I ordered another café thermometer so that I don’t cross contaminate the second batch of cheese if I am making a mould cheese and a hard cheese at the same time. Up until now I have had to sterilise the one I had every time I wanted to check the temp of the other pot. A bit of a pain, but all sorted now.
I also bought another kilo of cheese wax because I have run out. 125ml of calcium chloride, 2 muslin cheesecloth as the original ones are now starting to disintegrate after about 12 batches of cheese. The new cloths look very sturdy and have a fine knit so I won’t have to double them over anymore.
Finally I bought some Propioni Shermanii culture which is used to make Swiss type cheese like Emmenthal and Gruyère. I do believe that I will making some on Friday night! This is just so much fun.
Oh, and I sent off an email about how much I received, because the little jar had about 1/16th of a teaspoon in the bottom. I checked my cheese books and found to my suprise that they state that I needed 1 teaspoon of Propioni Shermanii per 8 litres of milk. So, I just had to ask the team at Green Living if there had been a mistake. Well, no sooner had I shot off the email, I received a phone call from David who works there with his sister Val. He explained to me that they use a concentrated culture from Italy and that you only have to use a tiny, tiny bit. The end of a very pointy knife is what he suggested.
So, problem solved, and great customer service to boot! Nice one Green Living Australia. It is great to see people who cares about their customers and are passionate about the products they sell.