|
Cheese thread! After successful paneer I got it in my head to make mozzarella, but it seems like the milk requirements are much more demanding. Am I correct in reading that ultra-high pasteurized and homogenized are both clues that my cheese is going to fail? Or is the internet telling me both of those things matter an overblown concern? Where do you guys get your milk to make fancy cheeses?
|
#
¿
Apr 21, 2017 18:34
|
|
|
|
| # ¿ May 6, 2024 05:28 |
|
|
ColdPie posted:If you're using it as a stepping stone to aged cheeses, just skip it imo. Well, it wasn't until you said that. Hrmm. Thanks all. My wife found cream top unhomogenized at Whole Foods we're going to try first, then I'll give $2/gal Target whole milk a try next.
|
|
#
¿
Apr 21, 2017 20:29
|
|