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Materials and Methods
Materials and Methods
Materials and Methods
ordinary vinegar)
A colander was line with a double layer of cheese cloth or a single layer of butter
muslin. The milk was poured into a large beaker and was brought into a boil over
medium heat (72C). It was frequently stirred to keep the milk from scorching. When the
milk came to a boil, the heat was immediately reduced to low and then the vinegar was
added. The milk immediately separated into curds and whey. A bit more vinegar was
added one tablespoon at a time, until milk solids coagulate into curds swimming in thin
greenish blue whey, if the milk does not separate. The curds and whey was poured into
the lined colander. It was rinsed gently with cold water and the salt was sprinkled into the
curds. The cheese cloth was tied and pressed a bit with the hands to remove excess whey.
The cheesecloth was hanged for 1 to 2 hours then was open and the cheese was chopped