I adore how homesteading isn't far off the traditional practices of KNF! I feel this knowledge will make us more free than any amount of money. Thank you for taking your time to share this with us for free Chris. :)
Made the LAB and the cheese is aging! Your videos are so easy to follow that it's hard to screw up the process, very motivating if you get things right the first time. Thx again for your efforts.
Thank you for taking the time to make all these videos Chris. I’ve been interested in KNF for some time and you’ve done a great job of putting things in context so I can finally understand.
I've been watching for a few years man, I love your videos they really have changed my whole world, nature has always been my passion, and if i didnt stumble across your video im not sure id find the synchronicity with what i love so thank you brotha! i hope i can attend one of your, or chos classes one day, peace and love -j. extracts
That was fun! I'm passing down an old "Lapidary" gem cutter's trick for you. BEST WAY TO REMOVE WAX IS TO PUT PAN INTO FREEZER UNTIL IT'S TOTALLY FROZEN; THEN, TAKE PAN OUT AND SLAM IT ON A CUTTING BOARD...GOODBYE WAX.
Thanks for another informative video. 2 Questions: 1. What temperature did you start the cheese heating process at? (Sorry if I missed that) and 2. Have you ever used a double boiler for the cheese waxing process? In herbalism we use them to make salves with bees wax and coco butter and they are way easier to clean because you leave them on the heat and wipe it out with a paper towel. I believe they also make less risk of exploding.
I came across your videos and I have watched a number of them. I will apply it to my farm. I have been searching for organic farming and thus far you are the best. Will you be my mentor? I am from Belize in Central America .
Thanks for sharing! The curds at the stage of removing are great as A Ricotta cheese. I use them after making butter. Most delicious cheese I’ve had. Nothing better than making your own cheeses. I look forward to trying your method. Thanks for sharing. Just found your channel today.
I just made a batch and it came out like a crumbly ricotta. Taste amazing and will be using it tomorrow in a lasagna with tomatoes from our garden! Any advice on making different kinds of cheese from this LAB curd?
+Chris Trump TU, closest Vid I have found to what my parents did, we had fresh cows milk but we put the milk in a pot on warm stove when it seperated we just squeezed the cheese part in a cheese cloth bag, on board on sink,with board also above and pot full of water to dry it out..... I dont remember anything being added.... we also didnt use th rice water..... Pity my dad is no longer around to ask... I remember a a kid, we churnd the cream and make butter as well as the cheese and had a good little side income..... West didnt have white cheese then so our buyers were all Europeans... But that was a LONG time ago. Will gives yours a shot, as closest to what I remember :) Thanks Heaps, bought back lots of happy forgotten memories :)
Aloha Chris, I just tried making cheese with my LAB curds using your method but it never reached a liquid state. Heating it definitely helped get more liquid out but it stayed in curd form. I am currently pressing it and will eat it as fresh cheese not aged. Any idea why it wouldn't get to a liquid state? Also if you are eating the cheese fresh is there any particular reason to heat it? Wouldn't you get more health benefits from the probiotics eating it raw? I'm thinking next time I will just add salt and herbs to the curds press it a little and use it as a soft spreadable cheese.
I make ricotta by heating milk and adding vinegar.. If you dont add enough vinegar it wont separate.. So if fermenting is what is starting it then maybe it wasnt quite ready. Id say yes raw would be better as denaturing occurs with more heat. I make yogurt as well on low heat and careful watching to 180 degrees then add yogurt culture and it pulls away. Overheating also causes it not to set and pull apart. I havent made this way of LAB but will see. Those are my guises from the cheese world :)
This looks like a class from where he once teach at a night school. If it is then it's most likely that it's as good as if it's never gonna happen again ever. This pandemic really did killed a lot of things and put an end to a lot of really good things. Things that I should have taken advantage of while it exists.
Watched the LAB video a few days ago. I am so going to make cheese. But I will get a large pot for the process!! That is awesome! Thanks for this information!! You can drink the LAB right? Like after you refrigerate it? My friend and I had a bit. Strange but you shake it off! Lol! Going to put liquid smoke in the cheese
Hi Chris I live on Oahu and just started natural farming please make a better cheese making video your other videos are way better in quality and information. Thank you very much for all your videos. Let me know if you need anything.
