hi all!
I'm here because I forgot to check the milk I was boiling for yogurt.
When I finally noticed the steam coming out of my pot the curds had already separated from the whey. I stared at it for a while, wondering if I could stir it back in, but I decided instead to taste some. Surprisingly, it tastes great!
Now I'm wondering what the heck I should do. I'm thinking I might be able to make some kind of feta-ish concoction, as I've already mixed in some live yogurt and left the cheese to drain over the sink. I have already made a brine with the whey.
I mixed in the yogurt after removing the curds from the pot, but before straining (so the mixture was still runny enough for the yogurt yeast to travel). I meant to leave the inoculated curds to sit longer (giving the yeast more time to chow) but I had a brain-fart and put the curds up to drain after only an hour.
What do you think? should I just try pressing it overnight and dropping it in the brine? should I take it down from draining to add more yogurt/something else? should I leave you all alone until I'm ready to 'do it right'?
I only have about 1 cup of cheese, so I'm willing to experiment.
has anyone else made cheese by accident? how did it turn out?
thanks for your time,
slow learner
edit: I'm using 2% buttermilk called country fresh (I know it's all I had, reduced fat isn't so bad for making yogurt) and a batch of homemade yogurt that's one generation away from Dannon plain yogurt.
