If you went with all cows milk, you would probably have to add lipase to approach the flavor of the blended milk cheese, since the lipase in the cows milk has been removed.
I loved your channel and the didactic way you explain the technique. congratulations! I'd like to know how you control milk temperature in the process. Thank you!
Hi Gavin, and the list gets longer :) I was thinking when you covered your cheese on the counter "like moths to a candle" I have notice that when trying to air dry a cheese anything in the air will float straight to it :)
Exactly Charlie. Cheese is like a dust magnet, but it definitely don't forget that you washed a cheesecloth and let someone else throw a load of washing on top of it!
@@expatinthailand9824 That's like asking someone to recall what they ate for breakfast 5 years ago. I simply cannot remember much except that it was delicious.
