Making of Bread, Curd and Cheese

Bread Making:

1. Mixing the Ingredients: In bread making, the ingredients are mixed together in a bowl. The ingredients include flour, yeast, sugar, salt, and water.

2. Kneading the Dough: Once the ingredients are mixed, the dough is kneaded by hand or with a mixer. Kneading helps develop the gluten in the flour, which gives the bread its structure.

3. Proofing: After kneading, the dough is left to rise in a warm place for 1-2 hours. During this time, the yeast ferments the sugar in the dough, producing carbon dioxide gas which causes the dough to rise.

4. Shaping and Baking: The dough is then shaped into loaves or rolls and baked in the oven for 20-30 minutes at a temperature of 375-425°F.

Curd Making:

1. Heating the Milk: The first step in making curd is to heat the milk to a temperature of around 85-90°C. This helps to kill any harmful bacteria in the milk.

2. Cooling the Milk: Once the milk has been heated, it is cooled to a temperature of around 45-50°C. At this temperature, the bacteria responsible for curd formation can grow.

3. Adding Culture: A small amount of curd is added to the milk to act as a starter culture. The bacteria in the curd will multiply and convert the lactose in the milk into lactic acid, which causes the milk to thicken and form curd.

4. Incubation: The milk is then left to incubate for 6-8 hours at a temperature of around 40-45°C. During this time, the bacteria continue to grow and multiply, causing the milk to thicken and form curd.

Cheese Making:

1. Coagulation: The first step in cheese making is to coagulate the milk. This is done by adding a coagulating agent, such as rennet, to the milk. The milk is then left to sit for 30-60 minutes, during which time the coagulating agent causes the milk to thicken and form curd.

2. Cutting the Curd: Once the curd has formed, it is cut into small pieces with a cheese knife. The size of the curd pieces will determine the texture of the cheese.

3. Heating and Stirring: The curd is then heated and stirred to release more whey (the liquid part of the milk) and to help the curd particles bond together.

4. Draining and Pressing: The curd is then drained and pressed to remove as much whey as possible. This helps to further bond the curd particles together and form a solid cheese.

5. Aging: The cheese is then aged for a period of time, which can range from a few days to several years depending on the type of cheese. During this time, the cheese develops its flavor and texture.

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