SC - quiet list and creamline milk

[Marilyn Traber]

I used to buy this when I lived in virginia [from guernseys] and skim the
cream off for the coffee, and use the milk as normal, this way I got 2 fer 1
sort of. Never tried pasteurized milk for cheesemaking, but i believe it
requires an additive to counteract the heating processes changes to
milk[citric acid, IIRC]
margali
- -----Original Message-----
Subject: SC - quiet list and creamline milk

>Also, I've a question about milk, cheese-making, and the like; I've
>been experimenting a bit, on a small scale, and have encountered
>something from a local farm that's interesting:  "cream line" milk.
>According to the shelf-tag, this is pasturized milk in which there is
>sufficient cream that it will rise to the top.  Has anyone seen this,
>or better yet, worked with it?  I'm going to experiment myself; if
>anyone has insight into this, I'd like to hear...
>
>
>Aislinn


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