[Cheese] List Activity

[Jack Schmidling]

Albert Ortiz wrote:
> I'll have to check, but as far as i know, no, the milk produced locally
> undergoes a "simple" pasteurization procedure.

Just for the record, normal pasteurization has no real effect on the 
quality of cheese but it can effect the character as only the flora and 
fauna that you put in there, is there.

It is homogenization that destroys milk as far a cheesemaking is 
concerned.  Fortunately, this only applies to milk and not cream.

This is why we can make decent cheese with low fat milk and added cream.

See my Milk page for alternatives.

js



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