CheeseForum.org ยป Forum
GENERAL BOARDS => Introductions => Topic started by: murmur on October 29, 2012, 04:10:32 PM
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Hello everyone. Happy to be here.
Professional chef and sausagemaker by trade , but have always loved eating and making cheese.
I have been making the same colby recipe for over 20 years with buttermilk as a starter with great results.
But I received a mozza kit and a brie kit as a gift from my wife and now I am having cheese problems.lol
So, I hope to learn a lot more about acid levels after my mozza curded beautifully, but started dissolving once it was draining and each dip in the hot whey made it worse.
I also hope to learn whether to salt my mozza curd directly or add the salt to the whey.
Thanks in advance for your advice.
Murmur
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Welcome to the forum!
Hope you find your answers! Lots of information and resources here. Some very knowledgeable people here.
I have little experience with mozz, but I believe you want to add salt directly to the mozz.
Would love to see your colby recipe! I have made colby once and it is now aging in my "cave". Can't wait to give it a try.
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Thank you for the welcome.
I will try to post the colby recipe once I get back home today.
Interested to hear about your "Cave"
Could you describe it for me?