[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: Friday, February 23, 2007 7:48 PM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> I've got powdered butter milk. So, looking at Jack's recipe for 
> mozzarella...
> *1 Gallon reconstituted powdered buttermilk
> 160 grams unsalted butter
> 1/2 tsp Calcium Chloride
> 1/8 tsp S. thermophylus
> 1/8 tsp L. lactis
> 1/2 tsp liquid rennet
> 
> Is the CaCl still necessary? Does this sound like what you are looking 
> to try, Peter?

The CaCl2 is still needed.. The CaCl2 comes into the game when the rennet starts breaking proteins apart.. The buttermilk idea is all about the fat..

Basically, my idea was just to swap the NF milk powder w. buttermilk powder..

>From the recipe it looks like its designed for frozen or dried cultures?... If you want to use fresh buttermilk as a starter instead, just throw a pint of fresh buttermilk in there..

But yes, it looks about right..

/peter


> 
> Kit*
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