Simply Curds

Salt in Cheesemaking   The salting of cheese has not only the purpose of enhancing its flavor but also significantly affects the ripening and preservation of the cheese. Salt content at a level of 1-2% significantly inhibits unwanted microflora.      During the salting of cheese, salt penetrates the interior while removing a certain amount of moisture. This is usually about 4-6% for hard cheeses and even twice as much for soft cheeses.    For cheese, we use non-iodized salt because iodine affects the fermentation process and kills bacteria and fungi. In table salt, the iodine content ranges from 30mg to 40mg per 1kg of salt. It is not a large amount, and most likely, we will not kill all the bacteria that are still working at this stage. However, considering that non-iodized salt is readily available, it doesn't make sense to find out firsthand whether there will be problems with ripening or not.      The reasons for salting cheeses are: ...

🇵🇱 PL 🇬🇧 EN Jak zrobić ser Gouda Twój polski tekst… How to Make Gouda Cheese Your English text… Why do we pasteurize milk for cheese?   Milk for cheese or other dairy products should always be of the highest quality.     Raw milk from cows, goats or sheep contains friendly and desirable milk fermentation bacteria, making it an ideal ingredient for cheese production. The problem arises when pathogens, such as bacteria, are present in the milk, alongside beneficial bacteria. Despite the fact that milk in the mammary glands is still sterile, it can become contaminated during milking or during storage and transportation.      If you have doubts about the quality of the milk you want to use for production, you should sterilize it.      Pasteurization is a process named after the scientist Louis Pasteur, which uses heat to neutralize pathogens in food. In dairy production, pasteurization involves heating...