There are many types of cheese, can reach dozens, maybe even hundreds. Therefore, as Muslims we have to know how to make it since we may consume it as our daily food.
The main ingredient to make cheese is milk, most is from cow’s milk then goat’s is the second most.
Basically cheese is made through 5 stages,
- Preparation of milk,
- Coagulation or clotting of milk by using enzymes or acid that will result curd (part of coagulated milk) and whey (milk portion in the form of liquid after the curd is formed and separated).
- Separation of whey to get curd.
- Curd processing, and
- Ripening of cheese.
1. Preparation of Milk
During the preparation stage, purification of milk is done in order to obtain milk that is free of dirt, standardize the composition of milk and pasteurization (heating at a certain temperature and time) to kill pathogenic bacteria (germs that can cause illness) and some bacteria that can damage the milk.
2. Coagulation stage
This coagulation stage or clotting milk is a critical stage in terms of halal cheese. This is due to milk coagulation needs ingredients which can make cheese to become not halal. Basically there are three methods used at this stage:
First method, the method that most widely used in the manufacture of various types of cheese, is by using an enzyme (enzyme is a protein that has the ability to speed up biological reactions) which is able to coagulate milk (also referred to as a coagulant). First coagulant used is derived from young cow (calf) called rennet. At this time rennet derived from cow’s stomach which is not only young but also adult cow, goat, adult goat, sheep, and pigs.
In addition, there is also a coagulant derived from microorganisms, plants and results of fermentation of GMO (Genetically-Modified Organisms, microorganisms that have been genetically modified). Besides, in practice the use of rennet coagulant is usually performed together with the addition of lactic acid bacteria, used in the second method. The addition of lactic acid bacteria is intended not only to produce acids that will facilitate the process of milk clotting but also intended to produce a certain flavor.
In term of halal status, coagulant that is derived from animal obviously prone to produce cheeses that are not halal because it can be derived from pigs and could also from cows or goats that are not slaughtered according to Islam.
Therefore, it is relatively safe if its coagulant is derived from plants, fermentation done by microorganism or GMO using halal fermentation media (the place of growth and food sources of microorganism). In the market, cheese is made using a coagulant derived from microorganisms called microbial rennet, can be recognized from the ingredients listed on the packaging. This information is necessary for those vegetarians and Muslims who avoid animal-derived coagulant.
The second method used to coagulate milk is by using acid that can be produced by lactic acid bacteria which are added to milk, or by using organic acids such as citric acid, acetic acid, tartaric acid or whey that has been acidified. The second method is applied in the production of Cottage cheese and Cream cheese. Lactic acid bacteria is grown initially in a medium (place of growth and food sources of microorganisms), concentrated, frozen, or dried-frozen, then the bacteria that still contains media eventually is mixed into the milk.
In terms of halal, we have to see the media used because it usually consists of milk components and other nutrients such as yeast extracts, minerals, and vitamins. Milk component that need to be observed is whey because it could not be halal. Yeast extract could not be halal if it is obtained as a by-product of beer industry, or when producing it use media that contain non-halal ingredients.
The third method to coagulate milk is by using acid and high heating. This method is applied for example in the manufacture of Ricotta cheese or Queso blanco.
Here are some Halal Cheeses:
Or check and search here at the Muslim Consumer Group.
