My god yooperbrew... that sounds amazing.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.
My wife LOVES fetsa; if she sees this post I will have more work around the house to do....
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.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.
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.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.
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.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.
Sorry for being off topic.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).
I'll have to disagree. While having raw milk will make a better cheese, this statement makes it sound like its impossible to make good cheese with store brought milk(which is all homogenized). I've made several batches with store brought Whole & 2% milk and all have been REALLY good, if not better then store brought mozz.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)!