My rennet has been in the fridge for a year or more. Can I still use it?
Thursday, 26 September 2013
Probably not. Rennet doesn’t go bad so much as it loses its ability to coagulate milk after about 1 year. You can still try it, but you will need to use more and be willing to possibly sacrifice your batch. It it’s been more than 1 year, you will want to get some fresh rennet.
- Published in News
No Comments
Cheese Making Glossary & Terms
Thursday, 26 September 2013
Acid A descriptive term for cheese with a pleasant tang and sourish flavor due to a concentration of acid. By contrast, a cheese with sharp or biting, sour taste indicates an excessive concentration of acid which is a defect. Aged Generally a cheese that has been cured longer than six months. Aged cheeses are characterized
- Published in News
Conversion Table for Weights and Measures
Wednesday, 17 July 2013
- Published in Latest posts, Lifestyle, Markets, News
Common Problems and Solutions in Cheese Making
Tuesday, 16 July 2013
- Published in Latest posts, News
Amazing Cheese Press from Australia Home Cheese Making
Thursday, 11 July 2013
This press was designed by Australia Home Cheese Making using the knowledge gained over years as professional cheese making. An unique Aussie press, handmade by experience woodcraft here in the Hunter Valley – NSW using local products. Each component of our presses have been meticulously planned to provide accurate weight distribution to your cheese, ensuring a
- Published in Latest posts, Lifestyle, Markets, News
Happy Mother’s Day mum!!! – get a gift certificates for your mum.
Thursday, 18 April 2013
Happy Mother’s Day mum!!! If your mum loves cheese, then give her a gift certificates she will cherish. Happy Mothers’ Day from John & Juan Australia Home Cheese Making
- Published in Latest posts, Lifestyle, News, Workshops