Hello! I think cheese is a great food. I don’t know how much the animals mind when people take their milk, but they are not harmed much (unless they’re forced in industrial captivity all their lives) and the milk is very nourishing for us humans, and can taste very good. Cheese is great because it is versatile, nutritious, and tastes good. I have some questions.
Is it possible to take curds made with either lemon juice or bacteria, and treat them so that they will last for weeks or months? For example, pressing the curds with salt and drying it to make a non-rennet hard or semi-hard cheese? I’m basically looking for a way to make a long shelf-life cheese that doesn’t require rennet.
What is the best way of obtaining fine, “microscopic” curds with minimal whey, to make something like cream cheese that can be spread, is not grainy, and is basically concentrated milk that is semi-solid? like “yogurt cheese” or “quark”. Is there some method of making yogurt that produces microscopic curds that can be drained of the whey? Or even with lemon juice?
Also, I tired making cheese about half a year ago, but it was done very poorly. The rennet didn’t set the curds so I let the milk sit until the lactic acid bacteria curdled it into tiny curds. I drained the whey, added salt and little bits of blue-cheese mold, pressed it, and let it dry in a non-controlled environment. it has molds on the outside, where a little part of the peel came off you can see the inside looks yellowish and dry. Is there some way to find out if this cheese is safe to eat?
Thanks for any answers! I’ll look around the forum and see what I learn.
