Post by milkmachine on Jul 18, 2021 11:10:51 GMT -5
I am trying to make fromage Blanc. I used 3 gallons pasteurized (145 ° for 30 min) cow's milk. I added 1/2 tsp CaCl, 1/4 tsp Flora Danica & 1/8 tsp Aroma B and 10 drops rennet. After 18 hours I was ready to cut & drain but I tasted a curd & it was kind of fizzy. This happened the other day when I tried the same recipe but with more cream to make cream cheese. In the past I never tasted the curds before draining but I think fizzy is not right. I guess both cultures can produce CO2. Is it normal? I'm planning on tossing it all unless it's normal. Thanks
I have very early memories of watching my grandmother pull a big stainless steel bowl of cottage cheese from the warm oven of her woodstove, cutting the curds into squares and dipping them into her blue plastic colander to drain. She would give me a long, slippery, warm and yes, fizzy! square cut strip of curd to eat, which I loved. The bowl of curds and whey on the oven door was just the right height for me to look into while she cut and dipped, so of course I was very invested in this project!
So, yes, fizz is normal, but if you don't like it maybe there are cultures that don't tend to produce it?
"And God said, "See, I have given you every green herb that yields seed which is on the face of the earth, and every tree whose fruit yields seed; to you it shall be for food ... Then God saw everything that He had made, and indeed, it was very good." Genesis 1:29, 31a
"Then God blessed Noah and his sons and said to them: "...Every moving thing that lives shall be food for you. I have given them to you, even as the green herbs." Genesis 9:1,3
Post by SlavicBeauty.Net on Jul 19, 2021 4:51:36 GMT -5
Fromage Blanc is made using mesophilic bacteria (bacteria working at low temperatures, I am not sure what kind of bacteria you used), with the addition of a small amount of rennet. It tastes a bit sour, but I can't describe it as fizzy.
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