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Cheese

 
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Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34890
Location: Devon
PostPosted: Mon Nov 02, 09 9:03 pm    Post subject: Cheese  Reply with quote    

Instructions on how to make a soft crumbly cheese and gjetost can be found here

gz



Joined: 23 Jan 2009
Posts: 5910
Location: Ayrshire, Scotland
PostPosted: Wed Nov 29, 17 3:36 pm    Post subject: Reply with quote    

Does cheese have to have rennet?

I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese.

I'm trying it intentionally this time to see if it will work.

How much salt would you add per litre ?

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4293
Location: Peeping over your shoulder
PostPosted: Wed Nov 29, 17 4:53 pm    Post subject: Reply with quote    

gz wrote:
Does cheese have to have rennet?

I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese.

I'm trying it intentionally this time to see if it will work.

How much salt would you add per litre ?


Cottage cheese / paneer types often use a dash of acid (vinegar or lemon juice) instead of rennet. I just salt to taste afterwards, but then I stuff it into my face too quickly to worry about preservation

gz



Joined: 23 Jan 2009
Posts: 5910
Location: Ayrshire, Scotland
PostPosted: Wed Nov 29, 17 5:30 pm    Post subject: Reply with quote    

Thanks..I'll get experimenting

gz



Joined: 23 Jan 2009
Posts: 5910
Location: Ayrshire, Scotland
PostPosted: Mon Dec 04, 17 9:51 pm    Post subject: Reply with quote    

[url=http://www.downsizer.net/gallery/29263/PC042392.JPG][/ur
first batch looks and tastes ok. creamy and slightly cheesy, but its not that old!

sgt.colon



Joined: 27 Jul 2009
Posts: 5894
Location: Just south of north.
PostPosted: Tue Dec 05, 17 10:21 am    Post subject: Reply with quote    

Looks good GZ.

gz



Joined: 23 Jan 2009
Posts: 5910
Location: Ayrshire, Scotland
PostPosted: Tue Dec 05, 17 10:30 am    Post subject: Reply with quote    

Thankyou. Like Caboc cheese in a way..It probably needs a little maturing

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