SC - Re: cook's cote

[Laura C. Minnick]

In a message dated 10/12/00 2:36:17 AM Eastern Daylight Time, >  Cairistiona 
writes:
>  Subject: SC - non-homogenised milk
>  
>  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.
>  

Can you explain to me how this works? Enquiring minds.......
Actually, I am still working on the Cheese-Thing. That's what I've come to 
call it anyway. Using the Slip coate recipe from period and some modern ones 
for Neufchatel cheeses I have pretty much nailed it down, but I am still 
trying to get non homo milk.

Hauviette