thinkcheese.blogspot.com

ThinkCheese

Wednesday, 11 June 2014. Don't have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as it's old. I have 1/2 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. I'll then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee...

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ThinkCheese | thinkcheese.blogspot.com Reviews

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Wednesday, 11 June 2014. Don't have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as it's old. I have 1/2 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. I'll then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee...

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ThinkCheese | thinkcheese.blogspot.com Reviews

https://thinkcheese.blogspot.com

Wednesday, 11 June 2014. Don't have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as it's old. I have 1/2 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. I'll then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee...

INTERNAL PAGES

thinkcheese.blogspot.com

1

ThinkCheese: June 2011

http://thinkcheese.blogspot.com/2011_06_01_archive.html

Tuesday, 21 June 2011. Tomme #2 tasting after 4 months. Sunday, 19 June 2011. Guernsey smoked cheese #1. Its time to experiment again, this time with Guernsey milk, smoked sea salt and vegi rennet. Guernsey milk is has a golden yellow colour due to a high content of beta carotene, the substance in carrots that colours them orange! It also contains a large amount of butterfat (5%) and Protein (3.7%) so its great for cheese making. After 1 hour the milk had coagulated well and was ready for cutting int0 1/...

2

ThinkCheese: Final tasting after 1 year

http://thinkcheese.blogspot.com/2012/02/final-tasting.html

Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Cheddar. As expected it had developed a very strong nutty, sharp flavour from the Lipase (sharp). The texture was great as it contained some calcium crystals which gave it a mind crunch at times. As you can see from. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. And make sure they are well plugged. Overall I was pretty happy with this cheese and can.

3

ThinkCheese: May 2011

http://thinkcheese.blogspot.com/2011_05_01_archive.html

Monday, 23 May 2011. Stilton #1 after a month. As you can see the the penecillin rochfortii is developing well on Stilton #1. This cheese has another 2 months of maturing and then it will be ready for eating. Catal #3 - Blue pressing. Following morning the curd acidity had dropped to about PH 5.2. They. Are now ready for milling and pressing with my new milling machine. This. Will mill them move evenly and take half the time. The first half was. Air pockets inside which should promote the blue mould.

4

ThinkCheese: June 2014

http://thinkcheese.blogspot.com/2014_06_01_archive.html

Wednesday, 11 June 2014. Don't have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as it's old. I have 1/2 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. I'll then leave for 1 hour ripen. Subscribe to: Posts (Atom). Head Brewer at Black book. View my complete profile. Simple template. Powered by Blogger.

5

ThinkCheese: February 2012

http://thinkcheese.blogspot.com/2012_02_01_archive.html

Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Cheddar. As expected it had developed a very strong nutty, sharp flavour from the Lipase (sharp). The texture was great as it contained some calcium crystals which gave it a mind crunch at times. As you can see from. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. And make sure they are well plugged. Overall I was pretty happy with this cheese and can.

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Wednesday, 11 June 2014. Don't have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as it's old. I have 1/2 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. I'll then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee...

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