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Title: fat retention in cheddar
Post by: SANDQ on May 22, 2010, 10:59:13 AM

I seem to be loosing allot of fat into my whey, it goes from yellow, to a milky yellow as soon as I make my fist cut, no matter how gentle I am. Would adding ca cl help ( I use raw goat milk ). I make 9 litre batches at a time and my ca cl is a 37% shop bought solution. Thanks Q

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: SANDQ on May 22, 2010, 10:59:13 AM