Hi there...
I'm looking for a recipe that uses MA4000/MA4001/MA4002 as culture...
Anyone having good experiences with a recipe? I would be nice with PH-markers but not necessarily.
I think that I will start the make in 10 hours or so...
I could use a Caldwell recipe as I'm used to - but I just thought that if anyone had good experiences with another recipe then I could learn something new...
:) Danbo
Caldwell it is... ;)
Not a cheddar, but try a Tomme that uses MA4000/4001:
linuxboy's (Pav's) Tomme (https://cheeseforum.org/forum/index.php/topic,1591.0.html)
Pav's Tomme detail (https://cheeseforum.org/forum/index.php/topic,15737.msg120981.html#msg120981)
If you ask for guidance about an intended make here on the forum, you should expect to wait at least a day for someone to respond. ;)
-Boofer-
Thanks Boofer! :-)
I know that I was a little optimistic... I have to be better at planning my makes... ;-)
The tomme recipe looks great. I think that I'll try it the next time I make cheese... Very detailed - love it...
:-) Danbo
Try Mal's. He makes cheddar all of the time with MA4001. Ozziecheese. Here's his thread. https://cheeseforum.org/forum/index.php/topic,15210.0.html (https://cheeseforum.org/forum/index.php/topic,15210.0.html)
Thanks - I'll try it soon... Right now I have a cheddar (Caldwell recipe) in the press...
I like his control sheet - I need to copy that... ;-)
:)
If you double click on it you can save it as a .jpg and then enlarge it. I did.
Got it... :)
Anybody has Linuxboy farmhouse cheddar recipe?
Boofer: I think that I'll try Linuxboy's/Pav's tomme recipe today...
My sturdypress is occupied with a cheddar so I need a cheese that requires less pressure so that I can use a smaller press - a tomme is just perfect! :)
The amount of rennet is very different from Linuxboy to Pav. I guess Linuxboy uses raw milk or something and therefore uses less rennet than Pav - just guessing. Well... the amount that Pav suggests are in line with the amount that I normally use. I love Pav's detailed description. Thanks for the tip!
:) Danbo
Pav is the author..."linuxboy" is his handle/nom de plume. Same person. ;)
-Boofer-
Oh... I see... ;)
I'm actually making the tomme right now. Cutting the curd in 23 minutes... :)
:) Danbo
Hi, I know this is an old post but have you tried my makes as it uses 4001 series.
https://cheeseforum.org/forum/index.php/topic,15210.0.html (https://cheeseforum.org/forum/index.php/topic,15210.0.html)
Mal