As illustrated to Karamagi Akiiki Ednah by Pro. Dr. Hofi, a Professor of Diary Science and Technology in the Food and Science department in Ain Shams University in Cairo, Egypt (email: pro.dr.hofi@hotmail.com)
Keep fresh milk in a plastic container at room temperature for 2 – 3 days
Do not boil or freeze as it will kill the bacteria. Milk has alot of bacteris from the air, container and even from poor handling procedures. This bacteria is called natural flora.
Check the milk every 12 hours or so while looking out for the fermentation process. Good fermentation – the milk smells and tastes clean. also, the whey is at the top and the curd is at the bottom of the container. Bad fermentation – the milk has an undesirable smell and the curd floats at the top while the whey is at the bottom
Not that in winter the fermentation procecss takes longer as compared to the summer season due to the low temperatures experienced. Higher temperatures make the bacteria more active.
When whey is at the top, carefully remove it and what is left is teh fermented milk. Fermented milk has a bitter taste and teh structure is smoother. it has an active taste and when used to make cheese, the cheese shelf life is increased. Cheese from fermented cheese can also be stretched. However, if one wshes to quicken the coagulation process during cheese making, one should add rennet in addition to the fermeted milk
Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007
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Posted by Kyra on July 23, 2016 at 4:49 am
I have been fermenting milk with kefire. I am not sure I have spelt that work correctly. However I have been making for more than I need; mainly due to the extra growth of the fungus that ferments the milk. I just wanted to know how to actually mike the cheese. Kyra.