I have been often asked how I get such a good curd set. Well it all has to do with making the right conditions for the rennet to set the milk into a firm curd. I talk about the three types of coagulation, and some tips to help you set your milk when making your own cheese at home.
I also found a great cheese making resource, and I answer many listener questions.
If you are interested in listening to this episode, click-through to Little Green Cheese via the podcast artwork below.