Print Page - Horseradish - Using In Hard Cheese Making

Title: Horseradish - Using In Hard Cheese Making
Post by: littlejoenc on March 08, 2011, 03:54:55 AM

I'm going to try and make your basic hard cheese and wanted to add Horseradish.
I'll be using fresh Horseradish that I'll be drying myself. and store bought so called whole milk.
Any thought of how much to put per gallon of milk?
I'm thinking maybe 1 ts of Horseradish.
This will be my first attempt at making cheese.
Thanks for any advice on this....

Title: Re: Horseradish - Using In Hard Cheese Making
Post by: Sailor Con Queso on March 08, 2011, 07:29:19 AM

If this is your first cheese, why are you experimenting? You should nail down the basics first.

Title: Re: Horseradish - Using In Hard Cheese Making
Post by: george on March 08, 2011, 10:37:54 AM

Experimentation aside - Littlejoe, I'm not sure about horseradish, since I haven't done that yet (but intend to), but when I make garlic cheddar I use about 4-1/2 to 5 tablespoons of fresh-pressed garlic for a 3-gallon batch. That comes out REALLY garlicky, so you probably would want to go with a bit less on the horseradish. Unless you REALLY like horseradish like I REALLY like garlic. :o

Title: Re: Horseradish - Using In Hard Cheese Making
Post by: littlejoenc on March 09, 2011, 06:18:21 AM

Thanks Guy's.. I've got to learn how to make the cheese. so the flavor would just be one small step in making it...

I'll go with 1 maybe 2 ts and see how it turn out

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: littlejoenc on March 08, 2011, 03:54:55 AM