What Does Clean Break Mean in Cheese-Making?
One rule holds true throughout the diverse world of cheese: Quality milk yields quality cheese. Whether you use cow, goat, buffalo or sheep milk, begin with the freshest milk you can find. While some cheese makers insist on raw milk, many prefer pasteurized milk. If you use pasteurized milk you must add a bacterial starter culture such as buttermilk, yogurt or a commercial starter as well as rennet, which provides enzymatic action. One key to getting a good curd set is to manage the ratio between good and bad bacteria. The goal is to introduce the beneficial bacteria culture before the bad guys have a chance to multiply. Besides improving the flavor of the final product, bacterial control helps you achieve a good curd set that gives a clean break. A clean break is a pivotal point in achieving good texture and uniformity in your cheese.
Curds and Whey
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For consistently good cheeses, use high quality, fresh whole milk. Careful temperature control is also important. A floating dairy thermometer provides accurate readings and simplifies monitoring the temperature. After completing the preliminary steps of warming the milk and adding the starter and rennet, allow the milk to stand undisturbed. The standing time allows the enzymes and culture to work throughout the milk and form the curd.
Make a Clean Break
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When the milk has rested long enough it becomes gel-like. At this point you can test for a break. Simply poke a clean finger into the curd at a 45-degree angle. Lift your finger up out of the curd so the curd falls to either side. A clean break means that the curd slides off your finger in a semi-solid state with no white residue on your finger. A perfect clean break separates across your finger in a straight line. If the curd is still too liquid, it needs more time to stand undisturbed. If it is the consistency of soft yogurt, it’s almost there. You can’t hurry this step, you can only wait.
Bad Breaks Happen
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Several factors affect the curd formation. Freshness matters: fresh milk, fresh starter and fresh rennet are all necessary. The proper proportions of milk, starter and rennet are also necessary. The standing temperature of the inoculated milk is optimally 68 degrees Fahrenheit. If it drops much below that it is too cool for the bacteria to multiply; above it is too warm. Disturbing the standing milk is another cause of curd failure.
Cut the Cheese
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A clean break means you can continue with the next step of cutting the cheese curds. Think of the cheese-making steps in order, and remember that as long as the curd is forming the milk must remain undisturbed. After you get a clean break it’s time to thoroughly disturb the curd.
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