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Old 04-10-2009, 12:23 AM   #21
Evets
 
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This is the mozzarella I made about an hour ago. I'm lucky in that I get fresh raw milk for $2.50 a gallon here. I can also get raw goat milk but I haven't tried it yet.




 
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Old 04-10-2009, 02:03 AM   #22
zac
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I'm jealous.

I have all the stuff to make cheese, just haven't got the fortitude to try it yet.



 
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Old 04-10-2009, 02:22 AM   #23
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I've made a few cheeses recently and it was fun. I buy the cheapo milk at megalomart, so it's probably cost effective for me. I'm still waiting for the day I have time to make lasagna with my homemade cheese, and a Milwaukee Cheesecake.
And here's some great recipes for lots of different cheeses (sorry if the linky's been posted already): GourmetSleuth - How To Make Cheese - Cheese Making Recipes

 
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Old 04-11-2009, 10:08 PM   #24
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is costco milk ok?

 
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Old 04-12-2009, 06:14 AM   #25
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Quote:
Originally Posted by bkov View Post
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.

 
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Old 04-12-2009, 10:32 AM   #26

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Originally Posted by pizzaman View Post
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.

 
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Old 04-12-2009, 12:48 PM   #27
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Quote:
Originally Posted by flyangler18 View Post
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.
Very true. Not just pasteurized, but store bought milk is homogenized, too, which changes the protein structure. That's what keeps the cream from rising to the top in store bought milk. Well, it changes the curd formation too, so some people add calcium chloride to the milk at the same time as the cultures, to sort of normalize the protein.

I am using goat's milk- because that's what my source is. I use CaCl in it, because of the way the protein is structured.

It's true that store bought milk is pretty similiar, except for the UHP stuff that Flyangler mentioned. You can't use it to make cheese.

I've read many articles about using powdered milk with some added whipping cream, if your only source is UHP milk. It's supposed to work just fine, but I haven't tried it.

Whole milk gives a very creamy higher fat cheese. Skim milk or low fat milk would give a lower fat cheese. The goat's milk I use is about 4% milk fat, maybe a bit more. It's definitely NOT a low fat way to make it!
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Old 04-15-2009, 01:57 PM   #28
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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.
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Old 04-15-2009, 10:35 PM   #29
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Quote:
Originally Posted by avaserfi View Post
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.
It depends on the mozzarella recipe you're following, but most all of them have you heat the curds until you can stretch them like taffy. That temperature is above where I can comfortably hold them with my bare hands. On my first batch I tried doing it with spoons, but the texture just wasn't right. The second time around, I wore gloves that were thick enough to let me handle the hot cheese without any issues. That one actually came out looking and tasting the way it was supposed to.

 
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Old 03-23-2010, 01:17 PM   #30
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Quote:
Originally Posted by zoebisch01 View Post
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).
Sorry for being off topic.

Zoebisch! I'm flying up to State College this Thursday & plan to meet up with Pjj2ba. I tried to send you a PM but your inbox is FULL. Send me a PM if you want to meet up.



 
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