So the lemon cheese came out of the fridge yesterday. We tasted it with some nice, crusty ciabatta bread. The consistency was that of cream cheese or goat cheese- soft and spreadable but very slightly grainy. Had a nice creamy taste but definitely needed some salt. My store bought cheese making kit contains “cheese salt”. Will have to do some research about when to salt the cheese; I’m so new at this that I’m afraid that salting will hurt and possibly break down my happy little curds.
Tomorrow will be the moment of truth with the labneh– then onto mozzarella and the wonderful world of rennet! I am a burgeoning cheese maker! Who knew?