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Forum: Cheese Making Forum 11-24-2009, 02:09 AM
Replies: 4
Views: 2,074
Posted By brewmonger
Freezing raw milk definetly changes it, with the...

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...
Forum: Cheese Making Forum 08-28-2009, 06:31 PM
Replies: 14
Views: 3,041
Posted By brewmonger
I can't imagine that goat milk would make the...

I can't imagine that goat milk would make the best mozzerela. You are better off starting with a fresh chevre.
Forum: Cider Forum 08-02-2009, 05:09 PM
Replies: 17
Views: 6,673
Posted By brewmonger
Spontaneously Fermented Cider

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...
Forum: Cheese Making Forum 07-22-2009, 02:58 AM
Replies: 11
Views: 1,875
Posted By brewmonger
You want to keep it in a moist environment, so...

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.
Forum: Cheese Making Forum 07-19-2009, 03:04 PM
Replies: 11
Views: 1,875
Posted By brewmonger
Total skimmed milk is probably not the best...

Total skimmed milk is probably not the best choice either, because you'll end up with a cheese with no flavor and very little yield. If you have your mind set on store-bought milk, then get a 2%...
Forum: Cheese Making Forum 07-17-2009, 08:41 PM
Replies: 11
Views: 1,875
Posted By brewmonger
If you are using raw milk, you can just let the...

If you are using raw milk, you can just let the cream settle out naturally and skim it by hand. Reggiano Parm takes the evenings milk, lets the cream seperate overnight on special trays, and then...
Forum: Cheese Making Forum 07-17-2009, 03:55 AM
Replies: 11
Views: 1,875
Posted By brewmonger
Sorry, can't be there to help, but I think you...

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...
Forum: Cheese Making Forum 07-14-2009, 11:18 PM
Replies: 7
Views: 4,710
Posted By brewmonger
One final thing- Don't be afraid of mold. ...

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...
Forum: Cheese Making Forum 07-14-2009, 11:15 PM
Replies: 7
Views: 4,710
Posted By brewmonger
Fresh cheddar should taste like cheese curds,...

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...
Forum: Cheese Making Forum 07-14-2009, 11:04 PM
Replies: 10
Views: 1,571
Posted By brewmonger
I recently posted a thread about raw milk on this...

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...
Forum: Cheese Making Forum 07-12-2009, 05:00 PM
Replies: 15
Views: 2,357
Posted By brewmonger
Bunnay, not sure what you mean here. Are you...

Bunnay, not sure what you mean here. Are you referring to the set temperature or the final cook temperature? The hotter you cook the curds the drier they become.
Forum: Cheese Making Forum 07-12-2009, 04:39 AM
Replies: 15
Views: 2,357
Posted By brewmonger
Probably too much rennet. The curd firmed up to...

Probably too much rennet. The curd firmed up to quickly and didn't want to expel whey.

I'm not entirely sure about your process for making mozz. It might help if you clarified your process. I...
Forum: Cheese Making Forum 07-08-2009, 11:11 PM
Replies: 10
Views: 1,683
Posted By brewmonger
Sounds like it is having you acidify it through...

Sounds like it is having you acidify it through fermentation. You'll probably want some way of measuring the pH in that case. Electronic meters are more accurate, but more expense than papers.
Forum: Cheese Making Forum 07-03-2009, 07:30 PM
Replies: 10
Views: 1,683
Posted By brewmonger
What is the target pH of the provolone? How is...

What is the target pH of the provolone? How is it having you acidify the milk? Is it through fermentation or is it having you add some kind of acid to the milk?

-Bill
Forum: Cheese Making Forum 07-03-2009, 07:26 PM
Replies: 10
Views: 1,683
Posted By brewmonger
I don't know, it might be worth trying. You...

I don't know, it might be worth trying.

You should never put your pH meter into the cheese milk/whey. Always draw a sample in a sanitized cup, and use that to test the pH. Throw the sample out...
Forum: Cheese Making Forum 06-30-2009, 07:42 PM
Replies: 10
Views: 1,683
Posted By brewmonger
I don't think a pH meter is necessary for...

I don't think a pH meter is necessary for beginning home cheese-making, but it is important for more advanced stuff and for professionals.


If you are going to spend $100 on a pH meter, it should...
Forum: Cheese Making Forum 06-30-2009, 12:27 PM
Replies: 10
Views: 1,683
Posted By brewmonger
pH strips are not the most reliable. They only...

pH strips are not the most reliable. They only give you a range, and you are still guessing. If you want to measure pH, you are best off investing in a pH meter, or alternatively an acidometer...
Forum: Lambic & Wild Brewing 06-30-2009, 02:45 AM
Replies: 27
Views: 3,576
Posted By brewmonger
There is a good reason some strains of E. Coli...

There is a good reason some strains of E. Coli have adapted to acidic environments. E. Coli is actually a very necessary organism for cows and other ruminants to digest the complex cellulose in...
Forum: Lambic & Wild Brewing 06-29-2009, 04:26 PM
Replies: 27
Views: 3,576
Posted By brewmonger
Human pathogens can't survive in beer. Its too...

Human pathogens can't survive in beer. Its too acidic, plus as it ages it will sour and become even more acidic, thus make it even more inhospitable to pathogens.

Now, palatable is a different...
Forum: Cheese Making Forum 06-29-2009, 04:15 PM
Replies: 4
Views: 2,074
Posted By brewmonger
Information about Raw milk

Raw milk is a controversial issue. Personally I'm a huge advocate, but everyone has to make their own decision.

If you plan on getting raw milk from a farm, I can equip you with some tools to...
Forum: Cheese Making Forum 06-29-2009, 03:54 PM
Replies: 13
Views: 1,744
Posted By brewmonger
p.s. I'm going to start a thread with these...

p.s. I'm going to start a thread with these questions.
Forum: Cheese Making Forum 06-29-2009, 03:54 PM
Replies: 13
Views: 1,744
Posted By brewmonger
If you are using raw milk you don't need to add...

If you are using raw milk you don't need to add calcium chloride, although I suppose it can't hurt, it probably won't do as much. I have never added CaCl only because I have always used raw milk. ...
Forum: Cheese Making Forum 06-27-2009, 01:14 PM
Replies: 13
Views: 1,744
Posted By brewmonger
Fortunately and unfortunately, I live in...

Fortunately and unfortunately, I live in America's Dairyland, in which raw milk sales to anyone but a licensed creamery is totally illegal. That doesn't mean raw milk isn't available, there are of...
Forum: Cheese Making Forum 06-27-2009, 02:24 AM
Replies: 13
Views: 1,744
Posted By brewmonger
FYI- I am pretty knowledgeable about cheese...

FYI- I am pretty knowledgeable about cheese (probably moreso than about beer) if anyone has questions about cheese don't hesitate to ask me.

UP may have been the problem. Did you add calcium...
Forum: DIY Projects 06-26-2009, 07:53 PM
Replies: 322
Views: 126,627
Posted By brewmonger
Its possible the astringent flavor is coming from...

Its possible the astringent flavor is coming from the husks. If this was feed-grade barley (lower quality) there was probably thicker husks and less bulk to the grain. The husks are probably whats...
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