tag:blogger.com,1999:blog-1347206291241336365.post2756493727943740026..comments2023-08-24T08:41:34.380-07:00Comments on Cheese A Day: I'm doing something wrongJaphrghttp://www.blogger.com/profile/12696162336988509930noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1347206291241336365.post-90431374253824919442009-03-12T09:18:00.000-07:002009-03-12T09:18:00.000-07:00Yes, that webpage is a wonderful resource and I've...Yes, that webpage is a wonderful resource and I've spent many an hour reading it. Anyway, this is all about making lots of mistakes, so hopefully I can learn to do it right :)Japhrghttps://www.blogger.com/profile/12696162336988509930noreply@blogger.comtag:blogger.com,1999:blog-1347206291241336365.post-90289262417950492072009-03-12T08:07:00.000-07:002009-03-12T08:07:00.000-07:00Has nothing to do w/ raw milk - you're just not pu...Has nothing to do w/ raw milk - you're just not pulling all of the solids out of the milk. If you're cutting the curd in fine/small pieces you might be breaking up the curds and releasing milk solids back into the whey. Also might be a matter of adding fresh rennet, or more rennet. Depends on what you're making.<BR/><BR/>check out the University of Guelph cheesemaking site for all you ever wanted to know about making cheese and the chemistry behind it -<BR/><BR/>http://www.foodsci.uoguelph.ca/cheese/welcom.htmAnonymoushttps://www.blogger.com/profile/09946218489847786909noreply@blogger.com