals one technical goal, and one education goal.
The technical goal was to go through the processes of creating cheese and yogurt, understanding the heating, stirring, resting, and the draining/straining of the cheese or yogurt and also the kneading of the cheeses.
The educational goal was to understand how milk goes from milk to yogurt/cheese then experience it as a solidifier to our classroom knowledge. Another goal we were aiming to reach is to find a creative approach to creating cheeses and yogurts and presenting them in a way that looks appetizing.
Materials:
Yogurt:
Whole milk
Store bought skyr yogurt
Animal or vegetable rennet
Water
Hot plate
Pot
Yogurt maker
Mozzarella cheese:
Whole milk
Animal or vegetable rennet
Citric acid
Cheese salt
Hot plate
Pot
Cheese cloth
Ricotta cheese:
Whole milk
Vinegar
Cheese salt
Hot plate
Pot
Cheese cloth
Procedure
Procedure
Ricotta Cheese:
Heat the milk in a large pot
Wait until it reaches 190 degrees Fahrenheit or 88 Celsius
Slowly stir the vinegar in
Wait 5-10 minutes to let the curds settle and separate from the whey
Line a strainer with a cheese cloth
Pour the curds and whey through the strainer
Let all or most the whey drain depending on what texture you desire
Put the curds into a bowl or airtight container to store, or use immediately
Mozzarella Cheese:
Add citric acid to water and pour this into your pot
Pour the milk into the pot quickly
Heat the milk slowly to 90 degrees F
At 90 degrees take the pot off the heat
Stir in a top to bottom motion for around 30 seconds then stop
Cover the pot and let it sit for 5 minutes
If the curd is too soft or the whey is milky let it sit longer (Up to 30 more minutes)
Cut the curds in a checkerboard pattern
Place the pot back onto the stove and heat to 105 degrees F while slowly stirring
Take the pot off and continue stirring for 2-5 minutes
Scoop the curds onto a colander or a microwave safe bowl
Pour out as much whey as you desire
Microwave the curds for one minute
Add cheese salt
Drain the excess whey
Work the cheese with your hands kneading it
Microwave 2 more times for 35 seconds doing the same thing.
Then knead it until it is less stretchy and shiny
Skyr Yogurt:
Add the skim milk to a large pot
Slowly bring the milk to a steady simmer over a medium-high burner, stirring frequently to prevent scalding on the bottom of the pan until it reaches 185°F-190°F; about 15 to 20 minutes.
As soon as it hits the target temperature, remove the pan from the burner and allow it to cool to 110°F
Whisk together the Skyr and 1 cup of the 110°F milk until perfectly smooth
Pour that into the pot and stir until fully incorporated
Use a small whisk to combine the rennet and cool water
Immediately stir that into the pot until fully incorporated; about 1 minute.
Put the lid onto the pan
Put the pot in a warm yogurt maker for 12 hours
Then move the container to a fridge
Observations
Observations
Ricotta:
8. My cheese was pretty smooth and soft
Mozzarella:
5. I had to eyeball the amount of citric acid to use and I was way off so I had to add more in this step
8. I couldn't cut my curds into a checkerboard pattern because they were giant chunks of curd rather than a surface
14. I did not add enough cheese salt
17. I only microwaved one additional time
Skyr:
2. It took longer to get here than 15-20 minutes because we had the heat on the lower side
9. We had it in the yogurt maker for about 24 hours
Data Analysis Collection:
Ricotta: As ricotta goes it was pretty tasty it could have used more salt but it was the right consistency and flavor. I had a pretty good yield being around the size of a hockey puck.
Mozzarella: The mozzarella came out a lot worse than the ricotta, even though I microwaved it one less time than I was supposed too I think it was too much because it was not very stringy and very tough and not enough flavor. It was a pretty crappy yield as well, only having about a golf balls worth.
Skyr: The Skyr was an abomination, in part of probably scalding the milk and in part the week it sat in the fridge I feel like it could have been much better, it was thrown out when judged because it tasted terrible and was much thinner than it should have been for Skyr, it was described as earthy and had apparent hints of dust
Conclusion:
Conclusion:
I learned how you can manipulate compounds from one thing to another very diffrent thing with very little additives. The technical goal was to go through the processes of creating cheese and yogurt, understanding the heating, stirring, resting, and the draining/straining of the cheese or yogurt and also the kneading of the cheeses and I feel that I got to these goals right on point, during the mozzarella part I and went through all of these, however I feel there is room for improvement in the heating and kneading departments. Additionally Mr. Olsen taught us how scientifically milk turns to cheese or yogurt and going to cooks dairy farm helped solidify this understanding from the classroom to the from to lab I feel I had a solid understanding of how the milk made its way to be cheese. I think if I were to do this lab again I would spend more time perfecting the flavor of the ricotta the texture of mozzarella and everything about the Skyr.
REFLECTION:
REFLECTION:
This lab was so much diffrent from what we have done before and it really made me think outside of the box sometimes because there wasn't always an answer as to why something went wrong you had to logically think through and find out what could have caused the problem because there was so much room for human error. During some points of this lab I wanted to give up, I would go through so much to get to a point only to realize I messed something up and had to redo it all. It took a lot out of me to do this lab but it was very rewarding. This lab was very fun to complete and if I had the chance to do it again with the knowledge I've learned I would do it again, in fact I might do that in the near future.
30 Minute Mozzarella Recipe _ Cheese Making Supply Co_.pdfPage updated
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