Cheese Explained By A Cheese Expert .
For the preparation of homemade cheese, it is better to use farm butter, sour cream, kefir and milk, because pasteurized milk will not clot, and from skimmed milk you simply get a tasteless cheese. Excipients (bacteria, enzymes) can be easily found in the store or ordered on the Internet. True, instead of them, you can use lemon juice, a solution of citric acid or vinegar. In addition, for a change in the recipe, you can add herbs, spices, mushrooms, vegetables, nuts and ham Date: 2019-11-21
