As some of my longer-term readers would know, I had started an effort in making cheese around Christmas this past year, using eggnog.
May 7, 2019 · Learn a recipe for an all-seasons pigeon health supplement: pidgin cheese.
This time around, I'm attempting a more savory-layered cheese culture, with liquid malted milk, tapioca, for a starch, heavy whipping cream, and rennet.
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| Here's the cheese as I originally had prepared it, in various layers. I had decided that I would let the layers stay still, instead of homogenizing the mixture, in order to investigate the effect of the rennet culture upon the various components of the cheese. |
Within a day, the layers had separated, and curds had formed in the layer of cream, at the top of the mixture.
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| Day 2 of the cheese-in-the-making. I took a taste of the top of the cheese, off of the lid, and it reminds me of a cream fraiche sort of mild and rich cultured cream, nearly a sour cream. Not very sweet at all. |
I let the cheese out on evenings so that it has alternating cold and cool environments for it to culture and form, without risking that it spoils, like I imagine it could, as a partly dairy cheese, and only a half-tablet of rennet, to begin with.
Tomorrow, I'm going to separate the layers, or, perhaps, dig in to the bottom layers and take a taste of them, to see if they might be essential aspects of the final product; the malted milk liquid layer and tapioca, as starch, as experimental culinary adventurousness. I'll keep this blog post updated with the results.
Day 3:
I took a smell of the cheese, as I had left it out overnight, once again, and the layers had definitively separated well, and I knew that some of the product was waste from the microbial rennet culture.
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| My new cheese bowl, after dumping the top layer and liquid middle layer out, over cheesecloth and mixing it all together. It had a sour smell, but when I mixed it with some honey bunch grain cereal, it made for a delightfully sweet and slightly tart morning dish. |
Compared to cottage cheese, which I had never tried before, because I had thought that it must taste gross (it doesn't, it just looks curdy):
Perhaps somewhat similar in taste, although my cheese was much more basic in ingredients.
That was all! Just three days to a homemade cheese.
