AllFallDown
New Member
Alright, the discourse in the thread: https://www.chameleonforums.com/sphagetti-dinner-88318/
made me realize.... I have not made any cheese in an uber-long time. So, I am thinking it is time to dust off the curd knife, clean out some cheese cloth and make some cheese.
So, here is the question: What kind should I make?
I have both Mesophilic and Thermophillic cultures right now (for those that speak the language of cheese). Also have white and blue mold cultures and some mild Lipase powder (which is starting to get a tad bit old). So, I can make pretty much anything.
Hit me! What kinda cheese should I make? I am in the mood to make cheese (if I can find my cheese mold and thermometer probe that is... not sure where I put those...)
made me realize.... I have not made any cheese in an uber-long time. So, I am thinking it is time to dust off the curd knife, clean out some cheese cloth and make some cheese.
So, here is the question: What kind should I make?
I have both Mesophilic and Thermophillic cultures right now (for those that speak the language of cheese). Also have white and blue mold cultures and some mild Lipase powder (which is starting to get a tad bit old). So, I can make pretty much anything.
Hit me! What kinda cheese should I make? I am in the mood to make cheese (if I can find my cheese mold and thermometer probe that is... not sure where I put those...)