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09-15-2013

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11-29-2013 8:12 PM

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  • Posted in thread: Mozz Curd Question on 09-15-2013 at 03:28 PM
    Here's the definitive answer to this problem:The curds either aren't acidified enough or have
    over-acidified for the stretching process. The the curds to mat and stretch in 170F water, they
    need to be...

  • Posted in thread: First cheese help need!! on 09-15-2013 at 03:18 PM
    If your cheese regularly gets lots of mould inside its container, sterilize the container
    again. You can also buy some Natamycin such as Natamax. Its a natural antibiotic that can be
    sprayed on cheese...

  • Posted in thread: making cheese cultures from store bought dairy on 09-15-2013 at 03:06 PM
    Hi Corrales, You can't scrape off cultures from an already made cheese. It's a good question,
    but it will only create problems. Here's a link on how to make a mesophilic MOTHER culture:
    can only be c...

  • Posted in thread: Making Fresh Mozzarella on 09-15-2013 at 02:48 PM
    Hi Quadrupled,I'm a new poster but an experienced home cheese maker. Hope I can
    help:Non-homogenized milk is important for cheese making. Also, make sure your cream is not
    Ultra pasteurised. First thi...

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