Hi all, this is my first attempt to make cheese, but not quite ready for that it seems, my problem is i bought a meso that can be done by heating the milk to 90c, quickly cooling to 20c, adding the powder to a cup of the milk, adding it to the rest of the milk, stir, then put in a thermos which seconds earlier was cleaned and heated with boiling water.
Leave for 24 hours then freeze .
My milk did not thicken up, like i thought it should but stayed watery, i have contacted the seller who says as long as it taste sour, it will be fine, i have frozen it on his say so, but can't fetch myself to use it only to be seriously dissapointed with bad results
What do you think?..
Edit; Just checked the forums temp page, think i was miles out on the temp, should of been in F and not C?