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Author Topic: Powdered milk....  (Read 1805 times)

Screaming Eagle

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Powdered milk....
« on: March 16, 2011, 10:15:09 PM »
     Okay, I realize this might be a question that offends some, but here it is.  Are there cheeses that can be made from powdered nonfat dry milk or powdered buttermilk?  I'm thinking the 'nonfat' part might be an issue.  Are there powdered dry milks that still contain the fat?
    Thanks for your help. 
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dthelmers

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Re: Powdered milk....
« Reply #1 on: March 22, 2011, 04:09:11 PM »
I've made several cheeses with powdered milk and cream. The mozzarella was the best of them.
Dave in CT
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Screaming Eagle

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Powdered milk....
« Reply #2 on: March 22, 2011, 04:55:36 PM »
Dave,
       Thanks for the response.  Did you do anything in particular with the cream to adjust the recipe?  What other types of cheese did you try?  Thanks again.   8)
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dthelmers

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Re: Powdered milk....
« Reply #3 on: March 24, 2011, 12:57:44 PM »
I used a quart of heavy cream for the two gallon batch. The other cheeses I made with this mix were cultured with yogurt and followed the basic recipe for parmesan, with some lipase added. We ate them fairly young. They were OK, but not stellar, kind of one dimensional.
Dave in CT
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Tomer1

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Re: Powdered milk....
« Reply #4 on: March 24, 2011, 01:58:18 PM »
You can make fresh cheeses.
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