My rennet has been in the fridge for a year or more. Can I still use it?

cheese rennet
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.
Read more
No Comments

Cheese Making Glossary & Terms

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
Read more
No Comments

Conversion Table for Weights and Measures

No Comments

Common Problems and Solutions in Cheese Making

Below is a list of the most common issues and solutions for cheese making.      
Read more
No Comments

Amazing Cheese Press from Australia Home Cheese Making

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
Read more
No Comments

Happy Mother’s Day mum!!! – get a gift certificates for your mum.

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
Read more
No Comments