Fermentation is “controlled spoilage” as different techniques speed up or slow down a particular process. Depending on the control, the fermentation can create a range of flavours from very mild to super strong and sometimes even intolerable. On the other hand, if you control the “spoilage” too well, the flavours could be almost non-existent, although with a long shelf life.
This could be very useful when using large quantities of milk or requesting a long shelf life, but this rarely suits the people who might prefer a full-bodied, rich or traditional flavour.
On the other hand, this can take time and effort and some failures are possible along the way.
It is recommended to take notes during cheese preparation to correct the error on your next try
We created this topic for beginners, so all recipes are for beginners and made with tools that everyone has at home.