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Feta taste test April 17, 2012

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We enjoyed the first taste of the feta cheese in a meal today.  Although the earlier stages had been palatable, there was always the risk that in the meantime, it had degenerated into something more like milk gone off.  But, you know what, it is delicious.  Definately something to repeat.  More details on the yummy stuff page.

Success so far April 4, 2012

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The cheese process moves on apace:  I now have curds & whey.  Yummy stuff’s updated.

Decisions, decisions April 4, 2012

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Read up on my milk & cheesemaking choices on the yummy stuff page.

what makes kosher salt kosher? April 3, 2012

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… and where can I get it near downtown Nuneaton?  We’re not quite as cosmopolitan as London.    Apparently, this is another name for cheese salt.  Best I can tell, it is un-iodised, because iodine kills the good bacteria.  There’s half a suggestion that sea-salt counts.  OK, it doesn’t have iodine added, but there’s iodine out in them thar  oceans.    So this really is a post I would like comments on.

Good bacteria April 3, 2012

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Sarah treated me to a cheese-making kit from The Cheesemaking Shop & I’m just starting it up.  More detail on the Yummy stuff page.