So, I'm reading Home Cheese Making by Ricki Carroll and found the following eerily-familiar warning at the beginning of Chapter 2: Equipment:
As I read this I say, "where have I seen this before?"
So, I'm posting here in an attempt to get at the truth of these statements. I mean, the same could be said for brewing, and I have been happily brewing in aluminum pots for years with no hint of metallic flavors. Also, I have to wonder what all those cheesemakers used before stainless steel was invented in the early 1900's, and how they could stand that horrible metallic flavor.
Note that aluminum and cast-iron pots are not used in cheese making because of the reaction of acids with metallic salts, which, when absorbed by the curds, cause unpleasant metallic flavors. Acids also corrode the pots, making sanitation very difficult.
As I read this I say, "where have I seen this before?"
So, I'm posting here in an attempt to get at the truth of these statements. I mean, the same could be said for brewing, and I have been happily brewing in aluminum pots for years with no hint of metallic flavors. Also, I have to wonder what all those cheesemakers used before stainless steel was invented in the early 1900's, and how they could stand that horrible metallic flavor.