eggo

原帖由 notgoddy 於 2007-12-8 09:43 發表
I think that only make cheese curd, not chesse.

http://www.leeners.com/cheeseprocess.html

Yea I think so too..I thot cheese has to go through the fermented process.  Adding vinegar to milk is the same logic as 'salted soya milk' I had in Taiwan.  They add vinegar to soya milk + dried shrimp + spring onions and the soya milk becomes curd.