is making cheese economical or more of a hobby?
My husband loves the ricotta- I make it from the whey leftover from the other cheeses, and he likes it creamy and puts it on his morning whole wheat toast. It's kind of like a cream cheese, the way I make it.
You can also use much less salt than what's in commercial cheeses, and add herbs and seasonings as you make it, too.
Tonight I'm having some garlic ricotta on triscuits from ricotta made yesterday.
Here's where I got most of my stuff: Cheese Making Books
The bottom recipe is how I make my feta: Cheesemaking Recipes for Semi Hard Cheese
is costco milk ok?
Milk is milk when you're making cheese. The fresher/rawer it is the better, but you can use any old store bought milk to make cheese.
Not entirely true - as many brands of milk that are only marked 'pasteurized' make in fact be 'ultra pasteurized'. UP milk won't form a curd. I wish I could get my hands on some raw cow's and goat's milk, but I haven't been successful so far; I've been using Swiss Valley Farms whole milk with excellent results thus far.
I found a local source of raw goat milk so I ordered a mozerella/ricotta kit from AHS. Can't wait to get started.
Anyone have some quick tips for a beginner? The process seems fairly easy.
If you make high end cheeses it will be. For standard grocery store cheeses, no unless you raise your own dairy goats/cows. Even then I doubt it would be more economically feasible (the milk part).
Mateo said:Let me warn you... Cheese does not come out good from homogenized milk. You need raw milk from a cow or a goat for it to come out good.
Really? Must be BMC and dont care for taste!! After the initial investment and fuel and time I think I'm way ahead!! Just made a rochefort 9 clone for about $50 for 5gal.. In the store here it's $5+ for 12oz! Let's not get into the sours!!mccumath said:Is making beer at home economical? I think not (so do my family/friends)!
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