Caerphilly from Powder Milk, taste test

[smcaro@gmail.com]

Hi again,

I can´t see my previous post so here it goes again...

Today I tried a 23 day old Caerphilly, made with 4 litres of Full Cream Dutch Lady brand milk powder diluted in drinking water.

Texture is per picture which I hope this time will upload.

Taste was rather bland. Rind tastes like bleach. Maybe I disinfect too much.

Without rind, texture is firm but it does feel very young and with little flavour. The 3/4 left are back on the cave for another 8 days.

Santiago from Hong Kong

[awakephd]

Hi Santiago,

I'm impressed that you are able to make cheese from re-constituted milk! It looks like the result is not well-knit - is that the case?

[smcaro@gmail.com]

Hi Awakephd.

This particular cheese was done tall in my standard round cheese mold, and the first time I used my Dutch Press. It was very flimsy and while air drying did change shape a bit, but it is very consistent, slices well and does not crumble.

Yes, I use milk powder. It's more convenient here in Hong Kong, and as you can see, I get good results. I am now experimenting with 3 liters of reconstituted cow milk and 1 liter reconstituted goat milk which I never managed to get to coagulate, for flavor. We shall see.

But again a bit disappointed with the taste of this particular Caerphilly.