奶酪介绍(一)--历史

If you don’t have a refrigerator, there’s no way to keep milk from going bad within a few hours, especially if you live in a hot climate like Africa or Western Asia. Even WITH a refrigerator milk goes bad in about a week. But ancient cows and sheep and goats only gave milk part of the year, right after they had had their babies in the spring. By mid-summer their milk had all dried up. How could people manage to preserve this milk to be able to eat it in the fall and winter as well? 人们一开始是为了贮藏牛奶,而找到了奶酪

They made it into cheese. The easiest kind of cheese to make is yogurt, which was very common in the ancient Mediterranean diet and in India (and still is today). If you leave milk out on the kitchen counter on a warm day, it will soon get all lumpy and turn into a kind of yogurt. This is because bacteria get into the milk from the air and turn it into yogurt. Some of these kinds of bacteria are bad for you, or make the milk taste bad. But if you get the right kind of bacteria in your milk, it turns into good yogurt. Yogurt tastes good, and it will keep for a few days without being refrigerated, but it still won’t keep all winter. 最简单的奶酪制作就是酸奶, 酸奶在古地中海和印度食物中非常普遍, 酸奶虽然能储存几天不变质,但仍旧过不了整个冬天

Once people realized how to make yogurt, they began experimenting with other types of bacteria, and found that you can use different bacteria to make aged cheeses. Some of these cheeses can be kept without being refrigerated for four or five years or even more. Swiss cheese is an example of an aged cheese that you might have eaten. Or cheddar cheese. Most aged cheese is made using rennet, a piece of the stomach lining of a cow. Because of this, in India (where cows were sacred to Hindus) people mostly ate yogurt, rather than aged cheese. 人们开始尝试用其他菌类, 发现用不同的菌类可以制作不同保质期的奶酪, 甚至长达4-5年

You make cheese by adding a little bit of rennet to some milk, and then straining out most of the liquid, so it gets all solid (the milk you buy at the store will work fine! You can buy rennet pretty easily). It’s pretty hard to make aged cheese, but if you are interested it is not very hard to make yogurt. 在牛奶中加入Rennet(凝乳酵素)然后滤掉所有液体, 这样牛奶就变成固体了, 做保质期长的奶酪很难,但你却可以尝试做酸奶

(未完待续)

我们将会继续介绍奶酪的各个种类, 因为奶酪是欧洲人食品中不可缺少的食品

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