CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: Gustav on June 29, 2011, 01:13:10 PM
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Just some pics. I use only milk, cultures & at the end some fruit pulp. ;D
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Looks great and nice final retail package . . . what the pic of the parm for?
Here in Houston we can buy manufactured Cheesecake flavoured yogurt, kinda yuk, but I'm sure yours would be way nicer!
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Lol.It seems thet I accidentally posted it. ::)