sj | ||
|
User Name | Thread Name | Subject | Posted |
Penny S. | BS: Making Cheese (66* d) | RE: BS: Making Cheese | 01 Sep 15 |
I keep making the stuff because my milk keeps turning. It's not proper anything, just low fat milk that's decided to acidify. So I heat it up to make sure I have all the casein curded (like ricotta) filter it, and reduce the whey to freeze and use in soups. Then I put the cheese in the fridge. |