[Cheese] Bulk Dry Milk

[Jack Schmidling]

Brian wrote:
> The reason Brie isn't on there is I don't like it.  That and the
> thought of spraying bacteria on cheese just seems weird to me at the
> moment.....

If it makes you feel better, you can add the culture along with the 
other cultures.  There is no need or point to spraying it on.

 >I can't make a Ricotta to save my a$$.  I
> try it with the remaining whey from previous batches.  It comes out
> more like a flavorless feta.

"Nothing aint worth nothing but it's free."

Everyone likes to say you can make ricotta with spent whey but what they 
don't say or understand is that you must add equal parts of fresh milk 
to get it right.

js


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