Cara Membuat Keju Aroma

>Hello Sohib EditorOnline, If you are a fan of cheese, then you must have tried different types of cheese with different flavours. One of the fascinating flavours of cheese is aroma cheese. This type of cheese is unique because of its strong, pungent smell. If you are interested in making this type of cheese at home, then read on to know the steps involved.

What is Aroma Cheese?

Aroma cheese is a type of cheese that is characterized by its strong smell or aroma. It is usually produced by using specific bacteria or fungi that affect the texture and flavour of the cheese. The pungent smell of aroma cheese is what makes it distinct from other cheeses, and it is usually enjoyed by people who prefer strong-flavoured cheese.

Types of Aroma Cheese

There are different types of aroma cheese that you can make, and each type has a unique flavour and smell. Here are some of the popular aroma cheese types:

Cheese Type	Flavour Profile
Blue Cheese	Earthy, pungent, tangy
Limburger Cheese	Strong, pungent, buttery
Brie Cheese	Buttery, earthy, mild
Camembert Cheese	Creamy, mushroom-like, sweet

Regardless of the type of aroma cheese you choose, the process of making it is similar. Here is a step-by-step guide:

Step 1: Choosing the Milk

The first step is to choose the type of milk you want to use. You can use cow’s milk, goat’s milk, or sheep’s milk. The choice of milk will affect the texture and flavour of the cheese. Cow’s milk is the most popular choice because it is readily available and produces a mild flavour.

Milk Quality

The quality of milk you choose is also essential. Make sure you use fresh, high-quality milk that is free from contaminants. Raw milk is the best choice because it has all the natural bacteria needed to make cheese. However, if you are using pasteurized milk, you will need to add a starter culture to it.

Step 2: Adding a Starter Culture

The next step is to add a starter culture to the milk. A starter culture is a blend of bacteria that helps to acidify the milk and start the fermentation process. You can use a commercial starter culture, or you can make your own using buttermilk, yogurt, or kefir.

Commercial vs Homemade Starter Cultures

If you are new to cheese-making, it’s best to use a commercial starter culture. This is because it is easier to use and more predictable. However, if you are an experienced cheesemaker, you can make your own starter culture by fermenting some milk with buttermilk, yogurt, or kefir for a few days.

Step 3: Adding Rennet

The third step is to add rennet to the milk. Rennet is an enzyme that helps to coagulate the milk and form curds. You can buy rennet from a cheesemaking supplier or use a plant-based alternative like vegetable rennet.

Rennet Dosage

The amount of rennet you need to add depends on the type of cheese you are making and the strength of the rennet. Generally, you should add one drop of rennet per litre of milk. However, if you are using a weak rennet, you may need to add more.

Step 4: Curdling the Milk

After adding the rennet, you need to let the milk sit for a while until it curdles. This can take anywhere from 30 minutes to a few hours. You will know it’s ready when the milk looks like a solid mass, and there is clear whey on top.

Curd Cutting

Once the milk has curdled, you need to cut it into small pieces. This will help to release more whey and create a firmer cheese. You can use a knife or a curd cutter for this.

Step 5: Draining the Curds

After cutting the curds, you need to drain them. You can do this by scooping the curds into a cheesecloth-lined colander or by using a cheese mold. Make sure you press the curds gently to remove as much whey as possible.

Salt Addition

At this point, you can add salt to the cheese. Salting helps to enhance the flavour of the cheese and prevent the growth of harmful bacteria. You can add salt to the curds before you press them into a mold.

Step 6: Aging the Cheese

The final step is to age the cheese. This is where the bacteria and fungi in the cheese transform the texture and flavour of the cheese. You can age the cheese in a cheese cave or a regular refrigerator at a specific temperature and humidity level.

Cheese Aging Time

The aging time of the cheese depends on the type of cheese you are making and your personal preference. Aroma cheese usually takes a few weeks to several months to age correctly.

FAQ

What equipment do I need to make aroma cheese?

To make aroma cheese, you will need some basic equipment like a pot, thermometer, cheesecloth, colander, and cheese mold. You can buy a cheesemaking kit that contains all the necessary equipment.

Can I use store-bought milk to make aroma cheese?

Yes, you can use store-bought milk to make aroma cheese. However, make sure you use high-quality milk that is free from contaminants. You may also need to add a starter culture to it.

What is the best temperature to age aroma cheese?

The best temperature to age aroma cheese is between 10 to 15 degrees Celsius. You should also maintain a humidity level of 80 to 90%.

How long does aroma cheese last?

Aroma cheese can last for several months if stored correctly in the refrigerator. However, it’s best to consume it within a few weeks of making it for optimum freshness and flavour.

In conclusion, making aroma cheese is a straightforward process that requires some patience and dedication. With the right ingredients and equipment, you can make your own flavourful aroma cheese at home.

Cara Membuat Keju Aroma