How Do You Make A Lactose-Free Cheese?

“Hey, I’ve recently started making cheese at home, and some of my family members are lactose intolerant. I’d love to know, how do you make a lactose-free cheese? Any tips or tricks would be greatly appreciated.” Thanks, Stephen, Melbourne, Australia.

How Do You Make A Lactose-Free Cheese?

That’s a great question, Stephen! Cheese making can be such a rewarding experience, and creating a lactose-free option for your family will make your efforts all the more special. Let’s walk through the steps and considerations for making delicious lactose-free cheese at home.

Understanding Lactose and Lactose Intolerance

Before we get into the nitty-gritty of cheese making, it’s useful to understand what lactose is. Lactose is a sugar found in milk, and for those who are lactose intolerant, their bodies lack the enzyme lactase needed to break down this sugar. This can lead to digestive issues and discomfort.

Choosing the Right Milk

The type of milk you start with can influence the lactose content in your final cheese. Opting for lactose-free milk is a straightforward way to ensure your cheese is free of lactose. Lactose-free milk has had the lactase enzyme added to it, breaking down the lactose into more digestible sugars.

• Cow’s Milk: Easily available and a common choice. Opt for lactose-free cow’s milk that’s pasteurized and homogenized.
• Goat’s Milk: Naturally lower in lactose and may be a good alternative if you can’t find lactose-free cow’s milk.
• Sheep’s Milk: Also lower in lactose but less common, though it can make rich, creamy cheese.

For Stephen in Melbourne, lactose-free cow’s milk should be available at most larger supermarkets or specialty health food shops.

Equipment and Ingredients You’ll Need

Aside from milk, you’ll need a few other ingredients and tools. Some of these include:

1. Starter Culture: This contains the bacteria needed to ferment the milk. For lactose-free cheese, choose a starter culture that’s compatible with lactose-free milk.
2. Rennet: An enzyme used to coagulate the milk. Both animal-based and vegetarian rennets are available.
3. Calcium Chloride: Helps milk coagulate properly, especially if using store-bought lactose-free milk.
4. Salt: Adds flavor and acts as a preservative.

Tools include a large pot, a thermometer, a knife to cut the curds, cheesecloth, and a cheese mold. For Stephen, a good kitchen supply store in Melbourne should stock these or you can find them online.

Step-by-Step Process

Now let’s get into making that cheese!

1. Prepare Your Ingredients and Equipment

Make sure everything is clean and sanitized. This helps prevent unwanted bacteria from spoiling your cheese.

2. Heat the Milk

Pour your lactose-free milk into your pot. Heat it slowly to the temperature specified by your starter culture (usually around 85°F to 90°F or 29°C to 32°C).

3. Add the Starter Culture

Sprinkle the starter culture evenly over the milk and let it rehydrate for a few minutes. Then stir it in thoroughly.

4. Add Calcium Chloride (if using)

If using store-bought lactose-free milk, add a diluted calcium chloride solution to help with coagulation. Mix it gently into the milk.

5. Add the Rennet

Add the rennet as per the instructions on the packet. Stir it in gently with an up-and-down motion to distribute it evenly. Let the milk sit undisturbed to form a solid curd. This can take anywhere from 30 minutes to an hour.

6. Cut the Curds

Once the curd is firm, cut it into small cubes using a long knife. The size of the cubes can affect how much whey is retained in the curd, with larger cubes holding more whey.

7. Cook the Curds

Slowly heat the curds while gently stirring to prevent them from clumping together. This step helps expel more whey from the curds, resulting in a firmer cheese.

8. Drain the Curds

Pour the curds into a colander lined with cheesecloth. Allow the whey to drain off. If making a firmer cheese, you may want to put a weight on the curds to press more whey out.

9. Salt and Mold the Cheese

Add salt to the curds and mix it in thoroughly. Then pack the curds into a cheese mold and press them to form a block of cheese. The pressing time and weight depend on the type of cheese you’re making.

10. Age the Cheese (Optional)

If you’re making a hard cheese that requires aging, place it in a cool, humid environment to mature for the desired length of time. Soft cheeses can be enjoyed right away.

Types of Lactose-Free Cheese You Can Make

Here are some types of cheese that you can easily make lactose-free:

• Cheddar: A versatile and popular cheese. Requires aging to develop its characteristic flavor.
• Ricotta: A fresh cheese that’s simple to make and doesn’t require aging.
• Mozzarella: Great for melting and perfect for pizzas. Can be made quickly and enjoyed fresh.
• Feta: A brined cheese that’s slightly tangy. Simple to make and delicious in salads.

Stephen, since you’re just starting, trying out a quick cheese like ricotta or mozzarella might be a good idea for your first lactose-free cheese.

Troubleshooting Common Issues

Sometimes things might not go as planned, but don’t worry! Here are some common issues and how to solve them:

• Curds Not Forming: This could be due to insufficient rennet or low temperatures. Verify your measurements and ensure the milk is at the right temperature.
• Curds Too Soft: This could happen if the curds are cut too large or not cooked long enough. Try cutting smaller curds and cooking them longer.
• Bitter Taste: This can occur due to excessive rennet. Ensure you’re using the correct amount as per the instructions.

Final Thoughts…

Stephen, making lactose-free cheese at home is both fun and rewarding. Understanding the process and choosing the right ingredients can truly make a difference. Don’t be afraid to experiment and enjoy the moments of trial and error, they are all part of the journey! Thanks for reaching out and I hope your family enjoys the delicious results.