Author Topic: New to forum from Alberta  (Read 391 times)

Offline murmur

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  • Location: Alberta
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New to forum from Alberta
« on: October 29, 2012, 11:10:32 AM »
Hello everyone. Happy to be here.
Professional chef and sausagemaker by trade , but have always loved eating and making cheese.
I have been making the same colby recipe for over 20 years with buttermilk as a starter with great results.

But I received a mozza kit and a brie kit as a gift from my wife and now I am having cheese problems.lol

So, I hope to learn a lot more about acid levels after my mozza curded beautifully, but started dissolving once it was draining and each dip in the hot whey made it worse.

I also hope to learn whether to salt my mozza curd directly or add the salt to the whey.

Thanks in advance for your advice.

Murmur

Offline bbracken677

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Re: New to forum from Alberta
« Reply #1 on: October 29, 2012, 03:37:08 PM »
Welcome to the forum!

Hope you find your answers! Lots of information and resources here. Some very knowledgeable people here.

I have little experience with mozz, but I believe you want to add salt directly to the mozz.

Would love to see your colby recipe! I have made colby once and it is now aging in my "cave".  Can't wait to give it a try.

Offline murmur

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  • Location: Alberta
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Re: New to forum from Alberta
« Reply #2 on: October 30, 2012, 10:16:48 AM »
Thank you for the welcome.
I will try to post the colby recipe once I get back home today.

Interested to hear about your "Cave"
Could you describe it for me?