Search results

Thanks BernardSmith

Thanks for responding BernardSmith. I'm beginning to expect an abundance of Lipase? The age/sour/tart is, as I suggested, more like Kefir. The types were based on Brick/Cheddar and Swiss recipes. I say "based on" because I really didn't know what I was doing other than trying to follow the recipe.

I've been making cheese sporadically with varying recipes and procedures for about 6 months now. It's been my intention to bring a few pounds to my Niece's Wedding Cook-Out Bash 600 miles away from me-next weekend. There was no place to chill the results but in the basement where it stayed...

Thank-you Bernard Smith. I, too, make my cheese and yogurt with Kefir (is it really pronounced "K'Fear"? ...I am not, however, a big fan of the acidic/sour taste that comes along with it. I have actually used baking soda to offset the acid, but the flavor became very weird. Still struggling...

Odd question, I know, but 2 gallons of (never opened) milk curdled in their jugs. They were at room temp for 2 days. The milk smells fine and tastes OK...but is it? Can I proceed with my cheese making as if it were fresh milk? Is it safe? Kevin