Posted by Partlycloudy on December 13, 2008, at 8:55:28
It took 2 tries. Ordinary store bought whole milk was ultra pasteurized and would not curdle. Our home water is chlorinated. Neither are conducive to making cheese cultures grow.
But organic whole milk is not ULTRA pasteurized, just enough to kill the worst of the germs. And a purchased bottle of spring water didn't appear to contain any chlorine.
This was like doing a little science experiment in my kitchen, only took half a an hour, and I have fresh basil growing in my garden and some decent store bought tomatoes in my fridge. Caprese salad for lunch today (and tomorrow, and the day after that - this made a lot of cheese).
After a false start, it felt good to have a success on a Saturday morning.
poster:Partlycloudy
thread:868448
URL: http://www.dr-bob.org/babble/social/20081126/msgs/868448.html