Hello people,
I am upgrading all my recipes to use mother cultures as explained
here thanks to
Sailor and use the flocculation as I have listed
here and explained
here thanks to
DeejayDebi.
Also wanted to make my own thermo
starter out of Kefir and another thermo from whey as explained
here thanks to
Linuxboy aka Pav.
All my starters will be prepared with goat's milk (trying to find some fresh one ATM) so that I can get some natural lipase there as well.
Only thing that is left to do is to find an abomasum to make rennet and I have a nice Turkish recipe for this used in the mountains to make some of the finest cheeses. Thanks to dicussion
here between eric1 and Linuxboy that I learnt a lot about the subject. Butchering a 4 weeks old kid will be the hardest part of this journey.
I believe, only then, I will create something unique; a cheese where you can not find anywhere in the world with the help of this beautiful forum and its residents.
Thanks a lot people.