Five Hours In – Cheese Making On The Slow Route Curd formation after 5 hours into a 12 hour ripening. Advertisements Rate this:Share this:TwitterFacebookGooglePinterestLinkedInEmailLike this:Like Loading... Related
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 Reply
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