A few weeks ago I got the idea of using premade chèvre to start with a see how it would turn out if I added PC , so far so good , I will be opening at least 1 tomorrow night
But this is my main baby that I have been working on Chaource a cows milk lactic set cheese .
I use the least amount of starter I can 1/32 of a tsp or so and the starter pictured here , it is really slow , usually taking about 7 hrs to drop to 6 , that's when I add the 3 drops of rennet per gallon and then forget about it for at least 24 hrs . I like to see cracks in the sunken curd before I will start draining .
I also add PLA and PC Album
I have 6 more of these just waiting to be eaten . They too are on the menu tomorrow
I'm not familiar with that starter - do you know what bacteria it includes?
The cheeses look good, and very interesting idea to re-purpose a [store-bought? if that's what you mean by pre-made?] cheese into something better!
Yes I bought a vacuum bagged goat cheese cut it into 3 pieces and sprayed it
I opened it and the chaource tonight , every one loved them . Sorry they all got eaten before the pic a could be taken . But I have more so I will try to get pics of those and post .
I do not remember what starters where in it , I got it from artisan geek , mainly becuase it was a very slow acidifier, when the web site comes back live I can look it up .
Yes, Yoav has been my go-to supplier, and I have been anxiously checking for a few weeks now to see if he is back to accepting orders. I am worried that I'm going to have to find a different supplier, since I'm starting to get low on a couple of things ... :(
I really can not understand why he shut down the site though it is going to kill him on google rankings , he would have been better off just having the store part turned off.
And usually when one gets busy , you do not shut the store , you hire a few temps .
Quote from: awakephd on March 16, 2017, 06:41:16 PM
I'm not familiar with that starter - do you know what bacteria it includes?
The cheeses look good, and very interesting idea to re-purpose a [store-bought? if that's what you mean by pre-made?] cheese into something better!
Here is a datasheet on it: http://medias.alliancepastorale.fr/documents/0800996_FT.pdf (http://medias.alliancepastorale.fr/documents/0800996_FT.pdf)
Thanks , anyone able to translate ? I can pick up a few words , though not enough .
To me, the key words are in the "box" at the top - the specific bacteria included sound like something close to a Flora Danica type of blend.
The only thing I recall from the web site , and it is what intrigued me in the first place , was that it was very slow and had a few of the more traditional cultures used on some of the old French cheeses in the past .