food grade citric acid in Cambodia?

[yumi]

Hi I make my own cheese out here as the quality and cost of it in the shops is crazy.
I have been sending it over but need to find a better local solution.
Does anybody have any ideas or leads?

[dv8inpp]

What are you getting the Renin? Or do you make your own?

[Ant.]

Do you mean rennet?
I think that's just for mozarella. Do the pizza places make their own mozarella? Surely it's not all imported?

[PC Doctor]

Paragon has citric acid in the spice section. What milk are you using?

[Goodoldkenny]

Do you mean rennet?
I think that's just for mozarella. Do the pizza places make their own mozarella? Surely it's not all imported?

Nope, not just for mozarella.
It 'coagulates' the milk or separates it into curds and whey.

My buddy in Cebu city imports mozarella for 350 pesos ($8) a kilo so mozarella must be cheaper than most cheeses.

Mind you, Coles supermarket here in Oz retail good tasty strong cheddar for $7.80 per kilo.

KennyF

[yumi]

Thanks all for your help.

I have a farmer who sells me fresh milk everyday, I import the rennet from back home.
I make Mozzarella, ricotta and any soft fresh cheese. Its half the price and 10 times the quality of store bought cheese. I will be selling it to private customers and restaurants in the next few months if anyone is interested.

Planning on making some aged cheese along with my dried meats.
Anyone with any experience with hard cheese making I would love to learn some tips in exchange for food/beer at one of my restaurants.

[Goodoldkenny]

Thanks all for your help.

I have a farmer who sells me fresh milk everyday, I import the rennet from back home.
I make Mozzarella, ricotta and any soft fresh cheese. Its half the price and 10 times the quality of store bought cheese. I will be selling it to private customers and restaurants in the next few months if anyone is interested.
Planning on making some aged cheese along with my dried meats.
Anyone with any experience with hard cheese making I would love to learn some tips in exchange for food/beer at one of my restaurants.

A few friends and myself got stuck into cheese making while living in the Philippines and long story short, temperature and humidity control put an end to it.
One buddy who has a resort still makes various soft cheese though as he has a constant need in his restaurant.
I ended up making a spreading 'cheese' from over ripened home made yogurt which was very nice and kept well.

KennyF

[Ant.]

The interest would depend on whether it's still half the price of the stores when you come to sell it. And milk too.
I think there's definitely a market for cheaper milk and cheese.

[Goodoldkenny]

The interest would depend on whether it's still half the price of the stores when you come to sell it. And milk too.
I think there's definitely a market for cheaper milk and cheese.

I agree with you on the cheese mate, fantastic stuff.
But I can give milk a miss as long as there's a little calcium in beer.

KennyF

[jm]

Thanks all for your help.

I have a farmer who sells me fresh milk everyday, I import the rennet from back home.
I make Mozzarella, ricotta and any soft fresh cheese. Its half the price and 10 times the quality of store bought cheese. I will be selling it to private customers and restaurants in the next few months if anyone is interested.

Planning on making some aged cheese along with my dried meats.
Anyone with any experience with hard cheese making I would love to learn some tips in exchange for food/beer at one of my restaurants.

Sure, interested.

[jm]

Citric acid located? Off to California tomorrow.

[willie]

Where is your restaurant? I would be willing to pay more for a better cheese.

[jm91]

Do you mean rennet?
I think that's just for mozarella. Do the pizza places make their own mozarella? Surely it's not all imported?

As I recall traditional mozarella in italy is made from I think water buffalo milk.

There are lots of water buffalo in cambodia...why no local mozarella cheese production?

Just curious.

[cambod]

Do you mean rennet?
I think that's just for mozarella. Do the pizza places make their own mozarella? Surely it's not all imported?

As I recall traditional mozarella in italy is made from I think water buffalo milk.

There are lots of water buffalo in cambodia...why no local mozarella cheese production?

Just curious.

I've seen a few water buffalos in the Walk About. Ask them if they are up for it.

[toady]

I will be selling it to private customers and restaurants in the next few months if anyone is interested.

How's it going with that?