Mozzarella Cheese

Question 1

What is the equipment (mozzarella cheese)?

Answer 1

500 ml beaker
spoon
J-Cloth or cheese cloth
Funnel
Conical flask
Plastic wrap
Thermometer

Question 2

Ingridients for the cheese?

Answer 2

500ml Raw Milk
35ml white distilled vinegar
Water for soaking

Question 3

What is the method for making the cheese?

Answer 3

Pour the milk into a large beaker and heat on a medium-low heat, stirring until the milk reaches 46 C.
Turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 second. It will start to curdle almost immediately.
Add a lid and allow it to sit for 15 minutes.
Gather the curd by taking a spoon or spatula and bring all the curd to the side against the pot.
Then remove the curd from the whey and place it in a bowl.
Strain the cheese through a J-cloth (in a funnel) and collect the whey in a beaker. Squeeze the whey out of the cheese gently.
Place the whey beaker onto the hotplate and heat to 71C.
Put the ball of cheese into this and heat it to 71C.
After the cheese hits the proper temp start stretching and folding the dough with a spoon, it will be hot. Then switch to your hands when it cools enough to handle.
Then shape it into a ball and place it into a bowl of cool water for about 10 minutes. Next, add in some ice to further cool the water and chill the cheese.
Pat the cheese dry with a paper towel and wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge.

Question 4

Milk production in ireland

Answer 4

The average cow produces 25 litres of milk/day.
The milk dairy industry is composed of liquid milk producers and manufacturing milk producers.
Liquid milk producers produce milk all year round.
Manufacturing milk producers produce milk between summer and autumn, when they can take advantage of grass growth.
Milk produced from grass-fed animals has a greater concentration of fat and protein, giving dairy produce a unique flavour and texture.
In West Cork most of the milk produced is ‘manufacturing milk’.

Question 5

The ‘milk cheque’ – how are dairy farmers paid?

Answer 5

They are paid based on the butterfat and protein content in the milk.

(A) Protein + (B) Fat – (C) processing charge (volume)
i.e. the more concentrated the milk the better.

The price farmers get is based on global markets and thus is extremely volatile. It is also subsidised by a CAP (Common Agricultural Policy) payment.
Dairy farming in Ireland is consistently the most profitable farming enterprise.