Tuesday, July 28, 2015

Round Two

I started round two.  This time I used whole pasteurized cow milk.  I did not document the heating process because it is the same as the goat's milk.  
I put this batch in a glass bowl hoping it would be easier to see.  This is the "cake" of curds floating in the whey.
The only alteration is that the website stated that with highly heated milk (i.e. pasteurization) curds may be softer and less formed.  This requires butter muslin to strain some of the whey out before putting the cheese in the molds.  This was entirely accurate.
The Butter Muslin Pouch
It has to be sterilized before using.
I am having technical difficulties so I will continue in another post.

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