Hey Chris I could use some help when you get a chance: so I started my first batch of LAB about 10 days ago and it was taking a while to seperate so I made a 2nd batch with the intention of dialing it in further and hoping for a better batch. -is it okay that it's taken this long for the curd to seperate for batch #1? we're still going back and forth between 40s snd 70s here in GA. I have a heater down in the basement where im doing this so the temp around the KNF station is around room temperature. -my 1st batch has seperated but not completely, the backside of the jar facing the window is still connected from top to bottom. the LAB serum is rather cloudy but still clear enough to be considered a decent yield, it has that yellow tinge to it. That side of thr jar was exposed to light before I put up a curtain, do you think this affected my batch to the point of no return? -how long can I wait until the curd is COMPLETELY seperated? -I used that costco organic whole milk and they put fish oil, DHA, and some other shit and potentially an emulsifier, would this significantly impact this process?
+Tumba time to strain it. If it has a stinky cheese smell then it probably went a little too long, but it is still great for agg use! Good job man! Feel free to email me: soilsmithnetwork@gmail.com
I cultivated some l.a.b. and pressed the fresh cured didn’t cook them down though I tried the raw curd and it was a bit too strong at first so I just put it on a little tray in the fridge and let it sit for a week and just tried it. The raw curds now taste almost like cream cheese lol? Idk if its even safe to eat without cooking it? I tried it though well see if I get sick tomorrow
Oh man, I tried to make this and I’m super bummed that the cheese was sour and “off” tasting. And not in a fun, funky, aged kind of way (whey?). It never fully strained and just stayed a mushy ricotta-like texture despite my pressing. Made a huge mess of my cheese cloth too. I made the LAB for my chickens and let the LAB and curds sit in the refrigerator for about 4 days in my Greek yogurt strainer. Did it go too long? Should be worried that my LAB is no good?
I had some lab curds turn out that way when I let the rice wash sour. When I pulled it when it started smelling sweet my curds ended up denser and smelled like cheese. Did your lab form in 2 days? My first bad batch formed really quickly in 24/48 hrs
So I've made LAB and then made this cheese several times already and each time, I chicken out when it comes to eating it. I get worried I didn't do something right and there may be some bad bacteria in there that could make me sick. Does cooking and salting it kill everything off? I mean, it smelled good like a sour cheese and looked great, but I just chickened out and gave it to the chickens. Now here I am with another ball of cheese and scared to eat it. Any words of encouragement or information would be much appreciated!
I chicken out too. I'm scared it could also make me sick but I don't have animals. If your chicken aren't sick then MAYBE you can eat it. I don't know but let me know how it goes. Stay safe!
@@urban_sustainable_living I ended up making the second batch and made it into a feta cheese. It smelled fine and so I went in and tasted it and it was delicious! We have been eating it in our salads and haven’t gotten sick. I figured it was cooked down and has added salt, so I doubt any bad bacteria could still be living. I’m ready to make another batch haha!
@@KindredAcresHomestead nice! I just added a little bit of salt and didn't really push out the liquid of the cheese because I was lazy. My dad said it's not really delicious because it's sour. Can I have your recipe on how did you make it delicious?
@@urban_sustainable_living It’s really in the salt. Be generous. I did 2 1/2 - 3 tsp of salt to the curds of 1/2 gal of organic whole milk. It was salty but as is any feta. It does have a slight sour aftertaste but ever so slight....then again we also eat a lot of fermented foods so we are used to sour. Maybe take the curds out sooner? The longer you ferment it the more sour it will be. The salt really leveled that out though. Also, to make it a hard crumbled cheese you need to press more of the liquid out but reserve the liquid to store the cheese in later. I cooked the curds without pressing....I pressed it after cooking so the brine was cooked and salted too and that is what I stored the cheese in. I just used a flour sack towel and squeezed with my hands while it was still warm. I don’t know if this is the ‘correct’ process but it is what I did. :)
@@KindredAcresHomestead wow thank you for the information! I appreciate it. I'll use this as a reference thanks! No wonder why my dad said it was really sour. I put it in a container and waited. I think either way you can press the liquid out but I prefer copying the video lol
Ive used whey as the innoculant to add to milk to make yogurt. I know you can add it to milk on the stove and add vinegar/lemon and make ricotta as well. Heat and time with fermentation replace vinegar or citric acid to make it curdle faster. Im sure you could try and it would work.
I would just bring some in from another area and add it to my compost pile. Once established I'd use it to make liquid IMO and spray that on the garden. If you can composte, you probably won't need any fertiliser as it enriches the soil so much.
