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Old 07-22-2009, 02:58 AM   #11
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You want to keep it in a moist environment, so keep it covered. You don't want to put it in a cold environment until ~24 hours after renneting, to make sure the cultures have done most of their work.
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Old 07-27-2009, 12:13 AM   #12
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I fianlly got around to making the parmesan.

It was store bought skin milk, and definately reduced the amt of cheese I got, but it is in the press now.

A pretty easy make, I must say. It was fun.
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