Well, I could go back and fix my typo and make Vortex look crazy, but I like being the crazy one. It's comfortable and fits like an old, fuzzy robe.
Book ,'Our Mrs. Reynolds'
Natter 45: Smooth as Billy Dee Williams.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
What happens to cheese curds to turn them into regular cheese?
Salt it, squish it, and leave it hanging around, I seem to remember.
What happens to cheese curds to turn them into regular cheese?
I only got as far as making farmer's/cottage cheese in my cheesemaking before deciding that that was too much work for not great results, so I don't know from experience, but I think it's a lot of liquid removal over time - in presses or under weight or somesuch. And adding rennet, though I don't know why.
What happens to cheese curds to turn them into regular cheese?
Flavors are added (salt, etc), and the cheese is pressed, molded, and aged. (Beyond that, it depends entirely on the kind of cheese.)
Well, I could go back and fix my typo and make Vortex look crazy, but I like being the crazy one. It's comfortable and fits like an old, fuzzy robe.
ah, but that's why you must include the quote!
Also, wrap it in leaves and leave it in a cool cave for several months.
pulls robe tightly around self
And adding rennet, though I don't know why.
Enzymes in rennet cause coagulation, which separates the milk into curds and whey. (It can also be done with acid, but rennet makes softer curds, which are better for cheese.)
ION, winning entry in the bad writing contest:
“Detective Bart Lasiter was in his office studying the light from his one small window falling on his super burrito when the door swung open to reveal a woman whose body said you've had your last burrito for a while, whose face said angels did exist, and whose eyes said she could make you dig your own grave and lick the shovel clean,” Guigli wrote.
Cheesemaking 101 from cheesemaking.com