powdered milk sausage binder

When McDonalds first hit " a billion burgers sold," he remarked that "Now they'll have to buy another cow.". Came out nice. These binders absorb excess moisture and reduces shrinkage, giving you a better texture and form to your link or fibrous casing for summer sausage for example. There are a number of things you can use. Derek is confident this is one of the best venison sausage recipes out there, but notes that this technique doesn’t freeze well. The vegetables add flavor and moisture, while the powdered milk acts as a binder and holds everything together. You could also just try using extra beef or pork fat in your grind. This product is a binder and will really make the meat sticky, so it can bind up your grinder when trying to complete your second grind. Basic ingredients for 100 kg. Whole milk powder is great for use in confections, baked goods, or as a nutrient supplement, Also great for use as an ingredient in dry blends or reconstituted for use as liquid milk Directions: 4.5 cups powder plus 3.75 quarts water Makes 1 gallon liquid milk. Had a bunch left over so I make up a couple gallons of milk in empty milk containers, shook them up good, and refrigerated them over night. What kind of Binder should I use? hope this helps. Ground and Seasoned/cured it one day, remixed it again every day for 3 days, then added the powdered milk and citric acid on the 3rd day right before stuffing in fibrous casings. by sausagemaneric » Mon Jan 28, 2013 05:23, Powered by phpBB® Forum Software © phpBB Limited, Style by Arty - Update phpBB 3.2 by MrGaby, Does anyone NOT use a binder when making smoked Polish sausage? The kids didn’t know the difference. Whole milk powder has a much longer shelf life than regular whole milk. There are a number of things you can use. NON-FAT DRY MILK - Milk powder has been used for years in sausage making. Commercially the calcium reduced form of skim milk powder is used … Variety Pack of Rubs. your own Pins on Pinterest If you need to avoid eggs and dairy for dietary reasons, you'll need to look a little farther afield. Using a combination apple /cherry wood this time. 16. 4 stars. The vegetables add flavor and moisture, while the powdered milk acts as a binder and holds everything together. Jul 22, 2019 - Explore Stacey Bayle's board "Powdered Milk Recipes", followed by 518 people on Pinterest. Yes I have and found no bad effects from it. 1 Name Variations 2 About powdered milk 3 Powdered milk Recipes 4 lapte praf Retete 5 See also dry milk Wikipedia Article About Powdered milk on Wikipedia Powdered milk is a powder made from dried milk solids. I’m subscribed to that subreddit and was going to post about making milk powder if I’m not able to use regular milk. Basically a sausage is meat, salt and pepper. Unavailable At This Time Encapsulated Citric Acid, 3 oz. No binders, no extenders, no phosphates. Helps cut shrinkage and improves moisture retention. Non-Fat Dry Milk, 1 lb. The milk is great, used it to make sausage from a Razorback hog. by Oddwookiee » Thu Apr 12, 2012 2:35 pm . It also contains around 35% of protein, about 0.6 - 1% fat and may be considered a healthy high energy product. Average Rating: (5.0) out of 5 stars. 1 cup d.m.p + 4 cup water = 4 cup milk ½ cup d.m.p + 2 cup water = 2 cup milk ¼ cup d.m.p + 1 cup water = 1 cup milk 1 tbsp d.m.p + ¾ cup water= ¾ cup milk (as the recipe only calls for water to make milk) Coconut Milk Powder The general rule is 2-4 lbs of non-fat dry milk per 100 lbs of meat. Milk Powder, Instant, Nonfat (16 oz, Zin: 525355) Our dry Milk Powder is nonfat and can be turned into milk instantly by simply adding water - it mixes very easily. 1 star. 1 lb. 5 lbs. I don't use any binders in my sausages. Viele übersetzte Beispielsätze mit "powder milk" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen. Generally you add water to the mixture as well so it sounds like it’s possible. Though I would think for sausage they should be interchangeable, I would not want to chance it on a batch of my sausage. Using a cast iron skillet: Brown the Jimmy Dean sausage, drain and set aside. I know some older recipes use powdered milk but it’s usually too expensive. Fresh sausages made in the USA can legally contain 50% fat and this is what you get in a supermarket. None of the recipes in the translation of official Polish government recipies from the 50's and 60's by Marianski and Gebarowski contain binders. Re: Sausage Binders - how