Author Topic: First cheese -- not very good  (Read 3834 times)

Offline Wayne Harris

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Re: First cheese -- not very good
« Reply #15 on: April 02, 2009, 07:39:04 AM »
The best i could suggest is to use a gouda-style "washed-curd" approach. That is, if you notice that your whey (not the curd) is too acidic, you might consider removing some of the whey and replacing it with hot distilled water. that will bring the acid levels of the whey down. 
But,  I cannot speak to whether or not that would help if the curd has already been affected.
Wayne A. Harris - in vino veritas