[Cheese] So whos the new guy ? / Suggestion for experiments

[Peter Næslund Møller]

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Sunday, February 25, 2007 2:27 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


Peter Næslund Møller wrote:

> Some types of Mozzerella and many types of Feta are made this way

Ok but beginner cheese makers usually start with a type of cottage 
cheese then move on to cheese curds and then up to a Cheddar type of 
hard pressed cheese and these must be made with a slow ripening and 
pressing, to develop acid over a specific period of time (about 5 hours).

**

The trick is not to use citric acid, but Glucono-Delta-Lacton ( dont tell anyone that I told you :-), acetic acid and lactic acid depending on the desired result... Neither of these will form eyes in the cheese, and it will take a few experiments to get it right.. Citric acid will also work, but it wont taste as "right" as the GDL version..

/peter