Recent content by Johntodd

OP here, let's be nice.

Will try! Thanks!

My shirt cheese turned out wonderful. A brilliant first attempt. Can anyone tell me about using baking soda to calm the acidity? I mean perhaps after draining the curds. If I understand correctly, this would affect what microbiota can grow in there. I'd like less acid but don't want to eat...

Kefir contains pen., but it isn't pen.Roqueforti, which is the right one for a bleu. How do I know? Already researched. Left disappointed. :(

OK, I've got some fresh Kefir-Laban chilling in the fridge. Strained it through an old T-shirt. It's a really shirty cheese! < rimshot! > Seriously, I seasoned it with S+P, and a touch of garlic, dill, and oregano. It already tastes amazing. Can't wait till tomorrow!

http://users.sa.chariot.net.au/~dna/kefir_cheese.html#Kefir-cottage-cheese Here's something from his site. He heats plain milk and then adds kefir. I suppose this both pasteurizes the kefir and helps get a clean break. Do you have any thoughts on this process?

Ah, yes! Dom's site is da' bomb! Been reading that since the early 00's. I like his cheese. At least the pix looks great. Thanks for the braindrops! I'll put them to good use. -John

@bernardsmith I've seen nice looking cheese wheels and stuff on the net made with Kefir. So I'm wanting to try it. I'm also a very experienced cook, vintner, brewer, and beer drinker. ;) Please tell me some more about your kefir-based cheeses. What kinds do you make? What do you think are...

I'm an experienced Kefir maker, but took a long hiatus from it. So, I've got my new grains and am waking them up. When they are ready to rock some cheese (after a few weeks multiplication), I'll be ready to start. I'd really love to make a Kefir Bleu. And a Kefir Camembert. And Kefir...

Congrats!

Count me in! Thanks!

Awesome, thanks! Can I "blue up" a Queso Fresco?

Wow! I didn't realize you guys were so into this. Please tell us an easy BC recipe using grown-out crumble cultures.

Think I will. I've saved yeast from wine and beer, I've grown EM for my bokashi, I've done excellent kefir, kombucha, and water kefir, made kimchi. I make excellent garden soil, too! One could say I am a micro-organism man. One better not, but it could still be said. ;) Thanks! -Johntodd

Can I take store-bought BC crumbles and use them to inoculate a regular plain cheese I make here at home? https://www.walmart.com/ip/Treasure-Cave-Crumbled-Blue-Cheese-5-oz/10308512 Thanks! -Johntodd