irma@[EMAIL PROTECTED]
wrote:
> Dear Members,
>
> First ricotta was ok, still having problems with the clean break, but
> it went ok after 12 hrs pff, second
> queso blanco, no problem, but no my last project is camenbert i do not
> have a good feeling.
>
> The clean break problem seems almost coming back no me again...
Hi Irma,
The milk should definitely be unhomogenized, preferably raw, unfiltered,
unpasteurized. Are you using a lactobacillus starter to acidify your milk?
The rennet tablets should keep forever in the freezer. Do you dissolve
them
in a little cold water before stirring in?
I think it's wonderful that you are so adventurous and making so many
different kinds of cheese. Don't despair! Re****t back. ;-)
--
Nick. Sup****t severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
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