A culinary approach to microbiology utilizing the odoriferous fermentation process!
Tuesday, July 28, 2015
The curds have been put into the mold. This time around the whole mix was just a lot more creamy rather than "curdy." At first the cheese was squeezing out from the punctures. Eventually clear"ish" whey was coming out, though much more slowly. Now we wait another 18-24 hours!