[Cheese] Hi

[Jack Schmidling]

Corina wrote:

> I made some "cream cheese" a few days ago out of whole milk, using 
> buttermilk for a culture, and a little vegetable rennet.

I see the quotes but not sure how to interpret them.  As you probably 
know, cream cheese is made from cream, unless of course, you buy it at 
the supermarket.  The reason I make cream cheese is to savor the real thing.

I can't argue with success but to get any sort of yield with ricotta, 
the whey is combined with whole milk.  This of course, defeats the 
purpose of making it in the first place, viz., using up the whey but 
that is the way it is made commercially.

> Nick, thanks for the tip about alt.cheese!

I have been trying to get something going there for years with near zero 
success.  There is a guy who posts endless descriptions of cheeses but 
never has anything else to say.  There are a bunch of nuts who post 
inanities and the usual spam and porno but I keep trying.  Every once in 
awhile, a real discussion is started but not very often.

js

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