Recent content by EMG

Here's the definitive answer to this problem: The curds either aren't acidified enough or have over-acidified for the stretching process. The the curds to mat and stretch in 170F water, they need to be between 5.3 and 5.1 PH levels. That's why its kind of important to have a PH meter when...

If your cheese regularly gets lots of mould inside its container, sterilize the container again. You can also buy some Natamycin such as Natamax. Its a natural antibiotic that can be sprayed on cheese surfaces during its ripening stage in order to prevent bad moulds from forming and spreading.

Hi Corrales, You can't scrape off cultures from an already made cheese. It's a good question, but it will only create problems. Here's a link on how to make a mesophilic MOTHER culture: http://www.culturesforhealth.com/making-keeping-mother-cheese-culture Cultures can only be created in...

Hi Quadrupled, I'm a new poster but an experienced home cheese maker. Hope I can help: Non-homogenized milk is important for cheese making. Also, make sure your cream is not Ultra pasteurised. First thing to point out, the recipe you followed looks like a short cut version of traditional...