Dear Nick,
I give up... I did the milk powder thing, after 1 hour now its still "
milk", I will wait the new liquit rennet, and will redo everything,
this is getting madness .... pff
Very interested story about the raw milk, gettysburg is not that far,
about 1 hrs, could be worth it, if my " basics" would start to work
once..pff
The book is pretty good, cheese making at home, they sold a couple of
miljions, thats not the problem, also the mold homework is no problem,
but
all before this is going to happen I need a curd :))))
really nothing is happening with this stupid rennet, I got a bad
feeling, I stored this rennet before I knew more about cheesemaking is
a room, where it
sometimes gets warm ( bedroom :)) a couple of weeks, this could be the
problem of the weak rennet, I saw in an article that if you store the
rennet
on roomtemp some times, it loses its power, I got a bad feeling it is
the rennet, because nothing else could be the reason of " Not getting
a curd " right ?
I work by the book, did my homework, and repeatly it goes wrong after
the rennet is added diluted with cold water nothing happens, only the
first time
the mozeralla, it could be that the first time mozerella it was in the
very early beginning the rennet was ok, after that i kept it in the
warm place until now
I start using it, and things go wrong.
I will let you know when i get the new rennet
Thanks a lot for your article very interesting for home cheesemakers,
just wondering about the prices ?
Regards,
Irma
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