Geoff

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  • in reply to: Manchego #2117

    Geoff
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    I’ve made several cheeses, including my first Manchego 2 weeks ago. I’ve never experienced setting before I put in the rennet. When I made the Manchego, I put in the cultures for 5 minutes, stirred them in, let it sit for 45 minutes, then put in lipase, rennet and calcium chloride.

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