So I said to myself this morning "Let's do it". Kefir cheese from that multicultural
kefir I found. What I will end with...who knows?
I had prepped this little kefir trip with an adventure through the hardware store, free-thinking a couple of small cheese molds. I found what I thought would do the job satisfactorily. I'm using a 4-inch and 3-inch PVC end cap for the bottom of the mold. The follower is another little piece that I believe is supposed to be a pipe reducer. Then I found the little test plugs that fit into the follower just right. Because the end caps are rounded on the bottom, I needed something to stand them on. I'm using a 4-inch black PVC connector for each of the 3 molds.
I set out 1 cup (covered) of the kefir the night before so that all of the cultures could come alive. That was added per a Gouda recipe to 1-1/2 gallons of 2% Darigold past & homo milk with CACL2. I let it ripen at 88 degrees for 20 minutes. I added the dissolved rennet and let it sit for 30 minutes, then checked for the break. I achieved the break after 90 minutes. That's a little longer than I'm normally used to, but I attributed it to the kefir multiculture. I cut the curds, let them sit for 10 minutes, and then proceeded to raise the temp to 100 degrees. I did this in the sink for the first time and it seemed to go okay. I prefer the double boiler approach, but it was in use with the Gouda that I was doing simultaneously (I won't be doing dual cheese batches again any time soon!
).
Long story short...I sterilized the molds and put the curds into one 4-incher and one 3-incher. Even at that I ran short of curds from the 1-1/2 gallons of milk. The hardware molds are not pretty. I will probably just head over to Glengarry and buy some there. But hey, this was an adventure...I've got some kefir cheese to try in a month or two...and my curiosity for two things has been satiated.
The Gouda should be decent. I used 4 gallons of Darigold whole milk and I'll be brining in salted whey...another first for me. Woo woo!
-Boofer-