7 thoughts on “Smokey pepper cheeze.

  1. Hi! I just red the original recipe… In my opinion soy milk give always horrible result making cheeses..(. 2 th thing but is only a little tips ) liquid smoke is a bit sour and too strong as flavour for this recipe… Next time (if you want try to remake it ) I suggest to wet some salt with few drops of Liquid smoke and (using a pan ) dry the salt on medium heat…After when you take off the cheese from the mould rub it with salt 1 time a day (for 2-3 days) flipping it every time… So you should have a light and smooky flavour…๐Ÿ™‹

    Liked by 1 person

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