I make a semi-lactic fresh cheese using pasteurized whole jersey milk.
I am aiming for a spreadable texture- and I get the right texture after draining in bags. However, after salting the moisture is drawn out further and the texture becomes more cakey/chalky like a chevre.
So when I salt a little bit less, the texture is right on (yay) but sometimes there is some bitterness in the curd. Can anyone tell me what this bitterness is, why ( and if!) it is related to salt, and what other people have tried to do about this issue.
Thanks for any ideas!!!
Are you using iodized salt?
How much rennet are you putting on, are you tracking acidity?
I remember -- I think?? -- reading somewhere that too little salt can lead to bitterness, but I thought that was in aged cheese. Not helpful, I know, but I am curious to see what conclusions you come to.
Using non- iodized salt of course and acidity is on track - i have been draining at ph 4.4-4.45 and salting 6 hours later with no change in acidity .
Aged cheeses produce bitterness when fats go rancid - so if a high fat cheese is aged too long.
In my case the fresh lactic cheese is producing bitter flavors only a few days after salting. It's only slight and still good cheese - but as the Cheesemaker I feel it could always be better :)
The milk is jersey and the cows calved in May and July (two groups of 5 cows ) and one cow on late lactation .
Quote from: Mermaid on August 07, 2015, 12:32:23 AM
Using non- iodized salt of course and acidity is on track - i have been draining at ph 4.4-4.45 and salting 6 hours later with no change in acidity .
Aged cheeses produce bitterness when fats go rancid - so if a high fat cheese is aged too long.
In my case the fresh lactic cheese is producing bitter flavors only a few days after salting. It's only slight and still good cheese - but as the Cheesemaker I feel it could always be better :)
The milk is jersey and the cows calved in May and July (two groups of 5 cows ) and one cow on late lactation .
Isn't that way too acidic?
Maybe the trapped whey is causing the off flavor? What size are you cutting the curds? If you cut the curds in 1" cubes and drain until it just stops dripping, then salt and package, does the whey leak out after a few days?
No it's not too acidic at least according to my recipe and my references .
I'm thinking its proteolytic - so maybe too much rennet or something ?
The curds aren't cut its a lactic cheese like a chèvre but cows milk
Could you post your recipe?
Are you sure it's not a rancid flavor?
Cows' milk lactic cheeses are prone to becoming rancid - particularly Jersey milk cheeses due to the larger/more delicate fat globules.
Hot weather and lack of salt will accelerate the problem.
You're going to have a very hard time achieving a spreadable texture (when chilled) with whole cows' milk - there's simply too much saturated fat. You might need to skim some of the cream.
Thank you bantams! Very helpful info! AC4U!