What makes high-temp cheese?
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All im gonna say is google is your friend…lol
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twilliams How true, how true… Can’t wait to see the reported results.
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Jonathon I thought it was the salt content
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craigrice I’ll hold out on the answer and why it results in the higher temperature properties until tomorrow.
Better living through chemistry.
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I will be interested in finding out
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Thanks for the feedback, I’m looking forward to whatever test the boys at Walton’s are cooking up. The thought of trying to make cheese at home has me wondering if DIY high temp cheese is possible.
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Something I’ve always wondered. Maybe it has been discussed and I’m not seeing it, but what makes the high temp cheese withstand the high temps? Is it normal cheese that is aged differently or is there some sort of an additive?
Ridley Acres so maybe I wasn’t paying attention good enough on the livestream but I don’t believe this topic was touched on. What makes a cheese high temperature is it is very high in acidity and /or high salt content. And yes has been stated that with those two properties you can DIY at home.
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Ridley Acres so maybe I wasn’t paying attention good enough on the livestream but I don’t believe this topic was touched on. What makes a cheese high temperature is it is very high in acidity and /or high salt content. And yes has been stated that with those two properties you can DIY at home.
twilliams I thought I dozed off or something and missed the hi temp cheese answer.
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bocephus the culture added to the dairy breaks down fats differently into other byproducts, thus lowering the fat content. Additional byproduct is the salt. So the biochemistry is slightly different. Final result of the introduction of this culture is lower fat lower moisture and higher salt. Could be made at home with the right starters.
I should add that this additional culture is added in addition to the culture needed for the cheese that is being produced.
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bocephus the culture added to the dairy breaks down fats differently into other byproducts, thus lowering the fat content. Additional byproduct is the salt. So the biochemistry is slightly different. Final result of the introduction of this culture is lower fat lower moisture and higher salt. Could be made at home with the right starters.
I should add that this additional culture is added in addition to the culture needed for the cheese that is being produced.
Chef Thanks for the info, I think that is something I will not be making any time soon. Good information though.
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