SECOND INTRO

[scotty]

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]

welcome to the site!