As we all know, one of the most important steps in cheese making is getting a good curd set up.
Without a good set up, most cheeses won’t ever become what they should be, and some won’t become anything much at all. Apart from pig or chook feed, or compost waste that is.
Using the suggested coagulation times in a cheese recipe is reasonably reliable for getting a set, but not overly precise in terms of getting the best set to achieve the ideal cheese profile.
Sure, you might end up with a Gouda after all your hard work, but does it have the texture and moisture that you know it should have? Do you have a cheese that could give the all those store bought wedges a run for their money.
If you’ve been making cheese for any period of time you’re probably aware of the conversations about raw milk versus pasteurized milk, or perhaps you’ve already started thinking about it from your own perspective.
If you do a quick Google search on raw milk vs pasteurized milk you can get lost in the plethora of information and sometimes heated debate about this subject very easily.
But what’s the fuss all about milk and how does it affect Cheese Making? Read more
If you are making cheese regularly, you will have a lot of left over whey to deal with. You could pour it away down the drain, but it’s a very nutritious by-product and why not use it if you can. Continue reading for some uses for whey.Read more