Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That’s when the cheese was born. There are hundreds of types of cheese from various countries were produced. Their styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Lets mynutrisi talk about the benefits of cheese
Benefits of Cheese Despite of Its Yeasty Taste
No matter what type of cheese you eat, cheese is beneficial to the body. Cheese contains great health benefits such as a cancer prevention, bone booster and more importantly cheese has a great taste! Here are some of the benefits of it:
There is a very high nutrient content in cheese including high quality protein and calcium. There are also other elements in cheese such as phosphorus, zinc, vitamin A, riboflavin, and vitamin B12.
Prevention of cavities
Cheese has a very high calcium content. Calcium is very important for strong teeth and bones. In addition cheese has low lactose content. Lactose is a substance derived from food and can be harmful to the teeth (longer cheese, lower lactose level). Eating certain types of cheese such as Cheddar, Swiss, Blue Cheese, Monterey Jack, Brie, Gouda, etc. after eating or as a snack has been proven to prevent tooth decay.
Cheese contains ingredients called Conjugated Linoleic Acid and Sphingolipids that help prevent cancer. In addition, vitamin B in cheese is good for maintaining body function and protecting the body from the disease.
Be careful if you are in the process of losing weight. Cheese contains many natural fats that can cause weight gain. There is cheese that has low fat content that can be very healthy for you to eat and is ideal for maintaining weight. However, if you are trying to gain the ideal weight either adding muscle, fat or strengthening bone density, cheese is a healthy way to use. This cheese is full of protein, fat, calcium and vitamins and minerals that maintain strong and healthy muscles and bones. Vitamins and minerals are better for balanced metabolism.
Cheese contains high calcium content and is rich in vitamin B. This is good for children’s bones, parents and pregnant women who are breastfeeding to strengthen bone and cartilage. Vitamin B content in cheese helps the body absorb and distribute calcium effectively.
Osteoporosis is diseased due to lack of calcium, cheese is the perfect way to help bone density for those who have osteoporosis. Osteoporosis can be treated with protein, calcium and high vitamin and mineral intake. These three properties are present in cheese.
WARNING!! High blood pressure
Sodium and cholesterol are elements considered to be harmful to people with high blood pressure and hypertension. Even doctors will advise them to avoid foods containing sodium and cholesterol. Cheese in this situation needs to be considered critically. Fat in cheese depends on the quality of milk. Full fat milk or cream milk or low fat milk or fat-free milk will determine how high the fat content is on the cheese. Usually high fat cheese is more popular because it has a better taste, but now many low-fat types of cheese are now being marketed. For that you are advised to check the labels on the cheese packaging to make sure that the cheese you choose has low fat content. Sodium content in cheese depends on the amount of salt added to the milk before it turns into cheese. There is also a low cheese sodium content that helps in reducing the agent associated with heart disease. Vitamin B content in cheese is also useful for those with high blood pressure.
So now, what are you waiting anymore? Lets take some cheese for your health.
How to Make the Best Homemade Cheese
Cheddar cheese, the most widely purchased and eaten cheese in the world, is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. This is the best Hot Chocolate recipe by Gavin Webber.
Special Recipes of Cheddar Cheese :
- 10 L (10 qt) Full Cream Milk, preferably pasteurised/unhomogenised
- 1/8th Teaspoon (Dash) Mesophilic Culture MO30
- 2.5 ml (½ tsp) Calcium Chloride in ¼ cup water
- 2.5 ml (½tsp) Liquid Rennet in ¼ cup water
- 12 drops of Annatto in 1/4 cup water
- 1 & ½ Tablespoons Cheese Salt
- Loose weave Cheese Cloth
- Butter, Lard or Coconut oil for banding
- Cheese Press
- 165 mm Cheese basket with follower
- Cheese drying mat or Bamboo mat
- Dairy Thermometer
- Stainless Steel Stirring Spoon
- Mini measuring spoons (for cultures)
- Sanitise all equipment.
- Warm your milk to 31°C (88°F), stirring gently whilst bringing up to temperature. Turn off the heat.
- Sprinkle culture over the surface of the milk and allow to rehydrate for 5 minutes. Stir thoroughly in an up and down motion without breaking the surface of the milk. Cover and allow to rest for 40 minutes at the target temperature.
- Add the Annatto solution and mix well.
- Add the Calcium Chloride solution and mix well.
- Add the rennet solution to the milk and mix thoroughly using the same up and down motion for no more than 2 minutes. Cover and allow to set for 40 minutes.
- Check for a clean break. If necessary, leave for another 10 minutes then check again.
CUTTING THE CURD
- Check for a clean break and cut the curds into 1.25 cm (½ inch) cubes.
- Rest for 5 minutes to allow curds to heal.
- Return to a low heat and gradually raise the temp to 39°C (102°F), stirring gently and continuously, during the period of 45 minutes. Don’t heat too fast. This slow process allows more whey to be expelled and avoids bitterness in the fully aged cheese.
- Once the target temperature is reached, turn off the heat. Let the curds rest for 40 minutes maintaining the temp at 39°C (102°F) .
Cheddaring, Milling, and PRESSING
- Drain curds and whey through cheesecloth lined colander. Return the curd slab back to the pot for cheddaring, place pot back into the double boiler to keep the curd slab at 39°C (102°F).
- Cut the slab in half and cover pot and allow curds to stand for 10 minutes.
- After 1o minutes, turn each slab over. Let stand for another 10 minutes.
- After 1o minutes, turn each slab over. Let stand for another 10 minutes.
- After 1o minutes, turn each slab over. Let stand for another 15 minutes. That’s 45 minutes cheddaring time in total.
- Drain the two slabs through cheesecloth lined colander, then place the slabs onto a chopping board.
- Cut the curd into 5 by 1.25 cm (2 by ½ inch) fingers.
- Using your pot as a container, break each finger in half and then toss the salt through the curds. This is called Milling
- Line a 165 mm cheese mould with cheesecloth and fill with the curds. Cover the curds with the corner of the cheese cloth, top with a follower, and press at 11 kg (24 lbs) for 1 hour.
- Remove the cheese from the press, and slowly and carefully unwrap it. Turn the cheese over, rewrap it in the cloth and press at 22 kg (50 lb) for 12 hours.
AIR DRYING AND WAXING
- Then place on a cheese mat and board and let air dry at room temperature until it is dry to touch (usually 2-5 days). Turn twice daily to allow for even drying.
- Cloth band or wax the cheese and allow it to age for 3 months for mild, 6 months for Tasty, 12+ months for Vintage Cheddar. Ripen in a humid cheese fridge at 10-12ºC (50-54ºF) at 80-85% humidity. Don’t forget to turn weekly, to allow for even distribution of the fats and flavour.