heating milk for cheese

For years, I would occasionally try making cheese using the instruction to heat the milk to 85 F. I read one set of instructions that said heat the milk to 180F. I did this a couple of days ago and finally got a good result.


I tried adding creamme to these results in hopes of making cottage cheese but I had let the curds set in the refrigerator too long and the results were not so good.
I did make some cheese with whipping creamme vice milk and I'll have to check it out this afternoon.

hints on making cheese

Every so often, I have tried making cheese and it has not turned out well. Some instructions talk about heating the milk to 75ºF to 85ºF. The best I got was some strands of some white material.

 

I found another recipe that called for heating the milk to 180ºF. I did this and got a good mass of white chunks. I strained the white chunks and think I finally got some real cheese!

 

tomatoe soup recipe

http://www.myrecipes.com/recipe/slow-cooker-tomato-soup


RECIPE FROM: OXMOOR HOUSE
Slow-Cooker Tomato Soup
Lee Harrelson
BY MARY OSTYN NOVEMBER 2009
YIELD
Serves 6


Zuppa Toscana Soup
COOKING TIPS
Our Most Popular Soup Recipe... Ever

Ingredients

1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste
Order Ingredients
How to Make It

Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional
10 minutes, and serve.
Family Feasts for $75 a Week