Cheese Making Curd From Sour Milk Curd
Base Mass: *********** heat low-fat milk and cool to 35-40 degrees Celsius. Addition of the acid alarm, mix well and keep the mixture warm. Coagulation takes place after 4-5 hours. After the knife test thickness cake cut into 3cm squares, followed by resting for about 15 minutes. Cut curd repeatedly to hazelnut size, rest repeatedly … Read more