[Cheese] Cheese texture problem

[Albert Ortiz]

Don't know how your dry-milk based cheeses end up, but mines always fail.  I
have yet to make successful use of cream with my cheeses, it makes them too
soft.  Which is not bad if you wanted a soft cheese, but if you are pressing
and want to make a low fat type of cheeses, try low fat milk, not the boxed
kind, and add to it a bit of calcium chloride.  If i wan full fat cheese, i
use regular milk.  In any case, try low weights the first few times you put
your curds in the press, and after you've turned your cheese for the second
or third time, and you want to make really hard cheese, give it a greater
weight over night.  Make sure your curd contains enough fat, so don't cut it
too small or it will end up looking like compressed ricotta.  Cooking temp
is very important, so make sure you control it as much as you can.  a couple
of degrees too hot and it will end up too dry/crumbly too.

albert

On 12/17/06, Calvin Gadbury <cjgadbury at pcdoctors1.com> wrote:
>
> Dry cheese?
>
> If  using non-fat powdered milk,
> cheese will be dry, maybe hard,  without fat.
>
> Calvin
>
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