Last Activity:02-28-2011 12:43 PM
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Posted in thread: Information about Raw milk on 11-24-2009 at 03:09 AM
Freezing raw milk definetly changes it, with the exception of sheep's milk. You will not get a
firm curd out of milk that has been frozen. For whatever reason, raw sheep's milk is not
Posted in thread: Goat's Milk, No Strings, Close-by, You're Sh!tting Me Right? on 08-28-2009 at 07:31 PM
I can't imagine that goat milk would make the best mozzerela. You are better off starting with
a fresh chevre.
Posted in thread: Spontaneously Fermented Cider on 08-02-2009 at 06:09 PM
How is traditional spontaneously fermented cider produced? Is it just a matter of the culture
already living in the barrels, or does it primarily come from the fruit each year?If one was
starting a ci...
Posted in thread: Cheese Marathon on 07-22-2009 at 03:58 AM
You want to keep it in a moist environment, so keep it covered. You don't want to put it in a
cold environment until ~24 hours after renneting, to make sure the cultures have done most of
Posted in thread: Cheese Marathon on 07-19-2009 at 04:04 PM
Brewmonger,I hear yuh man, but I found a pretty simple recipe on cheesmaking.com, so I'll give
it a whirl & see what happens. I'll keep my expectations pretty low though.Revised Sechdule:1
batch of Mo...
Posted in thread: Cheese Marathon on 07-17-2009 at 09:41 PM
Dang, forgot about that. Guess I will make the innagural attempt with store bought skim milk.I
will age in the crisper of the fridge. I can somewhat control the humidity in there.I think my
Posted in thread: Cheese Marathon on 07-17-2009 at 04:55 AM
Sorry, can't be there to help, but I think you are getting yourself into a lot all at once! Try
to stagger the curd sets, so **** doesn't all hit the fan at once.Parmesan is going to be the
Posted in thread: What should fresh Farmhouse Cheddar taste like? on 07-15-2009 at 12:18 AM
One final thing-Don't be afraid of mold. External mold is perfectly ok, because it will form a
rind and once you open the cheese you will cut off the rind anyways. I don't use wax at all,
but a natura...
Posted in thread: What should fresh Farmhouse Cheddar taste like? on 07-15-2009 at 12:15 AM
Fresh cheddar should taste like cheese curds, because that is exactly what fresh cheese curds
are.The sour taste is probably happening because of too much acid development. There is
probably too much ...
Posted in thread: Straight From the Cow on 07-15-2009 at 12:04 AM
I recently posted a thread about raw milk on this forum, so check it out.When making cheese
with raw milk, there is no need for calcium chloride.Another important thing to know is that
when using raw ...