SC - Check out food/cooking Convert info

[Seton1355@aol.com]

there are 2 kinds of lactobacillus used in cheese making, and they are only
slightly different. Meso is what is used in chedders, colbys, bries and the non
bubbly cheeses. the other type is what makes the eyes in swiss and havarti. I
don't open the carton because I want the gelatiny consistancy-water seems to
evaporate in some magic way out of the carton with out other abcteria coming in.
margali

> What's mesophilic?  And you're probably right about not opening the carton...
>
> Devra




============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================