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Instant milk powder in Cheesemaking

PostPosted: Thu Dec 02, 2010 5:35 pm
by steelchef
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:

PostPosted: Thu Dec 02, 2010 11:07 pm
by saucisson
Not come across that one myself but I'll look out for it...

PostPosted: Fri Jul 08, 2011 1:40 pm
by Snags
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 ??