@@hunglikeahamster don't know if you've heard of the jadam system or not, but the two primary formulas are JMF and JLF. Much easier and cheaper then KNF, and teaches you to focus more on increasing the local micros that have adapted to your area that already helps local flora to thrive, only on a much higher level so it can allow other plants to grow as well, and not foreign, outside micros, or homemade ones that will only die off in a short period and have to be replaced frequently . Although this did come from a Korean teacher to help anybody grow basically anything using only local natural resources. The climate conditions and the poor soil quality out here requires that I use only microorganisms that are adapted to this region otherwise the extreme high pH High alkaline and high salts will make short order of anything not from this area. This soil binds nutrients extremely fast, even compost, what little can be made out here. I'm hoping that the JADAM system will unlock these binders and allow for deeper root penetration as well. The teacher of JADAM says it will. He has 12+ vids, free, teaching most parts of this system that his father taught him.
@@francismeowgannou5322 landlord gave us early Christmas present two days before Christmas with an eviction notice. Now we're going to have to try to start all over, providing we can even find another place. I'm getting too old for this SMH
I'm at the starting line! But hey, just a question. Have you ever sustained a sucking chest would due to insertion of a sharp knife into your chest cavity? Boy Scout manual chapter 16, paragraph 3, line 2. How NOT to use a sharp knife! Hope that helps keep you away from nurses! They can be a pain in the arse! ;-P
good process and demo... too bad most of the curd ended up on the table. maybe a bigger pot would have sorted that one out? also... too bad you destroyed all the nutrients by cooking down that curd.
I adore how homesteading isn't far off the traditional practices of KNF! I feel this knowledge will make us more free than any amount of money. Thank you for taking your time to share this with us for free Chris. :)
You get it knowledge is worth more than gold
Made the LAB and the cheese is aging! Your videos are so easy to follow that it's hard to screw up the process, very motivating if you get things right the first time. Thx again for your efforts.
+Mathijs De Graaf so cool to hear man :)
How do you age the cheese?
With time Michael ;)
Thank you for taking the time to make all these videos Chris. I’ve been interested in KNF for some time and you’ve done a great job of putting things in context so I can finally understand.
I've been watching for a few years man, I love your videos they really have changed my whole world, nature has always been my passion, and if i didnt stumble across your video im not sure id find the synchronicity with what i love so thank you brotha! i hope i can attend one of your, or chos classes one day, peace and love
-j. extracts
Thanks for the encouragement man :)
Yes I could watch these over and over
That was fun! I'm passing down an old "Lapidary" gem cutter's trick for you. BEST WAY TO REMOVE WAX IS TO PUT PAN INTO FREEZER UNTIL IT'S TOTALLY FROZEN; THEN, TAKE PAN OUT AND SLAM IT ON A CUTTING BOARD...GOODBYE WAX.
My wife wouldn't eat the cheese fresh, lol. But now that I've melted it and made it look like regular cheese, she loves it :D
that a sharp haircut sir, thank you for making this video for us I appreciate your hard work!
Melt the wax in a double pan water bath it's a lot safer and much more controlled.
Great tutorial
Oh man, loved that star-wars intro! 😂😂😂
started watching your videos to make LAB for soil improvement, but wow what a side benefit, loved the video. PS I think jo jo was right
Tim N in Hilo
I believe that is what you call, "playing to the back of the room" my friend. Watched vid twice it was so funny.
Thanks for another informative video. 2 Questions: 1. What temperature did you start the cheese heating process at? (Sorry if I missed that) and 2. Have you ever used a double boiler for the cheese waxing process? In herbalism we use them to make salves with bees wax and coco butter and they are way easier to clean because you leave them on the heat and wipe it out with a paper towel. I believe they also make less risk of exploding.
I came across your videos and I have watched a number of them. I will apply it to my farm. I have been searching for organic farming and thus far you are the best. Will you be my mentor? I am from Belize in Central America .
Thanks for sharing! The curds at the stage of removing are great as A Ricotta cheese. I use them after making butter. Most delicious cheese I’ve had. Nothing better than making your own cheeses. I look forward to trying your method. Thanks for sharing. Just found your channel today.
I just made a batch and it came out like a crumbly ricotta. Taste amazing and will be using it tomorrow in a lasagna with tomatoes from our garden! Any advice on making different kinds of cheese from this LAB curd?
