[Cheese] Cheese from soured cream

[Calvin Gadbury]

Scott,

Micogorganisms are the fastest mutating forms of life on the planet,
so there is always some type of opportunity popping up for the venturer to 
take advantage of.  Let us know what happens.

Remember though, for each new bacteria or mold strain that might 
make a new cheese, there is one that might make the venturer sick.

Calvin 

  
----- Original Message ----- 
From: "bobobrazil10" <bobobrazil10 at yahoo.com>
To: <cheese at hbd.org>
Sent: Monday, December 11, 2006 1:27 PM
Subject: [Cheese] Cheese from soured cream


> I'm a neophyte cheese maker.  Today I found some old heavy cream that 
> had been in the back of a friend's refrigerator for 3 months.  It looked 
> like sour cream, but smelled like Brie.  Is there a good reason not to 
> try to use this to innoculate some milk and make Brie?  I realize this 
> may be a dumb question, but that's what mailing lists are for, right?  
> Thanks for the advice.
> 
> Scott
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