Mastering Basic Cheesemaking by Caldwell Gianaclis
Author:Caldwell, Gianaclis
Language: eng
Format: epub
Published: 2015-05-15T04:00:00+00:00
Recap
Compare this cheese to our cultured buttermilk from the last chapter. The cultures, ripening temperature, and time are all the same, but the tiny bit of rennet used in this lesson caused a stronger curd to form that made this product capable of being drained. If you tried to drain buttermilk, it would go right through the cheesecloth. Yogurt can be drained because of the higher milk temperature that helps the proteins clump together better. Kefir cheese will drain because it is allowed to become extremely acidic, which leads to a heavier curd. Now let’s see how a big difference in milk fat changes the same type of recipe—not unlike what we did when comparing ricotta to mascarpone and buttermilk to crème fraîche.
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