[Sca-cooks] Potentially dumb food safety question
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Tue Aug 26 10:49:18 PDT 2008
On Tue, 26 Aug 2008, Stanza693 at wmconnect.com wrote:
> With everything that has been discussed on the list recently about food
> safety, I'm wondering how this affects people who make their own cheese? I made my
> first batch of fresh cheese last night (based on the instructions in the
> newest Complete Anachronist & recipes received from this list! Thanks.).
> Since it has to hang and drain for several hours, doesn't this put it in the
> "danger-zone"? I heated it to 175 F then it cooled about 20 minutes before
> draining in the colander/cheesecloth for another 20 minutes. I'm sure it hung
> over the sink for at least 3 hours before I squeezed it the last time and stuck
> it in the fridge. It would have dropped under 140F fairly early, wouldn't
> it? Is it safe for me to give to my kiddos? I'm not worried about me, but I
> don't want to make them sick.
> A sus ordenes,
> Constanza Marina de Huelva </HTML>
Well, I made cheese for a feast at which there were small children, and
there were no problems reported to me. If you bring the milk up to the
right temperature and follow sensible cleanliness precautions, there
shouldn't be anything *in* the cheese to cause problems.
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