MY REFLECTIONS

The first step when it comes to raw milk would be milking the animal from which milk is obtained (cow, goat, etc.) after the milk is taken automatically comes with the degree of temperature is needed to make cheese, if milk is not natural to be heated until the temperature of 36 ° C approximately.

The tools needed to make a homemade cheese would be:

• Have milk

• Have the rennet may be liquid, tablet or powder, in our case is recommended that it be liquid by the small amount of cheese that we produce for the amount to be accurate.

• Have a belt, which is where will the cheese must be pastica with enough holes, which should come with a wooden lid or heavy duty plastic, which is placed a weight to loosen serum .

• A cloth to wrap the cheese and the whey out without harming the cheese

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We use 5 liters of milk which we use 3cc of rennet.

Despite the short time we had to prepare the cheese and the few tools and experience we create 3 cheese quality, made with raw milk, pasteurized and powdered. We observed that the skim milk made with rennet not even for their lack of fat, and if I had done this would probably like cheese lowest quality, because the less fat you have the cheese, it also loses the taste. From the beginning we assumed that the best would be the raw milk cheese, but did not expect that the milk powder made out better than it was made with pasteurized. We got our answers on what would be the order of quality cheeses.