[Cheese] milk stirring

[Linda Conroy]

Why does Rikki say to stir up and down instead of around?

I am not sure what Rikki's reasons for this are, but recipes that call for milk that is not homogonized say to stir up and down, or top stirring, to keep the cream engaged. I am sure this is a good idea for any milk type, as it will distribute the rennet more evenly.

Happy Cheese Making
Linda
www.moonwiseherbs.com