Ivanych
Quote: A.lenka

... How can you separate them at home from a 6.6 gram package designed for 250 liters of milk?

Alenka, pay attention to all sorts of special spoons - for dosage (there are two types of them there - take both) and scales for particularly accurate curtains. Very useful devices. We didn't take them right away, we were so worn out. They are really needed.
Ivanych
Girls, everyone who expressed a desire dropped their phone number. Call - we will agree. And we will teach and share.
Rituslya
Ivanych,I am also a minority. Excuse me.
I came to read the recipe, but not destined.
So ... Your products are good. Obviously. Great.
But, no recipe, sorry. Just promoting your products.
In tyrnete I read a lot. Everything is written there, that hoo.
You probably still need to blog. Separate.
P.S. My mother also keeps goats. Not so beautiful, of course. Regular.
Cheese sometimes makes. It still adheres to the proportions.
kavmins
and I liked the recipe story! Thank you so much!
thanks to the fact that the person worked hard and photographed the whole process, I now have a clear idea of ​​how everything will look!
and there are a lot of different recipes from the sellers of starter cultures, it is not so much the recipe that is important here, but the normal photos, because everything will have to be mastered and checked by myself and now there is something to start from!
I'm waiting for new stories with photos!
Ivanych
Rituslya, you, too, repeat what has already been said several times. Just take the trouble to re-read carefully both my story and comments. Good night.
marish_kay
Ivanych, you can link in a personal, where to buy the necessary starter cultures
kavilter
I also think that this is not a recipe. And it is not clear why the address of the supplier of starter cultures is only in PM. I don’t make mold cheeses, I don’t understand them, so I don’t understand in mold cultures. I take the starter cultures for cheemaking. com. Their liquid rennet of double strength for 5 liters and a clot coagulation time of 12 hours will take only two drops - you get a simple soft cheese. I don't understand why a secret should be made of this.
Business
Quote: kavilter
I don't understand why a secret should be made of this.
Competitors ... fuck them
Ivanych
Quote: kavilter

I also think that this is not a recipe. And it is not clear why the address of the supplier of starter cultures is only in PM. I don’t make mold cheeses, I don’t understand them, so I don’t understand in mold cultures. I take the starter cultures for cheemaking. com. Their liquid rennet of double strength for 5 liters and a clot coagulation time of 12 hours will take only two drops - you get a simple soft cheese. I don't understand why a secret should be made of this.

The publication of links to third-party resources is not approved by the administration. Get the rules changed and I will post links openly.
kavilter
only clickable links are prohibited on the forum, inactive ones are allowed.
Ivanych
Here's a crotten turned out. Ripening for about three weeks ...

🔗

🔗
Olesya425
Ivanych, a deep bow for the recipe! I bought all the starter cultures on the Internet (Zdoroveevo). I know if you can write a store or not. I did the analysis myself for folding, then I dived into your master class. Now I have received three tiny cheese heads. Ripen in the refrigerator. I read it step by step and looked at the photos to compare. Now wait for two whole weeks until it ripens. Thanks again. I often use your recipes. I don't know about the others, but the idea is important to me, and there, if not the third day in the kitchen, then everything will work out. I love the Foodnetwork channel for ideas. There, too, without details, but step by step. Thanks for the cheese recipes. I printed everything out so that it was convenient to check.
Ivanych
Quote: Olesya425

.... Now I got three tiny cheese heads. Ripen in the refrigerator. ....

but it would be interesting to know ... did it work?

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