Hi Cheese Head, my apologies that I didn't reply to this post, I missed it somehow.
Well I just wanted to update on this cheese. Even though it thawed well, with no apparent lumpies, it didn't want to be stirred at all, and after a few gentle stirs did curdle.
I made up a new batch last week, and this time it curdled straight up front, which surprised me. Maybe the cream wasn't as fresh as the last lot, maybe my daughter stired it to long, I'm not sure, but the end result is, that even though this gives a beautiful rich cream, it appears that it is too tempermental to give good consistant results for cooking. It would work well as a spread on bagels etc, as there is a definate "cultured butter" flavour that comes through.
So I experiemented again on the weekend. Recipe this time.
900ml milk
300ml cream ratio 3:1
Type A culture
approx .35ml rennet (liquid rennet rate of .5ml per 2 ltr)
Heated milk and cream to setting temp of 32C added culture, stirred well. Added rennet stirred well.
Allow to set for 12-15 hours.
Poured into fine cheese cloth, and hung for 12 hours, working bag occassionally.
These amount yielded almost double the amount of whey the full cream one did, and was much softer in consistancy.
Final weight of cheese was just over 300gr or 10-11 oz.
Made up a desert last night and treated if fairly roughly, and it seemed to hold up well, with no signs of curdling.
Will make this up again, and report again, on any changes that I may find.
Here is my cheese.