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    Hi 🙂

    So I have looked into making Parmesan, from Gavin’s videos of making Parmesan. And I wonder if I can use thermophilic cultures, made from store-bought youghurt, for this? Or do I have to make it from thermophilic pro-culture which is often dried(I believe?) ?

    Also, I have not yet made any cheeses where I’ve used calcium chloride or lipase. And I wonder if this can be added to the milk as is? Or does it have to be diluted in distilled water before it is added to the milk?

    All the best/
    Scandinavian nerd

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