Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 We milk the cow or goat and put the milk right into a container, add culture and make cheese. If you are going to make the cheese right away you shouldn't need to heat the milk as it is already at about 95-100 depending on how fast you are and the temps outside. Perhaps I missed something but what would be wrong with heating it back up to animal temperature if it has been in the refrigerator? Belinda > Yes, they are tasty, but they are not technically raw. I read the > Cheese Primer Sally recommends. All these cheeses are heated at some > point in the cheese making process. I have never been able to find a > truly raw cheese (foreign or domestic). > --- > This is a quote from an email to me from Rumiano (Landmark) (makers of > unsalted raw cheese): > > " The milk is heat treated to 135 then cooled to 92 degrees and made > into > cheese. The temperture of the cheese making process goes no higher > than 102. > Thanks, > Baird Rumiano " > Quote Link to comment Share on other sites More sharing options...
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