Date:   11/9/2012 3:36:51 PM ( 13 y ago)
Hits:   1,390
URL:   https://www.curezone.org/forums/fm.asp?i=2004835

Well, interesting because I get plenty of fat floating on top of my curd, especially when I don't mix it during fermentation. I usually mix a couple of times though. The end product is curd separated from whey, but I usually mix them back together. The curd on its own is much more delicious. So, I wonder if we even need whey? Maybe just strain it and eat curd only... That's sort of Greek style.
 

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