US Dept. Of Ag. Farmers' Bullention #2075 How to Make/Use Cheese Pamphlet 1957
£8.46
Add rennet to coagulate the milk. Cut the curd and heat it gradually. Drain whey and salt the curd. Hoop and press the curd. Prepare and ripen the milk (cool to 60°F overnight). Cheese color (optional): Liquid or tablet.
