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Yakima 728
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  1. L

    88% Lactic acid in place of Citric acid for Mozz

    Does anyone else do this?, I use 0.18% by weight of the milk, so for one gallon of milk I use 0.25 oz. of Lactic acid. From my experience, that's 1 1/2 tsp., which is bout the same as a lot of recipes call for with citric acid (1 1/2tsp). That should put the pre-Rennet PH around 6.4? I use the...
  2. L

    #2 cure in an equilibrium brine

    Done a lot of equilibrium brining with #1 cure and dry curing with #2 cure, what I can't seem to find is information on using #2 cure in a brine. Do I just use 10.25% in my calculator (6.25% + 4% = 10,25%) to get PPM numbers?, are the PPM (parts per million) limits based on just the...
  3. L

    Apergillus oryzae on Red Yeast Rice

    Been making Sake and rice wine for some time now and decided to join this forum to get some opinions on a few things. I'm currently trying to propagate some monascus purpureus from red yeast rice but I keep getting Aspergillus Oryzae instead. The internet information is very limited on this...
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