[Sca-cooks] New Cheese

[Philip & Susan Troy]

Bronwynmgn at aol.com wrote:
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 8/31/2001 2:26:40 PM Eastern Daylight Time,
> chirhart_1 at netzero.net writes:
>
>
>
>>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?
>>>
>
> Hmm.  I made perfectly good cheese from Pennsic milk and lemon juice, and
> have done it at home several times since using pasteurized homogenized milk
> and various vinegars or lemon juice, with never a drop of calcium chloride
> anywhere near it.  Heck, I don't even know where to get the stuff!  I don't
> know what it does with the cheese, but you certainly do not need to add it to
> make cheese.

Obviously you didn't need it, but others may, according to conditions.

What it does, essentially, is to help break down the emulsion of the
butterfat into the milk, effectively de-homogenizing it, making for
firmer curds that haven't been "shortened" by fats.


Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98