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

[Jack Schmidling]

Peter Næslund Møller wrote:

> Not traditionally, but Jack Schmidling suggests using eggs as an
> emulsifier...

For the record, this is the footnote on my milk page....
...............

N.B. The dry and butter I extrapolated from a smaller batch in which I 
actually used an egg yolk to emulsify the butter in a quart of the milk. 
The lecithin works just as well and removes the potential risk of using 
raw egg.

........

One can get a lifetime supply of liquid lecithin from healthfood stores 
for a few dollars around here.

The only problem with the stuff is that it is hideously sticky and messy 
to work with.  Just cleaning the measuring spoon is a major project.  It 
seems to be soluble only in dynamite.

We happen to raise chickens and have some degree of confidence in their 
health.  It also happens to be rather easy to Pasteurize egg yolks 
without effecting the emulsifying power.  This is done routinely when 
making sauce mayonnaise at home.  If you just bring the yolks to 150F 
and cool immediately, you will kill Salmonella and not set the egg.  Too 
much trouble but it can be done.

I really like the idea of the powdered buttermilk though.  It avoids all 
these other issues.

js


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