Cheese making began around 1000 BCE with cow milk. First cheese legend credits Arabian merchant's accidental discovery. Cheese spread from Middle East to England during Roman Empire. Pilgrims brought cheese to North America in 1620. Until mid-19th century, cheese was local farm product
Cheese making began around 1000 BCE with cow milk. First cheese legend credits Arabian merchant's accidental discovery. Cheese spread from Middle East to England during Roman Empire. Pilgrims brought cheese to North America in 1620
Cheese is a milk concentrate containing protein (casein) and fat. Moisture content determines cheese categories: hard, semi-hard, soft. Processed cheese is heat-treated product based on different cheese types
Cheese must contain milk or milk-derived ingredients. Plant-based milks like soy and almond milk are not considered dairy
Cleanliness is crucial for successful cheese making. Equipment should be sterilized using boiling water and bleach solution. Milk should be heated slowly, increasing temperature by 2F per minute
Use fresh, non-pasteurized milk and vinegar to separate milk into curds and whey. Strain mixture through cheesecloth and sprinkle with salt. Optional: shape into disk and press between plates for firmer texture