[Sca-cooks] Potentially dumb food safety question
selene at earthlink.net
Tue Aug 26 11:06:00 PDT 2008
In addition to everyone else's good advice: Cheesemaking often involves
friendly bacterial cultures that we don't want to inhibit. Be sensible,
be clean, know your milk source and you should be all right.
> 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.
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