[Cheese] So whos the new guy ? / Suggestion for experiments

[Jack Schmidling]

Peter Næslund Møller wrote:

> I am suggesting replacing all the skimmed milk powder with buttermilk
> powder, just to see if there are any negative effects........

One negative effect could be the price.  I suspect dried buttermilk 
would be much more expensive than NF Dry Milk.

Just for reality check here, the whole point of this is that butter is 
not only much less expensive than the equivalent in heavy cream but it's 
shelf life is nearly as long as powdered milk.  With dry milk and 
butter, one can make cheese when the whim occurs without having to make 
a trip to town to get fresh stuff.

js

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