The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Olive substituting for butter › Olive substituting for butter
No, the recipe I followed suggested finding some pasteurized whole milk that has not been Ultra-Pasteurized and it will say so on the label. As luck would have it I found such a product in the organic dept of a store. It was made by a small family diary nearby. It sold for twice the price, but so be it. BTW that cheese is far superior to what I have been buying all these years. I’m hooked!
The 1.1 pound ball made from 1 gallon of rich milk.