This Board is for Members who are interested in or interested in making primarily Lactic Acid Coagulated cheeses.
These are cheeses that primarily use starter culture for a long time period to reduce the pH and create a light curd set. Primarily as a smaller amount (than in rennet coagulated cheeses) of another coagulant can be added such as rennet although normally at a lower temperature than rennet requires to form a curd.
More information can be found here
. Also, general procedures and control points can be found in Culture Manufacturer CHR Hansen's Soft Cheese Brochure posted in the Library Board.
Some Soft "Simple" Type Cheeses sorted by origin are:
- Europe: Chevre, Cottage/Farmer's/Pot, Cream Cheese, Sour Cream.
- Europe, Central: Fromage Blanc, Quark.
- Europe, Central & Eastern: Smetana.
- France: Crème Fraîche, Fromage Frais/Maquée.
- Italy: Ricotta.
- Iran/India: Paneer/Panir.
- Mexico: Queso Blanco.
- USA: (American style) Neufchatel
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of CheeseForum.org website