Zfatit Cheese Making Recipe

[Gregore]

An easy way around this not knowing you culture strength and it also helps your culture stretch farther , Is to make a starter Culture over night  then use it at 1 to 1.5% of total make by weight .

To make it use 1/2 cup of fresh milk or powered milk and add 1/32 tsp to it and mix well then leave overnight or up to 24 hrs in a warm place , ( I use oven light )  when the curd a whey seperate into layers and or it taste tangy it is ready to use as mentioned above .

[Alona]

Hi Andy, thanks again for your answers. I guess I have a long way to learn, discover and experiment. I am afraid I shall have to buy products online. but what you say about the amounts really confuses me. where can I get more information on this subject as the difference is actually catastrophic)).

[Alona]

Hallo Gregore, thanks for your answer. I'll try that.)