Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 > cottage cheese. See Ricki Carroll's book Home > Cheesemaking for all the details you need to make > just > about any kind of cheese you want. > Hi all, I just got this book after other recomendations. I haven't looked at it closely, but when I flipped through it last night it looked like all the soft cheese recipes instructed me to heat the milk to 170 F or boiling or some other temperature I'd rather not see in milk! I think someone said recently that she was forced to specify pasturized milk in the ingredient, but what about this re-pasturization listed in the directions? /andrea __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 > cottage cheese. See Ricki Carroll's book Home > Cheesemaking for all the details you need to make > just > about any kind of cheese you want. > Hi all, I just got this book after other recomendations. I haven't looked at it closely, but when I flipped through it last night it looked like all the soft cheese recipes instructed me to heat the milk to 170 F or boiling or some other temperature I'd rather not see in milk! I think someone said recently that she was forced to specify pasturized milk in the ingredient, but what about this re-pasturization listed in the directions? /andrea __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 > cottage cheese. See Ricki Carroll's book Home > Cheesemaking for all the details you need to make > just > about any kind of cheese you want. > Hi all, I just got this book after other recomendations. I haven't looked at it closely, but when I flipped through it last night it looked like all the soft cheese recipes instructed me to heat the milk to 170 F or boiling or some other temperature I'd rather not see in milk! I think someone said recently that she was forced to specify pasturized milk in the ingredient, but what about this re-pasturization listed in the directions? /andrea __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2004 Report Share Posted October 31, 2004 Hi, . Did you find out any more info about this? I want to make some cheese too, but don't want to pasteurize it. Thanks, Sara > > Hi all, > > I just got this book after other recomendations. I > haven't looked at it closely, but when I flipped > through it last night it looked like all the soft > cheese recipes instructed me to heat the milk to > 170 F or boiling or some other temperature I'd rather > not see in milk! I think someone said recently that > she was forced to specify pasturized milk in the > ingredient, but what about this re-pasturization > listed in the directions? > > /andrea Quote Link to comment Share on other sites More sharing options...
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