SC - Re: Making cheese

[ChannonM at aol.com]

In a message dated 8/27/00 9:01:11 PM Eastern Daylight Time, Master A writes:

> I can certainly understand the desire to learn everything possible about
>  the overall process from period beginning to period end, but to forego
>  making cheese because you can't get raw milk straight from the udder is,
>  if I may coin an original phrase nobody here has _ever_ heard before,
>  letting the best be the enemy of the good.
>  


I ahve to say that you are pointing out a very significant issue. I have been 
mulling this around in my head for the last several hours. How much do I want 
the cheese to be period down to the fresh cow's milk vs how much do I want to 
make my own cheese. I have checked out some sites that offer cheese making 
supplies etc, and did read about the chemical needed to turn pasteurized milk 
into cheese. I was hoping not to have to go that route, but it may be 
inevitable if I want to serve my own cheese.

The other issue was that I have always wanted to make my own sausage and was 
hoping to do that as well for this feast. As such, these are two new skills 
that I would be attempting. Maybe I would be best served (or the feasters 
rather) to attempt one or the other. Some considerations have to be made for 
time constraints and processing issues. I prefer to have a feast that is a 
success than to "practice" my new skills out on the people partaking in this 
event(even though I will do a trial or two before hand). 

I am going to do a batch of cheese in small quantity using the pasteurized 
milk. At that point I can better judge what to do for the feast. 

Thanks Adamantius for pointing out what should be so obvious to me.

Hauviette