CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
FRESH LACTIC ACID COAGULATED - Normally Whey Removed
»
Mascapone--cutured or tartaric acid or lemon juice?
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Mascapone--cutured or tartaric acid or lemon juice? (Read 1485 times)
tangerine
Guest
Mascapone--cutured or tartaric acid or lemon juice?
«
on:
July 27, 2009, 07:07:20 PM »
Which recipe do you prefer, flavor-wise and consistency-wise?
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
FRESH LACTIC ACID COAGULATED - Normally Whey Removed
»
Mascapone--cutured or tartaric acid or lemon juice?