Comments on: Another stab at kosher cheesemaking http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/ Finding the finer side of everyday kosher living Sat, 30 Aug 2008 05:23:40 +0000 http://wordpress.org/?v=2.6 By: Jill http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-415 Jill Tue, 15 Nov 2005 09:54:07 +0000 http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-415 What size mold/follower did you use for one gallon of milk? What size mold/follower did you use for one gallon of milk?

]]> By: jabbett http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-416 jabbett Mon, 14 Nov 2005 11:16:32 +0000 http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-416 Aging is only a week or two; that's why I chose this one as my first "hard" cheese. Goat's milk is naturally homogenized, so they say it firms smaller curds, but I'll try my next batch with a bit more rennet. Aging is only a week or two; that’s why I chose this one as my first “hard” cheese. Goat’s milk is naturally homogenized, so they say it firms smaller curds, but I’ll try my next batch with a bit more rennet.

]]> By: Jamie Forrest http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-417 Jamie Forrest Mon, 14 Nov 2005 08:36:22 +0000 http://www.kosherblog.net/2005/11/13/another_stab_at_kosher_cheesemaking/#comment-417 Not knowing much about muenster making, but knowing a little about cheese-making in general, it does seem like your curds were a little soft. I've had similar problems with the supposedly "double-strength" rennet you can get from New England Cheesemkaing. My hunch is that it's not quite double-strength; maybe it's 1.5 strength or a little more. It's also possible that my rennet has lost some of its power from sitting around for a long time. That's probably also the reason you couldn't gather all the curds up into a ball after draining. So I think your cheese might have too much moisture in it, which could pose a problem if you plan to age it a long time (higher probability of a bitter flavor). How long does this cheese have to age? Not knowing much about muenster making, but knowing a little about cheese-making in general, it does seem like your curds were a little soft. I’ve had similar problems with the supposedly “double-strength” rennet you can get from New England Cheesemkaing. My hunch is that it’s not quite double-strength; maybe it’s 1.5 strength or a little more. It’s also possible that my rennet has lost some of its power from sitting around for a long time.

That’s probably also the reason you couldn’t gather all the curds up into a ball after draining. So I think your cheese might have too much moisture in it, which could pose a problem if you plan to age it a long time (higher probability of a bitter flavor). How long does this cheese have to age?

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