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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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Topic: new here (Read 4517 times)
Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: new here
«
Reply #15 on:
May 27, 2009, 05:29:40 PM »
When increasing batch sizes the amounts are linear, just double them or whatever amount you're trying to make.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
new here