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https://omnomcheese.com/oaxaca-cheese-recipe I’ve followed this Oaxaca recipe to the letter a few times with edible results, using raw milk and microbial rennet, but I need to make improvements. How would I firstly impart a slightly more lactic flavour to it? It’s super bland to the point of tastelessness, and I’d like a slight tang. Secondly, working it in hot water is not as easy as it looks in the many videos I’ve seen of the process. It doesn’t naturally string out, I end up having to squeeze it into ropes and elongate it gently by rolling it between my hands, as even a little pressure pulls it apart rather than it being elastic. Do I just need hotter water and thicker gloves? Or just a better recipe?
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Jun 17, 2019 10:40
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Wow, very informative, thank you so much! I’ll report back in a few days after I make another batch.
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Jun 17, 2019 17:23
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SymmetryrtemmyS posted:Try Cambozola, it's delicious and a lot easier to approach than Roquefort. If you want an entry point, it’s about the easiest one. It is to blue cheese what McDonalds is to hamburgers (no judging, I eat both good and crap versions of everything).
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Apr 10, 2020 11:45
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