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PostPosted: Fri Mar 14, 2008 12:42 am
by saucisson
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:

PostPosted: Fri Mar 14, 2008 1:38 am
by Hangin_Salami
so basically what your saying is milk cannot go bad, it will just turn into cheese? :oops:

PostPosted: Fri Mar 14, 2008 4:15 pm
by saucisson
Not entirely :)

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


PostPosted: Fri Mar 14, 2008 5:08 pm
by BlueCheese
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.

PostPosted: Sat Mar 15, 2008 9:24 pm
by fireandflames
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.