Quote:
Originally Posted by livius drusus
I'm afraid I have no idea of the mechanics of the process. I know with many cheeses the more aged they are the sharper they are, but that's obvious enough to be entirely unhelpful.
What does bad mama llama say?
|
I'll have to ask. Although this is the one area that she doesn't have much experience in. I think I'm just going to have to do some trial and error. I'm going home next weekend so I'll have to get more goat's milk.
Quote:
Originally Posted by Corona688
Quote:
Originally Posted by biochemgirl
I read something about the different curdling process and resulting cheeses and I was thinking possibly a slower curdling process might result in more flavor? One recipe I read involved leaving the milk to sit out for a few days..which I'll admit makes me a bit nervous. I'll have to do some more research on it.
|
Cheese usually involves bacterial culturing and stuff but you need to make sure the microbes you want to take over, do. The boiling will get rid of any ones you don't want. Maybe you can get the ones you want from a tiny piece of sharp goat cheese or something? |
The recipes I've read involve using buttermilk as the culturing agent. You know I would think it would be fairly obvious if the milk was spoiling in the process. I might just have to bite the bullet and try it.
On an unrelated note, I added some of the cheese to my eggs this morning and it was fantastic!
