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Last Activity:11-30-2013 2:12 AM
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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...