After posting yesterdays instructions on making cheese I had a few questions from Michelle which I have tried to answer. I am not a cheese expert I am sure that my friend
I have a couple of questions if you don't mind. : )
~No I donâ€™t
When you say "any milk" does that mean even regular dairy milk in the gallons at the store?
~Yep.. milk from the store will work too
Do you purchase the vegetable rennet from Leeners too?
~Yes I do!
We like it plain, are the herbs necessary?
~No, plain would work, but this is a very mild feta cheese so it will taste a lot like milk :)
About how much salt would you say you use?
~I did not measure, just sprinkled
Does it have to be packed in olive oil or can it be stored in a little of the whey (I think that's how they sell it at a local store)?
~If it is not packed in olive oil then it is put in a salt brine. I have done that before and did not like it like this but it can be done.
Do you have to wait 3 days for it to be safe to eat?
~Most cheeses need to be aged for a period of time. Sometimes as long as 6 months. This is for flavor not safety.
And lastly, I promise, how long does it keep (in the fridge I suppose?)
~Packed in olive oil it can be set in the cupboard and will not go bad for a long time. The olive oil makes it an oxygen free environment and this keeps the bacteria out.
Thank you *so* much for posting this.
Also Rachel asked if I make any other cheese (I am guessing when you say â€œcommon cheeseâ€ you are referring to hard cheese). I do make cream cheese but have only tried my hand at the hard cheeses a couple of times.