Author Topic: SECOND INTRO  (Read 347 times)

Offline scotty

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« on: January 18, 2013, 07:15:11 AM »
As i was regestering, i remembered registering a long while back. I just trashed my home made wobbly press and purchased i fairly good one.  I never made a hard chees yet but want a press to squeese ricotta to a dry enough consistancy so the innards og my canollis dont run out.
I will eventually try queso fresco and experiment with lipase and herbs.
I am a total newbie. :)

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Offline beechercreature

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« Reply #1 on: January 18, 2013, 08:17:47 AM »
welcome to the site!