Home Brew Forums > Food and Beverage > Cheese Making Forum > Make 12 cheese in 12 months...no experience needed
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Old 04-24-2012, 09:37 PM   #21
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Our favorite was the cracked black pepper followed by the dill.


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Old 10-14-2012, 02:18 AM   #22
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Butter is easy to churn without any cultures. Just use your wisk on the mixer and let the heavy cream (40% butterfat is best) naturally seperate into butter and buttermilk. You then add whatever flavorings, salt, or herbs you want and squeeze the buttermilk out with your hands. When it is solidly compacted, rinse it with water and it will keep for up to 45 days at fridge temps- it freezes well if you can't use it all at once. I yield about 1.5lbs of butter from a half gallon of 40% cream.


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Old 01-05-2015, 01:40 PM   #23
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Time to pick up where you left off, @rhoadsrage
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Old 01-07-2015, 07:15 PM   #24
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Quote:
Originally Posted by passedpawn View Post
Time to pick up where you left off, @rhoadsrage

I think your right. Stay tuned.
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Old 04-27-2015, 06:44 PM   #25
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Finally getting back in the cheese making, now with three little helpers. Here is the Coeur la Creme that I made last weekend.

First ingredients:
1 gallon whole milk
1 Fromogia (DS) from http://www.cheesemaking.com/shop/fro...re-5-pack.html

I just warmed the milk in a pot till it was 86F and added the starter. Let it sit overnight with the lid on then gently ladled it into a butter cloth in a colander. I tied up the corners and let it hang for about 6 hours and it had stopped dripping.



I took half of that cheese and mixed it with the following:
4 egg whites whipped to stiff peaks
2 Tbls. sugar
2 Tbls. whole milk

Folded that in then and put it in heart shaped molds. Then I froze those overnight.

Covered with dulce de leche.


Which I see now is on the same plate I used last time. I still have the other 1/2 of the cheese to use but I think I will try it as a savory dip. Perhaps roasted garlic?


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