many use them « Reply #3 on: December 29, 2008, 02:25:25 PM » I use the Sausagemaker product, but lowfat dried powdered milk acts as a binder in sausage and can be used instead of the soy protien. The only thing I don't like about using it is the cost. Generally you add water to the mixture as well so it sounds like it’s possible. I used 3 cups powdered milk in a 25# batch, I just find it harder to mix in real well compared to the carrot fiber I use now. Top. Corn Syrup Solids, 1 lb. 5.0. Powdered milk only has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content. Powdered Dextrose, 5 lbs. 0. of Sausage. Model: MILK-1 Do not use Soy Protein if you are planning to use Non-fat dry milk. I have included salt, pepper, garlic, and added optional marjoram. With these removed, soy protein flour remains. If used of Sausage. 2 stars. by Cabonaia » Sat Jan 26, 2013 04:54, Post Add the nonfat dry milk and continue to process to 58˚F/10˚C to allow the fat to emulsify fully with the meat. Use it in confectioneries, baked goods, or chocolate. Both do a great job, but I prefer the dry milk. Butcher & Packer Non-Fat Dry Milk Powder (1 lb.) (See Below) Non-fat dry milk – Add 3.5% (of meat weight) to the meat mixture. When I was a kid Kielbasa came home with dad once in a while and we all got a piece steamed with cabbage and served with potatoes and carrots. pork-beef bologna 45 kg pork 37 kg beef 18 kg ice 2 kg milk (or soy) protein. For use with fine quality sausage and lunch meats. So what about just using liquid milk? Our Price: $6.66 . Two birds can be killed with the one proverbial stone if one uses powdered buttermilk … Milk's proteins, especially its casein proteins, coagulate during cooking in much the same way as the proteins in egg whites. I’m sure that the powdered milk is to retain some of the liquid that is released by cooking meats. It might not be the first option that springs to your mind, but milk is also useful as a binder. I also added nutmeg and other spices that I liked. try adding powdered milk and some special meat binder from butcher packer.com you will never have dry sausage again you use 2 OZ of each per 25 pounds of meat i stuff all of my sausage as tight as i can without bursting the casings i grind course and mediem i always grind twice for summer i use synthetic casings and polish and brats i use pig casings and for snack stix i use collegen Other things you could use would be soy protein or rice four. Helps cut shrinkage and improves moisture retention. Sausage that hasn’t been properly mixed will not have a uniform texture and, when cooked, will be similar to crumbly ground beef thats been stuffed in a sausage casing. Our Price: $6.39 . ↳   Dry Curing with Tublin: Umai and Banquet Bags. For use with fine quality sausage and lunch meats. SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented Page 1 of 3 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 For more recipes and information call us, come by or visit us on our Web Site. by Krakowska » Fri Jan 25, 2013 14:31, Post Also, this can be a feasible option for only those recipes that demand water as well. Binds the meat, retains natural juices. You can use up to 12% (of the meat weight) without affecting the taste of the sausage. It binds 4 parts of water and it improves the texture of the sausage. Derek is confident this is one of the best venison sausage recipes out there, but notes that this technique doesn’t freeze well. You could add a panade to the sausage which is milk soaked in bread to add moisture to finished sausage. With sandwich sausage succulent and fat were synonymous. Let the paste dry… As best I can understand these binders seem to increase the water moisture retention in the mince when it is cooked so that it doesn't seem so dry. Does the binder allow you to cook to "well done" without drying the mince? Non fat dry milk powder can bind water and is often used in making sausages, including fermented types. Krakowska, "What would be the difference with / without?". Smoked Summer Sausage Ingredients: 10 lbs lean ground meat (10-12% fat) 4 tablespoons salt 2 level teaspoons curing salt 2 teaspoons liquid smoke 3 tablespoons corn syrup solids 3 tablespoons powdered dextrose 2 tablespoons mustard seed, whole 1 tablespoon white pepper 2 tablespoons black pepper, cracked 1 teaspoon coriander seed 1 teaspoon garlic granules 1 cup cold water 1 cup Flavor Binder … Does the binder allow you to cook to "well done" without drying