RE: Farmer's Cheese Problem

[Guest guest]

I have had a similar problem when making

clabber and cultured cream. They will smell like bread dough and be full of

bubbles. I think it might be that I keep sourdough starter to make all our

bread with. I think it is yeast colonizing the milk/cream. This might be your

problem. Do you bake breads often? Hopefully someone can help you more since

this is just a theory I have.

From:

RawDairy [mailto:RawDairy ] On Behalf Of Darlene Vidrine

Sent: Tuesday, July 17, 2012 10:44

AM

To: dairysheep ;

RawDairy

Subject: Farmer's

Cheese Problem

Hello

all,

I

attempted to make a Farmer's Cheese yesterday for my husband who can only eat

this kind of cheese. He is also sensitive to vinegar and some cultures and

buttermilk. He can have lemon juice, however. So I found a recipe online that

used lemon juice and rennet. The recipe called for 2 gallons of milk (I used

raw sheep milk), 1/4 cup lemon juice, 1/2 teas rennet. (I doubled the rennet

because it was old.) Heat the milk to 70 degrees F, add the lemon juice and

rennet. Cover the pot and let it sit undisturbed for 24 hours. This AM was 24

hours and it looks and smells strange. I've made Chevre before and hard

cheeses, and when the curd was ready...it looked nice and firm and gelled. The

curd this AM looked and smelled like rising homemade bread! It had air holes,

lots of whey, and it was puffy. I went ahead and cut the curd. It wasn't firm

like usual, but kinda like bread dough. I am going to go ahead and drain the

curd in the frige for 24 hours like the recipe calls for.

Did

something go wrong....or was it the lemon juice that made the difference? Shoud

I keep it or throw it out? It also has a sour taste to it. I've never

made or tasted Farmers Cheese before, so I don't know if this is good or not.

Thanks

for your help!

Darlene