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Stirring in yogurt starter |
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Dissolving rennet |
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Stirring in rennet |
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Demonstrating a clean break |
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Cutting the curd |
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Letting the curd shrink |
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Decanting whey |
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Separating whey from the curds |
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Salting the curd |
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Setting up the press |
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Loading salted curd into press |
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Putting board on top of press |
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Putting rubberband on press |
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Applying pressure with a
jar under rubber band |
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Disassembling press |
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Removing cheese from can |
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Trimming cheese |
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Rubbing the surface with salt |
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Wrapping cheese for curing |
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Waxing the cheese |
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