SC - non-homogenised milk

[Philip & Susan Troy]

Christina van Tets wrote:
> 
> Hello the List!
> 
> I'm a long way behind at present, but notice that some people have been
> asking about non-homogenised milk for cheese-making.  Depending on the
> quantities you are playing with, you may wish to freeze ordinary milk - I
> find that dehomogenises just about any milk - or indeed cream for that
> matter.
> 
> Cairistiona

This makes sense, actually. Nothing like a bunch of ice crystals to
break an emulsion. Ever see frozen mayonnaise?

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com