compared with its brother made the following day:
And here are two attempts to make cheese from skimmed milk powder, a question I decided to address after someone asked what sort of milk you could make cheese from; the first a blue, the second a camembert:
The blue stinks to high heaven, I'm looking forward to it on Christmas day
Getting either of the reconstituted milk powder cheeses to form curds was a nightmare, but worth the experiment, if only so that I now know not to try it again
