Thursday, December 1, 2011
11.29.11 - 12.01.11
Today we made..... cheese! We had to pasterize the milk (heat up) until 80 degree celsius then let it cool to 40 degrees. This wasn't the funnest process but we got it done. When it got to 40 degrees I had to add a spoon of yogurt and 40 mL of rennet solution. I then had to incubate the soon to be cheese at 37 degrees celsius. And thats it.
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Could you explain a bit about why you used the process that you did? For example, why did you add the yogurt when you did? What was its purpose? etc.
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