This Board is for Members who are interested in making or who make primarily Lactic Acid Coagulated "cheeses" that are not denatured, ie the whey is not removed. Primarily Lactic Acid as small amounts of other coagulants make be used such as rennet.
General procedures and control points can be found in Culture Manufacturer CHR Hansen's Yo-Flex Brochure posted in the Library Board.
Some examples of these "cheeses" are:
- Yogurt.
- Soy Yogurt or Soya Yogurt.
- Caucasus: Kefir.
- Middle East: Strained/Greek/Bulgarian Yogurt, Labneh or Labaneh in Levant countries of Lebanon, Syria, & Jordan, and Lebne.
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the
Recipe Area of the CheeseForum.org website as follows:
