SC - non-homogenised milk
Christina van Tets
cjvt at hotmail.com
Thu Oct 12 08:26:41 PDT 2000
Hello the List!
I'm a long way behind at present, but notice that some people have been
asking about non-homogenised milk for cheese-making. Depending on the
quantities you are playing with, you may wish to freeze ordinary milk - I
find that dehomogenises just about any milk - or indeed cream for that
matter.
Cairistiona
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