www.sausagemaking.org

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,
Colin

Not come across that one myself but I'll look out for it...

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 ??