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not getting a clean break in making cheese
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Posted by mcav0y z3/4 Anchorage (My Page) on Fri, Jan 16, 09 at 14:29
I am just starting to learn to make cheese. I was starting with cream cheese. The recipe said to let it sit overnight and then try for a clean break. Well, the milk has definitely gelled and "breaks" when I pull my finger out, but I have some coagulant on my finger still, so it doesn't seem to be a clean break.
What do I do now? If it doesn't firm up more, do I have to throw away this batch?
Thanks for any advice!
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Follow-Up Postings:
RE: not getting a clean break in making cheese
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| If you are making cream cheese, the batch should look like yogurt. It will be soft, and you can scoop it out of the pan with a ladle. It isn't quite as easy to see the "breaks" as with other cheeses, but it sounds like you have it. Ladle it into cheese cloth suspended over a bucket or your sink and let it drain for a day. I usually make a batch with 4 gallons of milk and I will have multiple buckets draining. After letting it drain on the counter into the buckets for a day, I combine all of the product together to drain over one bucket and put it in the refrigerator. Are you using cow milk or goat? Bonnie |
RE: not getting a clean break in making cheese
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- Posted by mcav0y z3/4 Anchorage (My Page) on
Wed, Feb 25, 09 at 13:57
| The cream cheese was great! The consistency was perfect after draining it. I used cows milk. Unfortunately, I forgot that I halved the recipe when I put the salt in at the end, and the cream cheese was a bit too salty. I will definitely do it again. -Kim |
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