Hi all.
Great forum,spent many hours last night reading forum archives and am feeling well informed.
Just a couple of small questions:
Is there anyone that contributes here from New Zealand? We have very limited supply outlets for cheesemaking and I am having trouble accessing thermophilic starter.
And secondly,am I able to use standard yellow food colouring in cheese?Again having trouble purchasing any of the “real” stuff.
Would appreciate any comments from others that may be able to suggest alternative products that I could try.Many thanks.