Dear Nick,
I did my homework carefully, the milk is always the problem, we wisch
we could get the fresh stuff, but not possible overhere in MD, exsp.
for camenbert
fresh milk is a " must " i know but.... since all the recipes in the
book called for " store bough milk " because 80 percent of the
cheesemakers cannot get
fresh milk, it should work with store bought milk, otherwise they
would not give out the recipes in the book I guess, Yes I dissolved
the rennet in cold water like always
the starter is special made for camembert., Mesophilic Starter, I do
not think this is the problem its.
One other thing, the recipe ask for heating the milk constant to 90 F,
I had it up to 120 accidential, but I do not think this is a big
problem, because the starter
can handle this temp, any advice ?
I ordered now the liquest stronger rennet stuff with the cheesemaker,
and will start next weekend all over again, this has to work
pfff... :))
"perfection is only 100 percent "
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
the=
m
> 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.
The=
y
> are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
> forgotten. Thanks ! ! =A0 =A0 =A0 =A0 =A0 =A0 ~Semper Fi~
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