il Tue, 18 May 2004 05:51:42 GMT, Reg ha scritto:

> Loki wrote:
>
> > What's ultra pasterised? Do you mean ordinary pasteurised or
> > something else? I won't be able to get untreated cream.
>
> Ultra pasteurized means it's heated to a higher temperature than
> normal pasteurization, giving it a longer shelf life. It also denatures
> the proteins and makes it bad for cheese making. I've been able to make
> decent ricotta with it but not much else.
>
> Another term for this process is UHT (Ultra Heat Treated). You should find
> a well informed person at your store and ask which brand(s) are not UHT.

I think the UHT stuff is next to canned milk. Not real milk at all.

> > What's light cream? Or half and half? We have cream and that's it.
> > It's about 35-38% fat.
>
> Light cream contains 18-30% butterfat. Half and half is a mixture
> of whole milk and cream and contains 10-12% butterfat. Sorry for the
> termonology difference, I know the UK refers to single/double cream.

We don't use either terminalogy. Cream is cream, as taken off the
mik. :-)
>
> This should help.
>
> http://www.joyofbaking.com/Cream.html
ta
> >>alt.cheese

> > Thanks. I wasn't sure if it was 'cheese' :-)

> It's a very low volume group, but there are a few good folks
> there that will answer your questions.

And a few digressors....
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]