Posts made by Nimbin Valley Dairy

• Hard Cooked & Eye Cheese (Swiss style)

  For my Monte Nardi I only go to 50, not 56, but I start at 32, 14ml rennet/100L, 25-30min floc, cut 10mins later, take about 40mins to get to 50.  

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  9/11/24, 1:00 PM
• Hard Cooked & Eye Cheese (Swiss style)

  @Kym Masters hi Kym.  When we have trouble with dry curd in the past it has been because our water pressure was low and it was taking extra time to get the vat up to temp.  That extra 10-...

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  9/11/24, 8:55 AM
• Power & Energy Efficiency

  I have no experience with single phase Georgia, but I think you should also investigate solar/battery storage. From memory Pecora dairy did some work there. 

  posted in Business

  

  Nimbin Valley Dairy
  7/24/24, 8:31 AM
• Brined Ripened (Aegean) Cheese

  I've never done this, or even heard about this.  

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  7/21/24, 8:32 AM
• Brined Ripened (Aegean) Cheese

  We don't add calcium either.  Only when making new brine.  we are thinking of moving away from pasteurising brine and just making up a new batch - less work for us. 

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  7/20/24, 1:36 PM
• Chit Chat

  Hi all - we really want to get this technical forum happening - but it doesn't seem to have wings... could I get some feedback from people just to cofirm that members are receiving these automated ...

  posted in Socials

  

  Nimbin Valley Dairy
  6/17/24, 4:00 PM
• Coagulation & Renneting

  Hi.  After the past few months of less than optimal sales we are reviewing our costs.  We currently buy rennt from Cheeselinks.  Are there any other suppliers in Australia who supply...

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  4/18/24, 11:32 AM
• Bloomy & White Mould Cheese

  Hi all - based on the Standa webinar on Tuesday evening I am thinking I would like to play around with adding some propionic bacteria to my soft cheese to add some sweet flavour notes.  Does a...

  posted in Cheese, Butter & Yoghurt making

  

  Nimbin Valley Dairy
  4/18/24, 11:29 AM
• Buy, Sell & Trade

  This thread is a place for members to buy, sell and trade equipment.

  posted in Business

  

  Nimbin Valley Dairy
  2/27/23, 11:36 AM