A culinary approach to microbiology utilizing the odoriferous fermentation process!
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.
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