I'm on my third batch of chèvre and I'm trying to be very very careful about controlling bacterial growth. This batch came out a little tart, so I think I may have cultured it for too long (recipe said 12-20 hours and I went for 20), and when I drained it (6-8 hours at room temperature) I'm assuming the bacteria continued to do their thing. I also think it came out a little too soft and could have used another 4 hours at least draining, but I didn't want to risk leaving it out at room temperature for too long. I'm curious to know if maybe draining in the refrigerator might not be an option-- I'm hoping it could extend the amount of time I could be draining by keeping the bad bacteria at bay longer.
I'm very new to all of this so please forgive me if I come across as completely clueless.
Submitted January 09, 2015 at 12:50AM by madprudentilla http://ift.tt/17mVGD1 cheesemaking
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