One of the reasons that I originally got into cheesemaking is so that I could make a good, low-fat cheese. IMHO, the ones at the grocery store suck...BLECH! I've been having fairly good luck making NF and LF Camemberts. The NF cams have an odd transleucency to them, but the ones made with 2% cow's milk look pretty good and taste yummy. I've also had good luck with NF cream cheese. Anyone else have some tips and recipes for low, or fat-free cheeses?
Hi Cindy,
I am making cheese for the same reasons you are. I have successfully made some Camembert using full-fat milk, but I would like to try again using 2% milk. In your opinion, is there anything I should watch out for or be aware of when substituting 2% for full fat? I regularly make feta and cream cheese using skim or 1% milk and the one thing I notice is that I get lower yields than what the recipe says I should get. Do you have the same experience when using lower fat milks?
Thanks,
Adrian