SC - With a Curtsey to Their Majesties: An Introduction
Brian L. Rygg or Laura Barbee-Rygg
rygbee at montana.com
Sat Aug 26 13:07:34 PDT 2000
The most milk I've made cheese with at once was 3 gallons and I was teaching
a friend how to make it (It's a good way to have help). ;-) The largest pot
I have is a 20-qt. stockpot. I suppose you could break the milk into 3-4
batches and do it that way. The one thing I do stress is that you need (if
you don't already have one) is a real dairy (not the rinky-dink one that
came with the Salton yogurt makers) -- not candy -- thermometer. Mine came
with a kit I bought a long time ago (1983), but the cheesemakers' site
carries one I think.
Raoghnailt
Stan Wyrm, Artemisia
Veritas praevalebit
rygbee at montana.com
More information about the Sca-cooks
mailing list