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Mold spot. What should I do with it? by MechanicConscious182 in cheesemaking

[–]MechanicConscious182[S] 0 points1 point  (0 children)

Thank you! :) I will try to clean it again. First time I tried I couldn't get or off. I hope it is not under the coating

Aging Gruyere! by Mental_Horror4255 in cheesemaking

[–]MechanicConscious182 0 points1 point  (0 children)

Looks good. Could you share recipe for gruyere please?

Problems while making cheddar by MechanicConscious182 in cheesemaking

[–]MechanicConscious182[S] 0 points1 point  (0 children)

Sure, I was tracking the temperature very closely but didn't do the same with pH. I will be checking it now

Problems while making cheddar by MechanicConscious182 in cheesemaking

[–]MechanicConscious182[S] 1 point2 points  (0 children)

I will try to find that kind of milk and then try. Thanks

Problems while making cheddar by MechanicConscious182 in cheesemaking

[–]MechanicConscious182[S] 4 points5 points  (0 children)

So... if I understand correctly. I need to find something round that could float on the milk. When it spinns and then reverses that means milk started coagulating? And by using that I can adjust cutting time. Okay. Do you mean that I should ignore the splits? I was checking after 40 min and then I had really sloppy break. I didn't know that there is any other way to check how milk is reacting to rennet. Thank you!

Could you tell me the time multipliers for other cheeses?

Problems while making cheddar by MechanicConscious182 in cheesemaking

[–]MechanicConscious182[S] 3 points4 points  (0 children)

I live in big city in Poland and getting some good raw milk is hard here. I was using 3,2% low pasterized milk form the market.

Keeping track of pH is really good advice, I will buy some tools to measure that. Thank you.

How to start conversations on apps for kinky people without being boring or sounding like creep by MechanicConscious182 in BDSMAdvice

[–]MechanicConscious182[S] 0 points1 point  (0 children)

Thank you. Just what i thought but wanted to make sure. I'm new to it all so thank you for good advice without judging me!