Continuing Cheddar experimentation
Posted: 15 March 2016 06:50 AM   [ Ignore ]
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So my efforts to produce a more moist cheddar continue.  I love the flavor of cheddar, but to date, my efforts have always been too dry.  Today I make yet another change.  In addition to using whole, raw, cream rich Jersey cow milk; I’m going to add an additional quart of cream to a 4 gallon batch.  Maybe, just maybe, the increased butter fat in the mix will allow it to retain more moisture.  The down side is that it will take at least 3 months before I can taste it and see if it’s right.  Patience has never been my primary virtue!!!

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Rich

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Posted: 11 May 2016 09:06 AM   [ Ignore ]   [ # 1 ]
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The more fat the more moisture, like bread, stays more moist with more oil in their.
“Patience has never been my primary virtue!!!”  LOL, your in the wrong hobby LOL

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The Cheese Hole

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