tag:blogger.com,1999:blog-7373525592618391216.post6929875649031766676..comments2023-10-12T08:24:32.710-04:00Comments on Cheesemaking Help, News and Information: Michael Bronk's "Folly"DiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7373525592618391216.post-20309894474081914412012-03-01T11:22:08.659-05:002012-03-01T11:22:08.659-05:00The yogurt is a non-issue as the time and temperat...The yogurt is a non-issue as the time and temperature allowed is not sufficient for organism growth. Basically, this is a fresh cheese; acidifying with the citric acid and then setting a curd with the rennet. The resulting curds are very loose (translate high moisture) which results in a product that is not suited for aging longer than 10 days. I make a delicious fresh cheese with raw organic jersey milk by adding Meso culture and calf rennet, allowing the curd to drain in molds at room temperature 12 hours on each side, then salting and refrigerating. A favorite of all my friends!Anonymousnoreply@blogger.com