CheeseForum.org » Forum

Hi folks.  I'm making David Asher's Mason Jar Marcellin, here's the recipe https://theblacksheepschool.tumblr.com/post/116924051647/making-mason-jar-marcellin.  I've had it in mason jars around 15C for 10 days and this is what I have growing on top (I just reviewed the online recipe and it says "room temperature" but the book recipe says between 10-20C).  It seems a bit more yellow and fuzzy and less "brainy" than expected, but smells delicious.  Any suggestions on how to proceed?

Does the recepie call for Geo or does it rely on hope that you have Geo already in your milk and environment? I'm guessing you maybe don't have Geo in there and that is why you don't see the normal growth of white and brainy going on. You could try waiting a little longer to see if it shows up but without it your cheese won't soften and taste the way it's supposed to. Might still taste ok but won't be quite what you set out to make.

The recipe relies on the geo coming from the milk kefir grains and then creating an environment where they dominate.  I've just kept it in the fridge around 15C and I guess I'll see where it goes. 

Hi again folks.  This is the current state of this cheese:  it smells very strongly, perhaps a bit like a washed-rind, and looks like the attached photo.  Could any harm come from giving it a taste?

Depends on your definition of harm. You may want to stay close to home in case it has some cleansing powers.

I tried this today and it's delicious (if a bit too salty for my taste).  The inner cheese is starting to melt as the recipe said it would, I'll leave the other 4 containers a bit longer so they get gooey all the way through.  This photo was taken In a different light, the rind is less yellow and more of a light pink. 

Congrats - AC4U!

Haha, thanks.

Hi folks.  I've been having difficulty keeping up with the moisture of these cheeses - any tips for drying them out a bit?  I've been keeping the lids very loose thinking it would allow it to evapourate and escape a bit but doesn't seem to be doing much good.

You could probably leave the lids off for half an hour with a fan blowing (or open air outdoors for a bit)

ACFU !!!! nice job

FA-