DAMMIT.
Someone hit the "report post" button to move this to the cheese making forum so I had to investigate and of course...I...NOW...MUST...MAKE...CHEESE....
DAMMIT.
DAMMIT.
Someone hit the "report post" button to move this to the cheese making forum so I had to investigate and of course...I...NOW...MUST...MAKE...CHEESE....
DAMMIT.
I have no idea where to start in finding materials though.
This would be fun. I could even most likely get this hobby done through SWMBO. " Hey honey, you shuold try making cheese". She loves wine. Now I get homemade cheese without working
I made a farmhouse cheddar and was wondering if I try say half of it, can I then re-wax the other half to let it age more?
I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?
It has been waxed and aging for almost three weeks....
Keep the temperature of the water in the sink 10 degrees warmer than the liquid in the pot.Aloha All!
Just came across this pictorial and had to join )
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 how are you keeping the temp consistent? What am I missing?
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