www.sausagemaking.org

Looks greate

Photos are fine BBQer. What paper is the brie on?

My first batch of Kefir was ready today, had just separated into curds and whey. I never had any before so I gave it a taste and it was so nice I drank the lot, sweet with a slight yoghurty bite and a slight effervescent sparkle Next batch now on.

Dave

The Brie is on cellophane. In one of Rik's posts he mentioned wrapping cheese in a cellophane because it was breathable, so I bought some cellophane from a cheese supply. I'd never seen the stuff before - two layers - cellophane on the outside with very tiny holes in it and paper inside.

That kefir is good, huh! I like the effervescence myself.

have to be carefull, "cellophane" is also a common plastic used in wraping, so people need to know the dif, and to get it from a proper cheese suplier etc..

Good point BC, most cellophane sold in the UK is designed for wrapping flowers in and probably isn't food grade.

Dave

I made up a batch of Kefir marscapone yesterday, very nice too. Fascinating stuff this kefir.

With regards to rennet, Vegeren in this instance, last August I put an unopened bottle in the freezer. Took it out yesterday to see if it was still viable and, lo and behold, curds formed as per normal. I was interested to see if it would freeze as it has a short shelf life and isn't always available.

Cheers

Jen

I bought some a few days back and was delighted I could get it in powder form, in envelopes, better to keep now, one does not store in freezer but fridge still but I find its easier to measure out in liquid .

Ah yes I'd almost forgotten Kefir cheese:



Dave