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Cheese production archives: Difference between revisions
→Whey vinegars | 11th of November
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! Milk origin !! Whey origin !! Input !! Ripening time and process | ! Milk origin !! Whey origin !! Input !! Ripening time and process | ||
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| Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. || Penicillium candidum batch of cheeses. || Beetroot juice. Canne sugar. || 2 months in jars with air-release valves | | Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. || Penicillium candidum batch of cheeses. || Beetroot juice. Canne sugar. || 2 months in jars with air-release valves. | ||
|} | |} | ||
====Hypothesis==== | ====Hypothesis==== | ||