- Posts 5
Last Activity:02-20-2014 2:51 PM
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
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.