joes2

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• Posted in thread: Puzzling chevre on 07-16-2012 at 08:14 PM
  UP milk makes for a thicker set when making lactic and semi-lactic styles. The whey protein
  denatures and adsorbs on the casein, leading to a firmer gel. Similarly, adding additional
  casein in powdere...

• Posted in thread: Newbie question for Mozzarela on 07-03-2012 at 08:04 PM
  milk or acidity issue. Either poor quality milk or milk was overacidified. Stir/heat is more
  about moisture level.

• Posted in thread: Cheese Safety on 06-06-2012 at 12:16 AM
  Try telling that to the centuries of cheesemaking craft using nothing but wild bacteria :)It's
  more so about knowing the risks and managing them.

• Posted in thread: God's Gift to Humankind on 10-15-2009 at 11:36 PM
  Dude,About cheesemaking forums, I've looked but I've never found one. I got a lot of
  information from New England Cheese Making - they answer all kinds of questions for cheese
  makers.www.cheesemaking....

• Posted in thread: Strongest Apfelwein on 07-18-2008 at 10:11 PM
  Turbo yeast has all sorts of buffers and nasties to push it to 20%+. If you want something
  stronger, use 1118 or something similar with low fusel/ester formation like distiller's yeast.