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

[Jack Schmidling]

Kit Anderson wrote:

> Is the CaCl still necessary? Does this sound like what you are looking 
> to try, Peter?

It is my understanding that as soon as milk is chilled, CaCl becomes 
necessary.  In other words, unless it is still warm from the cow, you 
should use it.

I am interested to know how this will emulsify.  I don't suppose you can 
just stir the melted butter into the warm butter milk but don't really know.

With lecithin or egg, it has to be worked in with a blender and the milk 
gradually added to the emulsified portion until you have a quart or 
more.  This then is added to the rest of the milk.  There was always 
some loss of fat that floated to the top and subsequently drained out 
but not enough to worry about.

The trick is to keep stirring up to the point where the rennet starts to 
set and then only allow it to set the minimum it takes to be able to cut 
it.  The longer it sits, the more fat is lost.

Let us know how the butter milk works.

js

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