how can I ferment cheese myself?
I want a result somehow like the runny part of a camembert...
My idea is to buy what I can find here, and transform it.
The local cheese is a fresh raw goat cheese. It is made with the natural rennet from stomachs, and they put a lot so that it clots quick. It is quite firm.
So I want the lactose to be predigested by bacterias. They make creamy cheese too here, but it is more expensive and still fresh, not yet running.
I have bought a creamy cheese
Then I put the fresh cheese with the creamy cheese into a glass jar and shut it
and leave it at room temperature.
- Does the process need air or not?
- What is the temperature range that should be preferred?
- Can I keep adding new cheese or shall I wash everything and start anew?
I have seen white molds developing like a good cheese crust, but also some red or black molds!
I am still there though I have eaten it all...
Sometimes I have only this mold, and sometimes I get the result I want: cheese goes creamy!
So if you can avoid me more trials and errors...
Xisca - pics! Dry subtropical Mediterranean - My project However loud I tell it, this is never a truth, only my experience...