thank you, your answer helps a lot.
I am not Israeli, but I lived there and I am still going there a lot. Last time there, I went to buy Flora Danica cheese culture, calcium, and rennet that is not from the animal (I believe this is what they use in Israel to have it kosher?) I am from Austria, i could not find all that here, not at all kosher rennet.
Your name sounds Israeli, are you from there?
I am in love with the Israeli cheeses, especially the two that I posted. The Tzfatit that I did yesterday turned out really good, and I am so glad to know how to do it now, as I always miss it, when I am in Vienna (they dont sell that here).
Same goes for the Cottage cheese, the ones we have in Austria are awful for my taste, not creamy, soft, or anything, so I am doing a lot of experimenting about this, as i REALLY want to have a substitute from what I know from the Israeli cottage cheese.
So thats why I was asking about acidity and firmness of the cheese.
I am interested, if you are from Israel and if yes, if you are familiar with cottage cheese from there, such as Tara, Tnuva?
Another thing I wanted to know, in some articles about cheese making I could read about sterilization of the utensils that I am using. So - I dont have a dishwasher, everything I use is clean of course, but is it necessary to heat everything (like to wash it very hot in the dishwasher) to kill possible bacteria, germs? I am also using raw milk (that I pasteurize before), so I really want to do it right here!
Greeting from Vienna,