Papa and I made a batch of cheese Mothers Day weekend in his new SUPER POT. This is how much cheese 8 gallons of milk makes :) YUM!!! Too bad the cheese was hard and rubbery! We are still trying to make a decent cheese. I did another smaller batch today with a different culture and all the cream. Our cheese making friend Mrs. E's told us taking the cream off can cause your cheese to be rubbery, we are willing to try just about anything at this point. The only cheese we've made that was really eatable was my simple vinegar cheese! All of our hard cheese has been rubbery or holey or something. Papa was saying the other day that it is not like us to fail so badly at something so many times in a row. It is not a cleanliness issue as our cheese, rubbery as it may be, does not mold.
Update :) The cheese I made yesterday is out of the mold this morning and the tiny taste I got tasted a LOT better.. so maybe buttermilk culture will be our saving grace of cheese making! I'll keep you posted :)
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