Saturday, 6 June 2015

More about soft cheese

A short time ago I posted about  making soft cheese from yogurt.  I used fat free milk so the yogurt (and subsequently the soft cheese) were also low fat.

I wondered what it would be like made with yogurt made from whole milk so I tried and I am delighted to say that it is absolutely gorgeous.  So creamy and delicious.

I left it straining for quite a lot longer (so there's less cheese) but don't know how much whey came out as it was wrapped in muslin and therefore the muslin soaked up all the whey.  A shame because I wanted to use it in bread but never mind.

I am now wondering about using a metal sieve instead of a fabric to strain the yogurt.  I have a very fine one that might work.  Watch this space!

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