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Posted By: Joe Ames In Response To: Re: Buttermilk (JMatt)
Date: Friday, January 30, 2004 at 9:59 p.m.
In Response To: Re: Buttermilk (JMatt)
If you are going to use an encapsulated acid. The lactic would be closer to a fermented taste. Not the same tho'.
I often thought you could make your own encapsulated acids. Just mix an acid with melted beef fat. Never tried it tho'. :-)
I'm not sure you can buy "hi-melt" cheese retail, like the "hi-melt" cheese that is used commercially?
Maybe some food service distributors may carry it?
On the other hand, any cheese that's used on pizzas should work. Something like mozzerella? Just guessing. ;-)
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