I am in Delta region of Nigeria and the only viable option for making cheese is to use dried milk powder. Has anyone tried it? If so any advice welcome. Geoff Care
I pity you Geoff. When I lived in Micronesia I also had to contend with dried milk powder. Unfortunately that was prior to becoming a cheese maker, so I have no experience with that. But I do have a rather poor impression of dried milk. First off, is it non fat milk? That would be even less desireable. I don’t suppose you have access to any kind of cream? But now here’s a thought: certainly there are some Nigerian dairymen that might be a source for fresh milk??? If not I would give it a try; but I would likely mix it up rather thicker than normally. Let us know how this sorts out.
yup i would double the mixing ratio and see what happens. make sure its at least 2%, or if u can increase the ratio to get it to 3%.
Welcome and good luck.
(by the way the industry does use powdered milk so it can be done, it will just be low end versions, but then home made stuff beats the industry stuff by far )
Thanks for that both of you. So its possible. The powder is PEAK Full Cream whole milk powder with lecithin vitamin A,B1 B6 C and D3 added. It says 25g.powder + 175ml water =200ml whole milk with 3.5 milk fat. Also says it has low glycemic index and contains tyrosine.
The “glycemic index” sounds like it has something to do with sugars. I don’t know about the tyrosine. I work in the prepared food industry; but we don’t do any dehydrated products. Neil is more up on the additives.
I assume you’re ordering your supplies online? You’ll likely want to add some calcium chloride to the mix (CaCl). It’s a calcium salt that helps perk up processed milk.
)