The information in this document includes:
- The types of natural cultures and when to use them.
- When to add calcium chloride.
- How to adjust ingredients for fresh milk cheeses.
- Tips and tricks for knowing when curds are done cooking.
- The pros and cons of different types of presses.
- How to reuse a salt brine.
- Tips for making your own cheese cave.
- Different aging techniques.
- How to deal with milkstone.
And much, much more!
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★ “The Cheesemaking Foundations booklet has so much information that I wished I would have known when I first started making cheese. In fact, I taught a cheese class last week and made a copy of the booklet for each of them.”
★ “Thank you for this useful guide, as well as the tips you’ve generously shared in your videos!”
★ “Great info in the packet and you’re a hoot to watch.”
