Ok, where does the tuffett come in?
I don't think we have a tuffet to sit on in the kitchen. Or anywhere else... I guess I'll just have to stand.
Curse you, now I am going to have to rip the house apart looking for my cheese making book.Also, whey would more or less act like buttermilk in a bread recipe; confirm, deny?
I'm not sure exactly what the whey does for the bread. The liquid itself tastes pretty much like watered down milk. All I know is that whatever I did, it works. I'll get a picture up tomorrow, maybe.
SO...(he said, adding class to the discussion):Who cuts the cheese?
My brother. Definitely.
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