BingDing
Member
I tried Charlie's recipe for cheese and was pretty surprised at how easy it was. I didn't measure out the vinegar, just dumped some in and the casein clumped up just like that. Drained it, salted it, and ate it all still warm!
I was looking around for some Peat friendly variations and found this recipe that looked good. The photos at the link make it easy to understand so I won't summarize it here. As I understand it using rennet instead of acid makes it sweeter.
I'm out of the really good milk I usually get so haven't tried it yet, but will soon.
I was looking around for some Peat friendly variations and found this recipe that looked good. The photos at the link make it easy to understand so I won't summarize it here. As I understand it using rennet instead of acid makes it sweeter.
I'm out of the really good milk I usually get so haven't tried it yet, but will soon.