Making some cheese

[Smart Red]

Looks yummy. It is a semi-hard cheese, yes?

 

[ninnymary]

Looks real pretty and seems like it will be delicious.

Mary

 

[valley ranch]

Yes, semi hard, not sure what to compare it to. I left it out long enough for it to rind. But won't age it long enough for it to lose enough moisture for it to harden. It wouldn't have to get very hard before it would have to be grated and I didn't put a culture other than lipase.

 

[Smart Red]

Sounds about right. We never got hard rinds. The students (and teacher) were too eager to taste the results of our efforts.

I wonder if any of my past students make butter, cheese, yogurt, or ice cream after learning how easy it actually was to do.

 

[so lucky]

Can you say what this cheese compares to? That the rest of us are familiar with? Mozzarella? Monterey Jack? Cream cheese?

 

[valley ranch]

Hi lucky, It, this cheese, is sharp, has gotten shaper. It is like a White Cheddar we had some years ago, from England, but not that sharp~yet. I didn't cheddar the cheese in the making. I'm happy with the way it has developed. Wife and the girls are brutally frank~they say this cheese is good.
They turn their noses up at cheese very easily and will not eat some types saying: it smells terrible and/or tastes bad.

Any way, it is a bit like sharp, white cheddar~but not exactly. Thin slices on good bread, with a sip of wine and wrinkled Armenian olives. The girls give me pepperonchini also but they mask the flavor of this cheese.

 

[journey11]

I make yogurt, kefir and ice cream all the time. I would love to learn to make cheese! A friend of mine makes fresh mozzarella and said it comes out cheaper than store-bought and tastes better too.

 

[valley ranch]

It is for sure better. A little practice.

 

[Smart Red]

I think Mozzarella was the cheese we made in school that we hung to drip over the sink.