Hi everyone
I've always loved cheese, so learning to make it is a natural step for me. I am new, not yet made anything, but typical to my nature I've read everything I could get my hands on and have a good supply of necessary tools and ingredients already.
Anyway, I ran across a vid I thought was excellent about taking a large pac of culture (Flora Danica) and the appropriate safe sterile way to divide it for storage and ease of later use. thought others might enjoy it.
http://cheeseandyogurtmaking.com/ch...l-for-brie-camembert-continental-cheeses.html
Hope the link works. The vid is on that page.
Pam in cinti
I've always loved cheese, so learning to make it is a natural step for me. I am new, not yet made anything, but typical to my nature I've read everything I could get my hands on and have a good supply of necessary tools and ingredients already.
Anyway, I ran across a vid I thought was excellent about taking a large pac of culture (Flora Danica) and the appropriate safe sterile way to divide it for storage and ease of later use. thought others might enjoy it.
http://cheeseandyogurtmaking.com/ch...l-for-brie-camembert-continental-cheeses.html
Hope the link works. The vid is on that page.
Pam in cinti
