Search Results
| Search type | Search syntax |
|---|---|
| Tags | [tag] |
| Exact | "words here" |
| Author |
user:1234 user:me (yours) |
| Score |
score:3 (3+) score:0 (none) |
| Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
| Views | views:250 |
| Code | code:"if (foo != bar)" |
| Sections |
title:apples body:"apples oranges" |
| URL | url:"*.example.com" |
| Saves | in:saves |
| Status |
closed:yes duplicate:no migrated:no wiki:no |
| Types |
is:question is:answer |
| Exclude |
-[tag] -apples |
| For more details on advanced search visit our help page | |
Results tagged with cheese
Search options not deleted
user 29489
Questions about the identification, use, storage, and sometimes production of cheese.
1
vote
Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?
I tried to make yoghurt, but got cream cheese.
Been making yoghurt for a long time,
spoonful of previous yoghurt in a mug of pasteurized milk, left to stand overnight. … Strained it through a muslin cloth and added un-iodised salt, = cream cheese.
Guess if I had wanted yoghurt, should have pasteurized the raw milk first.
PS. …
- 11