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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: gtmoore on January 18, 2013, 03:36:31 PM
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I'm very new to cheesemaking (yesterday was my first attempt). I messed the recipe up and made "something"; just wondering what I made? I took a 1/2 gallon of milk, heated to 120F, removed from heat, added 3/8 cup vinegar, stirred for two minutes (forgot to let sit for 30 minutes); drained in cheesecloth-covered colander. Then, rinsed in cold tap water for five minutes. What exactly did I make. It certainly resembles farmer cheese and is edible; but, very tasteless.
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You made a generic acid coagulated cheese. You can add herbs, etc to give it more flavor. What were you TRYING to make?
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I was trying to make cottage cheese.
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American style cottage cheese? That's not made with vinegar.
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This is more like ricotta. Maybe a bit heavy handed on the vinegar.
Margaret
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I have never made cottage cheese but I'm thinking the rinsing washed away all the flavor?
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I haven't made cottage cheese either, but I'm guessing some salt will get you a long way down the cheese-making road! Good luck with your next try ;D.
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Hi GTMoore, I did have to laugh to myself, my first post is very similar to yours. I tried making halloumi, it didn't work so I strained it and it tastes like ricotta.
Oh well - waste not, want not. What other cheeses have you made? Good luck in your endeavours.