[Cheese] List Activity

[Carol]

I have been making cheese since April this year.  Everything has been very
successful.  Can anyone please help me with a recipe to make precessed
cheese spread?

Carol from South Africa

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of
Jack Schmidling
Sent: Thursday, June 22, 2006 9:54 PM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] List Activity


Albert Ortiz wrote:
> I'll have to check, but as far as i know, no, the milk produced locally
> undergoes a "simple" pasteurization procedure.

Just for the record, normal pasteurization has no real effect on the
quality of cheese but it can effect the character as only the flora and
fauna that you put in there, is there.

It is homogenization that destroys milk as far a cheesemaking is
concerned.  Fortunately, this only applies to milk and not cream.

This is why we can make decent cheese with low fat milk and added cream.

See my Milk page for alternatives.

js



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