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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
    adversely affect...

  • Posted in thread: Goat's Milk, No Strings, Close-by, You're Sh!tting Me Right? on 08-28-2009 at 06:31 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 05:09 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 02:58 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
    their work.

  • Posted in thread: Cheese Marathon on 07-19-2009 at 03:04 PM
    Brewmonger,I hear yuh man, but I found a pretty simple recipe on, 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 08:41 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
    wife would...

  • Posted in thread: Cheese Marathon on 07-17-2009 at 03:55 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 07-14-2009 at 11:18 PM
    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 07-14-2009 at 11:15 PM
    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 07-14-2009 at 11:04 PM
    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 ...

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