Chunkybrewster
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- Jul 3, 2014
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So I'm stuck in a part of the country where cheese curds are not readily available, but travel through Wisconsin enough to know that I love them. I've made two attempts at making cheese curds at home, but the flavor is far closer to cottage cheese than what I'm used to picking up at the stores out there. Is there something I'm doing wrong in my process that's affecting my flavor? Using the wrong starter? I'm following the recipe/instructions here: http://www.cheesemaking.com/Recipe_CheeseCurds.html
and using Mesophilic A cheese starter from here: http://www.leeners.com/cheese/store/mesophilic-a-culture.shtml
Any thoughts? Maybe I'll stick to beer, but I miss the squeak.
and using Mesophilic A cheese starter from here: http://www.leeners.com/cheese/store/mesophilic-a-culture.shtml
Any thoughts? Maybe I'll stick to beer, but I miss the squeak.