[Cheese] milk stirring

[Doug Snyder]

And we typically heat from the bottom so it distributes the  
temperature as well.

Doug


On Apr 2, 2006, at 7:39 PM, Linda Conroy wrote:

> 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
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