Often added to pasteurized milk to help restore the calcium balance for a firmer curd.
Cheesemaking happens in specific "zones." Being off by two degrees can change the entire texture.
A long blade that can reach the bottom of your pot for clean vertical cuts.
Often added to pasteurized milk to help restore the calcium balance for a firmer curd.
Cheesemaking happens in specific "zones." Being off by two degrees can change the entire texture.
A long blade that can reach the bottom of your pot for clean vertical cuts.