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Author Topic: Meltability - None, Why?  (Read 831 times)

Offline steffb503

  • Catskill Mts, NY State, USA
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Meltability - None, Why?
« on: July 24, 2011, 08:45:26 PM »
Probably not a word but..
Why doesn't my raw goat milk cheddar melt like store bought?
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Sailor Con Queso

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Re: Meltability - None, Why?
« Reply #1 on: July 24, 2011, 09:01:15 PM »
Your pH is probably too high.
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Tomer1

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Re: Meltability - None, Why?
« Reply #2 on: July 24, 2011, 10:36:15 PM »
So if you were to adapt any style of cheese for melting either for pizza topping or grilled toast,
You would just acidify to a specific range or are there more factors?
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linuxboy

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Re: Meltability - None, Why?
« Reply #3 on: July 24, 2011, 11:06:28 PM »
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