I've been writing out a business model that has pouting and poutineish dishes. Live in the south where fresh cheese curds aren't readily available so I was doing research on making them, trying to find raw jersey milk to source and what not. I noticed that all the non pasteurized milk was for pet use only.
Can I use pasteurized milk to make curds?
Do I just buy bulk curds and miss out on the squeaky cheese?
[link] [comments]
from AskCulinary https://ift.tt/VITm6aA
Comments
Post a Comment