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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: shotski on March 09, 2013, 02:21:22 PM

Title: 2% partly skimmed milk question
Post by: shotski on March 09, 2013, 02:21:22 PM

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?

Title: Re: 2% partly skimmed milk question
Post by: bbracken677 on March 09, 2013, 02:47:44 PM

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.

Title: Re: 2% partly skimmed milk question
Post by: shotski on March 09, 2013, 02:54:59 PM

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.