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Country Discussion Topics
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Cheese making
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donna in wv    Posted 03-21-2003 at 18:44:55       [Reply]  [Send Email]
anybody made cheese at home?i have access to goat and cows milk and would like to try my hand at it.also lady at store was talking about making cheese from yogurt. it was like a cream cheese but i only got part of it cuz she talked real fast.can anyone help?


screaminghollow    Posted 03-22-2003 at 20:24:30       [Reply]  [Send Email]
I've made cheese a few times, had some very good and some down right dog food. I came across an easy recipe for a riccotta type soft cheese a few years ago. Slowly heat a gallon of milk up to 180 degrees for ten minutes. (you don't want it to boil) Then add two tablespoons of cider vinegar and stir slowly. If the milk doesn't separate into curds, with that, you can add up to two more tablespoons of vinegar. When the curds have separated, strain off the curds through a clean coarse weave cloth, such as cheese cloth, I have tied the cloth into a ball and let it hang and drip over night. You can use it as is in cooking, or add some spices and use like a cheese and crackers spread. The good part about this recipe is that you don't need a press, starter culture or even rennet.


Tom A    Posted 03-22-2003 at 06:24:26       [Reply]  [Send Email]
Donna:

We make cheese a couple times a week whenever we have a doe at her peak of production...seems to be a good way to use up and save the extra milk we can't drink.

We started with a small "starter kit" from Lehman's and it was ok to learn off of but we quickly outgrew it. It has a few easy recipes and supplies for a few batches of some different cheeses.

I think now a better starter set (and supplies) are available from Hoegger Supply Company. They are goat folks and have a great catalog of goat supplies with a pretty extensive section of cheesmaking supplies. Same stuff as everywhere else, but the cheapest prices I've ever seen, by far. Their starter set has "the right" stuff in decent quantities and is now about $45.

Cheese making is pretty fun; any batches that don't taste quite right go to the chickens, who love it. After the first few batches, you get the hang of it and rarely have one not come out well unless you're trying a new recipe.

Good luck,
Tom A


Linda    Posted 03-21-2003 at 21:52:04       [Reply]  [No Email]
I made cheese one year and started out making cottage cheese and then made a batch of mozzarella. Both are easy to make and don't require a cheese press or mold. The cottage cheese was the best I've ever had, and was simple to make with what I already had in the kitchen.

Your local ag extension will have booklets and information on cheesemaking, and your local library will either have some books or can interlibrary loan them for you.



DeadCarp    Posted 03-21-2003 at 19:45:43       [Reply]  [No Email]
We used to make cheese - it takes a LOTTA milk. You know a handy way to press it? Make a straight-sided wooden keg about 8 inches across, plop the curds in it and take it outside. Then fit a bumper-jack bottom into the keg (well, on a plywood plate), jack it up a few clicks and let the car's weight squeeze the moisture out overnite. :)



donna in wv    Posted 03-22-2003 at 05:37:52       [Reply]  [Send Email]
what a great idea. how much trouble do you suppose i'd get in using hubby's 34 ford as a cheese press?


DeadCarp - heh heh    Posted 03-22-2003 at 08:14:58       [Reply]  [No Email]
34 Ford? Well, he doesn't drive it every day does he? :) Older car, the better i say! Tell him you're trying to pre-age the cheese!




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