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

[Jack Schmidling]

Peter Næslund Møller wrote:

> The process I have used for this is heating to ~50 deg C, mixing the
> molten butter or veggie oil into the milk, homogenising @ 30 BAR (
> you could do this in a blender ), pasteurising and thats it.. The
> lecitin will stick to the fat and form fat globules once again.. The
> Homogenising is the key..

Is it possible that you are underestimating the importance of 30 Bar? 
That's about 420 psi, a non-trivial pressure.

Since the right kind of buttermilk powder might be hard to come by 
around here, perhaps you could run the experiment there with a blender 
and a small quantity just to make sure it will work in a kitchen.

js

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