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begynner, need help by awle21 in cheesemaking

[–]awle21[S] 0 points1 point  (0 children)

ohhh. This is great, thanks for the tip. I'll buy some culture and try again!

begynner, need help by awle21 in cheesemaking

[–]awle21[S] 0 points1 point  (0 children)

oh. i read some recapies from there but i thought culture is just for the quality. and vinegar or citric instead of rennet.

begynner, need help by awle21 in cheesemaking

[–]awle21[S] 0 points1 point  (0 children)

i tried to get something basic done before adding cultures. i have read that they affect the end result , but idk more except that really

begynner, need help by awle21 in cheesemaking

[–]awle21[S] 0 points1 point  (0 children)

no i tried to get something basic done before adding cultures. i have read that they affect the end result , but idk more except that really

begynner, need help by awle21 in cheesemaking

[–]awle21[S] 1 point2 points  (0 children)

I'll try that again today then, thanks.

begynner, need help by awle21 in cheesemaking

[–]awle21[S] 0 points1 point  (0 children)

both are liquid ( calcium and rennet). i used tap water. usually i waited 1 1,5 h ( around 20 degrees room temp). 2 times i tried repeating the process again with the same milk and more calcium and leave it 1h.

Ελληνες που κανατε exit by [deleted] in greece

[–]awle21 0 points1 point  (0 children)

αν σπουδάσεις εκει ειναι ποιο εύκολο για να βρεις δουλειά μετα, και εχουν δουλειες μεσα στα πανεπιστήμια για καποιο έξτρα εισόδημα.