Cheese Making ~ 1st time didn't go so well ~ ideas?

[Reptigirl]

Well I tried to make my first goat cheese last night.


Basically 2 Quarts of milk, 1/3 cup lemon juice (Actually used a little less as it seemed TOO much).

The cheese curdled fine and after about 45 seconds I hung it to drain for about 2 hours. Then seasoned it it with a little salt and pepper. Tasted really good THEN.

Put it in the fridge overnight (about 7 hours). Pulled it out for breakfast... The flavor 100% changed. ALL you could taste was a VERY strong lemon flavor. I like lemon flavor but it was way overkill.

Is there any way around that strong flavor?

Want to try vinegar tonight but I'm worried the cheese will then taste strongly like vinegar...

Suggestions?

 

[elevan]

I primarily use white vinegar and don't get a vinegar taste at all. If you like the lemon juice try using 1/2 lemon juice with 1/2 vinegar.

Tastes of seasonings added to the cheese will amplify as you "age" it in the fridge too.

Good luck with your second batch

 

[PattySh]

The lemon flavor does stay in the cheese so it's more suitable for desserts. The vinegar will not leave a taste. Use white vinegar not a flavored vinegar.

 

[elevan]

The lemon flavor does stay in the cheese so it's more suitable for desserts. The vinegar will not leave a taste. Use white vinegar not a flavored vinegar.

You can use flavored vinegars...you just want to use them 50/50 with white vinegar. It adds a flavor element to the cheese.

 

[elevan]

Is your lemon cheese crumbly or creamy? If it's leaning toward creamy just it to make a cheese cake

 

[freemotion]

If you want some seriously good cheese, you really need to invest in some cultures and rennet. Seriously.

 

[elevan]

If you want some seriously good cheese, you really need to invest in some cultures and rennet. Seriously.

I agree.

But...you can also do some pretty good cheese using vinegar and / or lemon juice. Mascarpone made with lemon juice - YUM!

 

[Reptigirl]

Thanks for all the input... The lemon cheese was a little creamy so I might try a cheese cake...
Trying a batch right now with vinegar... Hoping this one turns out better!

Freemotion: That will be my next project.. Just starting out so I wanted to see how this goes first before putting the money into it.

 

[freemotion]

Just so you know, I was not thrilled with any of the "easy" cheeses, including chevre, made with rennet. I found them weird and boring. But.....Feta! Classic Greek feta, made with mesophillic cultures and veal rennet....oh, my! I never liked feta from the store, either. Ricotta is boring to me, too, but aged ricotta salata....yum!

You haven't lived until you've had buttered popcorn with feta. Only then can you graduate to bacon popcorn with feta.....

I could go on, but it is late and my cheese season will begin this week. I just got some bacterium linens (sp?) and will learn the washed rind cheeses. I also saved and sifted some ash from the woodstove (waiting for a batch with no newspaper or contaminants, just clean wood ash) so I can try a couple of ash-ripened cheeses. I'm thinking of using some homemade wines to ripen some, too.....

 

[Reptigirl]

Just an update:

Mmmm my batch last night with vinegar turned out super yummy. Added different pepper seasonings.... so good its almost gone... gonna make another batch tonight....