[Cheese] Buttermilk

[Jack Schmidling]

> Are there degrees of being set? Like does it form a soft curd first, 
> and then get more firm? Or is it a matter of being either liquid or 
> set? 

Good question and I have never actually measured it over time.  I 
believe it is rather sudden but that is a guess.

>Yesterday was a warm day and it seemed to be done after only 6 
> or 8 hours.

It is most definitely a function of temp.  The warmer it is the faster 
it happens.

If you have ever made yogurt, it is the same process.  In an incubator 
it takes about 6 hours and "overnight" at room temp.

The only difference between yogurt and your "cultured buttermilk" is the 
cultures used.  Yogurt is made with thermophylic cultures at somewhat 
higher temp.

js


-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com