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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. J

    Puzzling chevre

    UP milk makes for a thicker set when making lactic and semi-lactic styles. The whey protein denatures and adsorbs on the casein, leading to a firmer gel. Similarly, adding additional casein in powdered form increases casein bonding, leading to a thicker set. It's like using powdered milk when...
  2. J

    Newbie question for Mozzarela

    milk or acidity issue. Either poor quality milk or milk was overacidified. Stir/heat is more about moisture level.
  3. J

    Cheese Safety

    Try telling that to the centuries of cheesemaking craft using nothing but wild bacteria :) It's more so about knowing the risks and managing them.
  4. J

    God's Gift to Humankind

    There's cheeseforum.org and http://www.rickandlynne.com/rick/go/forums/
  5. J

    Strongest Apfelwein

    Turbo yeast has all sorts of buffers and nasties to push it to 20%+. If you want something stronger, use 1118 or something similar with low fusel/ester formation like distiller's yeast.
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