RE: "serum of milk"
On Wed, 25 Jun 2008, email@example.com wrote:
So that was you about the rennet... I see you're "bellsouth." Could that be some part of the country that still has rennet? What kind of store did you get it in? And, equally important -- WHAT KIND OF CHEESE DID YOU MAKE?
I admit that the temptation remains. Which is of course ABSURD ! I bought some extra aged sheep gouda at the East Village cheese store last month... It was sublime & very cheap (they sell distributors' odd lots) but there's no way I'm going to get sheep milk around here, let alone manage to extra age it ! (And now they're telling us that milk products aren't good for us after all... but I digress, I guess... sorry!)
Anyway, also to be continued...
judy, ive made cheese from whole milk in this way and you get curds and whey: whole milk with an added enxyme you can buy at the store - rennett - its an enzyme made from sheep stomach, add this to the milk and it curddles. cut this stuff up and what is left is the whey. the curds are then pressed and aged and made into cheese, but i think what you want is the liquid stuff thats left. - just another way to make whey. peg