Experiment #10 – Brazilian Fresh Cheese

General Information: Date: 04/10/2020Local Temperature: 21oC (reaching 28oC)Cheese: Brazilian Fresh CheeseStart to Finish: 10 hours (roughly)Milk: 100% Full Cream Pasteurized Homogenized Cow's milk - Woolworth's brand Ingredients: 4L full cream milk6.5 ml rennet (regular, not vegetarian) - 140 IMCU/ml53g cheese salt Steps Executed: 8:00 am: Took 4L of milk out of fridge.9:30 am: Boiled water and …

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Experiment #8 – Cottage Cheese

General Information: Date: 10/12/2017Local Temperature: -Cheese: Cottage CheeseStart to Finish: 4 hours 30 minutes Ingredients: 4L Homogenized Pasteurized Cow’s Milk1/4 tsp. Flora Danica culture (says it expired in 2014)1 ml Vegetarian Rennet - 140 IMCU/ml2 ml Calcium Chloride - 30% (from Mad Millie). Says it expired in 2016.1 tsp. Non-iodized salt120g of 0.5% fat plain Greek …

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Experiment #7 – Fresh Minas Cheese

General Information: Date: 22/12/2013 Local Temperature: 24°C Cheese: Minas Frescal Start to Finish: 3 hours 30 minutes Ingredients: 4l Homogenized Pasteurized Cow’s Milk 1,6 ml (¼ tsp) Vegetarian Rennet dissolved in ¼ cup non-chlorinated (spring) water 2.5 ml Calcium Chloride diluted in ¼ cup non-chlorinated (spring) water 5 gr. Cheese salt (roughly 1 tbsp.) Steps Executed: …

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Experiment #7 – Fresh Minas Cheese: Background

Minas Frescal (Fresh Minas Cheese) is a very common cheese in Brazil.  It is part of the daily routine of many Brazilians to eat a piece of the cheese; sometimes during breakfast, sometimes with the afternoon coffee.  It is traditionally produced in the state of Minas Gerais, where historically was located the country's largest milk producing cattle …

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