I'm happy to say that I'm really into the cheese making lately! I made a sour cream last week for a Mexican Dip and it turned out really well. The Sour Cream Recipe was one that I found for "cream cheese". Technically yes, it IS creamed cheese...but when you're used to the Philly one, it's hard to get used to a non-sweet version. To us, it tastes much more like a sour cream, so that's what we call it.
Notes: I know a lot of folks who make cheese go to the place in New England for their recipes and cultures. I don't like that company at all, I know...it seems sacrilege since they are the biggest and supposedly the most notable. It's very subjective. I got horrible customer service from them and stopped buying their products. I asked one little question about the Camembert that one of the supposed cheese experts posted and he argued with me until the cows came home before his manager had to step in and give me the simple one phrase answer I was looking for, sheesh...
They sell a generic "mesophilic culture" package for most cheeses. So if you follow their recipes, you need to buy their cultures or you may be lost. I say TRY SOMETHING NEW! I did! Instead of a generic culture, I now use an MM100 culture from the company Danisco. When Alex and I tried this sour cream made with the new culture - we were BLOWN AWAY. It's THAT good. The last few I made with the leftover New England cultures were very sour and a little bit effervescent, which is kind of disturbing...
They sell a generic "mesophilic culture" package for most cheeses. So if you follow their recipes, you need to buy their cultures or you may be lost. I say TRY SOMETHING NEW! I did! Instead of a generic culture, I now use an MM100 culture from the company Danisco. When Alex and I tried this sour cream made with the new culture - we were BLOWN AWAY. It's THAT good. The last few I made with the leftover New England cultures were very sour and a little bit effervescent, which is kind of disturbing...
I also made two more wheels of Cheddar - for a total of three that are aging now. Again, I veered away from the generic stuff and now use an MA11 Culture from Danisco. Though we won't be tasting the first wheel for another 3 months, I turned a failed Cheddar into a poutine cheese and it tasted just lovely. The old Cheddars I made with the generic cultures tasted way too tangy. Again, try different things, do your own research and be brave in your cheese making!
2 comments:
Your cheddars look fantastic!
I don't like that company either. That was the first cheesemaking book I bought, but I didn't like that every recipe called for something they sold. My generic culture is kefir!
Interesting about the MA11 culture from Danisco, though. Obviously not all cultures are the same!
Thanks so much Leigh :) I have high hopes for the Cheddars this time around! I downloaded her book too and I didn't like it that much either. But I was just starting out and was told they were the experts...I'm glad I tried something new! Not all cultures are the same at all. The MA11 is really nice, mild and gives such a nice fragrance! I don't know if I'll venture into the natural cheese making like you do, but maybe one day!
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