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<DIV>Actually, if I am going to make any cheese at home, I prefer not to</DIV>
<DIV>do any vinegar or lemon soft cheeses at all. The results are so</DIV>
<DIV>fine grained that you lose too much and the whey tastes too sour</DIV>
<DIV>for other uses I would have. No, I'll add rennet or sheep belly and</DIV>
<DIV>go all the way to make a real farmer cheese or perhaps a mild</DIV>
<DIV>cheddar. Then I can make ricotta and have lots of nice whey, I</DIV>
<DIV>cam use in breadmaking. This is much more cost effective than</DIV>
<DIV>making "soft cheese. As to pasturization and homoginization,</DIV>
<DIV>if you can get fresh milk legally (or have your own dairy cows),</DIV>
<DIV>you are indeed fortunate as this produces superior cheese if</DIV>
<DIV>neither process has been done. I suppose Aussie laws are less</DIV>
<DIV>oppressive. Uncle Sam has gone too far IMO in what I can or</DIV>
<DIV>can not eat and drink. Many thanks to the bastards in Congress and</DIV>
<DIV>our regulatory agencies.</DIV>
<DIV>Akim</DIV>
<DIV> </DIV>
<DIV>--- Diamond Randall</DIV>
<DIV>--- <A href="mailto:ringofkings@mindspring.com">ringofkings@mindspring.com</A></DIV>
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