Cheesemaking Part 3 of 5:Curds
Posted on Mon Jun 18th 2007 at 9:00 AM by Kirsten
Now is the time to separate the curd from the whey. (Serum is Latin for whey, by-the-by.) The whey drains over a period of 12 to 18 hours while the curd becomes ever more acidic. All is well unless Miss Muffet comes along…


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