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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Mon Nov 02, 09 9:03 pm Post subject: Cheese
Instructions on how to make a soft crumbly cheese and gjetost can be found here

gz

Joined: 23 Jan 2009
Posts: 8950
Location: Ayrshire, Scotland

Posted: Wed Nov 29, 17 3:36 pm Post subject:
Does cheese have to have rennet? I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese. I'm trying it intentionally this time to see if it will work. How much salt would you add per litre ?

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4630
Location: Peeping over your shoulder

Posted: Wed Nov 29, 17 4:53 pm Post subject:

gz wrote:

Does cheese have to have rennet?

I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese.

I'm trying it intentionally this time to see if it will work.

How much salt would you add per litre ?

Cottage cheese / paneer types often use a dash of acid (vinegar or lemon juice) instead of rennet. I just salt to taste afterwards, but then I stuff it into my face too quickly to worry about preservation

gz

Joined: 23 Jan 2009
Posts: 8950
Location: Ayrshire, Scotland

Posted: Wed Nov 29, 17 5:30 pm Post subject:
Thanks..I'll get experimenting

gz

Joined: 23 Jan 2009
Posts: 8950
Location: Ayrshire, Scotland

Posted: Mon Dec 04, 17 9:51 pm Post subject:
[url=https://www.downsizer.net/gallery/29263/PC042392.JPG][/ur first batch looks and tastes ok. creamy and slightly cheesy, but its not that old!

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Dec 05, 17 10:21 am Post subject:
Looks good GZ.

gz

Joined: 23 Jan 2009
Posts: 8950
Location: Ayrshire, Scotland

Posted: Tue Dec 05, 17 10:30 am Post subject:
Thankyou. Like Caboc cheese in a way..It probably needs a little maturing

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