Tuesday, July 28, 2015

Curds and Whey

The curd is very moist and the whey flows right out.
It hung in the butter muslin for 18-24 hours
In the morning I had to raise it up because the level of the whey was touching the pouch.  As I was filling the pouch, I thought how much it was like the goat skin pouch that our ancestors used when they discovered how to make cheese.

No comments:

Post a Comment