CheeseForum.org ยป Forum
GENERAL BOARDS => Geographic Type Posts => Korea => Topic started by: cheeseinmymouth on January 29, 2011, 09:54:38 AM
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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
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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.
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And another! Only a year gap in posts this time. Korea cheese making is making progress!
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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 :)
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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.