Factor
| Yep, I've done it with bacteria and rennet, but the vinegar method is much simpler. Gives a good, basic, "famer cheese" with a lot less effort than pressing and ageing of an artisan cheese. LD
It's not what you know, it's what you can prove
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| Posts: 3843 | Location: People's Republic of Maryland | Registered: 10 November 2004 |
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Factor
| Ya,the Wife does it all the time.Too time consuming to do it "On the trail",but in camp it might be doable.
Beer is proof that God loves us,and wants us to be happy-B. Franklin
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| Posts: 2014 | Location: Oreegun Territory | Registered: 24 March 2013 |
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Free Trapper
| Back when I was growing up, my mom used to make homemade cottage cheese in the kitchen sink. It had a taste and flavor that was so much better than the stuff we buy today. She's been gone for over 43 years, taking this recipe and many others with her. |
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Factor
| If you use white vinegar, you get more of a "farmer cheese", and if you use fresh lemon juice you get more of a India cheese...I'm told tamarind gives you something very Indian. I'm gonna try it with cider vinegar and see what flavor I get. And some sea salt...don't forget a little sea salt. I might also try it with some buttermilk, bacteria culture that I have frozen, to see what that does to the taste. LD
It's not what you know, it's what you can prove
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| Posts: 3843 | Location: People's Republic of Maryland | Registered: 10 November 2004 |
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Factor
| Those're some great ideas....gonna have to try some...
Beer is proof that God loves us,and wants us to be happy-B. Franklin
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| Posts: 2014 | Location: Oreegun Territory | Registered: 24 March 2013 |
IP
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