Hi, I have a question for you guys.
I made a starter with 1968 (London ESB) that I do not use very often and it looks very lumpy. I could make cheese if I strained it (maybe a curd or two).
Does not smell bad, does not look like an infection at all, I just have never seen starters that looked like this.
Should use it tomorrow afternoon, do you guys think everything is fine?
Thanks.
I made a starter with 1968 (London ESB) that I do not use very often and it looks very lumpy. I could make cheese if I strained it (maybe a curd or two).
Does not smell bad, does not look like an infection at all, I just have never seen starters that looked like this.
Should use it tomorrow afternoon, do you guys think everything is fine?
Thanks.
