A culinary approach to microbiology utilizing the odoriferous fermentation process!
Friday, July 17, 2015
I have finally settled on what I am going to make. I am starting it today now that I have been able to gather all the proper supplies. I am going to make lactic cheese, (delectable name, huh?) I am going to make one batch with fresh goat's milk and another with whole pastureized cow milk. One batch will be softer and will be drained with butter muslin and the other more firm an using a cheese mold.