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<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>What type of Press is it. I have a pvc one
and have read it stinks. I have not used it yet and believe that I probably wasted
the money on it. What type is recommended<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Thank you,<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Tom Collick<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
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<p class=MsoNormal><b><font size=2 face=Tahoma><span style='font-size:10.0pt;
font-family:Tahoma;font-weight:bold'>From:</span></font></b><font size=2
face=Tahoma><span style='font-size:10.0pt;font-family:Tahoma'> cheese-bounces@hbd.org
[mailto:cheese-bounces@hbd.org] <b><span style='font-weight:bold'>On Behalf Of </span></b>TOM
KNUCKEY<br>
<b><span style='font-weight:bold'>Sent:</span></b> Friday, February 16, 2007
10:45 PM<br>
<b><span style='font-weight:bold'>To:</span></b> The Cheese Makers' Digest<br>
<b><span style='font-weight:bold'>Subject:</span></b> Re: [Cheese] Clean
break/coagulation problem -- Warning -- Long Post</span></font><o:p></o:p></p>
</div>
<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'><o:p> </o:p></span></font></p>
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<div>
<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'>Hi Jack - I received your cheese press
about a week ago, and made my first batch last Saturday (cheddar.) I have
no idea how it's going to taste, but it looked great! Just wanted to
shoot you a quick note and thank you for the press - it worked like a charm.<o:p></o:p></span></font></p>
</div>
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<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'> <o:p></o:p></span></font></p>
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<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'>Have a great weekend.<o:p></o:p></span></font></p>
</div>
<div>
<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'> <o:p></o:p></span></font></p>
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<div>
<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'>Tom Knuckey<o:p></o:p></span></font></p>
</div>
<blockquote style='border:none;border-left:solid black 1.5pt;padding:0in 0in 0in 4.0pt;
margin-left:3.75pt;margin-top:5.0pt;margin-right:0in;margin-bottom:5.0pt'>
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<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'>----- Original Message ----- <o:p></o:p></span></font></p>
</div>
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<p class=MsoNormal><b><font size=2 color=black face=Arial><span
style='font-size:10.0pt;font-family:Arial;color:black;font-weight:bold'>From:</span></font></b><font
size=2 color=black face=Arial><span style='font-size:10.0pt;font-family:Arial;
color:black'> <a href="mailto:arf@mc.net" title="mailto:arf@mc.net">Jack
Schmidling</a> <o:p></o:p></span></font></p>
</div>
<div>
<p class=MsoNormal><b><font size=2 color=black face=Arial><span
style='font-size:10.0pt;font-family:Arial;color:black;font-weight:bold'>To:</span></font></b><font
size=2 color=black face=Arial><span style='font-size:10.0pt;font-family:Arial;
color:black'> <a href="mailto:cheese@hbd.org" title="mailto:cheese@hbd.org">The
Cheese Makers' Digest</a> <o:p></o:p></span></font></p>
</div>
<div>
<p class=MsoNormal><b><font size=2 color=black face=Arial><span
style='font-size:10.0pt;font-family:Arial;color:black;font-weight:bold'>Sent:</span></font></b><font
size=2 color=black face=Arial><span style='font-size:10.0pt;font-family:Arial;
color:black'> Friday, February 16, 2007 8:39 AM<o:p></o:p></span></font></p>
</div>
<div>
<p class=MsoNormal><b><font size=2 color=black face=Arial><span
style='font-size:10.0pt;font-family:Arial;color:black;font-weight:bold'>Subject:</span></font></b><font
size=2 color=black face=Arial><span style='font-size:10.0pt;font-family:Arial;
color:black'> Re: [Cheese] Clean break/coagulation problem -- Warning -- Long
Post<o:p></o:p></span></font></p>
</div>
<div>
<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'><o:p> </o:p></span></font></p>
</div>
<p class=MsoNormal><font size=2 color=black face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:black'><br>
> I warmed the milk the night before to 20C, and let it sit, inoculated with<br>
> mesophylic starter (and I also added some mild lipase powder for<br>
> flavour (just the tiniest amount)), for about 15 hours at 20/21C.<br>
<br>
First of all, experimenting with ingredients when something does not <br>
work, is not a good idea.<br>
<br>
Second, you did not say what kind of cheese you were trying to make but <br>
letting it sit over night with the starter has nothing to do with making <br>
a typical cheddar cheese.<br>
<br>
> A note about my rennet: I find that it fails to dissolve terribly well<br>
> in the water; most does, but there is (as with last time) always some<br>
> sediment on the bottom of the glass.<br>
<br>
Use liquid rennet.<br>
<br>
<br>
> Can you offer any advice?<br>
<br>
Ponder my basic cheese process and see how it varies from what you did.<br>
Try it and if that does not work, get back to us.<br>
<br>
js<br>
<br>
-- <br>
PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm"
title="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</a><br>
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver <a
href="http://schmidling.com" title="http://schmidling.com/">http://schmidling.com</a><br>
<br>
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