Hi
I tried to make my first cheese 3 weeks ago from raw cowmilk. I made 2 soft and 2 hard cheese. I taste both of them to day and they taste grate already:).
But i also try to make a old Norwegian cheese.
Its made from skimmed (without fat) sour milk (i am not sure that's the right name in English). To make the milk, I was told that i have to keep the raw milk in refrigerator for one night and then remove the cream on the top. After that i should leave the milk overnight in the livingroom. Then i suppose to get the sour milk.
Next morning when I look at it, it already Had build a curd so i tried to use it.
I cut the curd, dry it and leave it in room temperature for 2 days (according to resepee). Then i add 1/2 ts salt and 1/2 ts cummin. After that the curd should stay warm for 2-3 days more. And then 3 weeks in the refrigerator to get finish.
I don't remember the taste anymore. Its more than 30 years since i eat this cheese last time, but my question is. Do you think the curd i used was OK since i was not able to get the sour milk first?. This cheese is not made with rennet or starters.
Thank you in advanced