Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 WOW.... This cheese stuff is STRONG! I could never eat it. Maybe someone who liked brie, or another pungent cheese. It is still real soft, and i tried to mix it back together...the gel stuff and the cream, but it didnt want to go back together very well. My milk gets a strong sour taste very quickly, and i dont see how i could ever make a mild cream cheese or cottage cheese with it. But i'm willing to try anything. Next is butter. Wish me luck....;o) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2004 Report Share Posted April 4, 2004 At 01:24 AM 4/5/04 -0000, you wrote: >WOW.... This cheese stuff is STRONG! I could never eat it. Maybe >someone who liked brie, or another pungent cheese. It is still real >soft, and i tried to mix it back together...the gel stuff and the >cream, but it didnt want to go back together very well. My milk gets >a strong sour taste very quickly, and i dont see how i could ever >make a mild cream cheese or cottage cheese with it. But i'm willing >to try anything. >Next is butter. >Wish me luck....;o) Send it to me. Brie is strong? Wow. Never heard anyone say that before! Enjoy your beautiful pungent cheese ... I had a hard time getting it to mix back together too, for spreadability, the first time I made it, but I thought it was absolutely wonderful! Yep, send it all to me! MFJ These sprouts are still growing as they enter your mouth. ~ Anton Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2004 Report Share Posted April 5, 2004 But Brie isn't strong? It depends on the feed of the animal and of course on available bacteria. So, if you (or a friend) ever have milk turning sour in a way you like, add some to fresh milk so it will go sour in the way you like it. I just had my first sour milk a while ago and it wasn't as sour smelling after a few days in the fridge (while I was wondering what to do with it). You can still make out the cream in my sour milk as well, it's just more yellow. I'd take it out separately, if I could just to try *real* sour cream (but I had to lay the bottle in the fridge, so I couldn't scoop). Maybe you could use it in a recipe rather than eat it on bread? Like a cheesecake? I might use some in a casserole (if any is left when I decide to make one). I usually use sour cream, kefir, eggs and spices on pieces of potatoe or noodles. CU Anja Maybe someone who liked brie, or another pungent cheese. It is still real soft, and i tried to mix it back together...the gel stuff and the > cream, but it didnt want to go back together very well. My milk gets > a strong sour taste very quickly, and i dont see how i could ever > make a mild cream cheese or cottage cheese with it. But i'm willing > to try anything. > Next is butter. > Wish me luck....;o) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2004 Report Share Posted April 5, 2004 >>My milk gets a strong sour taste very quickly, and i dont see how i could ever make a mild cream cheese or cottage cheese with it. << Just a thought on your milk getting a strong sour taste. You need to make sure that everything the milk touches is VERY VERY clean before the milk touches it. That is what keeps my milk from "turning" for a couple of weeks. Sydnee Quote Link to comment Share on other sites More sharing options...
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