Process the savory profit of the cheese

Who does not know cheese? Dairy products are already very popular among children, adolescents, to adults. The taste is sweet and savory claimed to contain vitamins A, B12, and C, then calcium, zinc, phosphorus, iron, potassium.

Well, in Indonesia, cheese consumption continues to increase, as more and more food using the product through this process of fermentation. Yes, cheese is widely used as raw material in various recipes and cookies.

As a result, Tri Haryanto, owner of Trie’s Cheese in Sentul, Bogor, said that since starting a home-based cheese-making business in 2011, the growth of demand per year reached 20%. “The need for cheese continues to increase because the producers of pizza and cake entrepreneurs who use cheese more and more,” he said.

Currently, Tri processes at least 4,000 liters of fresh cow’s milk per month, with sales of at least 400 kilograms of cheese a month. There are four types of cheese Trie’s Cheese is circulating in the market, namely edam cheese, mozarella, paneere, and cheese cream. Most consumers buy Tri-made cheese products for pizza and pasta making.

The price tag of the four products is uniform: Rp 140,000 per kilogram. As a result, the turnover per month ranges from Rp 65 million to Rp 100 million, with a margin of 20%.

Tri claims, homemade cheese is spread almost in all major cities in the country. “In total, there are about 80 resellers join,” he said.

The superiority of Tri’s cheese production is fresher as the distance between the preparations by serving is only about a week. In contrast to imported cheese which takes months, from start to making until served. In addition, if stored in a refrigerator, Trie’s Cheese product can last up to 12 months.

Another player who pursue this business is Ayu Linggih. Deploying business since 2013, now owner Rosalie Cheese in Denpasar, Bali, this can process at least 2,000 kilograms of pure milk to become a variety of cheese products. Unlike most cheeses, Ayu’s products are mostly derived from goat’s milk.

Ayu’s best-selling cheese product is black and white cheese with coconut ash or sour cheese with a sprinkling of dried coconut at the top. Dried coconut for a substitute of dried vegetables that are usually present in European made cheese products. “Let there be a local flavor,” he said.

Rosalie Cheese also produces chevre cheese, black pepper goat cheese, mozzarella, and bocconcini. Ayu gives the official price of its products ranging from Rp 40,000 to Rp 60,000 per pack. One pack is 100 grams and 200 grams.

Consumers Rosalie Cheese buy cheese, in addition to making a mixture of food, also for direct consumption. Unfortunately, Ayu is not willing to explain how the number of sales per month.

What is clear, he gives a picture, that its products are widely used by hotels in Bali and Jakarta. “There are also individual consumers of expatriates,” he added.

Mini capital

To start a home-made cheese-making business, you should pay attention to the selection of raw materials. Ayu initially started with cow’s milk.

However, over time, he uses more goat’s milk. He has a reason: in addition to healthier because of easy to digest the body, in Indonesia also not many producers of home cheese that use goat milk as raw materials.

Indeed, hell, for the beginning is not easy to convince consumers. Because, it’s different from the cheese made from cow’s milk. Only finally Ayu found a market loyal to his product.

Ayu get raw material of goat milk from breeder in Bali and East Java. The purchase price is between Rp 10,000 to Rp 35,000 a liter.

While Tri obtained fresh milk from breeder partners in the area of ​​Sentul and surrounding areas. He got the supply of raw materials at a price of Rp 6,000-Rp 8,000 per liter.

After making sure the raw material is available, the next step is certainly the process of making cheese. Tri learns to make cheese autodid from research and tutorials in cyberspace such as YouTube.

Tri memapasrkan, for edam cheese, milk should undergo pasteurization process first, with high temperatures, up to 70 degrees Celsius. The milk for making mozarella cheese does not need to go through the heating process. “Milk is directly acidified with citric acid and rennet enzymes to form clumps like tofu,” he said.

Tri also makes his own edam and mozarella cheese. Tools for cooking cheese is simple, like a large stove and pot. “If it has been plant scale must use the machines, such as pasteurization machine, homogenizer machine, and coaguration machine to clot,” he added.

When the start of this business, Tri only disburse capital is not up to Rp 1 million. This money to buy raw materials of cow milk 20 liters and equipment made of stainless steel. This tool has a very important role because the process of making cheese is very sensitive.

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