What's the difference?

Discussion in 'Cheese & Dairy' started by Whitney, Jun 2, 2008.

  1. Whitney

    Whitney Member

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    This is my first season of cheesemaking. So far I have made fromage blanc, ricki's fromagina, and chevre (using those individual culture packets). They all seem nearly identical. What are the differences among the three? Do you have a favorite? :)
     
  2. Whitney

    Whitney Member

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    Also, how long do most of you hang these?

    I'm noticing after about 4-5 hours there isn't really anymore whey dripping out. Is that too soon to take it down if the whey has stopped dripping? The first I left for the full 12 hours (I misread the instructions and just thought it said 12, not 6-12). It was good but a bit dry. The next two batches I only left for 6 hours. Much better but still not as creamy as I thought it would be?
     

  3. Sondra

    Sondra New Member

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  4. Whitney

    Whitney Member

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    Thanks Sondra! That's interesting!