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Post by jupiter on Sept 10, 2015 14:08:46 GMT
I've been making farmhouse cheddar. All of my equipment is super clean & everything goes great! Until I set it out to dry for 2-4 days. It starts smelling awful! Our house stays around 74. Is that too warm? What can I do different? I really want to produce our own cheese! I've been very successful making yogurt & soft cheeses, but this is driving me crazy!
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Post by Melissa on Sept 10, 2015 14:16:50 GMT
I think that is too warm. I age mine in my spare fridge which is set at a higher temperature.
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Post by jupiter on Sept 10, 2015 15:34:11 GMT
Thank you, Melissa! I was thinking of doing that! What temperature do you set yours on?
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Sept 10, 2015 16:45:35 GMT
You want the temp to be ~55*F. Melissa's idea of a spare fridge is a good idea, just don't keep it too cool.
Good luck with your cheese!
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Post by jupiter on Sept 10, 2015 17:25:37 GMT
Thank you both so much! (:
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