[Sca-cooks] Potentially dumb food safety question

[euriol]

My first response is to say "The only dumb question, is the one that is not
asked."

As to the actual question you pose... I would think it would be safe enough
if you think it is safe enough for you to consume. I also believe that our
society is becoming a bit too sanitized in all the anti-bacterial things
and thus propogating the problem of more resistent strains of bacteria. (My
doctor even recommended that I don't use anti-bacterial soap for bathing).
I'm not saying appropriate cautions should not be considered. I like to
cook in a clean kitchen (certainly won't cook in a dirty kitchen), but will
also apply the 5-second rule to myself and my kids in my own kitchen.
Consider draining the curds in the refridgerator in the future, if you are
able to do so.

Euriol

On Tue, 26 Aug 2008 13:23:01 EDT,  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>
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