Author Topic: 2% partly skimmed milk question  (Read 1797 times)

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
2% partly skimmed milk question
« on: March 09, 2013, 08:21:22 AM »
I am making Edam this morning. My question is do I need to add Cal Clor to 2% partly skimmed milk?  The milk is Neilson 2% partly skimmed milk and no mention of  pasteurized or Homogenized? What will happen if I add the Cal Cor and it does not need to be added?
« Last Edit: March 09, 2013, 08:37:42 AM by shotski »


Guests, join the CheeseForum.org community to remove this ad.


Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: 2% partly skimmed milk question
« Reply #1 on: March 09, 2013, 08:47:44 AM »
Yes if it has been homogenized and pasteurized...

I am not sure what you mean when you describe the milk as Neilson...if it is store bought it probably is at least pasteurized and if there is no cream separated at the top then it is likely also homogenized.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: 2% partly skimmed milk question
« Reply #2 on: March 09, 2013, 08:54:59 AM »
Thanks  bbracken677, Neilson is a brand name in Canada made by Saputo. I will be posting pic later today. I will be adding the Cal Clor.