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Wonderful!
just amazing
@@SatelliteLens Thankyou! 🙏🏼
Does the temperature need to be maintained at 40c only uptill you add the cultured whey?
@@rahul0000ralf maintain the temperature until the ph fall to the right number if you can
@@putradnyana so after an hour of break after adding cultured whey, you go on and off with the stove and try to mantain the temperature till the last step?
How to maintain the active cultured whey for using it in next cheese making? How long can be maintained?
@@jolovelya i kept them inside a freezer
@@putradnyana Thank You
🔥
Natural yogurt?
@@daniellozadawolf any yoghurt that doesn't have added sugar, preservatives and contains thermophilic bacteria
I took the whey left from feta and my curd was crumby instead of stretchy 😭. Do you think it can be because of the wrong bacteria in the whey?
did you use a ph meter and thermopilic culture?
if the curd in the right ph, you should be able to stretch the curd
Buttare il siero😢sacrilegio
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Wonderful!
just amazing
@@SatelliteLens Thankyou! 🙏🏼
Does the temperature need to be maintained at 40c only uptill you add the cultured whey?
@@rahul0000ralf maintain the temperature until the ph fall to the right number if you can
@@putradnyana so after an hour of break after adding cultured whey, you go on and off with the stove and try to mantain the temperature till the last step?
How to maintain the active cultured whey for using it in next cheese making? How long can be maintained?
@@jolovelya i kept them inside a freezer
@@putradnyana Thank You
🔥
Natural yogurt?
@@daniellozadawolf any yoghurt that doesn't have added sugar, preservatives and contains thermophilic bacteria
I took the whey left from feta and my curd was crumby instead of stretchy 😭. Do you think it can be because of the wrong bacteria in the whey?
did you use a ph meter and thermopilic culture?
if the curd in the right ph, you should be able to stretch the curd
Buttare il siero😢sacrilegio