[Cheese] List Activity

[Albert Ortiz]

I'll have to check, but as far as i know, no, the milk produced locally
undergoes a "simple" pasteurization procedure.  There is UHT (Ultra High
Temperature) milk here, but i suspected all along that i could not make a
decent, if at all, cheese from such milk, thus never tried it.
I know how much "damage" pasteurization can do to  milk, i dont even  want
to know  what happens  to it after subjected to  temperatures bordering the
800 degreess.  Whatever comes out from that cannot be milk as we know it.

Saludos,

Albert

On 6/21/06, Barbara Cornelius <bac at nebrwesleyan.edu> wrote:
>
> Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't
> get cheese from that, as far as I know.
>
>
> Ok, so here it goes:
> Q1: Where can i get my hands on Calcium Chloride, the dry (or solution)
> stuff.  I want to buy a nice supply since no one seems to distribute this
> salt in Puerto Rico nor does any grocer/supermarket/specialty foods store
> have plans to do so.  I mean, is hard enough for me to get buttermilk for
> petes sake!.  Can anyone point me to a nice site where i can buy some?
>
> Q2:  I have been trying to make cheese using active plain yogurt, as
> starter, and store bought milk (sadly i can't get my  hands on anything
> else)  Environment temp here is about 85-95 F, i use rennet tablets, and
> some calcium chloride.  How long should i let my milk rippen before i add
> the salt and the rennet tablet?  I seem to be doing something wrong here
> since all i get for curds is a soup :(
>
> Saludos,
>
> albert
>
> On 6/21/06, Jack Schmidling <arf at mc.net> wrote:
> >
> > For the benefit of new subscribers, this list seems to be more of a
> > place to get answers than an active discussion group.
> >
> > It is quiescent until someone asks a question.  So the best way to get a
> > discussion going is to ask a question.  We have a lot of expertise in
> > the group but you have to stir it up a little.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
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> > http://schmidling.com
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