11/27/13, 11:21 PM
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Join Date: Nov 2006
Location: Washington
Posts: 2,822
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Fankhauser cheese experiement
Among the dishes we’re bringing this year is my first, hard pressed cheese! Despite the fact that yes, I pasteurized the milk and worked in a very sterile environment, I’m still nervous that it could be tainted. Our hosts are very gracious however, and we’re all going to make out wills, and sample it tomorrow. Were I to wax it, according to the recipe, this would be the time. I've noticed however, that it is dry and cracking.
I'm pretty sure I over salted it (partly because I was nervous, and probably because I didn't have 5 gallons of milk so had to cut the recipe in half). Would the dry and cracking be due to the extra salt? We're expecting it to be more like a feta.
Last edited by LFRJ; 11/28/13 at 02:02 AM.
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