Dairy Advice | 21 June 2019
Cheese has been made by humans since ancient times. In mythology Cyclops Polyphemus is referred to as the first cheese maker. Aristotle and Dioskouridis gave the first recipes for cheese production . From them we know the ancients in order to coagulate milk, they used the white liquid that figs pull out of the leaf stalks.
In monasteries in the Middle Ages the monks had been making cheese. Until the 19th century, the methods of cheese-making were purely empirical and passed from generation to generation, as is the case with every tradition.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms bycoagulation of the milk protein casein. There are various types of cheese (hard, soft, etc.), with Greek feta, graviera, manouri, kasseri and others
Initially, the milk is boiled and then yeast (rennet) is added. Milk can be from cow , sheep or goat, but also from other animals. during stirring, other chemicals are added, and then the material that has been peeled is separated from the sparsed milk.
Sparse milk is usually called curd. Once separated, it can be used to make mizithra or add some milk to make anthoturo or manouri.
The duration process normally done in dairies is half an hour to 50 minutes. Cheeses need a different temperature to make, depending on their type. Thus, hard cheeses such as the kasseri need a temperature of over 33 degrees Celsius and a lot of yeast, while soft cheeses, such as feta and telemes, require a temperature of 25 to 35 degrees Celsius.
The mixture is refined for the manufacture of hard cheeses. Then it is drained with “chantilla” (solid cloth) and placed in molds. It is necessary to store it for some time to complete the biochemical fermentations. The latter are caused by fungi, which are produced from yeasts and bacteria.