Author Topic: SECOND INTRO  (Read 1029 times)

scotty

  • Guest
SECOND INTRO
« on: January 18, 2013, 01:15:11 PM »
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. :)
 

beechercreature

  • Guest
Re: SECOND INTRO
« Reply #1 on: January 18, 2013, 02:17:47 PM »
welcome to the site!