[Sca-cooks] New Cheese

[Philip & Susan Troy]

Elizabeth A Heckert wrote:

>      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.

The calcium chloride doesn't really address the pasteurization issue, AFAIK.

>      What would happen if you would try to make a hard cheese with
> pasteurized, non-homgenized milk without using the calcium chloride?

Cheese, ideally. If it is pasteurized, you might need to introduce some
kind of bacterial starter culture; some even use a spoonful of yogurt or
buttermilk for that.

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