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

[Peter Næslund Møller]

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Saturday, February 24, 2007 6:23 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> 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.

Erh?.. OK ?.. Care to explain or inform of a source?..
 
> 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.

About the same method we used when we made some tests with very small batches of veggie-oil based cheese ( 200 litre bathces ) We did homogenise it lightly, but using a blender should give the same results..

 
> 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.

One trick could be to lower the pH to 5.25 chemically by using citric acid, At this pH it should be a matter of minutes before the milk coagulates..

/peter