Recent content by Kudos1uk

There was a clean break, it was just the curds were not as firm as usual. After the longer than normal pressing, I sat it in brine for 24 hours and and now on my daily turning in the kitchen. At the moment I am treating it as if nothing went wrong and I think I will monitor it carefully and see...

So I was make another Parmasan on Friday and did it all wrong ooops. So I got it up to 33 and added my calcium & lipase but instead of adding the culture I accidentally picked up the rennet and started happily adding it. When I realised my mistake I immediately added the culture and carried on...

Wow, thank you that is very informative, you certainly know your cultures :)

Thank you for the message, today I decided to run my thoughts by "Goat Nutrition" who I buy my ingredients from in the UK, they told me the thermophilic culture would not work at the lower temperatures, which is pretty much what you were saying in your reply. It's funny, I had not even thought...

Hi all, I am new to cheese making and have made my first already, its a Parmesan and I am very happy with the result, will be a long wait until I can try it but right now I am very hopeful. My question is, having bought a Thermophilic Type B Culture for Italian cheese, can I be frugal and use...