[Sca-cooks] Cheese making
Susan Fox
selene at earthlink.net
Sun Mar 24 18:53:28 PDT 2013
It's Cheese Week isn't it? Cheese classes today at Collegium Caidis,
more next weekend at the West Coast Culinary Symposium. I guess that's
springtime for you.
The other thing you need is Good Milk. Raw is best, if you can get it.
Pasteurized will work for soft cheese like mozzarella. Do not even try
to use "Ultra Pasteurized", the proteins are so broken down by the
hotter, longer process that they can't form curds effectively. Been
there, tried to do that.
One of my heraldry clients yesterday said that her mother will be
breeding her mare next year and there will be mare's milk for koumiss
experiments. More when I know more.
Also: kudos for the Pratchettry.
Cheers,
Selene
On 3/24/13 4:11 PM, Dama Antonia wrote:
> On 25/03/2013 10:55 a.m., Crandall wrote:
>> Everything needs to be clean to the point of sterility.
>> Anything less will spawn colorful molds that explode with a variety of
>> smells that rival a sewage dump.
>>
>
>
> +++Out Of Cheese Error ???????+++ Redo from Start
>
More information about the Sca-cooks
mailing list