SC - Re: cook's cote
Laura C. Minnick
lcm at efn.org
Thu Oct 12 10:00:21 PDT 2000
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
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