Curd formation after 5 hours into a 12 hour ripening.
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Five Hours In – Cheese Making On The Slow Route
Much To Do About Cheese
A cheese maker's quest for Cheesetopia
Curd formation after 5 hours into a 12 hour ripening.
WHere is this at?
It is in my kitchen, I was using my roaster vat for a semi-lactic cheese. I will have a post about the experience in the next we days