Last time I tried to make cheese, I simply used vinegar. The acid from the vinegar separates the solids in the milk from the liquid, so much so, that the whey is not able to be used for anything else and since it is not cultured, it is not priobiotic.
The cheese I started making yesterday was cultured overnight by innoculating some propbiotic live cultured yogurt into just warm milk. The the mixture was put in the oven to keep the temperature up and it sat for 24 hours. When it was ready, the curd had separated from the whey, which was a cultured milk poduct now and was drinkable, or could be made into whey cheese, either ricotta or geintost (yay toast), a Norwegian caramelized whey cheese. That is what I am trying to make now. The cultured milk cheese is being aged now, before brine is added to it to make feta from cow's milk. The whey cheese, geintost, is the remaining whey boiled for hours until the solids left in the whey are all that remain. The caramelized curd is then packed into a greased mold and left undisturbed for twenty four hours. The resulting cheese is divine, maybe my favourite, a mix of creamy caramel, salted and not sweet, but amazing and delicious. I first had that cheese when I was on a practicum in Lumby in the interior in the early 70's and again, when I went to driving school near Lumby, to learn how to drive a horse cart. It must have been from the same cheesery because it was so scrumptious that I ate the entire allotment on the plate, bad me.
In the next few days I will make some more cheeses, with mozarella as my next try. Cheesemaking is not quite as much fun as soap making, but it comes close. Would you like to try some?
The cheese I started making yesterday was cultured overnight by innoculating some propbiotic live cultured yogurt into just warm milk. The the mixture was put in the oven to keep the temperature up and it sat for 24 hours. When it was ready, the curd had separated from the whey, which was a cultured milk poduct now and was drinkable, or could be made into whey cheese, either ricotta or geintost (yay toast), a Norwegian caramelized whey cheese. That is what I am trying to make now. The cultured milk cheese is being aged now, before brine is added to it to make feta from cow's milk. The whey cheese, geintost, is the remaining whey boiled for hours until the solids left in the whey are all that remain. The caramelized curd is then packed into a greased mold and left undisturbed for twenty four hours. The resulting cheese is divine, maybe my favourite, a mix of creamy caramel, salted and not sweet, but amazing and delicious. I first had that cheese when I was on a practicum in Lumby in the interior in the early 70's and again, when I went to driving school near Lumby, to learn how to drive a horse cart. It must have been from the same cheesery because it was so scrumptious that I ate the entire allotment on the plate, bad me.
In the next few days I will make some more cheeses, with mozarella as my next try. Cheesemaking is not quite as much fun as soap making, but it comes close. Would you like to try some?
This is the curd before it is cut, with the whey already forming on the top and around it.
Cut the cheese! The curd has been cut in one direction and will be cut in the opposite then gently mixed so that the remainder of the pieces are similar sized. Then it is poured into a cheesecloth and the whey drained for 24 hours. It is then wrapped, still in the cheesecloth, and put in the porch, currently only 10 degrees C, about perfect for a cheese cave. It is covered with waxed paper and a clean dish towel and will age about a week, then be brined.
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