Instant milk powder in Cheesemaking

General Cheese making discussion

Instant milk powder in Cheesemaking

Postby steelchef » Thu Dec 02, 2010 5:35 pm

I read somewhere that low or no fat milk powder was preferable to fresh pasteurized milk. There was a ratio of re-constituted LFMP to fresh, 35% cream. does anyone have that info handy?

Thanks, :lol:
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
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Postby saucisson » Thu Dec 02, 2010 11:07 pm

Not come across that one myself but I'll look out for it...
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Postby Snags » Fri Jul 08, 2011 1:40 pm

I thought if cheese has milk powder instead of milk it burns instead of melts.
I find its true with cheaper mass produced mozarellas compared to good ones.
It should be ok in ricottas ??
yet to take the plunge still researching
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