Difference between revisions of "Cheese making"
Jump to navigation
Jump to search
(Replaced content with "In parallel with the synthetic biology work, we are experimenting with cheeses made from powdered purified casein, and using vegan oils to replace milkfat. This page docum...") |
|||
| Line 3: | Line 3: | ||
= Electric cheese cave = | = Electric cheese cave = | ||
Most hard cheeses that are the least bit interesting need to be aged at colder than room temperature and high humidity. We've built [[Vegan cheese/Cheese cave|a wifi-enabled cheese cave out of modified wine chiller]]. | Most hard cheeses that are the least bit interesting need to be aged at colder than room temperature and high humidity. We've built [[Vegan cheese/Cheese cave|a wifi-enabled cheese cave out of a modified wine chiller]]. | ||
= Cheese press = | |||
ToDo build one | |||
Revision as of 12:31, 7 April 2014
In parallel with the synthetic biology work, we are experimenting with cheeses made from powdered purified casein, and using vegan oils to replace milkfat. This page documents our cheese-making efforts.
Electric cheese cave
Most hard cheeses that are the least bit interesting need to be aged at colder than room temperature and high humidity. We've built a wifi-enabled cheese cave out of a modified wine chiller.
Cheese press
ToDo build one