Into cheese for 1.5 days and made my first Queso blanco!!!!!

Recipes and techniques for soft cheese.

Postby saucisson » Fri Mar 14, 2008 12:42 am

It''s way past my bed-time :lol: So be nice to me :lol:

Fresh cheeses can be made with any acid, vinegar, citric acid (packet, lime or lemon juice) but they will be different from a rennet based cheese. You can also make cheeses from lactobacillus (yoghurt fermentation), Kefir, or natural curdling :mrgreen:

I have made a cheese by just letting milk curdle for three months (started last October), then drain it and let it settle, pack it and let it drain. Anyone brave enough to get me to open it now it's six months old?

Dave :lol:
Last edited by saucisson on Fri Mar 14, 2008 4:13 pm, edited 1 time in total.
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Hangin_Salami » Fri Mar 14, 2008 1:38 am

so basically what your saying is milk cannot go bad, it will just turn into cheese? :oops:
Hangin_Salami
Registered Member
 
Posts: 181
Joined: Wed Jan 09, 2008 12:19 am
Location: Welland, Ontario

Postby saucisson » Fri Mar 14, 2008 4:15 pm

Not entirely :)

I suspect my curdled milk cheese will prove to be extremely powerful, possibly to the point of being inedible :lol:

Dave
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby BlueCheese » Fri Mar 14, 2008 5:08 pm

Looks nice !! :)
Shaping the cheese is easy in that u just press it into a mold (jelly mold) or whatever.
"cream" dont need rennet since it can be coagulated by acid and culture and does not need a solid consistancey like regular cheese does were u use rennet then cut it into cubes and smaller pieces.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby fireandflames » Sat Mar 15, 2008 9:24 pm

Sorry for the delay (working) but to answer the waht is the color question, it is crushed chili flakes. And i put the curds into a pizza pan and used a 30 lb wieght for about half hour.
User avatar
fireandflames
Registered Member
 
Posts: 6
Joined: Wed Mar 12, 2008 4:51 am

Previous

Return to Soft Cheese Making

Who is online

Users browsing this forum: No registered users and 1 guest