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:
Colin
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
User avatar
steelchef
Registered Member
 
Posts: 78
Joined: Thu Aug 26, 2010 5:17 am
Location: Fort St John British Columbia

Postby saucisson » Thu Dec 02, 2010 11:07 pm

Not come across that one myself but I'll look out for it...
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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
User avatar
Snags
Registered Member
 
Posts: 485
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 6 guests