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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Cheese [Re: LogicaL Chaos] * 2
    #28609209 - 01/04/24 07:28 AM (24 days, 5 hours ago)

Not really. My dad used to. We had a couple of goats and he'd turn the cheese into milk. I was a tiny little kid and I don't remember much of the taste. My older sister does. She's till not a fan of goat cheese, LOL! I think it's great.

Making it was apparently not hard. Boil milk, put in some rennet, let coagulate. Filter the rennet, salt it, drain liquid and press. Then ripen as desired.

I sometimes make Indian paneer, which is basically a quick & dirty version of cheese and uses citric acid instead of rennet. https://en.wikipedia.org/wiki/Paneer


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Cheese [Re: LogicaL Chaos] * 1
    #28615163 - 01/09/24 12:01 PM (19 days, 1 hour ago)

Quote:

LogicaL Chaos said:
Im a bit confused by adding peppers into the mix: how do you keep the pieces of peppers suspended in the milk-rennet mix so its not all at the bottom?



It helps if you mix the stuff in once you've already drained the rennet. At that point, it's pretty much a dry, crumbly mix.


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Cheese [Re: LogicaL Chaos] * 1
    #28618247 - 01/12/24 01:37 AM (16 days, 11 hours ago)

Quote:

LogicaL Chaos said:
Interesting. So you mix it kinda like yogurt then?

:takingnotes:

Yeah, Im expecting my first few attempts at making cheese to be pretty bad :lol: might try a batch in a few weeks or so.



Yeah, mix it like yoghurt. That's it. In my experience, the curd is more granular and elastic than soft ('silken') tofu, but it's pretty much the same principle. Tofu, after all, is basically soy cheese.

I'm sure your first batch will be fine. I agree with @GabbaDJ - start with an unripened cheese like mozarella. The main challenge with ripened cheese is to control mold growth. You look cheese, and so does a whole army of microbiological life. They'll colonize your cheese in no-time, and the trick is to either prevent this from happening (for e.g. Gouda style cheeses) or to control it, possibly by inoculating your cheese or just the rind.


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