I know. I do buy cream whenever i try to make a batch of
cheese. The only starter that i have readly available is yogurt,
plain and with active cultures. Im still waiting for a batch of
stuff that i ordered from <a href="http://Leeners.com">Leeners.com</a>. That said, i seem to be
unable to make the milk ripe enough to create decent curds. All i
end up is with a soup-like substance that, if drained properly, makes a
very pasable spread. I usually add garlic, salt and other spices
to give it flavor. This is good, i even like it but what i really
want to make hard or at least semihard cheese. In any case, i'll
keep experimenting. What rennet tablets/solution would you
recomend and where should i get it. I have a theory on why im
getting these results, and it is tied to my rennet.<br>
<br>
Saludos,<br>
<br>
Albert<br><br><div><span class="gmail_quote">On 6/22/06, <b class="gmail_sendername">Jack Schmidling</b> <<a href="mailto:arf@mc.net">arf@mc.net</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
Albert Ortiz wrote:<br>> I'll have to check, but as far as i know, no, the milk produced locally<br>> undergoes a "simple" pasteurization procedure.<br><br>Just for the record, normal pasteurization has no real effect on the
<br>quality of cheese but it can effect the character as only the flora and<br>fauna that you put in there, is there.<br><br>It is homogenization that destroys milk as far a cheesemaking is<br>concerned. Fortunately, this only applies to milk and not cream.
<br><br>This is why we can make decent cheese with low fat milk and added cream.<br><br>See my Milk page for alternatives.<br><br>js<br><br><br><br>--<br>PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm
</a><br>Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver <a href="http://schmidling.com">http://schmidling.com</a><br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">
Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese</a><br></blockquote></div><br>