Dr. Fankhauser’s Videos of the Cheese-Making Process

Note that you will need either RealPlayer or QuickTime to view these files. The QuickTime files clearly show details, but are larger and take longer to download, while the RealPlayer files are smaller but show far less detail. The size of each file will display in the status bar as you put the mouse over each picture, below.

The whole cheese-making process is now available as two RealPlayer videos.

Part 1 4.8 MB 31 min
Part 2 1.7 MB 11 min

Or, to see a specific segment, click on a picture to view the corresponding movie (no audio).

QuickTime RealPlayer
Stirring in the yogurt starter
Fresh yogurt should be used to inoculate the milk.
Dissolving the rennet
Rennet is an enzyme used to help turn milk into cheese.
Stirring in the rennet
The dissolved rennet should be stirred into the warm milk-yogurt mixture.
View QuickTime movie Demonstrating a clean break 0:14 View RealPlayer file
When a clean break is obtained, the curd is ready to be cut.
View QuickTime movie Cutting the curd 0:15 View RealPlayer file
The curd is cut from several directions in order to obtain small pieces.
Letting the curd shrink
The curds should be gently stirred by hand as they shrink and release whey.
View QuickTime movie Decanting the whey 0:15 View RealPlayer file
As much whey as feasible should be decanted from the curds before pressing the curds.
View QuickTime movie Separating the curds from the whey 0:19 View RealPlayer file
The curds should be gently stirred to release more of the trapped whey.
Salting the curd
Salt is added both for flavor and because it is a preservative.
View QuickTime movie Setting up the press 0:16 View RealPlayer file
A home-made cheese press is constructed.
View QuickTime movie Loading the salted curd into the press 0:34 View RealPlayer file
The salted curd is gently placed into the press, while carefully avoiding folds in the cheesecloth that would mar the surface of the finished cheese.
View QuickTime movie Putting a board on top of the press 0:20 View RealPlayer file
A board is added to the top to serve as a place on which to press and to give the cheese a flat top surface.
View QuickTime movie Putting a rubber band on the press 0:20 View RealPlayer file
The pressure in this press comes from a giant rubber band made from an old innertube.
View QuickTime movie Applying pressure with a canning jar 0:20 View RealPlayer file
In this press, a canning jar is used to transfer the pressure from the rubber band to the cheese. While canning jars are fairly sturdy, care should be taken so the glass jar does not break and injure you. Other suitable objects could be substituted.
View QuickTime movie Disassembling the press 0:20 View RealPlayer file
After the cheese is pressed, it can be removed from the press.
View QuickTime movie Removing the cheese from the can 0:20 View RealPlayer file
The cheese is then removed from the can and the cheesecloth.
View QuickTime movie Trimming the cheese 0:20 View RealPlayer file
Any uneven edges are trimmed off to make the surface as smooth as possible.
Rubbing the surface with salt
Salting not only acts as a preservative, but helps the rind to form.
Wrapping the cheese for curing
The “green” cheese is wrapped and placed in a cool place to form a rind.
View QuickTime movie Waxing the cheese 0:20 View RealPlayer file
After the rind is formed, the cheese is waxed for longer storage and aging.

Further Information Relating to Yogurt and Cheese

Dr. Fankhauser’s Cheese Page

Copyright © 1999 by D. B. Fankhauser and J. Stein Carter. All rights reserved.
This page has been accessed Counter times since 14 Mar 2001.