cheese salt – Curd Nerd

Making Parmesan with Raw Milk

lesley — Wed, 06 Aug 2014 07:52:20 +0000

I’d like to use our source of raw milk to make Parmesan but understand it is a low fat cheese – if I allow the cream to settle and remove as much as I can, will that reduce the fat level enough? Also, is it acceptable to not use lipase – as the raw milk should have reasonable levels of this enzyme?

PH level for cheddar

magician176 — Sun, 03 Aug 2014 04:46:12 +0000

I have a problem with my cheddar cheese I make. It develops an “off” smell after a few weeks of maturing. I figured out that it must be the PH-level that is not low enough as I work extremely hygienic. How do I get my PH-level lower as I follow the recipes very close?

Ricotta Salata

ranzi007 — Fri, 04 Jul 2014 14:16:15 +0000

I made a fresh batch of Ricotta Salata last night. I tried a new recipe for the ricotta using the whole milk instead of using whey. I also used a different pot since I was only heating one gallon of Whole Cows milk and 1/2 cup of Cream and my normal pot it too big for that. Because of my unfamiliarity of the new pot I heating the milk too slowly and I think I agitated the milk too much making sure it didn’t scald on the bottom so it resulted in a milky whey. The yield was still good but I definitely left some goodness behind. I just finished pressing it for 12 hours, re-wrapped it in new cloth and gave it its first salting. I will follow up on this thread on how the process turns out