How to Make Cheese

MAIN INGREDIENTS OF CHEESE

The main ingredient used in the cheese making process is milk. Many types of cheese in North America are made from cow, sheep or goat milk. There are other varieties of milk used, however. The milk of a buffalo, for example, is used to produce Mozzarella cheese. Milk from deer, camel, horses, llamas, and yaks are all used to yield different varieties of cheese and cheese blends.

THE CURDLING PROCESS

Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. Today, cheese is curdled with a bacteria culture and a coagulating enzyme, both of which help to speed the separation of liquids and solids. The curdling process begins by warming the milk until it reaches a bacteria-free temperature. During the warming period, a coloring dye is sometimes added to produce a particular color in the finished product. Once the milk has reached a consistent temperature, the starter culture is added and the milk begins to coagulate into one large curd.

REMOVING THE WHEY

As the milk forms into a huge curd, it is stirred and cut, allowing the whey to drain off. The milk is then reheated and pressed to remove as much whey as possible.

MOLDING AND SHAPING

when the whey removal process is finished, the warm curd is molded or shaped into a cheese. Many cheese today are shaped by using a cheese wheel or similar mold. The warm curd is poured and pressed into the molding.

SALTING PROCESS

High amounts of salt are added to cheese during or before the process of molding. Salt plays an important role in the formation of the cheeses rind or outer coating. Heavily salted cheeses will develop thick outer coatings, such as that found on swiss cheese.

RIPENING

Once the cheese has been molded and salted, it is allowed to ripen. Some cheeses take only two weeks to mature and others can take as long as 7-years. Temperatures remain exact during this time.

It is during this period when the rind of the cheese is formed. Some form naturally and others, artificially. Many cheese surfaces are treated with bacteria, alcohol, wax, oils, or water during the maturing phase to enhance flavor and coloring. Washed rind varieties, for example, are washed and brushed regularly to promote an even bacteria growth across the surface and prevent their insides from drying out. Cheddar cheeses are salted and then wrapped with cotton, after which time they are left untouched until they are mature.

CHANGES IN THE CHEESE MAKING PROCESS

Today, most types of cheeses are made in commercial factories, where state-of-the art equipment and technology prevent contamination and an overgrowth of bacteria. For food safety reasons, all cheeses are now made from pasteurized milk, instead of fresh milk.

CHEESE STORAGE TIPS

FOR OPTIMUM flavor, allow cold cheese to warm for 30-minutes before eating. Cheese can be placed on counter top during warming.

NEVER store cheese with heavy, strong smelling foods. Cheese will absorb the aroma of what is around it.

SOFT cheeses should be wrapped in wax paper and not plastic wrap.

Sheer Khurma: Milk Vermicelli

Sheer Khurma: Milk Vermicelli
East Indian Eid Dessert

Sheer Khurrma (Dates (dried) with Milk

Ingredients: 2 liter of milk 1 litre water 1 cup sugar 8 dried dates 6-8 whole cardamoms 1\4 cup ghee or butter 6-7 seeds of cardamom (crushed). 1 cup of vermicelli (sayaiyan) 1/4 cup chopped pistachios 1/2 cup dried coconut 1/2 cup chopped almond 1/4 cup raisins 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Method: Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them. In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes. Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through. Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence. Can be served hot or chilled.

Facial Mask for Your Skin

Facial Masks

• Mash strawberry, pineapple and banana and pat on your face for 15-20 minutes. Then wash it with water. It is extemely good for the skin and leaves it soft and smoothens the skin.

• Banana pack- Mash one-fourth of a banana and apply to your face for 20 minutes .Then rinse with warm water then cold water and let pat dry. Warm water opens the pores and cold water closes the pores.

• Mix orange juice and very little amount of lemon and apply it to your face. Orange is rich in vitamin C and lemon both cleanses and closes the pores on the skin. Vitamin c is extemely good for all types of skin. If lemon causes some irritation then only orange juice can be applied to the skin. Wash when dry.

• Mash up a ripe peach and mix tablespoon brandy.leave four 20 minutes then rinse off.

• Mash one forth of banana and add 1/2 or 1 table spoon honey to it as required. Wash with warm water when dry then with cold water.

• Papita is extremely good for the skin and just can work wonders. Apply papita to your face and see the difference.

• Apply juice of watermelon white pulp on your face. Wash after 20 minutes. It acts as a skin toner.

• Mash half of an avocado and apply to entire face. Dry four 20 minutes then wash off.

• Mango juice is extemely beneficial for the skin. Apply mango juice with cotton to your face. Mango rich in vitamin A adds a glow to your skin and works wonders for the skin.

Homemade Facial Masks

• Egg pack- Apply whole egg to your face. Whole egg softens and tightens the skin leaving it soft .Rinse with warm water then cold water.

• Apply curd to your face directly. Wash when dry after about after half an hour.

• Mix rose water, glycerine and lemon in equal propotion and apply to your face at night. Wash with cold water in morning. This pack is really very effective in curing pimples.

• Just dip cotton in raw milk and clean your face with it. All the dirt will come away, it improves complexion and makes the skin look fresh.it acan also be used to remove make up easily. its a natural cleansing agent.

• Almond pack- Dip 4 almonds in milk and after peeling them mash them in same milk and apply o your face and wash after 20 minutes .Its improves skin complexion

• Apply coviander juice to your skin it doed wonders for the skin and closes pores and is a natural bleaching agent too.

• Apply tomato juice to your face and wash when dry. You can also rub tomato pulp on your skin .It helps in curing dark circles and makes skin fairer ,improves complexion, natural bleaching agent.

Apply juice of watermelon pulp with cotton on your face for about 20 minutes. Then wash with cold water. it acts as a skin toner.

• Clean face with rose water about 3 times a day or use it as a facial splash. It refreshes and cools skin, removes
  the dirt from the skin, improves skin texture and provides natural skin balancing affect.

• Mix powdered red masur dal, almond powder and curd and apply to your face for about 20 minutes. It helps to prevent discolourong of ultra rays.

• Honey pack- Place a cloth in warm water and apply to your face. It will open pores. Spread honey all over your face. Then after 20 or 30 minute wash with cold water to close pores. should apply atleast once a week.

• Tea water ehen cool acts as a natural sunscreen.

• Yogourt mixed with orange juice which is rich in vitamin can work wonders for your skin.

• Mix little of lime juice and honey and apply to your face. Wash when dry.

• In summers apply juice of tomato and lime for rednes.