Low fat Milk ideas?

[Anonymous No.20343806]

I took /ck/s advice and made cheese out of my collection of secondhand hospital milk (1% fat)

[Anonymous No.20343816]

just warm milk and vinegar what could go wrong

[Anonymous No.20343840]

[Anonymous No.20343882]

>>20343840
well it didn't curdle like the videos but i think thats because most of my milk collection is over a year old but i was able to fish some hunks of "cheese" out of the whey

[Anonymous No.20343896]

>>20343806
mmm, hospital cheese...

[Anonymous No.20343900]

so after a few second in the microwave i burned the living fuck out of my hands trying to stretch it out

[Anonymous No.20343913]

i want to try making flavored cheese like this. just put it in whatever flavor you want to the milk & mix it in well before the curdling process. if i ever try this i will use cooked down red wine

[Anonymous No.20343916]

>>20343896
secondhand hospital milk
My neighbor leaves boxes of frozen milk on my door step for me to find

[Anonymous No.20343930]

>>20343913
well i was going for mozzarella but the combination of low fat milk and me over stretching it i wound up making a harder quasi provolone minus the mesophilic culture and aging.

I not sure you add the flavoring at that stage anon? to my understanding you get your curd and add the salt/flavoring when pressing the cheese and for wine i think you dip it afterwards

[Anonymous No.20343938]

>>20343930
>I not sure you add the flavoring at that stage anon? to my understanding you get your curd and add the salt/flavoring when pressing the cheese and for wine i think you dip it afterwards
yes, its just something i wanted to try

[Anonymous No.20343955]

>>20343938
wine cheese is good
i never thought about making a wine reduction, now you have me wanting to try a balsamic and basil infused mozzarella, maybe even throw in some sun dried tomatoes. Like a caprese salad but in string cheese form

[Anonymous No.20343972]

>>20343955
sounds good, post results here if you do it

[Anonymous No.20344004]

>>20343972
i made a pizza from hospital milk cheese so it might be awhile before i get my hands on sun dried tomatoes

[Anonymous No.20344206]

tasted good but was a little to dry to melt right
inb4
>now melts

[Anonymous No.20344382]

>>20344206
Looks like a good result, will you try making cheese with it again?

[Anonymous No.20344454]

>>20344382
i'm doing it right now this time starting with a gallon worth of milk, i'm going to try not to squeeze the living shit out of them and stretch them so much anf hopefully get closer to a proper mozzarella
And most importantly not forget to add salt like my first attempt