@[email protected]M to Science [email protected]English • 2 months agodon't tell icelandmander.xyzimagemessage-square87fedilinkarrow-up1825arrow-down16
arrow-up1819arrow-down1imagedon't tell icelandmander.xyz@[email protected]M to Science [email protected]English • 2 months agomessage-square87fedilink
minus-square@spittingimagelinkEnglish24•2 months ago cheese is traditionally not fresh in the slightest. Oh, but it can be. Farmer’s cheese and other fresh milk cheese types curdle the milk proteins using an acid reaction to citrus or vinegar rather than fermentation.
Oh, but it can be. Farmer’s cheese and other fresh milk cheese types curdle the milk proteins using an acid reaction to citrus or vinegar rather than fermentation.