Making Your Own Cheese & Yogurt, Max Alth
I miss fromage blanc. Fromage blanc is made in the same way as yogurt—milk is inoculated with microorganisms until it curdles. But fromage blanc differs from yogurt. It has more of a ricotta-like consistency. It also doesn’t have the tang of yogurt. Anyone, the only solution is to make it. I haven’t worked with this book, but it looks scientific enough without being daunting Copyright 1973, hardcover, no color, 223 pages, condition very good (price has been clipped off the dust jacket; dust jacket shows wear)
I miss fromage blanc. Fromage blanc is made in the same way as yogurt—milk is inoculated with microorganisms until it curdles. But fromage blanc differs from yogurt. It has more of a ricotta-like consistency. It also doesn’t have the tang of yogurt. Anyone, the only solution is to make it. I haven’t worked with this book, but it looks scientific enough without being daunting Copyright 1973, hardcover, no color, 223 pages, condition very good (price has been clipped off the dust jacket; dust jacket shows wear)
I miss fromage blanc. Fromage blanc is made in the same way as yogurt—milk is inoculated with microorganisms until it curdles. But fromage blanc differs from yogurt. It has more of a ricotta-like consistency. It also doesn’t have the tang of yogurt. Anyone, the only solution is to make it. I haven’t worked with this book, but it looks scientific enough without being daunting Copyright 1973, hardcover, no color, 223 pages, condition very good (price has been clipped off the dust jacket; dust jacket shows wear)