Timeline for how do I make my goat cheese creamy?
Current License: CC BY-SA 3.0
3 events
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| Jan 31, 2013 at 16:29 | comment | added | Manako | It does sound like it was more of an acid issue, the buttermilk would be more acidic but the culture probably didn't add much. When I had made paneer I certainly used alot more acid but figured there might be reason for the lack of acid in that recipe. If I can get my hands on more raw milk again I'll check out your recipe! | |
| Jan 31, 2013 at 16:26 | vote | accept | Manako | ||
| Nov 7, 2012 at 21:26 | history | answered | Francis Davey | CC BY-SA 3.0 |