IngredientsHome › The Curd Nerd Forum For Home Cheese Makers › IngredientsThis forum has 19 topics, 25 replies, and was last updated 1 year, 7 months ago by Chris Odbratt.Viewing 15 topics - 1 through 15 (of 19 total)1 2 →TopicVoicesPostsLast Post Age of raw milk Started by: Pete Gorsline15 1 year, 7 months ago Chris Odbratt Draining mats Started by: candytrong34 1 year, 8 months ago Pete Gorsline Frozen Raw Milk? Started by: Christopher Church12 1 year, 10 months ago Tom Moran Microbal Lipase Started by: Wizard Jason11 2 years, 2 months ago Wizard Jason When to add calcium chloride Started by: Colin S.11 2 years, 3 months ago Colin S. Overheated Mesophilic Curds Started by: Mike Kent-Francis11 2 years, 4 months ago Mike Kent-Francis Tartaric vs citric acid Started by: Janine22 2 years, 9 months ago Ray Johnson culture suppliers Started by: handyjim610 3 years ago Elzani du Toit Calcium Chloride Started by: martin22 3 years, 2 months ago Punkin Adding herbs etc Started by: Liv22 3 years, 2 months ago Punkin milk gone off Started by: nettiem33 4 years, 2 months ago ulfnamib Do I need to add culture Started by: David22 5 years, 3 months ago MatlockCheese Salting camembert Started by: Fosteranddalton11 5 years, 6 months ago Fosteranddalton School Assignment – Cheese Making Started by: rox197911 5 years, 7 months ago rox1979 Making cultures Started by: 3pigs3lp11 5 years, 11 months ago 3pigs3lp Viewing 15 topics - 1 through 15 (of 19 total)1 2 →Create New Topic in “Ingredients”Your information: Name (required): Mail (will not be published) (required): Website: Topic Title (Maximum Length: 80): Notify me of follow-up replies via email Submit