Sorry about not replying sooner, just forgot all about it, finally tracked down my book my daughter had it so rather than having the hassle of both of us trying to use it bought the updated version ( I know fathers do that instead of making her buy her own). Anyway no problem with the cheese, I looked at the New England cheese recipe but didn't have all the cultures, not sure why they have 3 different cultures I assume it's to do with the acidification early on, then the thermo kicks in later, I see they use flora danica but thought that would have got killed of at the high temps?? Would like to hear from someone who knows a bit more than me.
