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1 gallon of milk went straight to the queijo fresco - and I used a new, metal, cheese mold which my friend had purchased in Brasil for me. Then I set up the mascarpone. The recipe calls for light cream but I thought that I could use raw milk instead. The milk was heated to 180 degrees and then I added tartaric acid and let the curds separate from the whey. After 2 minutes the curds were strained in butter muslin and the resulting cheese was stored when it was fully strained. It seems a little bit more rubbery than I would have thought, so I will try again with light cream to see what, if any, differences exist.
Before the q
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While the pie baked, I made the queijo fresco and got it into the fridge. We're going to have a lot of cheese for the next few days. But I suspect it will get eaten rather quickly!
Dear Dr.,
ReplyDeleteCan we get pics of the cheese mold and resulting cheese?