The Cheese: Large Curd Cottage Cheese (Carroll p. 98)
The Milk: Trader Joe's Vitamin D (not the organic variety, not explicitly un-ultrapasturized)
The Starter: 1 packet direct-set
The Rennet: 1/4 tsp liquid rennet disolved in 1/4 cup water
It's been a few weeks since I tried this one. I need to work on my record keeping here.
Disaster.
When I poured off the whey through a mulsin lined-collander, everything poured through. What curds there were dissolved.
Either I killed the curds during the cooking stage, or the garden variety Trader Joe's milk doesn't cut it. Possibly both.
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