Green Living Australia .com .au

[TaylorWade]

Just a few quick questions to clarify what I'm doing before I have a go at my first Feta.

Where you mention the Calcium Chloride, Lipase, Rennet, etc. You say to add them to 1/4 cup of water. Do I do this for each of the above?? Which would come to 3/4 cup of water in total???

Also, while I'm impatiently waiting for my Mini Measuring spoon set (which I only ordered yesterday LOL!) What exactly would be a 'heaped smidgen'???
Are we talking the tip of a knife??? Any tips how I can manage until my spoon set arrives???

I'm thoroughly enjoying my foray into Cheese Making. Can't wait to become more confident in it. May have to consider the DVD's just yet

Thanks guys

[David]

Hi Taylor.

Re the mixing of the Cal Rennet etc with water, just follow the directions and you should have no problems ... and yes that is 3/4 of a cup of water. Just do not use tap water ... it must be free of chlorine, we use demineralised water.

Re the measuring of the culture before your spoons arrive ... the sachet contains 12 doses ... put the contents of the sachet into one of the sterile jars that comes free with the culture and cheese kit, and then using your judgement "guesstimate" 1/12th of the sachet contents.

We have found that bringing the sachet to room temperature before opening, it will reduce the amount of condensation on the inside surface of the sachet that some of the culture sticks to. This way you end up with nearly all the sachet contents in the jar.

I hope this helps ... and good luck with your first Feta
_________________
Cheers .... David


www.greenlivingaustralia.com.au
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[TaylorWade]

Thanks so much David.

I stuffed up my Mozzarella by only putting in 1/4 cup of water in total LOL! It was a bit tough but still tasted delicious. It all takes practice.

I'll get some demineralized water today (we have a hardware shop and I know we have some in stock as I unpacked it yesterday LOL )