www.sausagemaking.org

FB...could you please put this on the cheese chat

Hi Guys,

Does anyone have a recipe for these? I would like to use raw milk but I'm not sure if I would need to scald it first to make it safer or if I can use it as it is.

I would probably feel more comfortable taking a safer option if there is such a thing. I'd hate to poison someone first time out!! The milk I have access to is very high in solids so I am sure it will be an excellent product.

Thanks,

If the milk is fresh and has not come into an contamination then use it as it is the French do.

Otherwise pasturising needs a special machine.

.

Rik,

A bit confused....

The title has changed and I was requesting a recipe for a soft chees so why does it need to move?

Hi Buck....

with the title you chose is would be confusing for people doing a search for the recipes for Brie or camembert and it is an attempt to try and tidy up this section of the forum

This soft cheese section is mainly for the soft cheese recipes and the questions appertaining thereto.