Don't know how your dry-milk based cheeses end up, but mines always
fail. I have yet to make successful use of cream with my cheeses,
it makes them too soft. Which is not bad if you wanted a soft
cheese, but if you are pressing and want to make a low fat type of
cheeses, try low fat milk, not the boxed kind, and add to it a bit of
calcium chloride. If i wan full fat cheese, i use regular
milk. In any case, try low weights the first few times you put
your curds in the press, and after you've turned your cheese for the
second or third time, and you want to make really hard cheese, give it
a greater weight over night. Make sure your curd contains enough
fat, so don't cut it too small or it will end up looking like
compressed ricotta. Cooking temp is very important, so make sure
you control it as much as you can. a couple of degrees too hot
and it will end up too dry/crumbly too.<br>
<br>
albert<br><br><div><span class="gmail_quote">On 12/17/06, <b class="gmail_sendername">Calvin Gadbury</b> <<a href="mailto:cjgadbury@pcdoctors1.com">cjgadbury@pcdoctors1.com</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
Dry cheese?<br><br>If using non-fat powdered milk,<br>cheese will be dry, maybe hard, without fat.<br><br>Calvin<br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">
Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese</a><br></blockquote></div><br>