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I made my first batch of Queso Fresco this past weekend. It came out like a mild feta. Wonderful! Thanks Linda for all the moral support and great advice on books.
Doc
Doc
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SF Bay Area
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Re: Success
Thu, February 19, 2009 - 11:08 AMCongratulations Chuck! One of the women who taught me to make cheese, said that 1 in a million people know how to make cheese...you are now one in a million..smile. Keep us posted on what cheese you will make next!
Blessings
Linda -
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Re: Success
Sat, February 21, 2009 - 7:25 PMI became more daring tonight. I made the farmer's cheese but separated the batches. One is simply the white cheese, the second is black pepper flavored, and the third has curry flavored center. I have friends chomping at the bit to try them tomorrow or the next day. -
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Re: Success
Sat, February 21, 2009 - 7:30 PMWish I was nearby, I'd be at your door too. have made the farmer cheese with garden sage too, which is nice and lavender. One whey (smile) to do this, is to put an infusion of the herb in the milk prior to warming it. If you are using an herb with an essential oil the flavor will be retained in the fats, even though the water will leave with the whey. Then I add some chopped herb as well, but the flavor comes primarily from the essential oil that was in the infusion. Keep us posted!
Blessings
Linda -
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Unsu...
Re: Success
Sat, February 21, 2009 - 7:51 PMI'm going to make yogurt tomorrow. Finally got my hands on a proper thermometer so i can start getting into all this madness. wish me luck!
Congrats Chuck! It's such a good feeling to learn a new skill. -
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Re: Success
Sat, February 21, 2009 - 10:18 PMWelcome to the Cheesemakers tribe. Yogurt is a good place to start. Keep us posted on how it does and feel free to start a new yogurt making thread to share tips and approaches. There are many ways to make yogurt and it is fun to see what works for different people
Blessings
Linda -
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Re: Success
Sun, February 22, 2009 - 7:32 PMWe used a different milk this time that was not homogenized. Our cheese set more firm but still easily taking off with a cracker. We needed more salt, but the pepper and curry flavors were very mild and not overpowering. My wife liked the unflavored cheese for cheese blintzes. We've already eaten a fair share of what we made. I'm saving one round for class tomorrow. Yum. -
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Re: Success
Fri, March 13, 2009 - 5:13 PMHey Chuck,
How did your students like the cheese? Any new success stories?
Blessings
Linda -
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Re: Success
Fri, March 13, 2009 - 8:28 PMI'm flavoring my white cheeses with herbs and spices...although curry seems to be the favorite, with marsala coming in a close second. I've managed to get the Queso Fresco taste I wanted after several tries. Many of the commercial brands have a slight bitter undertaste...and the one I was working towards does not. I served that on wheat crackers with a side of tart apricot jam. That was a big hit.
C.
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