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 #9 – Cream Cheese: Preparation

Ok, so I will make cream cheese today. I'm slowly starting to make cheese again. Have to start from the easier ones and go to the more difficult ones... like mozzarella. At least from the fresh cheeses, I believe that Mozzarella is the most difficult, mainly because of the lack of familiarity with thermophilic cultures. …

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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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