Timeline for How to make semi-hard, unripened brined cheese
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Feb 15, 2013 at 6:19 | vote | accept | Pierre-David Belanger | ||
| Feb 15, 2013 at 1:48 | answer | added | franko | timeline score: 2 | |
| Feb 15, 2013 at 1:48 | comment | added | franko | I'm glad you find it helpful. I have made cheese with pasteurized milk, but I have had the best success with unpasteurized milk. When I have had to use pasteurized milk, I have found it helps to buy it from a local dairy. It seems like the further the dairy has to ship it, the more they tend to cook it beforehand to make it safer for long-term delivery. A local dairy doesn't have to be so heavy-handed. Calcium chloride will help you a lot! [EDIT: typos] | |
| Feb 14, 2013 at 22:15 | history | tweeted | twitter.com/#!/StackCooking/status/302179248897150976 | ||
| Feb 14, 2013 at 19:58 | comment | added | Pierre-David Belanger | Thank you @franko for sharing your experience and pointing to me this great web site. I guess that one of my problem with cheese making is that I do not have access to unpasteurized milk, so my curds always end up too soft to be mold early. I will try to add Calcium Chloride, like they sugess. Anyways, if you create an answer with your comment, I will mark it as accepted. | |
| Feb 14, 2013 at 19:28 | comment | added | franko | I've made halloumi with goat's milk (and cow's milk), and I found the goat's milk version to be preferable. Halloumi is traditionally made with a large percentage of goat's milk anyway. It's definitely one of those cheeses that needs the curds cooked - it helps the texture & helps it achieve that "resistant to melting" consistency it's famous for. It helps to be sure your milk is VERY fresh (and unpasteurized, if possible), to help achieve the firm curd you're looking for. Also, I wouldn't use the whey for a brine - make your brine fresh. here's help: cheesemaking.com/Halloumi.html | |
| Feb 14, 2013 at 18:55 | comment | added | Pierre-David Belanger |
Ok, I am sorry for the confusion about my use of the word fresh. Probably due to my lack of experience in cheese making :) I guess what I mean is: a simple, mild or milk taste cheese, as opposed to complex flavoured or strong cheese. And, in my experience, a ripening process as short as 48h at room temperature (to let the curds strain enough to be able to mold the cheese), is sufficient for the cheese to loses its milk taste and starts developing complex flavors. As for the kind of cheese, like I said in the first sentence of my question: Nabulsi or Halloumi for example.
|
|
| Feb 14, 2013 at 18:14 | comment | added | rumtscho♦ | I find your question somewhat contradictionary. Brine is a method of conserving cheese; brined cheeses are not meant to be eaten fresh or taste like fresh cheeses. While not all of them need a lengthy ripening process, a production time measured in "many hours" (as opposed to "many weeks" for ripened cheeses) is normal. Have you had the kind of cheese you are describing, where, and what was it called? | |
| Feb 14, 2013 at 17:37 | review | First posts | |||
| Feb 14, 2013 at 19:21 | |||||
| Feb 14, 2013 at 17:19 | history | asked | Pierre-David Belanger | CC BY-SA 3.0 |