Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
if you have time, or a free weekend I would suggest getting a cheese kit and making your own. theres nothing better in my opinionFrom a Peat perspective, which is the best? I heard Georgi Dinkov mention that vegetable rennet was bad, but animal rennet was good? Looking through the hundreds of cheeses at the supermarket, I saw some with "rennet" as an ingredient. Also cheese cultures, and enzymes.
Could you share your recipe?I made homemade mozzarella with raw whole milk and rennet, and it was SO MUCH better than anything I have ever bought in a store, with all the added junk.
I used the 30-minute mozzarella in the link below…Could you share your recipe?
ThanksI used the 30-minute mozzarella in the link below…
30 Minute Mozzarella Recipe
Are you ready to learn how to make cheese in your kitchen? Our 30 minute mozzarella recipe is a crowd favorite and goes perfectly with our kit. Browse recipes.cheesemaking.com
Anytime!Thanks
Citric Acid... is it even safe ?I used the 30-minute mozzarella in the link below…
30 Minute Mozzarella Recipe
Are you ready to learn how to make cheese in your kitchen? Our 30 minute mozzarella recipe is a crowd favorite and goes perfectly with our kit. Browse recipes.cheesemaking.com
Lab made synthetic citric acid is not good, and is made from black mold, but from a natural citrus source is good.Citric Acid... is it even safe ?
But over the past decade or so, fermentation of a black mold called Aspergillus niger, became the new route for its creation as it was deemed more efficient, in terms of both production and cost. This type of citric acid is often referred to as manufactured citric acid (MCA). According to recent research, MCA accounts for about 90% of citric acid production.
Gouda from Netherlands and parmigiana regianaFrom a Peat perspective, which is the best? I heard Georgi Dinkov mention that vegetable rennet was bad, but animal rennet was good? Looking through the hundreds of cheeses at the supermarket, I saw some with "rennet" as an ingredient. Also cheese cultures, and enzymes.