fat_astronaut
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I am making cheese tomorrow for the first time. I am using the recipe for Neufchatel found here: http://biology.clc.uc.edu/Fankhauser/Cheese/neufchatel/neufchatel.htm
I want to prepare the milk, buttermilk and rennet tomorrow night. If I let it sit at room temperature until the following night, will I have problems? Will my curds get too hard?
Also, the website says to use 1/4 of a tab of rennet, but the guy at the food store said to use one full tab. Will using that much cause bitterness, or any other problems? Will it harden too much? Should I split the difference and use 1/2 a tab?
I want to prepare the milk, buttermilk and rennet tomorrow night. If I let it sit at room temperature until the following night, will I have problems? Will my curds get too hard?
Also, the website says to use 1/4 of a tab of rennet, but the guy at the food store said to use one full tab. Will using that much cause bitterness, or any other problems? Will it harden too much? Should I split the difference and use 1/2 a tab?
