KM: Great info on the acid/akaline thing. I guess sour taste does not
equal acidity, necessarily.

DNA: Drying and curing under colder condition prevents this [milk fat
sweating out and making the resulting cheese less tasty]. Temp
> between 12 to 18 C sees best for most cheese drying and ripening
[but not specifically]

KM: My oh my. That's 54 to 64 deg F. How will I get that on 100
degree days? In those cases, is it best to put it in a cupboard as
close to the floor as possible? Or do you think it should ripen in
the fridge on those days, only being on the counter/in the cupboard
during the nighttime hours? Or... would anything like adding a cup of
water within the teepee, but not touching the cheese, help the cheese
to dry out slower, and keep the fat in? I'm overthinking again,
right? :P
>
DNA: A curd teepee can be made by first making a wire frame, then
stitching the cloth over it. The wire frame gives the teepee support.
I suggest to make sure that the wire frame is felt over the out side,
not facing inside where the cheese is. Just in case water
condensation on the metal causes a problem [rust e.g.]. You don't
want this to drip over any drying curds. Slow drying is better than
quick drying because we're working with rennet free sour curd. The
curds are bound, or held together either thought pressing or  partial
pressing and partial dehydration [when ust left hanging and draining
for a few days]. Slow drying stops the curds from forming cracks, and
breaking apart!! Over heat during the first few days of drying, also
causes cracking.
>
KM: Hmm, well, in the meantime, I think I made a fort rather than a
teepee. You remember being a kid and draping blankies all over the
furniture, holding them in place with heavy books? Well, I used two
milk bottles to drape the towel over, and also a fondue bowl holder
that was shorter on the other side, so the towel is at an angle, and
the cheese is under the tall part. I tried my best to tuck in the
towel under the wood, but there are holes in my curd fort (getting
disturbing images of curd-mags later on). It's nice to be generous
and all, but I wish to eat all the cheese myself. Don't wanna share
with the little fliers. Since you mentioned the wire thing, though,
I'm reminded of copper wire I bought awhile back to try to keep slugs
from eating my marigolds. In the meantime, I've decided to not use
barriers for slugs (on plants), but rather to offer them 10%, and
just not worry--they can eat what they want (what is this, a tithe to
the insect/crawly kingdom? ;~). So...maybe I'll rig up something with
an old towel attached to copper wire, and make a little wire/towel
box for cheese. Also, there would be no rust drips if the wire formed
only the walls and not the ceiling of the fort/TP, and the towel was
pulled tight across the top, so no sags. Whatcha think?


DNA: It probably best to drain the curds well, fold in the salt, but
not be to fuzzy in trying to mix in well, then press the curds in a
form for 24 hours. When trad cheddar is prepared, the salt is mixed
with clumps of fresh curd, and is not evenly distributed though out
the curd mass. It's the uneven distribution that gives cheddar its
unique texture and flavour etc...coconut oil or fat works wondrous
when buffing such kefir cheeses.


KM: Too late for this batch! haha I actually drained the cheese in
the fridge for a few days. It's still soft, but I was able to make
little balls with it (and used the whey for kefir kraut-- was I
supposed to stir it all together, or was it enough to pour it on the
top of all the cabbage before sealing the lid, especially since I had
some grains in 3 sections of the cabbage?). Anyway, I'll try to
gently kneed in some salt when it's time to buff tomorrow (every
other day, right?), and I'll definitely use some coconut oil too.
>
DNA: Yeh, Ali, and why should you take the chance?! After all, I was
initially courageous [or foolish] enough to be the first guinea pig
for such cheeses. I'm alive and well to report that you may go ahead
per your kefir-audio track... and do what you think-feel is best.
Meanwhile, I'll do my best to keep myself alive [halt all future
experiments] just until you or others are ready to walk and sing the
track by yourselves. Deal??!

KM: *bonk* :D  Without the pioneer/adventurer/risk taker, the rest
would not try or know these interesting things, and would miss out!

DNA: I would not compare any kefir cheese with the properties of
kefir, microbial nutritively or other wise.

KM: Ok, fair enough. I'll just have the mindset that kefir cheese is
healthier than regular cheese, and kefir drink is healthiest of them
all.


more KM: *cough cough* ahem! ;~) Thank you again and a kefir-mwooah
for both cheeks (and for both of Sandra's cheeks, too---spreading the
kefir-joy every which way).~~~~~
> >
DNA:Sandra an I both share our thanks and appreciation, Dom [who
suggests taking  massive doses of cod liver oil for your cough, and
for anyone who may come in contact with the new lung viral epidemic]

KM: Yoohooooo! Saaandraaa! Where did you put that rolling pin?!
[please refer to aforementiond bonk :~D]
But seriously, thank you again, and have a looovly day.