If you get whole milk out of the cow, and the cream separates -are you left with whole milk and cream? or nonfat milk and cream?
Butter? Buttermilk?
From what i’ve heard before cheese is just: bacteria + milk + time
In: 8
I’m not an expert but I’ve made butter and cheese. Dairy consists of 3 main ingredients: protein, fat, and sugar. (4 ingredients if you count the water). you make a lot of dairy products by just shifting those amounts around, you can let fat settle out and skim it off to get low fat milk etc. all the whole milk, 2%, heavy cream and stuff is pretty much just physically separating those components and managing their proportions.
Cheese is a separate thing. it doesn’t necessarily need bacteria, but it does need something to make the milk solid. it can be rennet (which is a stomach enzyme) or citric acid or a number of things. I think you can use salt to start cheese. basically all the protein in milk can become solid but it needs something added to make it clump up. bacteria come later and make other changes to flavor and texture and stuff.
Butter doesn’t need anything added, you just beat it up until all the fat clumps up. it’s actually super easy to do. do you know those blender bottles people use to mix up protein powder and stuff? just a cup with a lid and a wire ball thing that shakes around in there. fill one of those like 1/2 way with heavy cream and shake it around for like 10 minutes, when it’s done it suddenly just hardens up into butter. that leaves behind all the water that didn’t make it into the fat glob. I’m pretty sure that water is technically buttermilk, it’s super sweet (because the fat globbed up and left the sugar behind). when you buy buttermilk it’s different though, because that’s a cultured product. it has helpful bacteria growing in it and it tastes kind of like yogurt (same bacteria)
Latest Answers