Anyone know where to get Lipase Powder?

Awesome Thanks

Since most cheese is stored at 55 degrees, does anyone have any suggestions as to what they use for home cheese storage as it is ripening? I also say this as I live in the City and don't have storage shed (or a yard or basement for that matter)

I am going to be making my first attempt at a homemade cheddar this weekend and once it dries how/where will I store it.

Great, thanks.

I have been playing with Ricki Carrol's 30 minute mozzarella

www.cheesemaking.com

and have been having some difficulty getting my cheese to stretch properly. I have gotten a good clean curd and have been microwaing to get the interal temp up to 135F. I read over her FAQ and tried some of her suggestions, but still could not get the proper stretch.

Anyone else out there have any suggestions to get the proper stretch?

For another recipe that I find incredibly easy to make check out this site.

http://biology.clc.uc.edu/Fankhauser/...

I add some powdered milk to regular milk to make it even thicker. The recipe is really easy to do and only takes about 4 hours start to finish.

Adam -

If you live in LP/ Lakeview, you can get Citric Acid at the Hydroponic and Home Brew Store on Elston and Armitage. It is kind of tucked away and I called and they do have it.

Also, I got Rennet at the Whole Foods on Ashland.

Last night I tried the recipe from www.cheesemaking.com to make a 30 minute mozz. The recipe is very straightforward and easy to follow.

I was able to get liquid Rennet at the Whole Foods on Ashland in Lakeview.

I used Fresh Fruit for my citric acid (although it also contains ascorbic acid). I am still looking for a better version. If you know where to get pure citric acid in the city please let me know.

Does anyone in the City, know where to find Non-Ultra Pasturized Milk. Or milk that has only been Homogenized. I want to use it for cheese making and my recipes all require non-ultra pasteurized milk.

I am also looking for a supply of citric acid. The regular grocery stores do not carry it.

Any help would be appreciated.

I was able to get liquid Rennet at Whole Foods on Ashland in Chicago.

I used Fresh Fruit last night to make a 30 minute mozzarella (the recipe from www.cheesemaking.com ) . It took a little longer (about 15 minutes) for the curd to form, but the curd still formed.

Cool - Which one???

Candy -

I have also been looking for Rennet. If I look near the gelatin in a store (such as Jewel or Dominick's) I'll find it?

Does anyone in Chicago know where to get Junket (or other brand) Rennet Tablets. The only places I have found on the web have been to order them direct from the manufacture which is ridiculous since they only cost about $3 per box.

I am planning on making cheese this weekend and need the tablets as my enzymatic starter.

Any suggestions would be great!