The steps involved in making soft cheese are shown in the provided diagram. It is evident that there are five basic steps involved in creating soft cheese.
A mixer is used to combine milk and water at first. This is followed by two hours of cooling the mixture at 5°C. After adding salt, the cooled mixture is then transferred to ferment for two hours at 35°C. After that, the mixture that has fermented is given heat at the stage of evaporation for eight hours at 100°C. Through an outlet, steam is permitted to escape.
Lastly, cooling is applied to the mixture. 8 hours are spent doing this at 5°C. Cooling causes the mixture to thicken significantly. Wastewater is filtered out of the container via a filter at the bottom, and cheese is filtered out of an outlet on top. Its consistency is extremely soft.
Altogether, it is clear that producing soft cheese is a multi-step and a little lengthy process. It involves cooling and heating chambers and filters to remove waste, apart from ingredients.