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GENERAL BOARDS => Geographic Type Posts => Korea => Topic started by: cheeseinmymouth on January 29, 2011, 09:54:38 AM

Title: Making it in Korea
Post by: cheeseinmymouth on January 29, 2011, 09:54:38 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

Title: Re: Making it in Korea
Post by: fredthecat on January 10, 2015, 01:21:43 AM

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.

Title: Re: Making it in Korea
Post by: dantose on February 28, 2017, 08:08:40 AM

And another! Only a year gap in posts this time. Korea cheese making is making progress!

Title: Re: Making it in Korea
Post by: Gregore on March 01, 2017, 05:47:50 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  :)

Title: Re: Making it in Korea
Post by: dantose on March 01, 2017, 08:47:02 AM

Quote from: Gregore on March 01, 2017, 05:47:50 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.