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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: CdnMorganGal on October 31, 2011, 07:17:14 AM

Title: Cheshire Cheese Making Recipe - 2009 Book, 200 Easy Homemade Cheese Recipes, by Debra Amrien-Boyes
Post by: CdnMorganGal on October 31, 2011, 07:17:14 AM
Step 4 - milk is at 86F

Step 6 - says to slowly warm milk to 88F, making sure it takes an hour to reach that temp - what? take an hr to rise 2degrees F?  Typo? or is this correct?

Holding off on trying this recipe til I get some feedback.

Thanks.
Title: Re: Cheshire Cheese Making Recipe - 2009 Book, 200 Easy Homemade Cheese Recipes, by Debra Amrien-Boyes
Post by: MrsKK on October 31, 2011, 01:05:32 PM
It may be a typo that she says to maintain the temp in Step 4.  I read the recipe over and it is a bit confusing.

Check out this thread  (https://cheeseforum.org/forum/index.php/topic,8296.0.html) with the recipe for Chesire by the OP.  It might help clarify things for you.
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