[Sca-cooks] Re: Sca-cooks Digest, Vol 1, Issue 3544

[a5foil]

This would have to be raw (non-pasteurized) milk. Pasteurized milk will
spoil but not sour. So if you are lucky enough to have the real thing, this
would be worth a try.

And BTW do *not* try to make cheese with *ultra*-pasteurized milk or cream.
It won't behave the same way.

Cynara


> Are you working with homogenized/pasteurized milk, or
> non-homogenized/pasteurized milk? (or some variant thereof)

> >      2 litres milk
> >
> >      600 ml  cream
> >
> >      Salt to taste
> >
> >      Herbs (optional)
> >
> >      Allow your milk to ripen (that is turn sour and begin to
> >      thicken) (say 36 hrs depending on the weather - it was
> >      autumn in Australia, so mid teens Celcius)
> >
> >      Add the cream, leave another 12 hours
> >
> >      Put into a cheesecloth and drain (I tied it to my rolling
> >      pin which I balanced on a bucket).  Drain off the whey
> >      (don't waste it, you can use it in bread making or mix it in
> >      with your chooks food - they love it)
> >
> >      When it stops dripping (say 12 -24 hours) add a bit of salt,
> >      taste it, add a bit more, taste it - until it tastes right.
> >