+Chris Trump TU, closest Vid I have found to what my parents did, we had fresh cows milk but we put the milk in a pot on warm stove when it seperated we just squeezed the cheese part in a cheese cloth bag, on board on sink,with board also above and pot full of water to dry it out..... I dont remember anything being added.... we also didnt use th rice water..... Pity my dad is no longer around to ask...
I remember a a kid, we churnd the cream and make butter as well as the cheese and had a good little side income..... West didnt have white cheese then so our buyers were all Europeans... But that was a LONG time ago.
Will gives yours a shot, as closest to what I remember :) Thanks Heaps, bought back lots of happy forgotten memories :)
Janina Simons, you can add vinegar, lemon, lime juice, or citric acid to seperate curds from way.
Aloha Chris, I just tried making cheese with my LAB curds using your method but it never reached a liquid state. Heating it definitely helped get more liquid out but it stayed in curd form. I am currently pressing it and will eat it as fresh cheese not aged. Any idea why it wouldn't get to a liquid state? Also if you are eating the cheese fresh is there any particular reason to heat it? Wouldn't you get more health benefits from the probiotics eating it raw? I'm thinking next time I will just add salt and herbs to the curds press it a little and use it as a soft spreadable cheese.
I make ricotta by heating milk and adding vinegar.. If you dont add enough vinegar it wont separate.. So if fermenting is what is starting it then maybe it wasnt quite ready. Id say yes raw would be better as denaturing occurs with more heat. I make yogurt as well on low heat and careful watching to 180 degrees then add yogurt culture and it pulls away. Overheating also causes it not to set and pull apart. I havent made this way of LAB but will see. Those are my guises from the cheese world :)
Blessed are the cheese maker's!
Awesome video I have been feeding the curds to my dogs and neighbors chickens I'll try this next round
This looks like a class from where he once teach at a night school. If it is then it's most likely that it's as good as if it's never gonna happen again ever. This pandemic really did killed a lot of things and put an end to a lot of really good things. Things that I should have taken advantage of while it exists.
Watched the LAB video a few days ago. I am so going to make cheese. But I will get a large pot for the process!! That is awesome! Thanks for this information!! You can drink the LAB right? Like after you refrigerate it? My friend and I had a bit. Strange but you shake it off! Lol! Going to put liquid smoke in the cheese
How did the liquid smoke turn out?!
I got nervous, and I gave it tonthe chickens. I left it too long. Will try again
Thankx Chris, youve put me on the track
Hello how are you great to see you on future cannabis teaching your ways cheers take care
You look like a rockstar!!!
You can make reusable waxed cotton wraps when you clean out your cheese wax pot by heating it and wiping it with clean cotton cloth.
omg too funny in the kitchen....thanks for sharing its great
I live in Hawaii and I have that same exact container at home 😂🤙
Nice work young gun, good to see! Aloha’s
Hi Chris I live on Oahu and just started natural farming please make a better cheese making video your other videos are way better in quality and information. Thank you very much for all your videos. Let me know if you need anything.
Hi Chris ! Love your videos.....can you make mozzarella from these curds? Using salted hot water instead of pot, how would you do it?
Late answer, but because it's lactic fermentation this cheese will be sour, like a lot of goat cheese, rather than sweet like mozz.
Chris What type of wax are you coating it with to preserve it? Parafin?
Can I eat it raw without the heating? How long it will last? Does the heating process for killing of the lab? Or I can go without heating?
Chris, are there are other ways to seal the cheese without waxing. Looking to make a cottage type cheese, or cream cheese. Cheers!!
Hey Chris I could use some help when you get a chance:
so I started my first batch of LAB about 10 days ago and it was taking a while to seperate so I made a 2nd batch with the intention of dialing it in further and hoping for a better batch.
-is it okay that it's taken this long for the curd to seperate for batch #1? we're still going back and forth between 40s snd 70s here in GA. I have a heater down in the basement where im doing this so the temp around the KNF station is around room temperature.
-my 1st batch has seperated but not completely, the backside of the jar facing the window is still connected from top to bottom. the LAB serum is rather cloudy but still clear enough to be considered a decent yield, it has that yellow tinge to it. That side of thr jar was exposed to light before I put up a curtain, do you think this affected my batch to the point of no return?
-how long can I wait until the curd is COMPLETELY seperated?
