SC - Olaf's Carolingian Feast Results & Thanks

[Cindy M. Renfrow]

Adamantius answered Cairistiona with: 
> Christina van Tets wrote:
> > 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?

But would this be recommended? Or does this do other nasty things to the
milk? Do you just throw out the frozen stuff? Or let it melt back down
and then skim off the now seperated cream? Or just let if melt again
and use all of it?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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