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- ClementineParticipant
Hi Harmo. Wow you are a serious cheese maker indeed. All those cultures have such scary names. I often wonder what our ancestors used, when commercial cultures were not available. Did they use whey, like I do?
I manage to find the right curd-cooking temperature on the edge of my wood stove. It works a treat. Lately I am working my way through Series 3 of Outlander while stirring curds for up to an hour.
Cheers, Sue - AuthorPosts
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