Elzani du Toit

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  • 06/03/2018 at 9:54 pm in reply to: Cream Cheese #3937
    Elzani du Toit
    Participant

    Thank you very much 🙂

    27/02/2018 at 7:17 am in reply to: culture suppliers #3895
    Elzani du Toit
    Participant

    Ray,

    thank you 😀

    27/02/2018 at 7:06 am in reply to: Gouda Recipe #3892
    Elzani du Toit
    Participant

    Hi Ray,

    Thank you for your response, I am actually about 40min away from pressing time….just in time 😀

    However…..made me realize I did not ask, when cutting a recipe in half does this affect the resting/ ripening / stirring times as well?

    26/02/2018 at 7:29 pm in reply to: culture suppliers #3889
    Elzani du Toit
    Participant

    Hi,

    I am a complete newbie at cheese making, I am based in South Africa, and have bought some ingredients from a supplier here, however once you have purchased products / ingredients they do not answer or reply to any question / email. In the recipes they provide with the kit it just tells you to add culture (does not tell you which type of culture to use), does tell you how to make a live culture (by adding a bit of culture to 1L of Long Life milk and let it rest overnight or until milk thickens)

    I was hoping someone would be able to assist me…

    What happens when you use for example a thermos culture instead of a meso or vice versa, or even use a meso / thermos mix instead of either a thermos or meso culture?

    Thank you in advance 🙂

    26/02/2018 at 7:23 pm in reply to: Gouda Recipe #3888
    Elzani du Toit
    Participant

    Good morning,

    Being a complete newbie and trying a few different cheeses, this might be a silly question to most!!

    I was also thinking of trying a gouda and using 5L, would that then affect the weight for pressing and the time the cheese is being pressed?

    Thank you

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Viewing 5 posts - 1 through 5 (of 5 total)