Need to set up my cream separator. For sour cream and creme fraiche.
@civilwarbore @deluxvivens and mine thickened p. well actually, considering I couldn't let it sit for as long as I wanted
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@AdmiralHip@deluxvivens yeah the bacteria eat lactose & excrete lactic acid. This acidifies the milk & causes it to coagulate.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens Ricotta cheese is made the same way except you acidify whey (for authentic) or milk (for lazy) +Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens w/o adding bacterial cultures. & most recipes in thee internet aren't written by serious cheese people. -
@civilwarbore@deluxvivens fair enough yeah, I was I guess just surprised because there was literally no variation in the recipes lol - Show replies
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@AdmiralHip@deluxvivens you can get cultures for cheap at http://cheesemaking.com , & the culture you use (& whether or not yet uses rennet)+Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens + has a serious effect on the flavor of the dairy product you're making.Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens But yeah all cultures require time to sit and let the bacteria do their thing. A primary benefit of rennet +Thanks. Twitter will use this to make your timeline better. UndoUndo
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@AdmiralHip@deluxvivens + is that it will thicken faster, allowing you to finish it before as much lactic acid is produced, so it's sweeter -
@civilwarbore@deluxvivens how fast? Most of the ones I was looking at was saying that I have to leave it for 12-16 hours - Show replies
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