Someone bought me bocconcini and the ingredients are "pasteurized milk, microbial enzyme, bacterial culture. Packaged in water with potassium sorbate" I know pasteurized milk and milk is bad yadda yadda, but can I make it somewhat better by pouring out the water and washing it? Or do you think potassium sorbate would penetrate the cheese? Any knowledge on this chemical?
asked bygifford (232)
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