Recent content by user6244

Yes milk is very expensive here, I have found a local farm that I may be able to get goats milk from , or I have got there phone number, hopefully it will be cheaper... Yes I got the Proprionic Shermanii (Swiss) C6 to make the eyes,,, I didn't catch it when I ordered it but have enough now for...

Try the cheese maker

Hey Thanks, and oh so far they have tasted great (not sure about the big one yet as it is still baking in the cave)... I am over in Korea and the milk I use typically is Good Pasture Milk which is pasteurized at 63c for 30 minutes,, I have also used another milk but not sure the name other than...

If you didn't add citric acid you will need to add a culture to do it the long way.. Bottom line is the curds need to reach at least PH of 5.1 to 5.2 acidity before you drain for 5 minutes and use then use the microwave or water heated to 168f or so....... using the citric acid will insure...

5 minutes? Maybe but I always let mine set 15 to 30 minutes...... before I cut then let it rest another 5 after cutting before first stir...if you waited 30 minutes and still didn't set then you may have to increase the rennet If the milk is a High Temp Pasteurization 168F+ for 20+ seconds...

Hey thought since I signed up a few months ago I should share some of my cheese attempts. This one just completed this morning after a 12 hour press..... Just a pic on starting the cheese pictured above.. My last Pepper Jack below..

Hey kinda new here but I see nobody has responded to the recipe question,,, This is from the Mad Mille kit: 1.5 US gal of full fat milk un-homogenized (hopefully you can find some low temp pasteurized like 63c at 30 minutes) 2 tablets of rennet diluted in 1/4 cup of un-chlorinated water 3ml...

Looks like your trying to make a french style cream cheese which uses a heavy cream 40%fat. 12 hours is a bit short by another 12 hours or 24 hours.. drained for 6 hours 2 cups heavy cream 2 cups full fat homogenized milk 1/64th or 1 drop tsp of the mesophilic starter 1/2 tablet of rennet...