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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: Webmaster on January 04, 2009, 03:14:50 PM

Title: Lactic Acid Coagulated - Non-Denatured Board
Post by: Webmaster on January 04, 2009, 03:14:50 PM
This Board is for Members who are interested in making or who make primarily Lactic Acid Coagulated "cheeses" that are not denatured, ie the whey is not removed. Primarily Lactic Acid as small amounts of other coagulants make be used such as rennet.

General procedures and control points can be found in Culture Manufacturer CHR Hansen's Yo-Flex Brochure posted in the Library Board.

Some examples of these "cheeses" are:

In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of the CheeseForum.org website (http://cheeseforum.org) as follows: