General
General Articles and FAQs about Mad Millie Cheesemaking Products and how to use them.
-
Can I use Feta moulds to make other cheese?
Yes you can - technically is is possible, but there are some things to note if you wish to do this: As the ...
Abby -
What is the strength of the Mad Millie Liquid Rennet?
The strength of the Mad Millie Liquid Rennet is 240 IMCU/ml
Abby -
Is the cheese culture suitable for vegans ?
It is not vegan suitable as the culture is grown on a milk medium (albeit a very small amount). Our Yoghurt...
Sam -
How much enzyme does each Vegetarian Rennet tablet have?
The amount of enzyme we dose into the tablets can vary slightly between batches. We ensure that all tablet...
Kelsey -
Can powdered milk be used to make cheese?
Making cheese from powdered milk can be a tricky task. It's not impossible but will take some trial and er...
Jessica -
Can I use kosher salt for cheese making?
Yes you can. The Mad Millie Artisan Cheese Salt contains no iodine. Kosher salt doesn't contain iodine whic...
Kelsey -
How do I make a salt brine?
For a 12% brine solution: Usually required for fresh cheeses such as feta. Make 2 cups of brine by dilutin...
Kelsey -
What do I do with all the whey?
Whey which is left after cooking and draining curds, is still very nutritious and should not be wasted! It ...
Kim -
What is different about Mad Millie Artisan Cheese Salt?
Mad Millie Artisan’s Cheese Salt contains no iodine. Iodine may disable your bacterial starter cultures and...
Kim -
Why do I add citric acid?
Citric acid is used to acidify milk and causes the separation of solids (curds) from liquid (whey). Culture...
Kim -
Why do I add calcium chloride?
The pasteurisation and homogenisation process which store-bought milk must go through, is responsible for l...
Kim -
Types of Milk
Not sure which milk to use for what you're making? This guide should help you decide... Unhomogenised – Thi...
Kelsey -
How do you maintain the temperature of the milk over a period of time?
Create a water bath or bain-marie; Place your pot of milk in a water bath in the sink. Fill the sink with ...
Kim -
Can I use raw milk to make cheese?
Absolutely! In fact, it will be nice and full of fat, resulting in a good yield. Pasteurising the milk is...
Kelsey -
How do you make cheese?
There are lots of different cheeses that can be made, each variety has slightly different variations but th...
Kelsey -
Why is my milk not setting/coagulating?
If your milk has not set, it could be for a number of reasons. Here are a few: The type of milk you are u...
Kelsey -
Is it possible to make smaller/larger batches of cheese?
Yes, you can halve or double the quantities of ingredients in each recipe to suit. However, if you want to ...
Kelsey -
Why does my cheese taste bland?
This can be down to a few reasons: Cheese that is bland or tasteless may not have expelled enough whey du...
Kelsey -
Why does my cheese taste bitter?
Bitter cheese is normally caused by two things; The cheese was not drained enough Or the cheese was not sa...
Kelsey -
Black mould has formed on my wrapped cheese, why has this happened?
Black mould generally grows due to too much moisture. For hard cheeses that are wrapped you may see develop...
Kelsey -
Why is my cheese rubbery?
There are two possible causes for rubbery cheese; This can happen when an excess amount of rennet is used....
Kelsey -
Why won't my cultured cheese set?
The most common reason for cultured cheese not setting is caused by the temperature being too cool at the f...
Kelsey -
How do I keep my cheese at the correct temperature while it is maturing?
The temperatures that are stated in the Mad Millie recipes are approximate measurement. As long as your tem...
Kelsey -
Can I use herbs to flavour my cheese or will this affect the ageing process?
Yes you can add herbs to your cheese and it will not affect the ageing process. However, if you are ageing ...
Kelsey -
How can I keep the humidity up when maturing cheeses?
Keeping the humidity up when maturing cheese can be difficult, especially if you are maturing cheeses in a ...
Kelsey -
Can I age my cheese in a normal fridge?
You can use your existing refrigerator, but unfortunately, it is 10-15 degrees cooler than a cave and has a...
Jessica -
What are the best unhomogenised milk brands?
There may certainly be more brands than these, and please contact us to let us know if you have a favourite...
Kelsey -
Should I use calcium chloride in raw milk ?
Calcium chloride helps standardise natural variation in milk. Different feeding conditions for the cows thr...
Kelsey -
I think the curds are too soft, what do I do?
Your curds may be too soft for a number of reasons, but most likely the milk has been through ultra pasteur...
Kelsey -
Can I make lactose free cheese?
The process of cheese making is based on the bacterial cultures converting the lactose in milk to lactic ac...
Kelsey
