[Cheese] Cheese from soured cream

[Jack Schmidling]

bobobrazil10 wrote:
> I'm a neophyte cheese maker.  Today I found some old heavy cream that 
> had been in the back of a friend's refrigerator for 3 months.  It looked 
> like sour cream, but smelled like Brie.  Is there a good reason not to 
> try to use this to innoculate some milk and make Brie?

Not a chance but  taste it... you might like it but you can't turn a 
sow's ear into a silk purse.

> I realize this 
> may be a dumb question, but that's what mailing lists are for, right?  

Right and it's not dumb at all.  Just a sign of a thinking brain that 
just needs a little more data to work it out and that's what the list 
provides.

If it was pasteurized cream it is probably spoiled as opposed to sour.

Sour cream is ripened with specific bacteria that makes it taste good. 
If it was pasteurized and ripened, it is more likely than not ripened 
with something that will not make it taste or even smell good.

If you like the smell, taste it... who knows but it will not be Brie.

Read my recipe for Brie/Camembert to get an idea of what is involved in 
making a cheese.

Keep thinking...

js

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