Cheese Experiment Two
Okay, same recipe as last time, only with four packets of Danisco starter culture. I used the same rennet solution that I had mixed the night before — not sure how long the rennet lasts once in solution.
Long story short — results were nearly the same. Mostly milk, thick coagulated film on top.
In the future, I’ll certainly be using the Ezal culture, but I’m starting to think that the powdered rennet just doesn’t cut it. If no one wants to split the kosher 5-gallon liquid rennet, maybe we have some budding philanthropists who are willing to donate a bottle for the cause? :)
Tonight, I’m trying the Lemon Cheese recipe, using lemon juice as coagulant. Wish me luck.
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