-I used that costco organic whole milk and they put fish oil, DHA, and some other shit and potentially an emulsifier, would this significantly impact this process?
+Tumba time to strain it. If it has a stinky cheese smell then it probably went a little too long, but it is still great for agg use! Good job man! Feel free to email me: soilsmithnetwork@gmail.com
Thanks Chris I'll be in touch
Great video, thanks!
I cultivated some l.a.b. and pressed the fresh cured didn’t cook them down though I tried the raw curd and it was a bit too strong at first so I just put it on a little tray in the fridge and let it sit for a week and just tried it. The raw curds now taste almost like cream cheese lol? Idk if its even safe to eat without cooking it? I tried it though well see if I get sick tomorrow
So? Are you ok?
@@aherrns1894 yessir alive and better than ever lol I recently started drinking raw milk too crazy good
@@madcannagrow2833 I will definitely give it a try!
how long do you let it press for on the second time after cooking it before waxing?
messiest, kindest person ever
Nice video Sir, how important is LAB for removing soil salinity.
L.A.B. can help a ton with salinity issues! IMO is best but LAB is easier :)
Chris Trump IMO as a general term or specifically IMO3
Oh man, I tried to make this and I’m super bummed that the cheese was sour and “off” tasting. And not in a fun, funky, aged kind of way (whey?). It never fully strained and just stayed a mushy ricotta-like texture despite my pressing. Made a huge mess of my cheese cloth too. I made the LAB for my chickens and let the LAB and curds sit in the refrigerator for about 4 days in my Greek yogurt strainer. Did it go too long? Should be worried that my LAB is no good?
Watching for a response
I had some lab curds turn out that way when I let the rice wash sour. When I pulled it when it started smelling sweet my curds ended up denser and smelled like cheese. Did your lab form in 2 days? My first bad batch formed really quickly in 24/48 hrs
when making cheese, how long can you leave the curds out after pressing but before cooking down and salting?
How long do you wait after pressing the cheese to coat it in wax? Mine is sooo soft I can't pick it up without losing shape
The cheese was a little sweet from the LAB, is that normal or the LAB was a little bad?
Will you get sick if you try to add garlic to the cheese incorrectly?
When you say be cautious using garlic and onion, are you meaning fresh? Onion or garlic powder is okay?
Especially fresh. The flavors can overpower is all i meant. Happy experimenting :)
@@biomei.solutions no such thing as too much garlic ☺
Thanks Chris
love your tube account.
+Souloverheel thank you :)
Hi Chris, is the LAB can be consumed by human? if yes, what is the dose for a day?
Thank you so much master !!!!
Does this cheese melt?
So I’m wondering can I use any whey when I make cheese or yogurt for LAB or does the fermented rice water have to be used at the start?
Nevermind I just found it in the original Cho book.The rice wash water makes stronger bacteria.
star wars text. nice :D
Hi
Thank you
Can I use natural bee wax?
So I've made LAB and then made this cheese several times already and each time, I chicken out when it comes to eating it. I get worried I didn't do something right and there may be some bad bacteria in there that could make me sick. Does cooking and salting it kill everything off? I mean, it smelled good like a sour cheese and looked great, but I just chickened out and gave it to the chickens. Now here I am with another ball of cheese and scared to eat it. Any words of encouragement or information would be much appreciated!
I chicken out too. I'm scared it could also make me sick but I don't have animals. If your chicken aren't sick then MAYBE you can eat it. I don't know but let me know how it goes. Stay safe!
@@urban_sustainable_living I ended up making the second batch and made it into a feta cheese. It smelled fine and so I went in and tasted it and it was delicious! We have been eating it in our salads and haven’t gotten sick. I figured it was cooked down and has added salt, so I doubt any bad bacteria could still be living. I’m ready to make another batch haha!
@@KindredAcresHomestead nice! I just added a little bit of salt and didn't really push out the liquid of the cheese because I was lazy. My dad said it's not really delicious because it's sour. Can I have your recipe on how did you make it delicious?
