Author Topic: Making it in Korea  (Read 1857 times)

Offline cheeseinmymouth

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    • The World as a Smorgasbord: kitchen and food blog
Making it in Korea
« on: January 29, 2011, 03:54:38 AM »
Hello to anyone who may stumble onto this part of the internet.  I'm a homebrewer and now home cheesemaker in Daegu, South Korea.  If you have any questions or want to talk cheese and beer message me or email me tylerray@gmail.com

Offline fredthecat

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Re: Making it in Korea
« Reply #1 on: January 09, 2015, 07:21:43 PM »
Hey. Another cheesemaker in south korea.

For anyone reading this: you can make cheese in south korea.
Cultures are lacking, some can be ordered from gmarket for exorbitant prices.
Im going to try using existing cheese cultures as a source and post how that goes.

Offline dantose

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Re: Making it in Korea
« Reply #2 on: February 28, 2017, 02:08:40 AM »
And another! Only a year gap in posts this time. Korea cheese making is making progress!

Offline Gregore

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Re: Making it in Korea
« Reply #3 on: February 28, 2017, 11:47:50 PM »
If cultures are hard to get, make up a batch of  mother starter culture  and freeze in ice cube trays. Then use at 1% of total milk by volume .

To all those rising to the callange of making where everything is not a phone call away.

We salute you  :)

Offline dantose

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Re: Making it in Korea
« Reply #4 on: March 01, 2017, 02:47:02 AM »
If cultures are hard to get, make up a batch of  mother starter culture  and freeze in ice cube trays. Then use at 1% of total milk by volume .

To all those rising to the callange of making where everything is not a phone call away.

We salute you  :)
I've got an APO address, so amazon and everything is still available.