[Cheese] So whos the new guy ? / Suggestion for experiments

[Kit Anderson]

I assume that this is considering a recipe using powdered skim milk and 
milk fat so that you don't have to use homogenized milk. Is that right?
Powdered buttermilk is readily available in grocery stores. I use it as 
an ingredient in baking for its flavor. Reconstituted, it doesn't taste 
like buttermilk to me. So, I am not sure that as the main ingredient it 
would work. I think that one could used it in a small amount for its 
emulsifying properties. One could take Jack's recipe for mozzarella and 
add a little buttermilk powder at a time until  it looks like the fat is 
no longer separated.

The reason for doing this is to keep the calcium that homogenization 
makes unavailable. Is that correct? If so, then I wonder what effect the 
process of making powered milk has on the calcium.

Kit

Peter Næslund Møller wrote:
> I am guessing this should work in cheese production aswell, so if 
> someone could try substituting regular skimmed milk powder for 
> buttermilk powder, you should be able to get the fat dissolved in the 
> milk without problems.
>  
> Buttermilk powder should be available at the places that also sell you 
> 50 lbs bags of skimmed or whole milk powder.
>  
>  
> Anyone care to try the experiment?
> Questions ?
> Comments?
>  
> /peter