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09-21-2011, 07:05 PM
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#11
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Senior Member
Join Date: Mar 2008
Location: Washington, the state
Posts: 2,138
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I'll give it one more go with the schmidling site. Do folks have issues getting a curd when using a starter culture (buttermilk) to get their curd? If so, I suppose another avenue of experimentation would be to do that, it kills the idea of making cheese in a few hours, but might be a solution to homogenized milk.
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09-21-2011, 08:59 PM
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#12
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Senior Member
Join Date: Oct 2010
Location: socal
Posts: 245
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Am curious about the buttermilk starter if you give it a try i would love to hear some feed back!!!
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra
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01-16-2012, 09:08 PM
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#13
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I prefer 23383
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 6,998
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Here is the method I use . . .
I buy a "lightly" pasturized milk cost me about $6 a gallon not counting the $3 a gallon deposit on the bottles . . . I also use fine sea salt instead of "cheese" salt
did you try to do anything past the separation phase?
__________________
Quote:
Originally Posted by William S. Burroughs
"Do NOT offer sympathy to the mentally ill. Tell him firmly, 'I was not paid to listen to this drivel, you are a terminal boob'"
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03-22-2012, 01:25 AM
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#14
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Senior Member
Join Date: Jan 2011
Location: Overland Park, KS
Posts: 1,793
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Quote:
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Originally Posted by bratrules
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Good link here. I've failed like 10 batches of semi hard cheese tweaking researching, and finally made a soft fromage blanc, with skim, and even though it used the least rennet, it's been my best curds stability yet, definitely the homogenized fat screwing things up! Thanks man!
Trying the skim plus separate cream tonight. Wish me luck! Excited I think this will finally work! |
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03-22-2012, 09:51 PM
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#15
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Senior Member
Join Date: Oct 2010
Location: socal
Posts: 245
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Quote:
Originally Posted by DannPM
Good link here. I've failed like 10 batches of semi hard cheese tweaking researching, and finally made a soft fromage blanc, with skim, and even though it used the least rennet, it's been my best curds stability yet, definitely the homogenized fat screwing things up! Thanks man!
Trying the skim plus separate cream tonight. Wish me luck! Excited I think this will finally work!
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Your welcome hey am glad it worked out for to and am glad i could help!! the skim and cream really works the best for me i get some great cheese with it. let me know how it goes!!
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra
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03-22-2012, 10:04 PM
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#16
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Senior Member
Join Date: Oct 2010
Location: socal
Posts: 245
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Check out this Mexican style string cheese i made using this method. 
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra
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03-22-2012, 10:46 PM
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#17
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Half man Half beard
Join Date: Jul 2011
Location: Bellevue, WA
Posts: 1,262
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Quote:
Originally Posted by bratrules
check out this mexican style string cheese i made using this method.
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that is a hunk of cheese! |
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03-23-2012, 07:35 AM
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#18
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Senior Member
Join Date: Jan 2011
Location: Overland Park, KS
Posts: 1,793
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I did get an excellent break using the skim plus cream. I mishandled the curds, they fell apart. I got about 2.5 lbs of pseudo low fat cream cheese.
I tried again as we speak. I'm raising the curds and whey to 105 for 30 minutes, it is getting me the best curds I have ever achieved! Super excited!! Doing a simple cheddar curds recipe.
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03-23-2012, 11:06 PM
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#19
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Senior Member
Join Date: Oct 2010
Location: Waukee, Iowa
Posts: 222
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Quote:
Originally Posted by DannPM
Good link here. I've failed like 10 batches of semi hard cheese tweaking researching, and finally made a soft fromage blanc, with skim, and even though it used the least rennet, it's been my best curds stability yet, definitely the homogenized fat screwing things up! Thanks man!
Trying the skim plus separate cream tonight. Wish me luck! Excited I think this will finally work!
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How did it turn out? I have been considering the skim plus cream method as well. |
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03-23-2012, 11:17 PM
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#20
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Senior Member
Join Date: Jan 2011
Location: Overland Park, KS
Posts: 1,793
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Oh man it was a late night. First attempt at it I mis handled the curds and got 2.5 lbs of basically a 2% whiped cream cheese.
Did another after going to the gym except this time I heated the freshly cut curds to 110 before straining them. Best curds I've gotten ever. I pressed and have my first solid block of cheese! Up till 3am doing all of this lol, I've got the fever! Lol
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