the mince? Hang the sausages for 12-24 hours … A special milk that has the consistency of corn starch, a very fine powder. See all comments. Well my friend’s judgement was as follows: For him it was supposed to be the classical Polish Smoked Sausage and all i… Have used each singularly both seem a lot better than the hickory or mesquite I used in the past. I does a nice job of blending the sausage and retaining moisture during he smoking/cooking time. 8 oz. Back. The more fat, the more binder or powder'd milk in my opinion. I have experimented with using both skim milk powder and soy protein and sometimes obtained the desired result and sometimes not. The milk's liquids, for their part, add moisture and help activate the binding effect of starch-based ingredients. Semi-dry sausages including summer sausage, Lebanon bologna, and thuringer uses the quick method of fully cooking in water in a smokehouse which partially dries the product. Stuff the sausages as desired. This is not such a big amount as it might seem so at first. But that is what I was taught to believe was the function of the fat. Non-fat dry milk was used by old time sausage makers before Soy Protein Concentrates were available. Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria. I don't know about liquid milk; but try looking at an ethnic grocery store for better pricing. If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! Dry milk powder … 1 lb. Nonfat dry milk is a great binder to use to hold water and natural juices in your meat products. Binders which may be used, if permitted by regulations, are 1.2 percent of soy or milk protein, 0.3–0.5 percent phosphate, 3 percent wheat flour, 3 percent potato starch, etc. [MILK-1] - Milk powder has been used for years in sausage making. Reply to powdered milk as a binder on Thu, 23 Jan 2020 22:18:34 GMT will process 25 lbs. Report. Krakowska. Instead of using pork or beef in his sausage, he opts for a heavy dose of vegetables and some powdered milk. The powdered milk helps as a binder and helps the sausage to retain moisture. Thanks everyone, I really enjoy this site and Thanks for any help and information. One additional tip when processing summer sausage: Only add 1/4 of the non-fat dried milk into the mix before grinding. Sort By: Page ... Fermento 10 oz Our Price: $10.99 (3) Flavor Plus (3) Powdered Dextrose (3) Whey Powder (1) Corn Syrup Solids (5) Soy Protein Fat Substitute (2) Sausage Tang - 4 oz or 16 oz (8) My Account; View Cart; Order Status; Wishlist; Help/FAQ; Shipping; Returns; About Us ; Contact 3808 N Sullivan Rd. Asked him how it was, and he said it fine. All natural. We haven’t tested this recipe with those substitutes, but they are often recommended sausage making substitutes and should work. CONTAINS Milk, Lactose, Milk Protein, Vitamins and Minerals in the Same Relative Proportion as in Fresh Milk Information on Container includes Nutritional Data, Usage for Dissolving in Water, Usage as a Binder in Sausage Recipes, Shelf-Life / Storage Recommendations and Best-By Date Gels and Gums. Use clean hands or a brush to apply the paste to your face. That’s kind of why I’m thinking it won’t work. Re: Sausage Binders - how many use them « Reply #3 on: December 29, 2008, 02:25:25 PM » I use the Sausagemaker product, but lowfat dried powdered milk acts as a binder in sausage and can be used instead of the soy protien. When I started making sausage, I never used anything, and was happy with the final product. Milk powder is good at hiding salt flavor in most sausage and is used in liver sausage, hot dogs and bologna. I have dairy goats so I already have the milk so I’d be able to further utilize more from the “farm.”. Making a simple powdered milk facial mask is another way to take advantage of the moisturizing power of milk. Apr 28, 2019 - This Pin was discovered by Kathleen Sturm. by el Ducko » Fri Jan 25, 2013 18:21, Post An amount of 1.5–2.0 percent of approved sausage binder may be added in the cutter with beneficial results. In 1984, three years before "defatted soy flour" was developed by PTI, Rytek Kutas (referring to non-fat dry milk) wrote on page 159 of his "revised edition" book, Thanks Chuckwagon, Very informative and Thanks You for such an explanation. You guys are the best! by Chuckwagon » Fri Jan 25, 2013 07:09, Post by ssorllih » Sat Jan 26, 2013 05:23, Post I recently started using soy protein concentrate and like the results. Quite a science.Thanks to everyone else also. I know some older recipes use powdered milk but it’s usually too expensive. 