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1:42 pm
November 11, 2010
Offline2:43 pm
November 11, 2010
OfflineWorst Velveeta ever! Looks fine as set, tastes okay, but when I heat it to make cheese dip, it separates! I get some watery liquid and a stringy, gooey, messy plasma looking substance. So weird. I am using the buttermilk starter for the lactic cheese as I like the way it tastes, but I've done that before with good results. I do hang mine also and I like hanging it in the fridge to keep the taste from becoming overly sour.
Anyone ever had this problem?
@Cindy: I want to try your no-hang method. Help me out, please. So, you make the lactic cheese, heat it and then drain without hanging? Like you pour it through a colander lined with cheesecloth to drain and then proceed?
Sorry, mamajoseph, I just found this!
When you heat the lactic cheese, it turns into the curds more like cottage cheese. THAT's the curd you need to make the rest of it work right…the original curd if you were to use vinegar in the first step like the original Quick Cheese recipe. Drain it through the cheesecloth lined colander. I squeeze out any excess whey. Then proceed to the soda step.
9:45 am
April 26, 2012
Offlinerogjoe53 said
I just made a batch of your Velvetta cheese. Everything went great but the cheese did not set up. Could it be that I used store bought milk and didn't add calcium cloride, or did I cook it too long.
Sorry to bring back an old thread, but I have just had this happen to me. First batch we made was great (although we over salted it) this last batch did not set up. I have read what others do to avoid this, but why does it not set up? What can be done with it? Just toss it?
10:22 am
February 10, 2009
OfflineIt's cream, as in what is skimmed off of fresh milk, as opposed to "sour cream". It's incredibly difficult to find cream that has not been 'ultra pasteurized' but if you possibly can that's always the best for cheese making endeavors.
Mostly you have to go with whatever you can find in your dairy case, whipping cream of some sort, either light or heavy and see how things go.
Ultra pasteurizing is (and this is a loose explanation) a very high temp but fast process which makes it harder for cheese making and butter making and other uses we all like here, but it DOES extend the shelf life to weeks, (and I do mean WEEKS) which means that's what the big companies love to do to it.
If you can find a company near you that does "low temp vat' pasteurization, which is still safe but easier for you to work with that's great. There's a page on New England Cheesemaking Supply's site that explains all of this, but here's a quick and dirty explanation about creams.
Half and half: half milk and half cream mixed together, with a fat content between 10-15%. It adds a richness milk does not, but is not thick enough to replace cream in recipes that call for cream. It will not whip like cream, either.
Light cream: fat content between 18-30%, also known as coffee cream. Light cream will not whip.
Whipping cream: made specifically for whipping, contains 30-36% milk fat. Often contains stabilizers and emulsifiers to ensure it keeps and holds its form when being whipped.
Heavy cream: also called heavy whipping cream, has a fat content between 36-40%.
Manufacturing cream: has a fat content over 40%, and is generally not available in retail stores. It is primarily used in professional food service.
Aerosol cream: comes in aerosol cans and contains cream, emulsifiers, stabilizers, and nitrous oxide, the propellant used to squirt it out of the cans. Although it has its uses in dessert preparation, it is not used in candy making.
“Whipped topping” or “dessert topping”: usually does not contain cream at all, but instead is a mixture of hydrogenated vegetable oils.
Here's a link with a LOT of info at NEC about milk in general, http://www.cheesemaking.com/store/pg/239-FAQ-Cheesemaking-and-Milk.html They explain the "low temp" process pretty well there.
And here's a link to NEC's "Good milk List". http://www.cheesemaking.com/goodmilklist.html In Ohio, errrr… mostly Northern Ohio I highly recommend Hartzler's Family Dairy which is on this list.
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