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Cheese made from the curds when making lactic acid bacteria serum

 
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I have recently used the curds produced from cultivating L.A.B. (Lactic Acid Bacteria or Homemade Lactobacillus Serum) to make cheese using Chris Trump's YouTube videos. Having made the curds and whey using rice wash water from plain white rice and well water and regular whole milk (cow's) from the grocery store for cultivating my lactic acid bacteria.

In the cheese making video, he is stirring the curds as he's heating them and he mentioned a "putty-like" consistency. Well, I kept heating and stirring and never had anything I'd describe as putty-like. It stayed more like a creamier, runnier, melted cheese stickiness.

I finally called "time" on the heating and melting and poured the cheese back into the cheese cloth and placed it into my homemade cheese press. I made a cheese press by punching many holes in the bottom of a plastic Cool Whip container with an ice pick. Then, after the cheese in the cheese cloth was placed in the press, I filled another, slightly larger, container with water and sat it on top of the cheese to smash out any liquid.

I didn't catch the small amount of liquid being pressed out to add back into the original LAB serum. Instead, I had sat the cheese press on paper towels. Those paper towels, now inoculated with serum, were added into my compost tumblers.

After a couple of hours, I turned my cheese out onto a saucer. I was firmer than I had thought it would be. And, it looked firmer than what I had seen in the video.

Slicing this cheese was more like breaking and crumbling than slicing. Not hard, just firm and dry. I added a picture below.

The taste was a little stronger than feta, but reminded me of feta. It wasn't a cheese I would want very much of just by itself. It's crumbly texture was also somewhat feta like, just drier.

This cheese, crumbled into my Greek Pasta Salad was delicious. The recipe calls for feta, but I think this was much better. (Might have to do with having been made fresh.)






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Karen's Cheese
 
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