What to do with Whey

Devamını oku

Planning

Devamını oku

Commercial starter cultures

Devamını oku

Mesophilic culture recipe

Devamını oku

Salt

Devamını oku

Rennet

Devamını oku

Cheesemaking workshop – done and dusted

Devamını oku

What is Cheese?

The answer should be quite straightforward: “Cheese is milk which has been concentrated and preserved.” Preservation is, in a nutshell, the slowing down of the natural progression of putrefying organisms. In natural cheese-making one uses the following scientifically and historically sound methods of preservation: Extraction of Moisture All organisms have a minimum required moisture intake […]

Devamını oku

Basic Principles of Home Cheese Making

Devamını oku

Everything starts with milk

Devamını oku