ok..i made one seed cheese today and it was absolutely delicious! but.i am seeing different recipes for cheese on here and am a bit confused on making the different types…..
so…how do you get different consistencies? like, a sauce you’d use for “pasta” or thicker you’d spread on veggies or crackers or a hard cheese to slice?? some use oil, some use lemon juice…do you just add more lemon juice or water to make it creamy?? to make it hard, do you form it into a bar and stick it in the fridge to firm?? The cheese i made today was a pate, so spreadable but i have left and stuck it in fridge..will it get hard, which i don’t want it to do??
if someone can clarify how to make different types of cheeses and when to use water, not use water, lemon juice, etc..that would be awesome!!!
thanks so much!!