- May 10, 2010
- Reaction score
- Anderson, CA
Yes, regular milk works, and most recipes call for whole milk. And make sure it's not ultra-pasteurized - the high heat of that process makes it totally unsuitable for cheesemaking (the book I have says it will make, at best, a mushy ricotta).Can you use the regular store-bought milk for the cheeses? I know I made some sort of soft cheese using lemon and vinegar in regular milk once when I was a kid, that was fun but it was sort of cottage-cheese-y
Congrats on your cheese! I saw lemon cheese made with cows milk in a cheese class once, and it did seem to be a lot of little crumbly pieces of curd, that appeared almost immediately once he added the lemon juice. He strained it without cooking it any more, and it seemed pretty soft (and yummy!).I made the lemon cheese yesterday. I used a half gallon oh raw cows milk. I woung up with a lot of crumbles. Was I not supposed to stir it? It tasted a bit bland, needed salt. When do you add salt? Still in the pot or after straining? The crumbles will go good on salads. I am thrilled with my new found cheese making ability. Lemon cheese, who knew? I saved the whey, 1 1/2 quarts an have already drank the quart. That's good too.