Cheese from fermented milk!

Cheese from Fermented Milk?

Yes, you read right! I made cheese from fermented whole milk. In case you missed it, I will share my last post on Lactic Acid Bacteria. In This post I took fermented rice wash water and added it to whole milk to ferment and make a serum called Lactic Acid Bacteria.
@dynamicgreentk/steem-mirror-lactic-acid-bacteria

From the whole milk in this process, we will get the whey needed to make our cheese.

Side note. Just my experience but using NON-Homogenized milk for the Lactic acid bacteria serum works the best for texture and overall quality in my experience. But homogenized will work just fine. I should have mentioned it in the previous post but the idea is to not spend a lot of money with Korean Natural Farming.
What is Korean Natural Farming?
Korean Natural Farming (KNF) is a modern natural farming practice that merges ancient Eastern sustainability with efficient Western scientific production to result in phenomenal growth in every climate worldwide.
At its core, KNF is a partnership with indigenous soil life and a set of formulas for direct enhancement of plant growth through biostimulants. The aim is to bring fertility through balance and soils rich with life.
KNF practitioners build robust microbial communities resulting in fertile soils, more plant available nutrients, and reinforce natural processes scientifically to complement nature by adjusting and adapting the practices as necessary.
Source

First, you will need to let the whey drain as much liquid as possible, in a strainer of sorts and then ring out with a cheese cloth as much liquid as possible. Be gentle though, this thing is alive.❤ Using a well rinsed cotton t-shirt works fine. You will just have to be able to see unobstructed light through the holes in the t-shirt.

After straining as much liquid as possible, prepare a non stick pan (or a very very lightly oiled pan IF you have to) to be set on very low.
Also, find some salt because you'll need it. Add small amounts as you go and taste for preference. You might be surprised at how much salt you actually want in there according to your taste buds.

Now, add the whey to the pan set on low. This will take awhile. If you have patience and keep the heat on very low you will have a highly dense probiotic rich cheese. The trick now is to constantly be stirring and mixing while cooking on low. Don't forget to be salting to taste! Start small…

Eventually, after about 15-25 minutes you will see the whey melting into itself. After about 40-50 minutes you will see a nice cheesy glob appear.❤

You can cook this higher than very low, somewhere around at 120°f or 140°f. If it is higher in temperature you will lose the probiotics in the cheese but will decrease cook time.

I sometimes mold the cheese. In this case I did.