I recently have participated on a Turkish food scientist's forum. The things that are explained there mostly in industrial scale but one of the member adviced me this when they heard that I am making cheese with storebought pasteurised and homogenised milk:
QuoteBefore adding the rennet, heat the milk to 50 degrees celcius very slowly and cool it down to 35 degrees celcius by transferring the milk (by pouring) from container to container and with the help of evaporation. They said the diameter of milk fat and the casein would then be increased a little to help with the renneting and yield.
I didn't test this method yet. I know roughly how much curd I am getting with supermarket milk. If there is a significant change, I would notice. Also if this method changes the texture, we would have a winner.
Can somone explain the science behind this?
50 C is going to kill off most Mesophiles.
Hi Sailor, I think they meant before adding anything like starter, CaCl2 or rennet. This is like the "step 0".
I wonder if it isn't something like the process of heating the milk to 180 F for making yogurt? Please let us know your results - if this works, I would love to pass this on to my students in my cheesemaking classes, as very few of them have access to raw milk and we haven't had much success with p/h milk from the store.
Will do Karen. Probably next weekend, I will try a morbier type, I might squeze in a feta and try this technique.
Gurkan, do you have a link to the original discussion?
I do (http://www.gidacilar.net/herkese-merhaba-t4007.html (http://www.gidacilar.net/herkese-merhaba-t4007.html)) but it is in Turkish and it wasn't a discussion in its etirety, it was just an advice when I was saying "hello", the entry is the second last one.