Cheese Making Five Hours In – Cheese Making On The Slow Route Posted by ihtreuer on October 12, 2013 Curd formation after 5 hours into a 12 hour ripening. Advertisements Rate this:Share this:TwitterFacebookPinterestLinkedInEmailLike this:Like Loading... Related
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