-- card: 88799 from stack: in
-- bmap block id: 0
-- flags: 0000
-- background id: 5566
-- name: 


-- part contents for background part 6
----- text -----
Excerpt

-- part contents for background part 4
----- text -----
•
BAG CHEESES
Many of the soft cheeses in this section are often referred to as “bag cheeses.” They are made by coagulating milk or cream with cheese starter culture or an acid such as vinegar. Some recipes call for the addition of a small amount of rennet. The resulting curds are then drained in a “bag” of cheesecloth. Most of these cheeses have the consistency of a soft cheese spread, have a high moisture content, and will keep up to two weeks under refrigeration. These are delicious cheeses which can be varied considerably with the addition of herbs. For the beginner, these cheeses are ideal. They are easy to make, and involve little equipment.

These cheeses should be drained in a kitchen where the temperature stays at 72° F. Too high a temperature, as in the dog days of August, and you will have problems with yeast which can produce a gassy, off-flavored cheese. Too low a temperature and the cheese will not drain properly.

-- part contents for background part 12
----- text -----
Cheesemaking Made Easy

-- part contents for background part 27
----- text -----
04031121

-- part contents for background part 15
----- text -----
Menu

-- part contents for background part 26
----- text -----
• WHOLE EARTH
 • HEALTH
  • PRESERVING FOOD
   • Fermentation

-- part contents for background part 5
----- text -----
3 of 4

-- part contents for background part 40
----- text -----
card id 77217

-- part contents for background part 41
----- text -----
card id 55047

-- part contents for background part 42
----- text -----
stack "WHOLE EARTH"
stack "HEALTH"
card id 30877
card id 56693

-- part contents for background part 37
----- text -----
card id 56693

-- part contents for background part 38
----- text -----
card id 76216

-- part contents for background part 39
----- text -----
card id 266460