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Just as important as the bacterial culture is the use of rennet in cream cheese, which aids in the removal of liquid whey. When making cream cheese, the point is to drain much of the whey, resulting in a semi-solid texture. Rennet helps encourage the solids to curdle and squeeze out liquid. Yogurt doesn't necessarily include the draining step, though it ...


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Not sprayed with the penicillium, that is added in the milk mixture. The curds are put into molds to form the round shape, then the rounds of cheese is brined, that is when thesalt comes in. The rounds are then placed on racks in climate controlled rooms, and are flipped a couple of times. The rind is a friendly mould that forms naturally, and is very safe ...


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Mary Karlin addresses this in "Artisan Cheese Making at Home" -- it sounds like you have this book. Her recommended method is to divide the pack of dry culture into smaller doses, using a precision scale. You can store these in small ziplock bags, in a bigger ziplock bag, in the freezer. Your starter came freeze-dried. That process made it both cold and ...


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Add cheese more slowly. And more importantly: keep stirring. The Swiss give the fondue a little stir every time they dip the bread into the pot ... you get more cheese on your piece of bread, and help keep the cheese in the pot smooth.


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I would recommend the The World Cheese Book which has a big collection of cheese around the world along with information about them.


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As soon as the wine is simmering, you add a tablespoon of corn starch dissolved in some cold white wine. Stir in order to make a very light "sauce". Then you add the grated cheeses. So the best way to make cheese fondue is not to add a cornstarch solution afterwards as so many recipes tell you to do, but before you add the grated cheeses.



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