Intermediate Cheesemaking: Beyond chevre

[freemotion]

Just have to check with your wording....did you "add everything" all at once, culture and rennet?

Or culture one hour, then rennet one hour? If this is the case, my guess would be a bad beastie got in there..... very strange looking!

 

[RockyToggRanch]

I've had feta curd crack that way and it turns out perfectly fine. I try to figure out the differences in my process....still trying:/

 

[Wildsky]

Just have to check with your wording....did you "add everything" all at once, culture and rennet?

Or culture one hour, then rennet one hour? If this is the case, my guess would be a bad beastie got in there..... very strange looking!

Yes, I added the culture and lipase, then waited - added rennet and waited.

Perhaps I stirred the rennet in too fast? and it swirled around like that? or perhaps didn't stir it enough? it had a swirly look to it.

It smells fine, I don't think its bad... very odd...

 

[Wildsky]

I've had feta curd crack that way and it turns out perfectly fine. I try to figure out the differences in my process....still trying:/

To me it almost looks like it got frozen in place mid stir..? but very odd.

 

[freemotion]

Hmmm....I'd keep going and see what happens. Every time you make cheese you learn something.

I wonder if you stirred the rennet in too vigorously (you said you were rushing) and the milk kept moving as the rennet started setting up???

I stir with an up and down motion, not breaking the surface of the milk. I also use the ladle to stop the movement of the milk a bit and stir much more gently when stirring in the rennet.

Let us know how it turns out!

I made a batch of feta yesterday and put it in the brine today. I have two wheels in the brine now. I wanted to try another new recipe, but with all the drama here this week, I decided to go to my fallback easy recipe, feta. Takes so little thought, and we will ALWAYS eat it up! I've been on a zuchinni fritter with feta kick, and always like my buttered popcorn with feta! Don't care for it on salad. It is wonderful on eggs!

 

[Wildsky]

Hmmm....I'd keep going and see what happens. Every time you make cheese you learn something.

I wonder if you stirred the rennet in too vigorously (you said you were rushing) and the milk kept moving as the rennet started setting up???

I stir with an up and down motion, not breaking the surface of the milk. I also use the ladle to stop the movement of the milk a bit and stir much more gently when stirring in the rennet.

Let us know how it turns out!

I made a batch of feta yesterday and put it in the brine today. I have two wheels in the brine now. I wanted to try another new recipe, but with all the drama here this week, I decided to go to my fallback easy recipe, feta. Takes so little thought, and we will ALWAYS eat it up! I've been on a zuchinni fritter with feta kick, and always like my buttered popcorn with feta! Don't care for it on salad. It is wonderful on eggs!

I think that I must have stirred in too much of a hurry. It seems fine otherwise.

Hmmm never had feta on eggs! I must try that one! DUH! I normally eat it mostly with salad stuffs, on tomatoes and things like that.

 

[freemotion]

Forget the usual "rules" and eat your cheese anyway you'd like!

 

[RockyToggRanch]

Sooo...I made 2 batches of soap today and need to switch to cheese mode. I have 9 gallons of goats milk.

I've been wanting to try blue cheese, but just haven't got the nerve yet:/

Perhaps a big batch of chevre to make room for todays milk and then PUMP MYSELF UP for blue cheese in the morning I do chevre in 2 1/2 gal batches and freeze for holiday baking.

 

[freemotion]

Gotta batcha Gouda going....

 

[RockyToggRanch]

Been pickling cukes and green beans all day. Another batch of chevre to make room for todays milk. Cheese tomorrow...for sure!