I only have low-ish molds, but I learnt this technique for adding height when the cheese is self pressed. Just add a draining mat and form it in a tube shape. Finnicky, but works well when you want an extra high Gorgonzola :)
So I’m on holiday in China. in the city of Xi’an, I’ve tasted the most incredible Chinese yoghurt - nothing like I’ve tasted before. It often came in glass jars with blue writing. Another brand was this tub, with the yoghurt being stiff enough to be like creme brulee. The taste was sweet but the container doesn’t say anything In particular was added, just that raw milk was used. I have eaten raw milk yoghurt from near my house in the Netherlands and it tastes nothing alike.
does anyone know what the difference is in how the Chinese make yoghurt? Specifically in the Xi’an area, so north western Chinese yoghurt? And do you have a recipe on how to do it?
So I’m on holiday in China. in the city of Xi’an, I’ve tasted the most incredible Chinese yoghurt - nothing like I’ve tasted before. It often came in glass jars with blue writing. Another brand was this tub, with the yoghurt being stiff enough to be like creme brulee. The taste was sweet but the container doesn’t say anything In particular was added, just that raw milk was used. I have eaten raw milk yoghurt from near my house in the Netherlands and it tastes nothing alike.
does anyone know what the difference is in how the Chinese make yoghurt? Specifically in the Xi’an area, so north western Chinese yoghurt? And do you have a recipe on how to do it?
So I’m on holiday in China. in the city of Xi’an, I’ve tasted the most incredible Chinese yoghurt - nothing like I’ve tasted before. It often came in glass jars with blue writing. Another brand was this tub, with the yoghurt being stiff enough to be like creme brulee. The taste was sweet but the container doesn’t say anything In particular was added, just that raw milk was used. I have eaten raw milk yoghurt from near my house in the Netherlands and it tastes nothing alike.
does anyone know what the difference is in how the Chinese make yoghurt? Specifically in the Xi’an area, so north western Chinese yoghurt? And do you have a recipe on how to do it?
Hi,
I tried making my first blue cheese, a Stilton from the New England Cheesemaking website recipe. I followed the steps quite accurately to the recipe, except that i let it drain way longer than the recipe before molding, since the PH level was not going as low as the target. Why do you think blue mold did not form? It seems like there were a few spaces here and there inside the cheese, which got coated in a rind-like mold rather than blue mold that I'm familiar with in blue cheese.