piima culture

[Guest guest]

- are you making cream cheese from the piima? I'm wondering if it is at

all similar to the storebought cream cheese. I'm making the cheese from the

yogurt, but it still has that yogurty taste. Just wondering if the piima is

the ticket or if I should purchase a starter culture from New England

Cheesemaking. Thanks -

[Guest guest]

needing help again here!!

i started my first piima culture about 40 hours ago. the piima packet

said to use milk, so i did. unhomogenized, no yukkies, etc.

i have had a hard time with the temperature of the house thanks to our

freaky weather here, but i can guarantee that it was never below 69 or

above 75!!

so here is what i have: a custardy center that pulls away from the side

of the jar, there is evidence of whey, and also some 'chunks' floating in

the whey, it has a smell, but certainly not foul. when i referred to

sally's book it said that if the temp is too warm it will separate and

sour- that isnt what happened is it?? the custardy center is like a one

cup-ish gelatinous blob....pretty solid. not curds and whey looking at

all.

did i have a success or a learning experience?

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*keep your eyes wide, the chance won't come again*

amanda

cop wife & mimmy2angels jack 01/20/98 obhosp

daphne 12/02/00 uc

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[Guest guest]

Yes the yogurt is sour as well. It's excellent with some honey and vanilla

on a bagel but a little sour for a turkey sandwich. Next time I place an

order with New England Cheesemaking I'll check into a cream cheese culture.

Thanks -