[Sca-cooks] New Cheese

[chirhart_1]

Chirhart adds:Yes you can but you will need to add calcium chloride.Add 1/4
tsp. for every two gal.of milk
>
> On the subject, since I managed to miss the cheesemaking classes at
> Pennsic--can I make decent cheese with pasteurized, homogenized milk, or
> should I search out a source of raw milk? I was hoping to maybe play with
> cheesemaking this winter, if (as per usual) I have time.
>
> Margaret FitzWilliam
>
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.


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