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Dairy Products (Milk is collected from lactating cow and checked for any…
Dairy Products
Milk is collected from lactating cow
and checked for any signs of blood
or pus
Milk is then heated up to 161.6° for 15 seconds or 140° for 30 minutes then quickly cooled to kill and bacteria (pasteurization)
Milk is then packaged and shipped
The young starter (A lactic acid forming) bacteria is added to the milk
The milk and started mixture is separated as needed and left in a lukewarm area for 7-8 hours
The yogurt is then left to cool for about and hour and is then ready to eat
To warm fresh milk add acid (vinegar/citric acid) or bacteria
An animal or plant coagulant (enzyme that links the protiens in milk together) is then added to the milk and bacteria until a gel is formed
The gel is the tested for firmness. If ready it is then the curd is cut into cubes with a cheese harp or knife (the size of the cut curds determines how much moisture the cheese retains).
The cut curds are then stirred over a low heat for about an hour then drained. Some of the whey is then drained and replaced with water.
The curds are the drained, salted and pressed into their desired shape before finally being left to age
Unpasteurized butter is added to a milk churned and churned for about 30 minutes
at 45 minutes of the churning the butter curds should have a golden colour
"Sour milk" is then drained and washed from 5he butter with ice cold water
The butter is then salted as needed and stored
