Once again, one of your throw away comments is pure gold. My cheeses have been coming out too dry. I had (evidently wrongly) assumed it was cooking out too much whey versus not enough. Thank you.
I like your explanations. I am a newbie. I am seeing some trapped whey in some i just cut. I did use your Raclette recipe and we had great grilled cheese sandwiches last night.
My understanding is that clabber can be used for both mesophilic and thermophilic cultures, so that's what I'd probably do. I haven't yet tried using clabber in conjunction with yogurt. I don't think it'd hurt, necessarily, it might just be redundant. On the other hand, using the two together might make an even better cheese!
