piima temp

[Guest guest]

I have a great item called a Yogotherm, which I

ordered from the New England Cheese Making Supply

Company. The Yogotherm is a 2 liter bucket inside a

superinsulated sleeve. Heat the milk to whatever

temperature you need and pour it into the Yogotherm.

It will stay at that temperature for 24 hours. I make

creme fraiche, yogurt, piima, and soft cheese with it.

The company has a website, and you can also get their

paper catalog. Their phone # is (413) 628-3808.

They're located in the town next to me--I've been to

their house/office--they're really friendly, helpful

people! And they have all kinds of cheese making

supplies. I haven't made any hard cheeses yet, but I

have had some sucess with soft cheeses from the raw

Jersery milk I get at a local farm. Making your own

cheese is A LOT cheaper than buying it.

Lierre

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