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12:36 pm
February 5, 2011
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thanks for the tips, Leah's mom. I think I will be trying that next. Maybe next weekend. I look forward to trying a new cheese. 
7:05 pm
October 31, 2010
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MG - I just sent you a Private message…Let me know you got it alright!
Leandjean & MG – Let us know how they turn out!
8:20 am
September 30, 2010
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Help!
Last night I was making Suzanne's cream cheese recipe for the 1st time using 2 qts half & half and 1 packet of the direct set mesophilic starter. I looked at it about 30 min ago (after it sat overnight for about 12 hours) and it doesn't appear it's of any different consistency than when I started.
I re-read the directions and realized my first mistake. I didn't let the half & half come to room temperature before I mixed in the mesophilic starter. I then noticed the half & half was ultra pasteurized. Even if I hadn't messed up with the first two items, we keep the temp in the house around 65 degrees so I'm sure it needed to sit longer.
Is there anything that I can do to salvage this or is it a lost cause? I really hate to give it to the chickens if I can do something with it. Please help!
Debbie in Virginia
1:24 pm
November 11, 2010
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leandjean said:
thanks for the tips, Leah's mom. I think I will be trying that next. Maybe next weekend. I look forward to trying a new cheese.
I second the thanks. This was a VERY helpful thread. I have made lots of fresh cheeses and just made my first batch of farmhouse cheddar last week. Was thinking of doing queso fresco, but decided I wanted to get some stirred cheddar aging, but after reading all of this, I am going to do the queso fresco tomorrow. The only trouble I experienced with the farmhouse process was the temp rose too fast when I was 'cooking' the curds. But, oops, I did make bread (sourdough!) while it was sitting in the kitchen drying. I have a metal cupboard in my dining room. Might that be a better place to let it dry? My fridge has been half taken over with milk and related things. Hubby hates to even open it up to pour me a glass of juice. oops. I am loving this new challenge.
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