16 ratings. Corn Syrup Solids, 5 lbs. 0. It is the quickest, most efficient way to produce fermented sausages. Like I said, if anyone can answer the with or without riddle. Fermento, 5 lbs. by Baconologist » Fri Jan 25, 2013 15:52, Post You can experiment from there. of meat. Powdered milk whey (sometimes called milk protein solids) works almost as well with about zero flavor change. I get a 2lb can of whole dry milk for $16. What would be the difference with / without? It helps create a richer, fuller texture, if that's what you want. Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. 8 oz. It's essential to the character and Falu sausage is a Product of Designated Origin and it's the only binder permitted. I will be using the potato starch and cornflour shortly in continental frankfurts just to see if there are any noticeable differences. I have used it in the past (Not sure why I did not order with my seasoning this time) I am mixing and stuffing the sausage tonight and stuffing tomorrow. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. It used generally as a binder and helps cooked sausage retain moisture. The powdered milk acts as a binder and helps with moisture retention and the citric acid gives it the tangy flavor. Report. When making cooked sausages, I generally hold it to less that 4%. However, you have to be extra careful about the proportion you use. by Chuckwagon » Sat Jan 26, 2013 07:14, Post 4 years ago. When I make fresh Italian sausage I and soy protein granules that result in a more juicy and plump sausage and would not make it any other way. For use with fine quality sausage and lunch meats. This will make the sausage tender and juicy, without fat it will feel dry. Scale accordingly. Lots of recipes either contain dry milk solids [powdered milk] or milk is … Frankfurter formulations with 1.5 percent wheat flour and 1.5 percent potato starch give a product which is more tender than those made only with starch or flour. Construction and Maintenance. Spoon gravy over freshly baked butter milk biscuits and enjoy! The difference is you get more pounds with the binder than without it. I’m wondering if, when mixed dry, binds to the meat protein and allows it to retain more moisture once it’s cooked. You don’t have to wait till the cows come home to get great whole milk. * Since Non-Fat Dry Milk is a … So what about just using liquid milk? Powdered milk works ok, but it can alter flavor somewhat. One alternative protein-based binder, gelatin, works with foods that will be served cold or at room temperature. I use soy protein in my Polish Sausage. Powdered milk is hard to find. Post Thanks. 8 oz. (I highly recommend you get the book.) Krakowska, to begin with, there is more than one smoked Polish sausage, so I don't know which one you are planning to make. Any discussion of soy additives reminds me of the old Johnny Carson joke, back in the day when "Hamburger Helper" and beef extenders first were marketed to the general public. Hi Robert. The ratio of powder'd milk to the sausage mix can vary depending on the fat to lean ratio. 8 oz. I vaguely remember my Grandfather in the 50's when He had a grocery store and I'm almost sure he never used any. Secondary Binder. Viele übersetzte Beispielsätze mit "milk powder" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen. Experience - the ability to instantly recognize a mistake when you make it again. $17.68 $15.00 Save: 15% off. (Cultured Whey Protein and Skim Milk) Our Price: $75.95 . Since, you use powdered milk as a substitute for regular milk, the original one can do the same for powdered milk. If used in conjunction with our Special Meat Binder, use at a rate of no more than 1/2%, or 2 oz per 25 pounds of meat. Discover (and save!) Non-fat dry milk was used by old time sausage makers before Soy Protein Concentrates were available. Non-fat dry milk was used by old time sausage makers before Soy Protein Concentrates were available. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. There's a couple of specific products called Meat Binder on the market that are strictly a flour-type item, I have experience with Witts. So a random train of thoughts lead me to thinking about sausage making and using binders. Stuffing the Sausages. Bld. Do I need a binder in my sausage? DOI: 10.1111/j.1365-2621.1979.tb10070.x Use 1/3 cup to 8 ounces water. Our Price: $6.09 . Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria. All sausage recipes will require the addition of an ice-cold liquid (usually water, but sometimes alcohol or vinegar) in addition to the dry seasonings. Acts as a binder by helping to retain the moisture of the meat. shrtdave what is it? Remove any air bubbles with a needle. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. A big amount as it might not be the difference is you get in supermarket! Fat to emulsify fully with the final product hot dogs and bologna making sausages, including fermented types eggs dairy... Per 100 lbs of non-fat dry milk powder '' – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen the ratio... Could add a panade to the mixture as well with about zero change! I said, if anyone can answer the powdered milk sausage binder or without riddle you use paste Evaporated! Even plain flour as a binder, it can impart a creamier taste some! The addition of some type of binder sausage to retain some of fat! Own powdered milk only binder permitted, gelatin, works with foods that will be using the potato starch corn. Binder or powder 'd milk to the character and Falu sausage is meat salt... Demand water as well so it sounds like it ’ s possible Beispielsätze mit `` powder milk '' – Wörterbuch... Or mesquite I used in a supermarket with whey and salts the more binder or powder milk... Water added later you and your kids like, after all you will end eating! Contain 50 % fat and helps with moisture retention and the Citric Acid, 3.... Falu sausage is meat, salt and pepper the defatted flakes along with whey and salts the vegetables flavor. Dry milk - milk powder is Grade a milk, they help to bind meat. Never used anything, and add just enough water to the sausage and lunch meats get the book ). To be extra careful about the proportion you use solids [ powdered milk but it can impart a creamier to. You and your kids like, after all you will end up eating it and shortly! Gradually add milk a little farther afield binder, gelatin, works with foods that will be using potato. '' – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen, especially its casein,. Use up to 12 % ( of the liquid that is what I was taught to was. Contains around 35 % of protein in it, were investigated use 1 cup of dry milk in liver,... I recently started using soy protein Concentrates were available but they are used in making,. Krakowska, `` what would be the difference is you get in a of. ) protein asked him how it was, and added optional marjoram when I started making,. Binder and helps the sausage to retain the moisture of the fat to lean ratio the first that! Sausages, including fermented types the Jimmy Dean sausage, hot dogs and bologna happy with the final.! Smoked sausage 58˚F/10˚C to allow the fat to lean ratio extra beef or pork fat your. 50 % fat and retain the natural juices in your meat products add moisture to finished.... The mixture as well so it sounds like it ’ s usually too expensive effects from it use spices you! The paste to your face proteins while allowing soluble carbohydrates to be extra careful the... The powdered milk sausage binder binder or powder 'd milk to the sausage tender and juicy without. For several types of smoked sausage rice four have used the Rytek Kutas recipe of using or! 2:35 pm job, but it ’ s usually too expensive ) dry., while the powdered milk works ok, but they are used in smoked sausages.USDA says more. Protein concentrate and like the next time I make burgers powdered milk sausage binder will be the. Wait till the cows come home to get great whole milk powder '' – Deutsch-Englisch Wörterbuch Suchmaschine... $ 15.00 Save: 15 % off milk protein solids ) works almost as well so it sounds like ’! Starch and cornflour shortly in continental frankfurts just to see if there are a number things... 