tag:blogger.com,1999:blog-1347206291241336365.post2444945631140181215..comments2023-08-24T08:41:34.380-07:00Comments on Cheese A Day: Rustic soft #4 is going to disappointJaphrghttp://www.blogger.com/profile/12696162336988509930noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1347206291241336365.post-16276382574434112072009-03-04T12:36:00.000-08:002009-03-04T12:36:00.000-08:00Oh yeah, and that page you referenced was one of t...Oh yeah, and that page you referenced was one of the first I had stumbled upon. It is terrific.Japhrghttps://www.blogger.com/profile/12696162336988509930noreply@blogger.comtag:blogger.com,1999:blog-1347206291241336365.post-24354065275574549582009-03-04T12:30:00.000-08:002009-03-04T12:30:00.000-08:00Yogurt is a lot of fun and pretty forgiving, but f...Yogurt is a lot of fun and pretty forgiving, but for me the most interesting part is that the culture that is used to sour yogurt is very similar to the culture used in Swiss type and Parmesan type cheeses (thermophilic). While the cultures are not as pure as ones that you can mail order from cheese supply shops, they definitely do work for the home hobbyist like myself.Japhrghttps://www.blogger.com/profile/12696162336988509930noreply@blogger.comtag:blogger.com,1999:blog-1347206291241336365.post-62041122622973920412009-03-04T11:14:00.000-08:002009-03-04T11:14:00.000-08:00Interesting blog. I'm just starting to get geared...Interesting blog. I'm just starting to get geared up for making cheese for the first time. I'm going to follow the directions at this site:<BR/>http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm<BR/>I'll start with yogurt. Anyway keep up the good work!Anonymousnoreply@blogger.com