[Sca-cooks] Cheese making

[Susan Fox]

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
>