Does anyone know of a fairly light weight tiny wok of six inches in carbon steel or stainless, that isn't horrible quality?
I do know the limitations...it is for a camping set...I don't want to tote an HCS skillet...
Hey all...kinda new.. working on my 4th wheel today.. spent the morning building a butt ugly dutch cheese press..
Anyhow.. I am making the derby recipe from Home Cheese making.. and it seems like it is missing the whole step of draining the curds and matting them for cheddaring...am I missing something? I see in a thread from a year ago or so, that the book has...issues..if you will pardon the pun..
Is there a better book for home scale dairy? I do use Jim Wallace's recipes on NECMS site. But I like to have my info in physical books as a hedge against all this digital crap blowing up on us...
Thanks in advance!