Difference between revisions of "Cheese making"
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Ashleyu623 (Talk | contribs) (Created page with "Cheese-making trial synopsis: Cheese 1 1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures 2. Allow milk to ripen, add rennet (1 tab 3. cut curds,...") |
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| + | ==February 25, 2017, Andre== | ||
| + | As recorded in the [[Value Added Log]] Andre made a gruyere cheese this date: | ||
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| + | ==October 2015: Ashley Urban== | ||
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Cheese-making trial synopsis: | Cheese-making trial synopsis: | ||
Revision as of 04:58, 1 March 2017
February 25, 2017, Andre
As recorded in the Value Added Log Andre made a gruyere cheese this date:
October 2015: Ashley Urban
Cheese-making trial synopsis:
Cheese 1
1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures
2. Allow milk to ripen, add rennet (1 tab
3. cut curds, salt, press
4. Allow to dry for 4 days, then wax
Cheese 2
1. Heat 5 gal skim milk to 88 F, add thermophiic culture along with yogurt sample
2. Allow milk to ripen, add rennet (1 tab)
3. Cut curds, salt, press
4. allow to dry for 3 days, then wax
