昨日のゴーダチーズ用生乳のクリーム層を5ℓ使いクリームチーズを製造中。
乳酸菌はヨーグルトで良いが、今回はフリーズドドライの乳酸菌を使用した。
現在は水切り中。水切りの終了予定は27日かな。
Cream cheese is being made using 5 liters of yesterday’s cream layer of raw milk for Gouda cheese.
Lactobacillus acidophilus can be used with yogurt, but this time freeze-dried lactobacillus acidophilus was used.
Currently, it is being drained. I think that the draining is scheduled to be finished on the 27th.