On a recent trip to Chicago to celebrate my three score and tenth birthday with our older son and his family, I ordered some cheese making stuff that I can't find in Mexico.
A book
A cheese thermometer
Mesophilic and Thermophilic Cultures
And a cheese press which I'll show on another post.
I was able to find rennet and citric acid here in Qro:
Enough rennet to last several lifetimes
Ricotta done
Ricotta on left, cream cheese on right
Lots of whey leftover for soup
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