General
General Articles and FAQs about Mad Millie Cheesemaking Products and how to use them.
- Can I use Feta moulds to make other cheese?
- What is the strength of the Mad Millie Liquid Rennet?
- Is the cheese culture suitable for vegans ?
- How much enzyme does each Vegetarian Rennet tablet have?
- Can powdered milk be used to make cheese?
- Can I use kosher salt for cheese making?
- How do I make a salt brine?
- What do I do with all the whey?
- What is different about Mad Millie Artisan Cheese Salt?
- Why do I add citric acid?
- Why do I add calcium chloride?
- Types of Milk
- How do you maintain the temperature of the milk over a period of time?
- Can I use raw milk to make cheese?
- How do you make cheese?
- Why is my milk not setting/coagulating?
- Is it possible to make smaller/larger batches of cheese?
- Why does my cheese taste bland?
- Why does my cheese taste bitter?
- Black mould has formed on my wrapped cheese, why has this happened?
- Why is my cheese rubbery?
- Why won't my cultured cheese set?
- How do I keep my cheese at the correct temperature while it is maturing?
- Can I use herbs to flavour my cheese or will this affect the ageing process?
- How can I keep the humidity up when maturing cheeses?
- Can I age my cheese in a normal fridge?
- What are the best unhomogenised milk brands?
- Should I use calcium chloride in raw milk ?
- I think the curds are too soft, what do I do?
- Can I make lactose free cheese?