[Cheese] powdered milk

[Peter Næslund Møller]

----- Original Message ----- 
From: "Scott" <ssstewart10 at gmail.com>
To: <cheese at hbd.org>
Sent: Friday, May 11, 2007 2:03 PM
Subject: [Cheese] powdered milk


> Has anyone tried to make cheese with double strength milk?  When I was 
> in college and made yogurt, I often would "fortify" my store bought milk 
> with a little dry milk powder to get a thicker, creamier yogurt.  Now 
> that I'm trying my hand with cheese, I wonder what the result would be 
> if I increased the strength of the milk by doubling the amount of 
> powdered milk I use, without increasing the water.
> 
> I would guess I'd get more curd with less whey, that needs less time in 
> the press, but the same amount of aging.

It can be done by using ultra filtration ( increases the fat and casein content, without changing the rest ).. It  would probably take a bit of experimenting, but it could work..

/peter