Dear Dom,Gia and other cheese makers,
I have been culturing a green mould which ,which I've assumed is a
penicillin type, on some old pieces of kefir cheese, to be used to inoculate
further
batches of kefir cheese .I want to make a Blue Cheese .Is this a safe thing to
do? Are there different strains of penicillin,some safe others dangerous?
I've two batches of kefir cheese maturing (hopefully) in my refrigerator
sealed in beeswax. These two batches developed a white fuzzy mould without any
inoculation.This mould then formed a hard protective skin on the cheese.That is
the stage when I brushed it with beeswax and sealed it.I've left it to mature
very slowly inside the butter compartment of my fridge and I will report on the
results in about 6 months.
I've a current batch of kefir cheese thats been dried and shaped.This one has
not got any moulds forming on it but has just developed a hard yellow crust
and keeps sweating fat.Can anyone tell me why this batch is behaving so oddly?
Much love to all in our group.Cheers.
Rachna
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