irma <irma@[EMAIL PROTECTED]
> wrote:
> HI,
>
> I found out that buying kosher diamond kosher salt, or another brand,
> is a very good substiute ( I think its the same ) then the more
> expensive cheese salt, the only thing is that they are not flakes, but
> I put the kosher salt in my coffee blender until it was powder, and
> used this, it disolve this way quicker, and ofcourse, it is non
> ionized, which has to be, otherwise the cheese will not ripen the
> right way. I think it do the job with my newley created Babay Gouda.
> (1lbs).. I am planning to do Edammer, but booklet does not have any
> recipe for Edammer, does someone has a recipe ?
Maybe Joel Olsen will offer something on this. He's got the book!
--
Nick. Sup****t severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
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