Well, my first foray into cheesemaking was a flop :(. I pretty much made sour milk. But I learned what I did wrong. Since I used store bought milk, I needed to use more Rennet and Calcium Chloride. I also cut the batch in half so that if I do screw up again, I'm not out a whole gallon of milk.
I decided to split my gallon and make cottage cheese and feta - the two basic starter cheeses. There is a point where you have to heat them VERY slowly. I'm still working on that one. I'll get there!
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