Scrape some of that off, and add some vanilla to it.Started this yesterday
I think I was a little too aggressive with my aeration, too much foam....
I was thinking this when I was making it but I just carried on next time though I think I will try with just milk and honeyI made a gallon of koumiss (I think the origins are really only a few hundred years rather than thousands and I wonder if the word khoumiss is a corruption of the Hebrew word "hametz" which means "leavened" ) but I added enough sucrose and fructose to increase the gravity to close to 1.080 and it tastes much more pleasant than you might think. The idea of making a mead with lactose free milk is really quite a fascinating idea. But I guess my question is why would I want to add water to dilute the honey if I can dilute it with the milk?
Oh, this sounds so deliciously twisted that I have to give it a try! I'd try it for the bizarre mead alone, but this cheese curd sounds verrry interesting (I'm a chef and baker, so new ingredients are fascinating). /QUOTE]
The curds when you first remove them and they are wet and dripping with the alcohol infusion are quite incredible - sweet and tart at the same time. I wonder if they might make a great cheese cake? But after I allowed the curds to dry (I never added any salt or anything ) I did not like them nearly as much. They lost that sweetness.
Oh, this sounds so deliciously twisted that I have to give it a try! I'd try it for the bizarre mead alone, but this cheese curd sounds verrry interesting (I'm a chef and baker, so new ingredients are fascinating). /QUOTE]
The curds when you first remove them and they are wet and dripping with the alcohol infusion are quite incredible - sweet and tart at the same time. I wonder if they might make a great cheese cake? But after I allowed the curds to dry (I never added any salt or anything ) I did not like them nearly as much. They lost that sweetness.
I really want to do this and try and make a cheddar like cheese from this. Probably separate the curd and the add it back to a little water and add renet and cook it like you would with hard cheeses. Then strain and press it. I think it would work out nicely.
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