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Cheesemaking: Can I add herbs/garlic to the milk while first heating it on the stove, or do I need to wait?
I'm going to try my hand at making a soft fresh cheese for the first time this weekend. Basic recipe of warmed whole milk + Lemon Juice or citric acid then salt and herbs. I would like to infuse the cheese with Italian herbs. It seems to me that adding the herbs before heating the milk would better distribute the flavor, but I have looked at several recipes that call for adding the herbs after curdling it. Does anyone with some cheese making experience know if adding herbs or garlic early would cause any harm to the curdling process?
1 Answer
- ?Lv 58 years agoFavorite Answer
No adding to the warm milk will not harm the cheese but you will lose some of the aromatics from the herbs, always add you herbs etc after curdling, remember to chop them up just before you need them
Source(s): Im a country boy