April20
Ideal_Rock
- Joined
- Aug 1, 2008
- Messages
- 3,372
I'm currently living in a 3rd world country. Any refrigerated dairy is hard to come by. There are a few "American style" grocery stores that have things like cheese, but I can't get to them regularly and when I do, it's pretty expensive.
We love cheese. We can't easily get it. Challenge accepted.
I've heard I can get "real" milk at one of the stores (aka not ultra pasteurized, long life stuff), but it's really not practical for me. What I can get is whole milk powder. I brought back some citric acid and rennet from my recent trip home and I decided to try it out today with a simple mozzarella. It came out okay. I believe it got it too hot at the very end judging by the size of my curds. It's better than the stuff I tried to make before I got the citric acid and rennet so I'm not complaining! I also made a whole milk "ricotta". That came out very well.
I have the cultures to make cheddar and a cheese press but I have to get real milk first. And it's a little intimidating to say the least. I tend to do things with wild abandon and ordered the stuff BEFORE I read all the directions. It's an all day affair followed by 60 days of curing!
Anyone else ventured into cheese making? Would love any tips. I'm attaching a couple pics from today, one of my mozzarella in the pot and one of my ricotta draining.
We love cheese. We can't easily get it. Challenge accepted.
I've heard I can get "real" milk at one of the stores (aka not ultra pasteurized, long life stuff), but it's really not practical for me. What I can get is whole milk powder. I brought back some citric acid and rennet from my recent trip home and I decided to try it out today with a simple mozzarella. It came out okay. I believe it got it too hot at the very end judging by the size of my curds. It's better than the stuff I tried to make before I got the citric acid and rennet so I'm not complaining! I also made a whole milk "ricotta". That came out very well.
I have the cultures to make cheddar and a cheese press but I have to get real milk first. And it's a little intimidating to say the least. I tend to do things with wild abandon and ordered the stuff BEFORE I read all the directions. It's an all day affair followed by 60 days of curing!
Anyone else ventured into cheese making? Would love any tips. I'm attaching a couple pics from today, one of my mozzarella in the pot and one of my ricotta draining.