Thanks again Graham. This was a more complex course but quite easy to follow after doing Cheesemaking 1. Really enjoyed making the cheese but the diversity of the different yoghurts and butter was an added extra. I am now looking forward to ripening and eating my cheese, adding t my existing repertoire
How much starter culture should you add to each cheese?
The volume of cultures that you add to your cheesemaking milk varies with different cheeses. See the three specifications from…
