A cheese vat is crucial in the cheese-making process, and here’s how it works:
- Milk Preparation: Fresh milk is poured into the vat. Depending on the cheese type, the milk might be pasteurized or raw.
- Heating: The milk is gently heated to a specific temperature using steam jackets or hot water. This helps dissolve the cultures and prepare the milk for curdling.
- Adding Cultures: Starter cultures (beneficial bacteria) are added to the milk. These cultures help ferment the lactose into lactic acid, which contributes to flavor and texture.
- Curdling: After allowing the cultures to work for a specified time, rennet is added. Rennet is an enzyme that causes the milk to coagulate, forming curds and whey. This process typically takes 30 minutes to a few hours.
- Cutting the Curd: Once the curd has set, it’s cut into smaller pieces using knives or wires. This helps release more whey and aids in further cooking the curd.
- Cooking and Stirring: The curds are gently heated and stirred to help them shrink and expel more whey. The temperature and duration depend on the type of cheese being made.
- Draining the Whey: After cooking, the whey is drained off, leaving the curds behind. This can be done through a spout or by tilting the vat.
- Pressing the Curds: The curds are often placed in molds and pressed to remove additional whey and shape the cheese.
- Salting and Aging: After pressing, the cheese is salted, which enhances flavor and helps with preservation. It may then be aged, depending on the desired cheese type.
The design of the cheese vat can vary, with features like adjustable temperature controls, stirring mechanisms, and drainage systems to accommodate different cheese-making techniques.
