Liked making the fresh mozzarella, Chabichou and Persian feta the most. Even better I got to take them home with me. I don’t have any negative comments to make and recommend it to anyone wanting to learn the right way to make cheese
Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?
I want to say yes because you do not want to throw them out and spend more money buying a…
