Very Little Curd When Making Fromage Blanc

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Very Little Curd When Making Fromage Blanc

Postby Rambling Sid Rumpo » Tue Jun 12, 2012 1:37 pm

Hi. I had a go at making fromage blanc a few weeks ago from a recipe here, but ended up with very little curd (maybe a couple of millimetres) in the bottom of the bowl.

This is the first opportunity I've had to make a post. I seem to have since misplaced the recipe, but I do remember that as I didn't want loads of cheese, I halved the recipe to four pints of whole milk and used buttermilk as a starter (also halving the amount used).

When scaling recipes up or down, should you scale everything in the recipe, or is it more complicated than that?

Having looked again at the recipes here, I can find no mention of how much buttermilk to use. Can anyone advise?
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Postby wheels » Sat Jul 14, 2012 1:02 am

Sorry, I can't help with this, I've only posted to push it back 'up there'.

Can anyone help?

Phil
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Postby mitchamus » Mon Jul 16, 2012 12:21 am

Can you tell us a little bit more about the recipe & method?

It's hard for us to tell you where you went wrong if you don't tell us what you did :D

Cheese recipes do scale IIRC
Australia - Where the Beef sausage is King.
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Postby Rambling Sid Rumpo » Fri Jul 20, 2012 8:16 pm

Thanks guys. Sorry, but I've been absent for a while. I think I may have scaled down a recipe incorrectly, but managed to sort it with a different recipe.
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