Thinking about it, I wonder if rinsing it with water like they used to wash butter would get the yeastiness and other nastiness out of it? If you didn't throw it out yet, maybe that's a thought?
Hard Cap on Mead
- Thread starter Midnight Sun
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Thinking about it, I wonder if rinsing it with water like they used to wash butter would get the yeastiness and other nastiness out of it? If you didn't throw it out yet, maybe that's a thought?
That is a thought, but I have already thrown out the curd. Thank you for the suggestion, I am beginning to wish that I had not. My LHBS has cheese kits that sound like a lot of fun. I have been forbidden to keep a cheese kit inside the house, but I have a mini storage area just below the steps to my house. I know little about the cheese making process; I see that I have some research to do.
I did a little experimentation with cheesemaking when I was young, my mom had rennet tablets and I knew that rennet was what they used to make cheese curds... so I experimented with no idea what I was doing and no real way to research it from home (this was LONG before the Internet, yes, I'm a dinosaur, shut up), but I did manage to make a few pieces of cheese from a couple cups of milk. Mom even helped a few times by mixing up some powdered milk to bulk up the solids content... I think I got something like 1/2" of cheese once I'd pressed them into the bottom of a cottage-cheese contaner from something like a litre of milk treated with a rennet tab and strained through a nylon stocking...
