The kids and I are going to try our first parm this weekend. I want to label it the Mothers Day parm, only to be opened next mothers day by my wife. Its a way to get the kids involved and give them the gift of being able to make cheese for the rest of their lives.
Ive been doing a lot of reading of different recipes, many are quite different, some with Lipase, some without, some with LH, some without (wow that's alot of commas).
Also i am shooting for a floc time of 2.5 times, does this sound right?