Starter
Making cheese then you should read this book - found in your local library
There is a new book out that I will strongly recommend you read should before you venture into Yogurt, Butter or Cheesemaking.
Convertion factors for making cheese at home from Dave Burley.
I use conversion factors or scales in situations like these.
Happy New Year
Inge and I like to wish you all a Happy New Year.
Instead of writing something that we think might have your interest, I also like you to come forward with suggestion on what you would like to see in our newsletter. Should you have a write up that could be usefull for our readers then please forward it to me.
Send it to: egon@danlac.com
Sincerely
Inge & Egon Skovmose
Homogenizing of cheese milk.
HOMOGENIZING OF CHEESE MILK: Homogenizing of cheese milk is used for the following types of cheese: Blue Cheese, Feta, Romi, Dimiyati, Akawi, Nabulsi, Baladi and similar cheese. By means of homogenization, fat globules are broken down into smaller
Danisco is your guide.
Pasteurizing Milk (heat treatment).
CHEESE MILK PASTEURIZATION (heat treatment):
1 BACTERIOLOGICAL CONDITION:
Cleaning and sanitizing agents.
Farm- and homemaking of cheese and yogurt -
Frequently asked questions on Yogurt and Cheese making:
Yogurt
Q. Are live bacteria necessary for yogurt?
Cheese Starter cultures update
CHEESE STARTER CULTURE:
Requirements to cheese starter culture.
Greek Style Yogurt Manufacturing
Just about any type you wish can be used for making greek style yogurt. It is basically a higher level of solids in the yoghurt achieved by fortifying the milk prior to making yoghurt or draining whey off through cheese cloth.
