Category
Cultures & Fermentation
Mesophilic vs Thermophilic Cultures: Choosing the Right Bacteria
Every cultured cheese depends on the right bacteria working at the right temperature. Here's the practical difference between mesophilic and thermophilic starter cultures.
Reading pH and Acidity Through a Cheese Make
Acidity, not the clock, is what actually times a cheese make. Here's how titratable acidity works, and why it matters more than how many minutes have passed.
Scaling a Cheese Recipe Without Wrecking It
Cheese recipes are written for a batch size the author happened to use — four litres, two gallons, seven-point-six litres because that is what a US…