Cheese making
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Revision as of 12:55, 22 October 2015 by 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,...")
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
