[Sca-cooks] New Cheese

[chirhart_1]

Hi . When I wrote of the calcium chloride this was only if you are to make
hard cheeses from pasteurized milk. You are right about bag cheese.You do
not need it for that but please don't discount it altogether.Before you tell
some one you don't need it check it out.Makes you look good. And the world
is a better place ..Chirhart
----- Original Message -----
From: <Bronwynmgn at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, September 01, 2001 7:50 AM
Subject: Re: [Sca-cooks] New Cheese


> --
> [ 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.
>
> Brangwayna Morgan
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