Well this time I'm not trying anything particularly fancy, just trying to reproduce the earlier results and this time make notes. So far the milk's been heated to 30C, and then as last time (learn from your mistakes!) it continued rising to about 35C, which is too high. It's currently cooling with a desert spoon or so of yoghurt to act as a thermophilic starter culture and a few scraps of blue brie to attempt to inoculate it with P. Camemberti and P. Roqueforti and P. Candidum for the various blue and white moulds. In a moment I'll be putting in a small quantity of rennet (undeterred by http://www.savetherennets.com/) and allowing it to sit undisturbed for three or four hours while the curds form. No doubt I'll post updates as the days pass.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Saturday, 31 January 2009
Cheesemaking
I'm getting around to writing this while the culture in milk on the hob, due to become a soft mould ripened cheese, matures. I had a go at cheese making a couple of months ago and from a very unpromising start which go even less promising as the days went by I ended up with a delicious Munster or Epoisses-like cheese.
Well this time I'm not trying anything particularly fancy, just trying to reproduce the earlier results and this time make notes. So far the milk's been heated to 30C, and then as last time (learn from your mistakes!) it continued rising to about 35C, which is too high. It's currently cooling with a desert spoon or so of yoghurt to act as a thermophilic starter culture and a few scraps of blue brie to attempt to inoculate it with P. Camemberti and P. Roqueforti and P. Candidum for the various blue and white moulds. In a moment I'll be putting in a small quantity of rennet (undeterred by http://www.savetherennets.com/) and allowing it to sit undisturbed for three or four hours while the curds form. No doubt I'll post updates as the days pass.
Well this time I'm not trying anything particularly fancy, just trying to reproduce the earlier results and this time make notes. So far the milk's been heated to 30C, and then as last time (learn from your mistakes!) it continued rising to about 35C, which is too high. It's currently cooling with a desert spoon or so of yoghurt to act as a thermophilic starter culture and a few scraps of blue brie to attempt to inoculate it with P. Camemberti and P. Roqueforti and P. Candidum for the various blue and white moulds. In a moment I'll be putting in a small quantity of rennet (undeterred by http://www.savetherennets.com/) and allowing it to sit undisturbed for three or four hours while the curds form. No doubt I'll post updates as the days pass.
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