Originally Posted by pkeeler
From a beer perspective, I'd like to see more science. Like the effect of pitching more culture, using more CaCl or none, the effect of pH on texture, etc. Cheese seems way behind even wine in the science department.
I agree very much with this. I guess I have gotten spoiled with having such a great forum like HBT for beer making. I assumed I would be able to find and equal forum for cheese yogurt making to give me the science behind it.
But mostly it is just recipe and instruction very little WHY!
That has been the most frustrating part for me in cheese making.
Example: I made my first cheddar a couple months ago. They said to salt the curd. So I salted it. No the instructions did say use non-iodized salt. But I was not able to find a why. Well I used the table salt I had on hand knowing it wasn't ideal but figured it would still be fine. RDWHAHB right?
Well apparently the Iodine stop the proteolysis and lipolysis in the aging period. So my cheddar never got sharp.
I still don't have a great explanation other than Iodine stops the enzymes...