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Old 07-19-2007, 08:09 PM   #31
98EXL
 
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Mar 2007
Maryland
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interesting. You my friend are very insightful on this. I was surprised to already find a thread about it today when the idea popped into my head!
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Old 07-28-2007, 12:25 AM   #32
Petunia
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Jul 2007
South Carolina
Posts: 141

Hi, I have been making cheese. The last couple of batches have been cheddar. I have made ricotta from the whey of that, it is best from hard cheese whey. Parmesan. Farmers. Blue Cheese. You need different cultures for different cheeses. Or different molds. There are different ways of finishing them too.

Here in S.C. it is hard to get the 55 degree aging temperature.

I have my own cow so my batches are around 8 gallons. It takes about 9 hours from start up to clean up. A lot of babysitting because of the strict temperature ranges. I have but have not yet employed a ph meter. That is next.

Petunia

 
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