Hi all ....newbie here. I tried to make the lactic cheese recipe from the Home Cheesemaking book yesterday. I believe I got the right curd formation as it is described in the book to be of yogurt consistency after 12 hours of sitting. I hung it in muslim for 6 hours and it's now the consistency of a pretty thick sour cream or really lite cream cheese?
Is that what it should be like?
Also, the flavor is a very strong yogurty, tangy flavor? Is that the expected result?
The book doesn't describe what the final product should look like or if it should be that tangy, so Im just trying to figure out if I got close.
Thanks!
That sounds like lactic curd to me. If you want it to be more sliceable, drain it more to lose moisture and then shape. A full lactic curd is just that--- like a thick buttermilk or yogurt.
Thar's how mine always turns out. Good eats! :)
Thanks so much! Good to know it turned out like it was supposed to. :D. I mixed in some herbs, salt and pepper and my family enjoyed it as a dip tonight on crackers.