[問題] 馬士卡邦起司 油水分離
今天在做提拉米蘇的時候,因為馬式卡邦起司溫度很低
本來想說用電暖器吹一下回溫,可是不小心吹太久
拿起來看的時候已經出現黃色的液體,感覺很像是油水分離?
放涼之後,黃色的地方變成像butter一樣半固體
請問這樣起司還能用嗎?
一盒226g要4.49 orz 有點貴
但大概還有半盒是還是乳白色
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