<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
<HTML><HEAD>
<META http-equiv=Content-Type content=text/html;charset=iso-8859-1>
<STYLE></STYLE>
<META content="MSHTML 6.00.5730.11" name=GENERATOR></HEAD>
<BODY id=MailContainerBody
style="PADDING-LEFT: 10px; FONT-WEIGHT: normal; FONT-SIZE: 10pt; COLOR: #000000; BORDER-TOP-STYLE: none; PADDING-TOP: 15px; FONT-STYLE: normal; FONT-FAMILY: Arial; BORDER-RIGHT-STYLE: none; BORDER-LEFT-STYLE: none; TEXT-DECORATION: none; BORDER-BOTTOM-STYLE: none"
leftMargin=0 topMargin=0 acc_role="text" CanvasTabStop="true"
name="Compose message area"><!--[gte IE 5]><?xml:namespace prefix="v" /><?xml:namespace prefix="o" /><![endif]-->
<DIV>
<DIV>Hi Jack - I received your cheese press about a week ago, and made my first
batch last Saturday (cheddar.) I have no idea how it's going to taste, but
it looked great! Just wanted to shoot you a quick note and thank you for
the press - it worked like a charm.</DIV>
<DIV> </DIV>
<DIV>Have a great weekend.</DIV>
<DIV> </DIV>
<DIV>Tom Knuckey</DIV>
<BLOCKQUOTE
style="PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV style="FONT: 10pt arial"><B>From:</B> <A title=mailto:arf@mc.net
href="mailto:arf@mc.net">Jack Schmidling</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=mailto:cheese@hbd.org
href="mailto:cheese@hbd.org">The Cheese Makers' Digest</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Friday, February 16, 2007 8:39
AM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Cheese] Clean
break/coagulation problem -- Warning -- Long Post</DIV>
<DIV><BR></DIV><BR>> I warmed the milk the night before to 20C, and let it
sit, inoculated with<BR>> mesophylic starter (and I also added some mild
lipase powder for<BR>> flavour (just the tiniest amount)), for about 15
hours at 20/21C.<BR><BR>First of all, experimenting with ingredients when
something does not <BR>work, is not a good idea.<BR><BR>Second, you did not
say what kind of cheese you were trying to make but <BR>letting it sit over
night with the starter has nothing to do with making <BR>a typical cheddar
cheese.<BR><BR>> A note about my rennet: I find that it fails to dissolve
terribly well<BR>> in the water; most does, but there is (as with last
time) always some<BR>> sediment on the bottom of the glass.<BR><BR>Use
liquid rennet.<BR><BR><BR>> Can you offer any advice?<BR><BR>Ponder my
basic cheese process and see how it varies from what you did.<BR>Try it and if
that does not work, get back to us.<BR><BR>js<BR><BR>-- <BR>PHOTO OF THE WEEK:
<A title=http://schmidling.com/pow.htm
href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</A><BR>Astronomy,
Beer, Cheese, Fiber,Gems, Sausage,Silver <A title=http://schmidling.com/
href="http://schmidling.com">http://schmidling.com</A><BR><BR>_______________________________________________<BR>Cheese
mailing list<BR><A title=mailto:Cheese@hbd.org
href="mailto:Cheese@hbd.org">Cheese@hbd.org</A><BR><A
title=http://hbd.org/mailman/listinfo/cheese
href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese</A><BR></BLOCKQUOTE></DIV></BODY></HTML>