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GENERAL BOARDS => Introductions => Topic started by: scotty on January 18, 2013, 01:15:11 PM

Title: SECOND INTRO
Post by: scotty on January 18, 2013, 01:15:11 PM
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. :)
 
Title: Re: SECOND INTRO
Post by: beechercreature on January 18, 2013, 02:17:47 PM
welcome to the site!