Author Topic: parmesan too hard  (Read 785 times)

Online george (MaryJ)

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Re: parmesan too hard
« Reply #15 on: February 02, 2013, 05:32:25 AM »
Ummm ... is the parm recipe one of the one's in Ricki's book that has a typo?  I know there's one in a Swiss type, thought there was at least one more.  Could it have been the parm?
If I have to be a grownup, can I at least be telekinetic too?


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Offline mavmd

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Re: parmesan too hard
« Reply #16 on: February 02, 2013, 12:36:28 PM »
No, I just use the online recipe from the website and follow the directions as written.  It is for three gallons of milk and the e28 mold 7"Hx5.5"W.  I will try to delete the other identity when at work.  I have no idea why there are two identities.  Probably registered twice and forgot my password and username.

Offline margaretsmall

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Re: parmesan too hard
« Reply #17 on: February 02, 2013, 02:47:41 PM »
Not split personality then? :)

Offline mavmd

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Re: parmesan too hard
« Reply #18 on: February 02, 2013, 04:07:40 PM »
I keep telling him to stop making cheese and stick to bread but he will not listen.

Offline Boofer

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Re: parmesan too hard
« Reply #19 on: February 03, 2013, 09:20:18 AM »
I keep telling him to stop making cheese and stick to bread but he will not listen.
;D

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