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**Bensiff** · 09-21-2011, 07:05 PM

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.

bratrules · 09-21-2011, 08:59 PM

Am curious about the buttermilk starter if you give it a try i would love to hear some feed back!!!

**Pumbaa** · 01-16-2012, 09:08 PM

Here is the method I use . . .

Thirty Minute Mozzarella with The Cheese Queen - YouTube

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?

DannPM · 03-22-2012, 01:25 AM

Quote:

Originally Posted by bratrules

check out this link http://schmidling.com/milk.htm

ive used this method and the cheese really does come out good!!

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!

bratrules · 03-22-2012, 09:51 PM

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!

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!!

bratrules · 03-22-2012, 10:04 PM

Check out this Mexican style string cheese i made using this method.

H-ost · 03-22-2012, 10:46 PM

Quote:

Originally Posted by bratrules

check out this mexican style string cheese i made using this method.

that is a hunk of cheese!

DannPM · 03-23-2012, 07:35 AM

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.

Bottenbrew · 03-23-2012, 11:06 PM

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!

How did it turn out? I have been considering the skim plus cream method as well.

DannPM · 03-23-2012, 11:17 PM

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