I believe they are out of NY. The easy part of this is cooking the curd with hot water , and your right its the SEA! The point i was trying to make is how much salt . I let the masters make the curd. what's shown in the video still takes experience , you can easily over work the curd and rinse all the whey out. Its very simple but if your trying to get the science of it , watch Alton
B
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