bernardsmith
Well-Known Member
Over some weeks I have "saved" some kefir (from my kefir grains) and I am planning on removing much of the whey and forming the kefir into a cheese. My question: given the fact that the curds are quite distinct does it make any sense to add a coagluant (rennet) to further coagulate the curds if my goal is to press these curds and form a hard cheese or should I simply but slowly put these curds under increasing pressure to get them to mat without any rennet? Anyone try this? Have not taken a pH reading but my sense is that it is about 4.8 or even lower.