[Cheese] List Activity

[Dion Hollenbeck]

At 05:12 PM 6/22/2006, Albert Ortiz wrote:
>All i end up is with a soup-like substance that, if drained 
>properly, makes a very pasable spread.  [...snip...]  What rennet 
>tablets/solution would you recomend and where should i get it.  I 
>have a theory on why im getting these results, and it is tied to my rennet.

Well, I have had very good results with dry starter from 
www.cheesemaking.com.  I have only made chevre and fromage blanc, but 
they both produced lovely firm curds overnight.  Packets for a gallon 
of milk contain a bacterial culture and rennet.  With a 100% success 
rate in getting firm curds, I would think that you can rule out any 
problems you have as having come from those packets if you choose to use them.

regards,
dion


--
Dion Hollenbeck
Email: hollen at woodsprite.com    Home Page: http://www.woodsprite.com
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