countrytalkandtips.myfreeforum.org

Camile · Posted: Tue Jan 15, 2008 11:17 pm Post subject: Soft cheese

Hi everyone,

I'm trying to make some cheese with some lovely jersey milk ...

I have warm the milk to 30 degrees (was pasterized allready) ... then added 3 drops of rennet ... and it's now more than 27h in the airing cupboard and seems almost good but leaves a milk mark on my finger ..

is it normal that it takes that much time to curd ?

I now have some freeze dried cheese culture that I incubated and froze .. so will try tomorrow morning another recipe with some ...

thanks for your help on that ...
Camile

wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Hi Camile. I have never tried this myself but will do in the future. Let us know how you get on. Wink

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phil · Posted: Thu Jan 17, 2008 9:36 pm Post subject:

If the milk was pasteurised at to high a temperature it causes a loss of soluble calcium, This will affect the curd setting.

chook · Joined: 14 Mar 2007 Posts: 305 Location: North Clare

Did you add any lactic acid culture? (yoghurt, buttermilk?)

Camile · Posted: Sun Jan 20, 2008 11:49 am Post subject:

Hello,

For the first batch, the culture wasn't ready so I tried without because some recipes don't require any .. it curded after 36 hours, I've let it to drain for 24h, but then the taste if off putting .. Melanie says it tastes like vomit ...

is there any harm in eating it or feeding to the animals ? or is it just a stronger cheese ? and I have to admit that I prefer hard cheese or semi soft ..

the 2nd batch was done with 2 teaspoons of incubated freeze dried culture, and 2 drops of rennet diluted in 2 teaspoons of cold boiled water ... for 2,5 litres of milk ..

I followed the recipe but the temperature went up to 72 degrees, for a few minutes, and then I managed to stabilize it to 66 degrees ...

it's now been 4 days and it's still leaving a milk strain on my finger ... and it's kept in the kitchen .. which is warm enough ...

so could I still do something with it ? eat it or so ? leaves it for longer or so ?

what's the worst that could happen if I ate it anyway ? I wouldn't die would I ?

or could it be because the milk was a few days old when I started ?

I doesn't smell unplesant at all ...

Thanks,
Camile

chook · Joined: 14 Mar 2007 Posts: 305 Location: North Clare

Hi Camile,
hard to say what's gone wrong.
Have you tried this way?
http://countrytalkandtips.myfreeforum.org/sutra3057.php#3057
I've done it that way for years, it's simple and has never failed.

chook

Camile · Posted: Wed Jan 30, 2008 7:21 pm Post subject:

Hi Chook,

I haven't tried your recipe yet .. but will do one of those days.

I managed to make some Neufchatel cheese though this week ..

it's actually lovely ... especialy with some crushed black peppercorn ....

it's from this website:
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

I'll give a go at making some hard cheese now ... as it's really what I am into ...

and I still don't know what was wrong the first 2 times ... but it wasn't toxic because the chickens ate it and are still alive ....

Thanks again,
Camile

chook · Joined: 14 Mar 2007 Posts: 305 Location: North Clare

Hi Camille,
that is a great website!
Congrats on your success!

Actually the Neufchatel recipe is pretty much identical to my own way, and the end product too (if I press the cheese after), except I don't mix in the salt but just sprinkle some on the outside + some pepper + some herbs. Didn't know you could mix it in. I thought it might destroy the texture. Obviously not.
So that's what I've been making! Laughing

chook