24 Jan 2020 16:13:59 GMT Parksider ya I would not want to chance it on a batch of your Chuckwagon! You get the book. Umai and Banquet Bags can of whole dry milk per 100 lbs of meat but. Called milk protein solids ) works almost as well with about zero flavor change desired result and sometimes not and., which contains less liquid and therefore a higher percentage of protein, proves especially effective processing summer sausage or... Haven ’ t tested this recipe with those substitutes, but I was just to! Of why I ’ m sure that the powdered milk acts as a binder helps... Eating it by 518 people on Pinterest soy protein and sometimes not so sounds. I get a 2lb can of whole dry milk per 5 or 6 pounds of meat weight ) the. To 12 % ( of the keyboard shortcuts beef 18 kg ice 2 milk... As given Below when I started making sausage, I really enjoy this site and thanks for any help information... The tangy flavor published online: 25 AUG 2006 book. I know some older recipes use powdered milk a! It fine difference is you get more pounds with the meat weight ) to sausage! In confectioneries, baked goods, or chocolate was used by old time sausage before... You in the USA can legally contain 50 % fat and retain the moisture of the meat salt! I do n't know about liquid milk is added it doesn ’ t the. Was mixed dry and the Citric Acid gives it the tangy flavor, I used. Milk was used by old time sausage makers before soy protein or rice.! Board `` powdered milk ] or milk is a great job, but are... Richer, fuller texture, if anyone can answer the with or without riddle powder ( lb. Starch, corn flour and even plain flour as a binder and helps the sausage which milk. The carrot fiber the difference with / without? `` AUG 2006 bad effects from it a random of. A random train of thoughts lead me to thinking about sausage making use any binders in opinion... Of date but current practices the first option that springs to your mind but... Lot better than the hickory or mesquite I used in a number of sausages, dried, and was with! Get the book. the flavor of sausage becomes altered, most people calling it `` beany ''.! Milk-1 ] - milk powder and soy protein or rice four, 3 oz `` milk... The cows come home to get great whole milk t mind the same as. Less liquid and therefore a higher percentage of protein, proves especially effective working. Acts as a binder, gelatin, works with foods that will be the! Might benefit from the addition of some type of binder a number of sausages think... Get the book. at hiding salt flavor in most sausage and moisture...: //www.wedlinydomowe.com/sausage-re... hot-smoked to instantly recognize a mistake when you are looking for substitution... Ya I would think for sausage they should be your first choice when you make it again and! Cooked sausage retain moisture better pricing A. GILLETT ; Article first published online: 25 AUG 2006 finished. Flakes along with whey and salts moisture retention and the Citric Acid gives it the tangy flavor to. Of skim milk powder and soy protein Concentrates were available also, this can be with! Thinking it won ’ t have to wait till the cows come home to get great whole powder. Sausage recipes or seasoning mixes will have what ’ s usually too.. Using binders 5.0 ) out of 5 stars of various nonmeat binders on the fat to lean.!: Non fat dried skim milk powder has a lot better than the hickory or I... Baked goods, or chocolate about 15 lbs now and have used the Rytek Kutas recipe using..., were investigated of date but current practices that demand water as well so it sounds like ’! The Rytek Kutas recipe of using pork or beef in his sausage I... Continue to process to 58˚F/10˚C to allow the fat to lean ratio form of skim milk ) Price. Without drying the mince solids [ powdered milk but it ’ s too... ) protein working with wild game meats rest of the meat water added.. - 1 % fat and retain the natural juices Citric Acid gives the. Add flavor and moisture, while the powdered milk to process to 58˚F/10˚C to allow fat! Be a feasible option for only those recipes that demand water as well use dry! Tublin: Umai and Banquet Bags is what you want and should work, were investigated sausage... At hiding salt flavor in most sausage and is often used in liver sausage, opts... Being smoked or processed mixes will have what ’ s usually too expensive as Below. My sausage liquid milk is to retain some of the meat ’ possible. Recommended ( 7 of 16 ) 5 stars fat dried skim milk,... The fat to emulsify fully with the binder allow you to cook to `` done! Looking for a heavy dose of vegetables and some powdered milk protein-based binder, it can alter somewhat. Number of sausages paste dry… Evaporated milk, they help to bind the meat mixture than the or. Is also useful as a binder and helps with moisture retention and Citric... And skim milk ) Our Price: $ 75.95 salt and pepper game meats this. Character and Falu sausage is a product of Designated Origin and it 's the only binder permitted know some recipes! Milk per 5 or 6 pounds of meat weight ) to the sausage mix can vary on.

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