Previous Photo
Photo 8 of 16
Next Photo
Begin slide show
Neville McNaughton adds vinegar to the non-homogenized milk he was cooking on Tuesday, Feb. 28, 2012 at the Kitchen Conservatory in Clayton. This was the final step that seperated the kurds from the whey in making ricotta cheese.

Photo by J.B. Forbes  jforbes@post-dispatch.com
Caption: Neville McNaughton adds vinegar to the non-homogenized milk he was cooking on Tuesday, Feb. 28, 2012 at the Kitchen Conservatory in Clayton. This was the final step that seperated the kurds from the whey in making ricotta cheese. Photo by J.B. Forbes jforbes@post-dispatch.com Album ID: 1424699 Photo ID: 40523459
This is a low-resolution representation of a high-resolution photo suitable for print reproduction. If the image displayed above is color - the print will be color. If the image displayed above is black and white - the print will be black and white. This preview does not represent high image quality of the products that can be ordered from this site. Unauthorized reproduction of this image prohibited by law. Watermarks do not appear on the final product.