@@urban_sustainable_living It’s really in the salt. Be generous. I did 2 1/2 - 3 tsp of salt to the curds of 1/2 gal of organic whole milk. It was salty but as is any feta. It does have a slight sour aftertaste but ever so slight....then again we also eat a lot of fermented foods so we are used to sour. Maybe take the curds out sooner? The longer you ferment it the more sour it will be. The salt really leveled that out though. Also, to make it a hard crumbled cheese you need to press more of the liquid out but reserve the liquid to store the cheese in later. I cooked the curds without pressing....I pressed it after cooking so the brine was cooked and salted too and that is what I stored the cheese in. I just used a flour sack towel and squeezed with my hands while it was still warm. I don’t know if this is the ‘correct’ process but it is what I did. :)
@@KindredAcresHomestead wow thank you for the information! I appreciate it. I'll use this as a reference thanks! No wonder why my dad said it was really sour. I put it in a container and waited. I think either way you can press the liquid out but I prefer copying the video lol
Can I use the whey from my homemade yogurt made from 2% milk? and if so do I need to let it ferment and add more milk
Ive used whey as the innoculant to add to milk to make yogurt. I know you can add it to milk on the stove and add vinegar/lemon and make ricotta as well. Heat and time with fermentation replace vinegar or citric acid to make it curdle faster. Im sure you could try and it would work.
Awesome
Chris! Do you remember the name to this song at the begging?!
its on youtube when you make a video i forgot whats its called its like a preset song
Hey thanks very much! Wondering about the use of all the plastics and what tools were used before pesky endocrine disruptors were invented.
PEACE
Ive seen wood and cloths.
It’s a strange, strange world these days and hopefully “ All this will pass”.
Can i smoke this cheese after i make it in a smoker?
can i use a bit of the LAB to make my next batch and skip the rice wash step thanks
It's best to use a fresh collection as your LAB may become 'domesticated' you don't want to loose nature's diversity.
thank you
Cool Music
What else can you do with the curds?
I like your cheese press where did you purchase it from
If you watch the video he explains how he made it.
awesome I made it Perry damn good shit thanks
Can't make IMO out here in the highdesert valley. Will have to stick with em1 lab, and liquid fertilizer, I guess.
I would just bring some in from another area and add it to my compost pile. Once established I'd use it to make liquid IMO and spray that on the garden.
If you can composte, you probably won't need any fertiliser as it enriches the soil so much.
@@hunglikeahamster don't know if you've heard of the jadam system or not, but the two primary formulas are JMF and JLF. Much easier and cheaper then KNF, and teaches you to focus more on increasing the local micros that have adapted to your area that already helps local flora to thrive, only on a much higher level so it can allow other plants to grow as well, and not foreign, outside micros, or homemade ones that will only die off in a short period and have to be replaced frequently . Although this did come from a Korean teacher to help anybody grow basically anything using only local natural resources. The climate conditions and the poor soil quality out here requires that I use only microorganisms that are adapted to this region otherwise the extreme high pH High alkaline and high salts will make short order of anything not from this area. This soil binds nutrients extremely fast, even compost, what little can be made out here. I'm hoping that the JADAM system will unlock these binders and allow for deeper root penetration as well. The teacher of JADAM says it will. He has 12+ vids, free, teaching most parts of this system that his father taught him.
@@natureboy6410 Thanks for that. I'll look it up. Good luck with your desert soil.
@@natureboy6410 what is your KNF and Jadam journey after a year?
@@francismeowgannou5322 landlord gave us early Christmas present two days before Christmas with an eviction notice. Now we're going to have to try to start all over, providing we can even find another place. I'm getting too old for this SMH
I'm at the starting line! But hey, just a question. Have you ever sustained a sucking chest would due to insertion of a sharp knife into your chest cavity? Boy Scout manual chapter 16, paragraph 3, line 2. How NOT to use a sharp knife! Hope that helps keep you away from nurses! They can be a pain in the arse! ;-P
How many milliliters of LABS use for 10 liters of milk ? For make cheese?
I think the curd is a by product of making the LABS
Sad that the world don’t live this way
Only thing that would have made this video better, would be hearing you say thank you to the people who helped you.
Plan ahead.
good process and demo... too bad most of the curd ended up on the table. maybe a bigger pot would have sorted that one out? also... too bad you destroyed all the nutrients by cooking down that curd.
Could you run to the dirtiest place in the building and get me some ecoli water🤣.
❤
Any food that falls off should be thrown away,not picked up and put back in food
More microbes for us 🤷🏻♂️
YOU JUST KILLED ALL THE GOOD PROBIOTIC BACTERIA
were you stoned
Just a mellow dude :)
Should have gotten a bigger pot 😆
Paraffin. Wax is actually bad for you