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Cheese production archives: Difference between revisions
→What was learnt from this performance:
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# Soil analysis of local pastures’ biotope. | # Soil analysis of local pastures’ biotope. | ||
This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | ||
====What was learnt from this performance | ====What was learnt from this performance==== | ||
* For fresh goat cheese the milk, is often not acidic enough even after re-heating (ph6). It should stay at room temperature for one night to get good curds but never more, otherwise it could spoil the cheese taste. | * For fresh goat cheese the milk, is often not acidic enough even after re-heating (ph6). It should stay at room temperature for one night to get good curds but never more, otherwise it could spoil the cheese taste. | ||
* The quantity of rennet added, if too high, results in an elastic curd, wether it is cooked or not. | * The quantity of rennet added, if too high, results in an elastic curd, wether it is cooked or not. | ||