Author Topic: Couple of Newbie Questions on my Manchego?  (Read 2625 times)

Offline chilipepper

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Re: Couple of Newbie Questions on my Manchego?
« Reply #15 on: January 31, 2009, 09:51:32 AM »
LL, Sorry for not posting this sooner...I guess it fell off my radar somewhere!

The recipe John linked to is pretty close to what mine was.  I had a 2 gallon batch vs. 1 gallon.  Thus I used double the cultures (1/2 tsp each) I ripened for a little longer and only used 1/4 tsp of the milk Lipase.  I think the key to this one is a good set curd and then using the whisk to cut it down to very small pieces.   Good luck and let us know how it goes. 

Offline zenith1

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Re: Couple of Newbie Questions on my Manchego?
« Reply #16 on: April 07, 2009, 05:21:10 PM »
a third option would be to rub the cheese with olive oil just to keep it from drying out.
Keith

Offline DeejayDebi

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Re: Couple of Newbie Questions on my Manchego?
« Reply #17 on: April 07, 2009, 06:03:34 PM »
Very nice looking cheese Chilipepper. I will definatelt put this on my to do list! It looks like i'd easily melt in your mouth.

Offline eVenom

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Re: Couple of Newbie Questions on my Manchego?
« Reply #18 on: April 07, 2009, 08:17:08 PM »
I know It's been more that 4 months but do you still have some of this cheese or some more pictures of how it came out

Loos great not like mine! :) HEREhttp://cheeseforum.org/forum/index.php/topic,1383.0.html
eVenom