[Cheese] Brie?

[Linda Conroy]

<P>Message: 1<BR>Date: Mon, 11 Dec 2006 13:27:44 -0500<BR>From: bobobrazil10 <BOBOBRAZIL10 at YAHOO.COM><BR>Subject: [Cheese] Cheese from soured cream<BR>To: <A href="http://moonwiseherbs.com/cgi-bin/mail/compose?field_from=plain&amp;field_to=cheese@hbd.org"><STRONG>cheese at hbd.org</STRONG></A><BR>Message-ID: &lt;457DA320.8010601 at yahoo.com&gt;<BR>Content-Type: text/plain; charset=ISO-8859-1; format=flowed<BR><BR>I'm a neophyte cheese maker.&nbsp; Today I found some old heavy cream that <BR>had been in the back of a friend's refrigerator for 3 months.&nbsp; It looked<BR><BR>like sour cream, but smelled like Brie.&nbsp; Is there a good reason not to <BR>try to use this to innoculate some milk and make Brie?&nbsp; I realize this <BR>may be a dumb question, but that's what mailing lists are for, right?&nbsp; <BR>Thanks for the advice.<BR><BR>Scott<BR><BR><FONT face=Tahoma size=4>If this smells and tastes good, you can make cheese from it. While it would not be Brie, it could turn out to be something really good. And it is true pasteurized milk, cream, milk products that are not cultured rot. But if this is cultured it might very well be your very own creation that turns out to be delicious. Don't be afraid to experiment!</FONT></P>
<P><FONT face=Tahoma size=4>Linda</FONT></P>
<P><FONT face=Tahoma size=4><A href="http://www.moonwiseherbs.com">www.moonwiseherbs.com</A></FONT></P>

Blessings,
Linda
www.moonwiseherbs.com

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