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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing => Topic started by: Gobae on July 18, 2012, 04:44:53 PM

Title: Milk, Cow - Different Fat%, Impact On Recipes?
Post by: Gobae on July 18, 2012, 04:44:53 PM

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!

Title: Re: Milk, Cow - Different Fat%, Impact On Recipes?
Post by: Sailor Con Queso on July 18, 2012, 05:01:15 PM

Just use whole milk instead.

Title: Re: Milk, Cow - Different Fat%, Impact On Recipes?
Post by: Gobae on July 27, 2012, 05:09:38 PM

Awesome TY!  :)

Title: Re: Milk, Cow - Different Fat%, Impact On Recipes?
Post by: Boofer on July 28, 2012, 12:40:06 AM

Quote from: Gobae on July 27, 2012, 05:09:38 PM

Awesome TY!  :)

"TY"?  ???

-Boofer-

Title: Re: Milk, Cow - Different Fat%, Impact On Recipes?
Post by: Gobae on July 29, 2012, 12:23:04 AM

"TY" is a common internet abbreviation for "Thank You"