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 Post subject: Tips for farmers cheese
PostPosted: Wed Nov 01, 2017 5:34 pm 
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I made my first batch Monday. I wasn't expecting tons of flavor so I added a jalapeño while it was draining in the colander. When it was done unless you chewed on jalapeño it was the most tasteless thing I've ever had. I added it to scrambled eggs and it even sucked the taste out of them. I used lemon juice to start the curds. Any tips?


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PostPosted: Wed Nov 01, 2017 6:15 pm 
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Not sure how much salt you added. but you may want to add more salt when most of the whey has drained off. Other than that, I never remember it having a heck of a lot of flavor.

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PostPosted: Wed Nov 01, 2017 7:16 pm 
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I didn't add much. I'm going to try adding the peppers while it's in the pan


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PostPosted: Sat Apr 21, 2018 3:58 pm 
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It's not supposed to be a 'flavor'.

It's cheese and basically a condiment

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PostPosted: Sun Apr 22, 2018 11:51 am 
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It's sort of like cream cheese or cottage cheese (depending on how much you drain or press it).
No flavor, so it picks up the flavors you use with it.
Use it in anything you would use cream cheese, paneer or cottage cheese in - cheesecake, filling for blintzes, ravioli, and the like.

Not sure why the jalapeno didn't flavor it. We use 1 teaspoon salt per half gallon of milk.

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