Brew and Wine Supply
Vendor
- Joined
- Dec 23, 2011
- Messages
- 1,414
- Reaction score
- 124
Lactic cheese is a creamy yogert type texture, and another easy to make cheese. Its like a cross between yogert, sour cream, cream cheese and a goat cheese. Plain it tastes like sour cream only a bit thinner, ( still currently draining). We theifed out some part way through draining and added some herbs and garlic salt, and put it on some crackers, very good.
Found the recipe on another web site and in doing some serching it is all over the place... so here it is with some of my notes.
1 gallon milk, non ultra pasturized.
1 packet direct set mesophilic starter
3 drops liquid rennet in 1/3 cup non chlorinated water, or about 1/4 tablet. (see note below)
Salt and spices
Heat milk to 86* and add starter. Some directions said to sprinkle on top and let set for a bit to disolve, I just stired it in. Mix thourghly.
Add one teaspoon of the liquid rennet solution, mix with an up and down motion. I miss read the instructions and added some of my own, I slowly added the entire 1/3 cup, not sure what the difference would have been but so far it has turned out pretty good. You can store the extra rennet solution in a jar in the fridge for about 2 weeks.
Cover and let set undisturbed for 12 to 24 hours, large window here so no rush, I did the cook yesterday afternoon and let it set overnight. the next morning it looked like one big curd with a bit of whey around the edges. It tasted and smelled like sour cream.
Scoop curds into a colander with butter muslin. Tie the corners together and drain for 6 to 12 hours. the longer you let it drain the thicker texture it gets. I used a wooden spoon and hung it over an extra 6 gal fermenting bucket. Make sure it is up high enough to drain and not sit in the whey. I did my theifing at about 5 hours and you could see the texture difference. I took some from the edges for a thicker sample. At the time of this writing, it is still draining and will do so for a few hours more.
Once you have let it drain to your liking, put in a bowl and add salt or any varity of spices you like or leave it plain.
Store in covered bowl in the fridge for two weeks or freeze it.Says it makes about 2 pounds, i did not weigh mine, someone stole some..lol
Cheers
Found the recipe on another web site and in doing some serching it is all over the place... so here it is with some of my notes.
1 gallon milk, non ultra pasturized.
1 packet direct set mesophilic starter
3 drops liquid rennet in 1/3 cup non chlorinated water, or about 1/4 tablet. (see note below)
Salt and spices
Heat milk to 86* and add starter. Some directions said to sprinkle on top and let set for a bit to disolve, I just stired it in. Mix thourghly.
Add one teaspoon of the liquid rennet solution, mix with an up and down motion. I miss read the instructions and added some of my own, I slowly added the entire 1/3 cup, not sure what the difference would have been but so far it has turned out pretty good. You can store the extra rennet solution in a jar in the fridge for about 2 weeks.
Cover and let set undisturbed for 12 to 24 hours, large window here so no rush, I did the cook yesterday afternoon and let it set overnight. the next morning it looked like one big curd with a bit of whey around the edges. It tasted and smelled like sour cream.
Scoop curds into a colander with butter muslin. Tie the corners together and drain for 6 to 12 hours. the longer you let it drain the thicker texture it gets. I used a wooden spoon and hung it over an extra 6 gal fermenting bucket. Make sure it is up high enough to drain and not sit in the whey. I did my theifing at about 5 hours and you could see the texture difference. I took some from the edges for a thicker sample. At the time of this writing, it is still draining and will do so for a few hours more.
Once you have let it drain to your liking, put in a bowl and add salt or any varity of spices you like or leave it plain.
Store in covered bowl in the fridge for two weeks or freeze it.Says it makes about 2 pounds, i did not weigh mine, someone stole some..lol
Cheers
Last edited: