Beginner’s Guide to the Best Milks for Cheesemaking
Cheesemaking is an art that starts with selecting the right type of milk. The type of milk you use can significantly affect the flavor, texture, and quality of the cheese. Below is a comprehensive guide on the best milks for cheesemaking, including their types, uses, and the temperatures they need to be boiled at.
Table of Milk Types and Their Uses
Milk Type | Description | Uses | Boiling Temperature |
---|---|---|---|
Whole Milk | High in fat and protein | Cream cheese, cottage cheese | 63°C (145°F) for 30 min |
Pasteurized Milk | Heated to kill bacteria | Cheddar, Swiss, Gouda | 63°C (145°F) for 30 min |
Ultra-Pasteurized | Heated to very high temperatures | Generally not recommended | 138°C (280°F) for 2 sec |
Homogenized Milk | Fat globules broken down | Most cheeses | 63°C (145°F) for 30 min |
Non-Homogenized | Fat separates naturally | Cheddar, Parmesan, Romano | 63°C (145°F) for 30 min |
Raw Milk | Unpasteurized, natural enzymes | Artisan cheeses | Heat to 32°C (90°F) |
Skim Milk | Low-fat milk | Parmesan, Romano | 63°C (145°F) for 30 min |
Goat’s Milk | Distinct flavor | Goat cheese, feta | 63°C (145°F) for 30 min |
Sheep’s Milk | High in fat and protein | Roquefort, Pecorino | 63°C (145°F) for 30 min |
Buffalo Milk | Very high in fat | Mozzarella di Bufala | 63°C (145°F) for 30 min |
Detailed Steps for Cheesemaking
- Standardize Milk: Adjust the protein to fat ratio for optimal cheese quality
- Pasteurize/Heat Treat Milk: Depending on the cheese, pasteurize or mildly heat-treat the milk
- Cool Milk: Cool to 32°C (90°F) for starter bacteria to grow
- Inoculate with Starter & Non-Starter Bacteria: Add cultures and ripen at 32°C (90°F) for 30 minutes
- Add Rennet and Form Curd: Add rennet and let the curd form undisturbed for 30 minutes
- Cut Curd and Heat: Cut the curd and heat to 38°C (100°F) to separate whey
- Drain Whey: Drain the whey and form a curd mat
- Texture Curd: Adjust the texture by cutting and heating
- Dry Salt or Brine: Add salt or brine to flavor and preserve the cheese
- Form Cheese into Blocks: Shape the cheese into blocks
- Store and Age: Age the cheese as required for the specific type
- Package: Package the cheese for storage or sale
Check out the youtube video below for more information on the types of milk that can be used and how they are used!
Are there specific breeds of cows that produce better milk for certain types of cheese?
Yes, specific breeds of cows produce milk that is better suited for certain types of cheese due to variations in milk composition, including fat and protein content. Here is a detailed overview of the best cow breeds for different types of cheese, based on the provided sources.
Yes, specific breeds of cows produce milk that is better suited for certain types of cheese due to variations in milk composition, including fat and protein content. Here is a detailed overview of the best cow breeds for different types of cheese, based on the provided sources.
1. Holstein
- Description: The most recognizable dairy breed, known for high milk yield but lower butterfat content.
- Best For: Cheeses that require large volumes of milk but not necessarily high fat content, such as Cheddar and Swiss.
- Milk Composition: High volume, lower butterfat (around 3.5%).
2. Jersey
- Description: Smaller breed with high butterfat and protein content in milk.
- Best For: Cheeses that benefit from high butterfat content, such as Cream Cheese, Butter, and Ice Cream.
- Milk Composition: High butterfat (around 5.5%) and protein content.
3. Brown Swiss
- Description: Known for high protein and butterfat content, making it ideal for cheese production.
- Best For: Hard cheeses like Parmesan and Gruyère, which require high protein content for proper aging.
- Milk Composition: High protein and butterfat, excellent for cheese making.
4. Guernsey
- Description: Produces milk with a high beta-carotene content, giving it a golden color.
- Best For: Specialty cheeses that benefit from the unique color and flavor, such as Golden Guernsey Cheese.
- Milk Composition: High in beta-carotene, moderate butterfat (around 4.5%).
5. Ayrshire
- Description: Efficient grazers with good milk production and balanced milk composition.
- Best For: A variety of cheeses, including semi-hard cheeses like Havarti and Gouda.
- Milk Composition: Balanced butterfat and protein content.
6. Milking Shorthorn
- Description: Dual-purpose breed known for both milk and meat production.
- Best For: Versatile for both cheese and other dairy products, suitable for Cheddar and other hard cheeses.
- Milk Composition: Moderate butterfat and protein content.
7. Dexter
- Description: Small breed, ideal for small-scale farming and homesteading.
- Best For: Family-scale cheese production, suitable for a variety of cheeses including soft cheeses like Ricotta.
- Milk Composition: Moderate butterfat and protein, lower yield.
Summary Table
Cow Breed | Description | Best For | Milk Composition |
---|---|---|---|
Holstein | High milk yield, lower butterfat | Cheddar, Swiss | High volume, lower butterfat (3.5%) |
Jersey | High butterfat and protein | Cream Cheese, Butter, Ice Cream | High butterfat (5.5%), high protein |
Brown Swiss | High protein and butterfat | Parmesan, Gruyère | High protein and butterfat |
Guernsey | High beta-carotene | Golden Guernsey Cheese | High beta-carotene, moderate butterfat (4.5%) |
Ayrshire | Balanced milk composition | Havarti, Gouda | Balanced butterfat and protein |
Milking Shorthorn | Dual-purpose, versatile | Cheddar, hard cheeses | Moderate butterfat and protein |
Dexter | Small-scale, family farming | Ricotta, soft cheeses | Moderate butterfat and protein, lower yield |
While breeds like Holstein are known for high milk yield, their milk composition may not be ideal for certain cheese varieties. Selecting the right cow breed based on the desired cheese type can significantly impact the final product’s flavor, texture, and quality.