No-rennet kefir cheese

General Cheese making discussion

Postby BlueCheese » Tue Feb 27, 2007 4:56 pm

Looks greate :D
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Postby saucisson » Thu Mar 01, 2007 2:37 pm

Photos are fine BBQer. What paper is the brie on?

My first batch of Kefir was ready today, had just separated into curds and whey. I never had any before so I gave it a taste and it was so nice I drank the lot, sweet with a slight yoghurty bite and a slight effervescent sparkle :D Next batch now on.

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Postby BBQer » Thu Mar 01, 2007 4:44 pm

The Brie is on cellophane. In one of Rik's posts he mentioned wrapping cheese in a cellophane because it was breathable, so I bought some cellophane from a cheese supply. I'd never seen the stuff before - two layers - cellophane on the outside with very tiny holes in it and paper inside.

That kefir is good, huh! I like the effervescence myself.
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Postby BlueCheese » Thu Mar 01, 2007 5:02 pm

have to be carefull, "cellophane" is also a common plastic used in wraping, so people need to know the dif, and to get it from a proper cheese suplier etc..
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Postby saucisson » Thu Mar 01, 2007 5:41 pm

Good point BC, most cellophane sold in the UK is designed for wrapping flowers in and probably isn't food grade.

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Postby jenny_haddow » Mon Apr 23, 2007 9:05 am

I made up a batch of Kefir marscapone yesterday, very nice too. Fascinating stuff this kefir.

With regards to rennet, Vegeren in this instance, last August I put an unopened bottle in the freezer. Took it out yesterday to see if it was still viable and, lo and behold, curds formed as per normal. I was interested to see if it would freeze as it has a short shelf life and isn't always available.

Cheers

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Postby BlueCheese » Mon Apr 23, 2007 1:29 pm

I bought some a few days back and was delighted I could get it in powder form, in envelopes, better to keep now, one does not store in freezer but fridge still :) but I find its easier to measure out in liquid .
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Postby saucisson » Mon Apr 23, 2007 3:14 pm

Ah yes I'd almost forgotten Kefir cheese:

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