Answer by NKY Homesteading for Making hard cheese from milk by vinegar
Your target temperature seems a bit high to me. Most cheddars only need to hit 90F until you start the Cheddaring process and even then you don't go past 110F.
View ArticleAnswer by Neil Meyer for Making hard cheese from milk by vinegar
You need to press your cheese. Cheese does not become hard by the Lord's mercy alone you have to press it. All wet curds are soft but through proper draining and the adding or pressure you can give...
View ArticleAnswer by user35536 for Making hard cheese from milk by vinegar
I do hard cheese from goat milk, I do not have specific amounts to give you but I will share my experience. At first when following recepies I had the same issue until I started to pay no mind to...
View ArticleAnswer by user23320 for Making hard cheese from milk by vinegar
Use more vinegar for a firmer cheese. 3/4 cup or more.
View ArticleAnswer by Jennifer S for Making hard cheese from milk by vinegar
Hard cheese usually uses rennet, and a mechanical cheese press to extract as much whey as possible, and usually a long aging (drying) time to make it hard.I think there may be a discrepancy between the...
View ArticleMaking hard cheese from milk by vinegar
I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues:Different recipes suggest 1/4 - 1/8 cup of...
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