Sealed, Stainless Steel French Whisk.
Having a sealed whisk reduced the chance of contamination of your milk when making cheese and yoghurt.
This whisk can be used when adding ingredients to your yoghurt such as pectin for coconut yoghurt and of course the culture.
It can also be used to cut the curd in cheeses when you need to cut close together to create a large amount of surface area, such as when making Romano and Parmesan.
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