I'm trying to make goatzzarella, a goat milk version of mozzarella. I had the curds set and whey , but it wasn't quite right in temperature. Still, I'll give this idea another run, with a good source for milk from Coach Farm.
Six croissants. No yeast. No drama.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
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