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Quark is a German cheese and I actually make buttermilk and then keep it warm till it separates and then strain it. But I'm definitely going to try this method.
I didn't know I could make Boursin with quark!🤯 Boursin is my favorite cheese to buy at Christmas and I can't wait to make my own. YAY!
So cool, thank you!
I heard you can’t make cheese and sourdough on the same day. Do you know how long you need to wait between both?
Would we use 1/4 tsp mesophilic culture per gallon or per two gallons? Thanks for posting this!
What is the difference between quark and fromage blanc? They are both lactic style cheeses?
Quark is a German cheese and I actually make buttermilk and then keep it warm till it separates and then strain it. But I'm definitely going to try this method.
I didn't know I could make Boursin with quark!🤯 Boursin is my favorite cheese to buy at Christmas and I can't wait to make my own. YAY!
So cool, thank you!
I heard you can’t make cheese and sourdough on the same day. Do you know how long you need to wait between both?
Would we use 1/4 tsp mesophilic culture per gallon or per two gallons? Thanks for posting this!
What is the difference between quark and fromage blanc? They are both lactic style cheeses?