My 100th Cheese, and My Biggest Mistake Yet. скачать в хорошем качестве

My 100th Cheese, and My Biggest Mistake Yet.

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... Sign up for Milkslinger emails: https://milkslinger.com/getmilkslinge... This yogurt-cultured Asiago is rubbed with a rosemary-infused olive oil prior to aging, and can be eaten young (at two months), or much later (1-3 years). Tasting the cheese:    • Tasting The Cheese I'd Forgotten To Brine.   CHAPTERS 00:00 Rosemary Asiago Cheese 00:10 The Method 00:46 Using yogurt as a thermophilic culture 02:51 How to check for a clean break 03:52 Cutting the curd 05:34 Heating the curds 07:07 The Squeeze Test 09:20 How to keep the cheesecloth from sticking to the cheese 10:25 Pouring off the whey 11:28 Pressing the cheese 14:37 Rosemary-Infused Olive Oil Rub 16:48 Vac-packing the cheese and aging 18:17 Oops 20:13 Experimenting with dry salting a vac-packed cheese Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.