A few days ago I made quark, which is the first recipe in the Cheese Making Kit. Today I am going to turn it into a quark tart - like a cheese cake. We had it with jacket potatoes the other night and it was delicious.
Today I am making cream cheese which was more complicated, requiring calcium chloride, rennet and Mesophilic culture. All this stuff is in the cheese making kit. I had to heat the milk and cream to 22 celsius, add the culture etc and now it has to sit in the house at about 20 degrees to set. Then I have to drain it in cheese cloth over a colander.
I was surprised when the quark set, even though it said it would; I didn't believe it would until it did. That was just milk and culture. I used the whey in my sour dough bread dough and I think it gave it a certain something. I also added it to my cauliflower soup, as stock and that is good too.
This is an exciting new phase of my life. I am going to make all kinds of cheese. I'll keep you posted.