An iPigeon.institute artisanry aspiration - another homemade cheese.
As some of my longer-term readers would know, I had started an effort in making cheese around Christmas this past year, using eggnog . https://www.ipigeon.institute › prepa... Preparing the pigeons' feed for the day ... - iPigeon.institute blog May 7, 2019 · Learn a recipe for an all-seasons pigeon health supplement: pidgin cheese. This time around, I'm attempting a more savory-layered cheese culture, with liquid malted milk, tapioca, for a starch, heavy whipping cream, and rennet. Here's the cheese as I originally had prepared it, in various layers. I had decided that I would let the layers stay still, instead of homogenizing the mixture, in order to investigate the effect of the rennet culture upon the various components of the cheese. Within a day, the layers had separated, and curds had formed in the layer of cream, at the top of the mixture. Day 2 of the cheese-in-the-making. I took a taste of the top of the cheese, off of the lid, and it reminds me of a cream fra...