irma <irma@[EMAIL PROTECTED]
> wrote:
> I tried the suggestion of using "real blue" as a yeast starter instead
> of buying the mold, i can tell you that
> my Blue is blue after 10 days, so this should work fine, just a
> savings tip.
> Use after youre finished with the curd without adding ofcourse the
> mold, 2 tsp of a mix of real blue cheese
> with 2 tbls of water, and add this mixture with the salt, and continue
> with the recipe.
> it works fine ( so far so good ) we will only know this after 3
> months, but from what I can see and smell a
> real blue is in the making ....
Tres KEWL, Irma! I think my Mom made buttermilk in a similar fa****on. When
her buttermilk got low, she'd put a couple of Tbs in a qt of whole (3.5%?)
milk and make another qt. More than 55 years ago, thus the lack of
details.
;-)
--
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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