FAQs about making yoghurt and cheese yourself

Cheese making and yoghurt making are very popular hobbies for a lot of people. The reason for this is that it is easy for you to experiment by making different kinds of cheese and also yoghurt. Other than this, it is also possible for you to use the cheese and yoghurt at home. So, many people make these two products at home. If you are making cheese and yoghurt at home, it is possible that there are many FAQs about making yoghurt and cheese yourself.

Here, we will look at the various FAQs about making yoghurt and cheese yourself and find answers to these questions.

Common FAQs about making yoghurt and cheese yourself

1. What is standardization: This is the process in which the fat content that is present in the milk is adjusted according to the need. The fat content in the milk may be increased or decreased according to your preference and this is called as standardization. Standardization and pasteurization needs to be known by any person who is making cheese or yoghurt. This is also one of the common FAQs about making yoghurt and cheese yourself.

2. What is pasteurization: This is a simple question which is used to kill all the bacteria that is present in the milk so that it is safe for consumption. When the milk is heated to a particular temperature, it kills all the bacteria and this process is called as pasteurization.

3. What is a starter: Starter is nothing but the addition of harmless bacteria. The reason for using the starter is that it will help to preserve the cheese or yoghurt for a longer time.

4. What is sub culturing: This is the process in which the yoghurt is made by the addition of more yoghurt that has bacteria in it. The older yoghurt will have bacteria that can make more yoghurt and the process of adding existing yoghurt to make new yoghurt is called as sub culturing.  This is one of the most common FAQs about making yoghurt and cheese yourself.

5. What is pressing: Pressing is the method in which the excessive whey is taken out of the cheese that is being made. There is a lot of whey produced when the cheese is made. This whey needs to be removed to make high quality cheese. So, the pressing is the method or process that helps to make good cheese without the whey.

6. How to make thick yoghurt: The yoghurt that is made can be runny with a lot of watery fluid. This needs to be removed to ensure that the yoghurt is thick. Thick yoghurt is good and everyone likes it. When the yoghurt is watery, it is not good to consume. So, every person who is making yoghurt needs to know how to make the yoghurt thick without the watery liquid in it.

These are some of the common FAQs about making yoghurt and cheese yourself. There may be a lot more queries that you have when you are making cheese as well as yoghurt, but the various queries are more common and also important.