Questions about the ingredients, methods, and equipment used to turn milk into cheese.

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2
votes
0answers
48 views

Failing to make mozzarella

So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs ...
1
vote
0answers
24 views

Using cultured buttermilk to introduce cultures to cheese

I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese making. I'm just wondering how effective ...
0
votes
0answers
43 views

Calcuim Chloride in the use of homogenized milk

I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...