[Sca-cooks] New Cheese

[chirhart_1]

Drug store or New ingland cheese factory! www.cheesemaking.com
----- Original Message -----
From: "Mark.S Harris" <mark.s.harris at motorola.com>
To: "SCA-Cooks maillist" <SCA-Cooks at ansteorra.org>
Sent: Friday, August 31, 2001 4:08 PM
Subject: Re: [Sca-cooks] New Cheese


> > > 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?
> > >
> > > Margaret FitzWilliam
> >
> > Chirhart adds: Yes you can but you will need to add calcium chloride.Add
1/4
> > tsp. for every two gal. of milk.
>
> I remember this being mentioned at the cheesemaking class I attended
> at this last Pennsic. So, where is the best place to obtain this
> calcium chloride?
>
> Stefan li Rous
> stefan at texas.net
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>

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