- Posts 4
Last Activity:10-01-2011 12:43 PM
Posted in thread: Farmhouse Cheddar Pictorial on 10-02-2011 at 02:55 PM
Pour out some of the cold and add more hot. You could use tap water or a kettle.
Posted in thread: Farmhouse Cheddar Pictorial on 10-01-2011 at 12:43 PM
Aloha All!Just came across this pictorial and had to join :o) I do have a question for the OP,
you have the pot in the sink and are keeping it at 90℉ - how are you doing that in the
sink? and ho...
Posted in thread: Farmhouse Cheddar Pictorial on 07-01-2010 at 12:06 PM
Nice photos; however, you left out the actual "cheddaring" process: you need to cut the solid
curd into pieces and turn for a period of time before pressing. See: Otherwise, it is not a
Posted in thread: Tried Mozz with Ricki's kit on 06-28-2010 at 02:30 PM
Because Pasteurization removes calcium, you may need to add a small amount of calcium chloride
to aid coagulation and form curd.About 3/4 crystals to 5 gal of milk. Dissolve the Calcium