[Cheese] Buttermilk

[Nicki]

I'm by no means experienced at this kind of thing, but I've followed this
with pasteurised milk and then drunk and cooked with the resulting product.
Seems fine to me.  :)

Nicki
 

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of
Etta Cooper
Sent: 11 February 2006 19:43
To: cheese at hbd.org
Subject: Re: [Cheese] Buttermilk

Thanks for the URL.  I'm assuming when it says fresh whole milk, it mean
fresh RAW milk.  Would this work at all with pasturized milk?

I'm now living in a place where I can get raw milk, but don't know the
quality or purity of the dairy.



Etta Cooper









>From: dean crabtree <dean_crabtree_1958 at yahoo.com>
>Reply-To: "The Cheese Makers' Digest" <cheese at hbd.org>
>To: "The Cheese Makers' Digest" <cheese at hbd.org>
>Subject: Re: [Cheese] Buttermilk
>Date: Wed, 8 Feb 2006 06:14:41 -0800 (PST)
>
>Sure, here it is:  
>http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM
>Etta Cooper <ettacoop at hotmail.com> wrote:  Hi, Dean
>As a matter of interest, could you direct us to Frankhauser's recipe for 
>buttermilk. I like buttermilk and want to bake with it as well.
>Thanks
>
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