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Making Cheese curds
07:37, 2009-Jan-4
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Here is the site I used when I first started making cheese curds http://www.cheesemaking.com//Recipe_CheeseCurds.html I have used a mesophilic starter(orginally heat milk to 86 instead of 96) rather then a thermophilic starter, but one could use either. Each starter will produce a somewhat different taste... You can order the starter s from this site as well or you can use. If you use the mesophilic starter then only heat the curds to 100 instead of 116... Yogurt (thermophilic) with live active cultures Buttermilk (mesophilic) a couple more things, you dont have to have calcium cloride, but it does help give store bought milk a cleaner break, you do need some sort of fabric to drain them in... if you dont have the butter mulin available to you then perhaps you could find a loose woven muslin to use... one more thing... Mozzerella cheese is great fun to make as well:> and very easy... If you have any questions holler... Leave a Comment { Last Page } { Page 38 of 355 } { Next Page } |
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