Owly055
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- Joined
- Feb 28, 2014
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Interestingly, I had just set a gallon of milk out to kefir just to experiment with cheese, about an hour before I read the post about "which culture to use".
How's that for serendipity?
As I know nothing of the "normal" procedure, I can see two options. One is to let the kefir go until it forms curds and whey, which it will do on it's own, the other is to let it go for perhaps 12 hours, then warm and add rennet, and proceed with "normal cheese making methodology"............if there is such a thing ;-) I ordered David Ascher's book. Thanks BernardSmith.
The plan with the kefir is not to take the kefir to separation, but to use rennet. I also plan to purchase a small wedge of Brie, and harvest the microbes from the rind in an attempt to do a sort of Camembert. I'll use tall cottage cheese containers for molds. I'm up in the air about weather to innoculate the cheese internally with the Brie mold, or spray the exterior lightly. I know that both have been done successfully.
For some reason, I like the idea of avoiding commercial cultures.
H.W.
How's that for serendipity?
As I know nothing of the "normal" procedure, I can see two options. One is to let the kefir go until it forms curds and whey, which it will do on it's own, the other is to let it go for perhaps 12 hours, then warm and add rennet, and proceed with "normal cheese making methodology"............if there is such a thing ;-) I ordered David Ascher's book. Thanks BernardSmith.
The plan with the kefir is not to take the kefir to separation, but to use rennet. I also plan to purchase a small wedge of Brie, and harvest the microbes from the rind in an attempt to do a sort of Camembert. I'll use tall cottage cheese containers for molds. I'm up in the air about weather to innoculate the cheese internally with the Brie mold, or spray the exterior lightly. I know that both have been done successfully.
For some reason, I like the idea of avoiding commercial cultures.
H.W.