actually, i was making LAB ( Lactobacillus Serum ). the last step in the procedure is separating the curds and whey and i played around with the curd a bit and it turned out great! kinda like a blue cheese but not blue, a nice addition to a garden salad, especially with a dash of Braggs amino acids... also, we made a nice sour cream like cheese the last time we made LAB. same procedure, same ingredients but musta been different airborne bacteria. both cheeses good stuff!!! here's our recipe ingredients using powered milk: 360ml rice wash 3 liters water 1 pkg. - 330g Nestle Bear Brand (powdered milk) - rinse the curd a couple of times to get most of the LAB serum out of it. - then transfer it to a mesh bag and gently squeeze the liquid out of it. - then add a bit of salt.
WOW! This sounds really good! I take it you don't need any special equipment to make this cheese? Sour cream like cheese? Would this be good on a baked potato? This cheese thing sounds like a fun and tasty thing to do. Thanks for posting. V/R, nwlivewire
Anyone who know where to buy ingredients in Dumaguete ? Sounds great, small peace of blue cheese cost 180 peso
here's some basic cheese making procedures and equipment. 4 Easy Ways to Make Ricotta Cheese (with Pictures) baked potato? depends on personal tastes but this is a strong flavored cheese ingredients for the LAB chesse? rice, water, milk and salt. i haven't had much luck using brown rice for the LAB cheese but the (tasteless) white corn grits available in the market and white rice both work for the wash. the unconventional farmer even used cheerios! other (milk based) cheese making ingredients that are available in duma? white vinegar, lemon juice, DIY rennet. there's probably others but nothing comes up in my brain at the moment... i don't make LAB all that often, maybe 3 times a year and sometimes the curd is just too strong to mess with. guess i coulda skimmed the curd off several days sooner but i was thinking LAB, not cheese and it probably went off a little sooner cuz of the heat. our 1st edible LAB cheese didn't curdle until i added a little serum to it and then it curdled in a couple of hours, that was the sour cream-like cheese. it was then i started paying more attention to the curd. i spose adding a little cream to the curd would tone the LAB curd down some, also. for me, the kicker was the LAB cheese was a byproduct of the LAB sedrum and we used powered milk. it's not all that hard to make soft cheeses using store bought milk (or powdered milk). it's just that the outcome isn't exactly like the store bought cheese. you can get several kinds/brands (not Bear Brand) of powdered milk at Yan Yan Commercial it's more fun in da fils, eh...
Easy white cheese recipe. Unable to find muslin, so purchased fine weave flour bag from YAN YAN and intend to use Norient milk. Queso Blanco - How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.
nice one...I make paneer (indian cheese) within 30 minutes. After squeezing and setting it slots neatly onto skewers ready for my Tandoor Oven (see previous posts, it's a winner, even the locals go for it). here's the method and recipie: using non UHT fresh milk or the above bear brand heat to just below a simmer (the milk should start to begin to look frothy. stir regularly to prevent the milk burning on the bottom of the pan.) Use a medium heat to bring to the simmer. At just below the simmer remove from the heat and let it cool slightly (about 3-5 minutes). Add calamansi juice (couple of tablespoons will get you started) and a pinch of salt. Traditional recipies call for lemon juice so unless you have done the Rob's run use the local citrus. Leave for a further 10-20 mins to allow the fat to separate from the liquid, adding more citrus if the process is not yet under way. Then place the fat into a muslin bag or cheesecloth. Here's your options now - sometimes I add some finely chopped green or red chilli or add a slight masala (spice mix) to just to be a bit different - usually a hefty pinch or two of coriander powder and cumin powder...into the fat it goes and mix well. Forming a rough square press to force the excess liquid out. Sometimes after this I just hang the paneer on the terrace for a few hours to let it dry out. The point being, less moisture, the more it forms cubes that don't fall apart under tremendous heats (Tandoori ovens will take the hairs off your arms). When dry cut into cubes and use in your favourite Indian recipies - the tandoor, with a masala and subzi (vegetables)...anyone would think I was Madhur Jaffrey at this rate, jeez. Enjoy, C
