In celebration of getting caught up reading forum posts (woo hoo) I thought I would go exploring. From the time I joined the forum two years ago I would always click on the forum link on cheeseforum.org but never really spent any time perusing the main site. My bad because after spending just a few minutes on the
Wiki links I see how much really, REALLY good information is there, especially for those that don't have a library of cheese making books. Just in case there are any others out there who like me had his/her "head in the sand" I suggest you check it out.
My first Wiki-generated question: If I want to use
whey as a starter can I freeze some cubes of whey and use them like a mother culture?
