TorusKnot
Member
I've been making cheese sporadically with varying recipes and procedures for about 6 months now. It's been my intention to bring a few pounds to my Niece's Wedding Cook-Out Bash 600 miles away from me-next weekend.
There was no place to chill the results but in the basement where it stayed about 60 degrees.
I vacuum-packed all the batches in quart bags.
IT IS ALL SOUR/SUPER-SHARP/KEFIR like (and Dry)
Could this higher than optimal temperature cause this?
Lipase was used.
Thoughts?
Kevin
There was no place to chill the results but in the basement where it stayed about 60 degrees.
I vacuum-packed all the batches in quart bags.
IT IS ALL SOUR/SUPER-SHARP/KEFIR like (and Dry)
Could this higher than optimal temperature cause this?
Lipase was used.
Thoughts?
Kevin