Thanks so much for the fig/rennet! Will certainly give that a go. Just want to double check that its possible to use it with pasturised and homoginised milk? or, should i just try?
Use a metal muffin tin, the silicone ones usually have ridged sides, and they collapse if you put too much weight. As goats cheese is quite moist it doesnt need much drainage, so holes in the bottom should be enough. I dont have pix as i havent done this. But i read it in a thread here a long while back.
Nellie, ive used UHT milk for neufchatel, cottage cheese and im doing a feta wih it tomorrow. I wouldnt try anything that requires a firm curd like a cheddar, as you wont get it. That said, the caerphilly i have in the cave now was made using 1/2 Organic un-homoginised milk and 1/2 Full cream UHT milk
We tasted the other night, and the texture is ok, the flavour is ok, i havent got all the scientific stuff to check moisture content and fat content or acidity, but i dont care! As long as it looks like cheese and tastes like cheese, its all good!!
Guys, if you are using both UHT and adding milk powder wouldnt it be more economical using normal milk for the yoghurt? As UHT is no cheaper than normal milk usually? And you might not have to add the powder?