[Sca-cooks] New Cheese

[chirhart_1]

It will not set!
----- Original Message -----
From: "Elizabeth A Heckert" <spynnere at juno.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, August 31, 2001 1:14 PM
Subject: Re: [Sca-cooks] New Cheese


>
> On Sat, 1 Sep 2001 13:32:03 -0400 "chirhart_1" <chirhart_1 at netzero.net>
> writes:
>
> >Hi . When I wrote of the calcium chloride this was only if you are to
> >make hard cheeses from pasteurized milk.
>
> and Adamantius wrote:
>
> >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.
>
>      It sounds as if the calcium chloride works both on the
> pasteurization and the homgenaity of the milk??  It sounds as if you were
> to get pasteurized and non-homgenized milk you would have  good results
> with a new cheese if you didn't use the calcium chloride.
>
>      What would happen if you would try to make a hard cheese with
> pasteurized, non-homgenized milk without using the calcium chloride?
>
>      Elizabeth
>
>
>
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