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Whole Milk????

Recipes and techniques for soft cheese.
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Whole Milk????

Postby Hangin_Salami » Fri Mar 14, 2008 12:18 am

Is whole milk the same as homogonized???

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Postby saucisson » Fri Mar 14, 2008 4:11 pm

Over here I'd say yes, but it may be different over there...
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Postby BlueCheese » Fri Mar 14, 2008 5:04 pm

Yup, its generally the 3.5% milk, all the commercial milk is homogenized.
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