tried making cheese again

[Vickir73]

the flavor is yummy, yummy, but it keeps drying out when I put it in the fridge. I have it in a closed container. Is it because I'm using ACV? Or am I draining it too long (the first batch I drained about 30 minutes and the second batch I drained about 15 minutes) or is a plastic container not the right type of storage container? I'm trying to achieve a creamy texture and it keeps getting crumbly

I'll order some rennet this week and see what the if that makes a difference.

 

[daisychick]

Mine dries out too and gets crumbly. I think next time I am putting it in a Ziplock bag and taking all the air out. I was wondering if I drained mine too long too. It sure is good though!

 

[Vickir73]

ok. I think I'll try the zip lock too. I did put it in a air tight container in the frig, but maybe it wasn't air tight enough. I am supposed to store it in the frig right? I did read on another recipe somewhere where they put theirs in a mixer until it was smooth, so I might try that too.

 

[daisychick]

I thought of trying the blender too.

 

[Queen Mum]

You are really making ricotta not cheese. Thus the dry texture. Riccotta is the protein content of milk. It is not a cultured cheese, like say mozzarella or cheddar. So alot of the fat is leaving your cheese with the whey. If you want a more creamy texture, try culturing your milk for about an hour with buttermilk. Heat only to 85 or 90 degrees and add the buttermilk. Let it set for an hour and then add the rennet. Let that sit for an hour to set a curd. Cut the curds with a knife into cubes. Gently transfer the curds to a fine cheese cloth and drain it the whey.

If you want to salt it. After it drains, mix in some salt to taste. (you can add herbs at this point.) It will have a much creamier texture. Let it sit to drain overnight wrapped in cheesecloth for a firmer texture and more acid flavor.

Check out this link for more information.