scotty71
Cook
I have been making simple cheeses for a year or so. Ricotta-queso Blanco-- queso fresco and I have a cheddar aging for a few months.
I experimented with the queso fresco and added some lipase to it for a bit of bite.
I nibbled at the cheese for a couple of months and noticed that as time passed, it dried out and became somewhat like a grating Italian cheese.
I have a mild lipase and wonder if I doubled the recommended dosage, I might get a sharper cheese.
One would think so but asking first never has been a mistake as I see it.
I experimented with the queso fresco and added some lipase to it for a bit of bite.
I nibbled at the cheese for a couple of months and noticed that as time passed, it dried out and became somewhat like a grating Italian cheese.
I have a mild lipase and wonder if I doubled the recommended dosage, I might get a sharper cheese.
One would think so but asking first never has been a mistake as I see it.