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Making ‘shitty’ cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing
Making ‘shitty’ cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing