Monday, September 21, 2009

Cheese. The making of.



http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

Who doesn't want to make cheese? Something I would need someone's help with, that's for damn sure. Looks pretty complicated, and temperature/time sensitive.. Apparently mozzarella is the training grounds for this stuff..