mike wrote:
There's a food show in Ohio next Thursday where hundreds of people will be touching their faces all day long. I may be going. If I do, I'll be sure to say my last goodbyes here.
You could always get an E- dog collar or dog cone to remind you not to touch your face.
mike wrote:
There's a food show in Ohio next Thursday where hundreds of people will be touching their faces all day long. I may be going. If I do, I'll be sure to say my last goodbyes here.
You could always get an E- dog collar or dog cone to remind you not to touch your face.
As a result, people have been making a milk-based food that hasn’t really been eaten in the country for the past 1,000 years or so. The cheese-like so or su (蘇) was reportedly a luxury food from the Asuka period (538-710 AD) to the Heian period (795-1185) and is considered to be Japan’s first dairy product.
Regardless of its purpose then, so is having a moment now, because what else are you going to do with those five extra gallons of milk? According to SoraNews24, there’s no exact recipe, but a book that was finished in 927 has a set of “governmental regulations” regarding its preparation. The general idea was to boil down approximately 18 liters (4.76 gallons) of milk until there’s only 1.8 liters (.48 gallons) left. That results in a dense dairy solid that can be sliced and eaten.
That's actually kind of good news. Dairy farmers have been in a bad slump - low milk prices, low profits, trouble repaying bank loans, and too many stories of dairy farmers committing suicide, or just selling off their whole operation and giving up.
Perhaps an outbreak like this makes people think a bit more about the fundamentals of what's important, instead of just how to get goods for the cheapest price possible. (I prefer to pay $4-$5/gallon for my milk from a local, high quality producer instead of getting whatever Wal-Mart or Aldi has on sale for $1.39.)
As a result, people have been making a milk-based food that hasn’t really been eaten in the country for the past 1,000 years or so. The cheese-like so or su (蘇) was reportedly a luxury food from the Asuka period (538-710 AD) to the Heian period (795-1185) and is considered to be Japan’s first dairy product.
Regardless of its purpose then, so is having a moment now, because what else are you going to do with those five extra gallons of milk? According to SoraNews24, there’s no exact recipe, but a book that was finished in 927 has a set of “governmental regulations” regarding its preparation. The general idea was to boil down approximately 18 liters (4.76 gallons) of milk until there’s only 1.8 liters (.48 gallons) left. That results in a dense dairy solid that can be sliced and eaten.
Excellent.
Can you make cheese with homogenized and pasteurized milk? Or do you need raw milk?
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A fool can throw out more questions than a wise man can answer. -RZehr
Ken wrote:Can you make cheese with homogenized and pasteurized milk? Or do you need raw milk?
Once you’ve boiled it down, it will be pasteurized regardless. I don’t know if homogenization would make a difference, but I would tend to think not.
When I make yoghurt, I sometimes get a crust on top if I’m not careful to keep the pot covered. Who knew I was making traditional artisanal Japanese cheese?
