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[EarthNSky <erthnsky AT bellsouth.net>]

Just so this doesn't get overlooked, homeschoolers might want to look at

http://biology.clc.uc.edu/fankhauser/Labs/Microbiology/Bacterial_Smear_&_Staining/Bacterial_Smear&Staining.html
http://biology.clc.uc.edu/fankhauser/Cheese/MLK_FERM99.HTM

B


bob ford wrote:
> This (below) is a partial copy of the links from his mainpage.  I
> don't know how relevant or helpful this might be to people who are
> already making their own cheese ...
>
> ----------------------------------------------------------------
>
>
> FANKHAUSER'S CHEESE PAGE
>
> ©David B. Fankhauser, Ph.D.,
>
> Professor of Biology and Chemistry University of Cincinnati Clermont
> College, Batavia OH 45103
>
> I make my cheese from goat's milk, but store bought can work.

> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html


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