[Cheese] List Activity

[Albert Ortiz]

I know.  I do buy cream whenever i try to make a batch of cheese.  The only
starter that i have readly available is yogurt, plain and with active
cultures.  Im still waiting for a batch of stuff that i ordered from
Leeners.com.  That said, i seem to be unable to make the milk ripe enough to
create decent curds.  All i end up is with a soup-like substance that, if
drained properly, makes a very pasable spread.  I usually add garlic, salt
and other spices to give it flavor.  This is good, i even like it but what i
really want to make hard or at least semihard cheese.  In any case, i'll
keep experimenting.  What rennet tablets/solution would you recomend and
where should i get it.  I have a theory on why im getting these results, and
it is tied to my rennet.

Saludos,

Albert

On 6/22/06, Jack Schmidling <arf at mc.net> wrote:
>
> 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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