Author Topic: Milk, Cow - Different Fat%, Impact On Recipes?  (Read 357 times)

Offline Gobae

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Milk, Cow - Different Fat%, Impact On Recipes?
« on: July 18, 2012, 11:44:53 AM »
I was looking through "Artisan Cheese Making at Home" by Mary Karlin and more than a few recipes call for 2% milk.  Since my end goal is to make cheeses for my granddaughter who has CF (and therefore needs ALL the fat she can eat) is it a pain to convert recipes from 2% to whole milk? Or is there a reasonably easy formula/way to experiment?

If it's a pain to convert them I'll buy another book that focuses primarily on whole milk recipes.

Thanks!


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Offline Sailor Con Queso

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Re: Milk, Cow - Different Fat%, Impact On Recipes?
« Reply #1 on: July 18, 2012, 12:01:15 PM »
Just use whole milk instead.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Gobae

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Re: Milk, Cow - Different Fat%, Impact On Recipes?
« Reply #2 on: July 27, 2012, 12:09:38 PM »
Awesome TY!  :)

Offline Boofer

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Re: Milk, Cow - Different Fat%, Impact On Recipes?
« Reply #3 on: July 27, 2012, 07:40:06 PM »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Gobae

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Re: Milk, Cow - Different Fat%, Impact On Recipes?
« Reply #4 on: July 28, 2012, 07:23:04 PM »
"TY" is a common internet abbreviation for "Thank You"


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