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| Warming the curd slowly in a sink of hot water |
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| Curd has shrunk, look at all that whey. |
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| Poured through a colander lined with cheesecloth. Save that whey. |
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| Tie it up, and hang. |
Thursday, October 27, 2011
Farmhouse Cheddar Part 3: Separating Curds from Whey
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