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Ingredients when making Cheese at home


In Cheesemaking a few additives are used. The main reason is due to the food hygiene requirements and limited use of raw milk.


Calcium/Calcium chloride:

Pasteurisation and homogenisation change the structure of milk,

removing some of the calcium and destabilising it slightly. When using

any milk that is not raw milk to make cheese, add calcium chloride to

increase the number of available calcium and help firm up the

curds. Calcium chloride is added to the milk before the coagulant. Then added to the milk, it increases the yield and thickens the curd, reducing coagulation time. But it can lock moisture in the cheese and spoil the aged cheeses. However, the fresh Cheeses are just fine, although they would not last long outside the fridge.


Lipase is an enzyme found in raw milk; it is often added in powder form

to processed cow's milk to impart a more robust, tangy flavour to the cheese

along with a distinctive aroma.


Food Grade Activated Charcoal: It is mixed with salt and

sprinkled or rubbed on the surfaces of some soft cheeses (primarily goat)

to encourage desirable mould growth and discourage unwanted bacteria.

The ash neutralises the surface acidity, allows moisture to be drawn out,

protects the exterior, firms up the cheese, and allows the interior (paste)

to ripen and stay soft


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