Soft Cheese - Food&_ | Food, Stories, Recipes, Photography & Illustration
People often shy away from things that they believe must be too complicated. Of recent years I have been fascinated by how cheese is made but, like most
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Ingredients
- 2 litres of un-homogenised milk
- 1/2 sachet starter culture
- 1/4 tsp rennet, mixed in 1 table spoon cooled boiled water
- Salt
- Herbs, garlic, pepper, sundried tomato etc
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