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

[Peter Næslund Møller]

----- Original Message ----- 
From: "Kit Anderson" <kit at kganderson.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Thursday, February 22, 2007 3:42 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> Health food nuts. Gotta love them. "Our ions are better than your ions." 

Well... thats a matter of opinion.. Personally I dont care too much, but if I can make a given product without additives without huge problems, I will..


> You are right about the marketing aspect.
> So, you are suggesting to try replacing some of the powdered milk with 
> just enough powdered buttermilk to emulsify the the added fat. Is that 
> correct?

I am suggesting replacing all the skimmed milk powder with buttermilk powder, just to see if there are any negative effects during the ripening, but a 60/40 mix might work well too.. It would take a few experiments to get it right, but IMO, the idea is sound..

Imagine serving your homemade cheese to guests and they ask how you made it.. Imagine the puzzled look on their faces when you tell them you put eggs in it.. It just doesnt belong there :-)

/peter
> Kit
> > Almost any emulsifier will do the trick, but looking at it from a health-nuts POV, you will be adding *bad* stuff to your cheese like GM products, synthetisized chemicals etc., so from all sides, the buttermilk looks like the ideal solution..
> >
> >
> > /peter
> >   
> 
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