Pembuatan Keju Sederhana || Praktikum Bioteknologi Farmasi

Summary

In this video, Yani introduces a simple method for making homemade cheese. Using basic ingredients like vinegar, full cream milk, and salt, she demonstrates the process of heating the milk, adding vinegar to separate the curds, and filtering out the liquid. The curds are then squeezed, salted, and pressed into a container to be refrigerated for 24 hours. After this period, the cheese resembles cheddar in taste and texture. Yani shares the final result and offers tips for achieving a cheese with a similar taste to store-bought varieties.

Takeaways

• 😀 Yani introduces themselves as a graduate from the Pharmaceutical Biotechnology program at Muhammadiyah College of Pharmacy Tangerang.
• 😀 The video focuses on demonstrating how to make simple cheese at home.
• 😀 The ingredients needed for the cheese are vinegar, 1 liter of full cream milk, and salt.
• 😀 The required tools include a pan, cheese storage container, spoon, ladle, and a plate.
• 😀 The first step in making cheese is heating the milk in a pan over low heat until it boils.
• 😀 After boiling, 5 tablespoons of vinegar are added to the milk, stirring until it separates into curds and whey.
• 😀 The curds are filtered to separate from the whey, and the curds are squeezed to remove any remaining water.
• 😀 The cheese is placed on a plate, flattened, and salt is added to the curds.
• 😀 After mixing the salt evenly, the cheese is placed into a storage container and pressed down to solidify.
• 😀 The cheese is then covered tightly and refrigerated for 24 hours (not in the freezer).
• 😀 After 24 hours, the cheese turns yellowish-white or bone-white and tastes similar to market-sold cheese, with a texture resembling cheddar.

Q & A

What is the main purpose of the video?

The main purpose of the video is to demonstrate how to make simple cheese using basic ingredients and tools.

What are the key ingredients needed to make the cheese?

The key ingredients are vinegar, 1 liter of full cream milk, and salt.

What tools are required to make the cheese?

The tools required are a pan, a cheese storage container, a light, a spoon, a ladle, and a plate.

How should the milk be heated during the cheese-making process?

The milk should be put into a pan and heated on very low heat, stirring slowly until it boils.

What is the purpose of adding vinegar to the milk?

The vinegar helps to separate the curds from the whey, which is a crucial step in the cheese-making process.

What happens after the milk boils and vinegar is added?

After the vinegar is added, the mixture should be stirred until it separates, forming curds and whey. The curds are then filtered out to make cheese.

How is the curd processed after separation?

The curd is squeezed to remove any remaining water, then placed on a plate and flattened. Salt is added and mixed evenly before being placed in a container.

What is the importance of refrigerating the cheese?

The cheese needs to be refrigerated for 24 hours to allow it to solidify properly. It should not be placed in the freezer.

How does the final cheese product compare to store-bought cheese?

The final cheese is similar in taste to cheese typically found in the market, with a texture comparable to cheddar cheese.

What is the appearance of the cheese after 24 hours?

After 24 hours, the cheese appears yellowish-white or bone white.