I make a semi-lactic fresh cheese using pasteurized whole jersey milk.
I am aiming for a spreadable texture- and I get the right texture after draining in bags. However, after salting the moisture is drawn out further and the texture becomes more cakey/chalky like a chevre.
So when I salt a little bit less, the texture is right on (yay) but sometimes there is some bitterness in the curd. Can anyone tell me what this bitterness is, why ( and if!) it is related to salt, and what other people have tried to do about this issue.
Thanks for any ideas!!!