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Jamanda

Cheese

Instructions on how to make a soft crumbly cheese and gjetost can be found here
gz

Does cheese have to have rennet?

I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese.

I'm trying it intentionally this time to see if it will work.

How much salt would you add per litre ?
NorthernMonkeyGirl

Does cheese have to have rennet?

I'm making yoghurt, with a machine, leave for 24 hours after making then drain for 2 hours for a Greek style yoghurt. I left it to drain for a couple of hours extra by accident and it was almost like soft cheese.

I'm trying it intentionally this time to see if it will work.

How much salt would you add per litre ?


Cottage cheese / paneer types often use a dash of acid (vinegar or lemon juice) instead of rennet. I just salt to taste afterwards, but then I stuff it into my face too quickly to worry about preservation Embarassed
gz

Thanks..I'll get experimenting Very Happy
gz

[url=http://www.downsizer.net/gallery/29263/PC042392.JPG][/ur
first batch looks and tastes ok. creamy and slightly cheesy, but its not that old!
sgt.colon

Looks good GZ. Smile
gz

Thankyou. Like Caboc cheese in a way..It probably needs a little maturing Smile
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