In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Tom asks why he has bubbles in his cheese just after pressing
- Bob has issues with his Jarlsberg and collapsing eyes,
- Fadion has problems with raw milk and curd set, and
- John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Until next time Curd Nerds, Keep Calm and Make Cheese!