Re: [Cheese] Gruyére help

[Nancy Krogh]

it is a culture from danlca in canada
called  choozit alp d ---visbyvac dip
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, July 12, 2006 12:16 AM
Subject: Re: [Cheese] Gruyére help


> Nancy Krogh wrote:
>
>> What does it mean whenever your curds do not seem to bond together?
>
> Several things can cause this:
>
> 1.  Curds too cool at pressing
> 2.  Curds too dry
> 3.  Too much pressure too soon
> 4.  Not enough pressure
> 5.  Cheese cloth trapped in voids
>
>> The recipe we are using is :
>> Heat milk to 90 degrees.
>> add culture--we have used yogurt--- also using visiby powdered culture
>
> What is this?
>
> js
>
>
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