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Inhibiting Friendly Bacteria

Dana Beigel | Sep 9, 200201:53 PM

My sourdough starter and breadmaking has been so much fun and such a success....I figured it was only proper that I try my hand at cheesemaking, in order to compliment a warm homemade loaf.

Rumor is that making bread and cheese at the same time is a no-no.
The yeasts from the dough "inhibit the friendly bacteria" in the milk when making the cheese.

Does anyone know anything about this?
Is it just the bread dough or will my out-on-the-counter-sourdough starter hurt the process?
My kitchen is quite small if that makes any difference.
Is temperature as much of an issue as I think it is in making cheese?

Found a great site that has recipes and resources if anyone is interested.

Link: http://www.gourmetsleuth.com/cheesere...

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