From jiladeh at ameritech.net Sun Apr 2 17:06:27 2006 From: jiladeh at ameritech.net (Dehaven James W) Date: Sun, 2 Apr 2006 14:06:27 -0700 (PDT) Subject: [Cheese] Feta Message-ID: <20060402210627.87938.qmail@web80401.mail.yahoo.com> I have just made feta according to Rikki's recipe. What exactly is happening over the next several days? Is the starter still active? How does the taste strengthen? -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060402/b3e3e986/attachment-0002.html From rosemarygoddess at moonwiseherbs.com Sun Apr 2 22:39:40 2006 From: rosemarygoddess at moonwiseherbs.com (Linda Conroy) Date: Sun, 2 Apr 2006 20:39:40 -0600 Subject: [Cheese] milk stirring Message-ID: <200604030250.k332nqKN011177@brew.hbd.org> Why does Rikki say to stir up and down instead of around? I am not sure what Rikki's reasons for this are, but recipes that call for milk that is not homogonized say to stir up and down, or top stirring, to keep the cream engaged. I am sure this is a good idea for any milk type, as it will distribute the rennet more evenly. Happy Cheese Making Linda www.moonwiseherbs.com From dsnyder at swlaw.edu Mon Apr 3 13:27:37 2006 From: dsnyder at swlaw.edu (Doug Snyder) Date: Mon, 3 Apr 2006 10:27:37 -0700 Subject: [Cheese] milk stirring In-Reply-To: <200604030250.k332nqKN011177@brew.hbd.org> References: <200604030250.k332nqKN011177@brew.hbd.org> Message-ID: <470A7175-D75D-41A8-BAF4-E08DB7A79595@swlaw.edu> And we typically heat from the bottom so it distributes the temperature as well. Doug On Apr 2, 2006, at 7:39 PM, Linda Conroy wrote: > Why does Rikki say to stir up and down instead of around? > > I am not sure what Rikki's reasons for this are, but recipes that > call for milk that is not homogonized say to stir up and down, or > top stirring, to keep the cream engaged. I am sure this is a good > idea for any milk type, as it will distribute the rennet more evenly. > > Happy Cheese Making > Linda > www.moonwiseherbs.com > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese From erica.cooksey at gmail.com Fri Apr 14 11:43:12 2006 From: erica.cooksey at gmail.com (Erica Cooksey) Date: Fri, 14 Apr 2006 11:43:12 -0400 Subject: [Cheese] lipase in chevre? Message-ID: Hi all, To my delight, my local health food store has begun carrying unhomogenized, HTST pasteurized goat milk. So of course I grabbed a few quarts and set out to make some chevre. While I got a great curd and creamy mouthfeel from this, I felt that it was rather mild. Has anyone heard of adding lipase to milk for chevre? Any good or bad experiences? Thanks, Erica From dsnyder at swlaw.edu Fri Apr 14 12:24:34 2006 From: dsnyder at swlaw.edu (Doug Snyder) Date: Fri, 14 Apr 2006 09:24:34 -0700 Subject: [Cheese] lipase in chevre? In-Reply-To: References: Message-ID: What culture did you use? I made some with the New England Cheesemaking chevre culture that had a fairly full flavor. Doug On Apr 14, 2006, at 8:43 AM, Erica Cooksey wrote: > Hi all, > > To my delight, my local health food store has begun carrying > unhomogenized, HTST pasteurized goat milk. So of course I grabbed a > few quarts and set out to make some chevre. > > While I got a great curd and creamy mouthfeel from this, I felt that > it was rather mild. Has anyone heard of adding lipase to milk for > chevre? Any good or bad experiences? > > Thanks, > Erica > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese From erica.cooksey at gmail.com Fri Apr 14 12:27:08 2006 From: erica.cooksey at gmail.com (Erica Cooksey) Date: Fri, 14 Apr 2006 12:27:08 -0400 Subject: [Cheese] lipase in chevre? In-Reply-To: References: Message-ID: I used MM100 from dairyconnection.com and the chevre recipe from fiascofarm.com. --Erica On 4/14/06, Doug Snyder wrote: > What culture did you use? I made some with the New England > Cheesemaking chevre culture that had a fairly full flavor. > > Doug > > > On Apr 14, 2006, at 8:43 AM, Erica Cooksey wrote: > > > Hi all, > > > > To my delight, my local health food store has begun carrying > > unhomogenized, HTST pasteurized goat milk. So of course I grabbed a > > few quarts and set out to make some chevre. > > > > While I got a great curd and creamy mouthfeel from this, I felt that > > it was rather mild. Has anyone heard of adding lipase to milk for > > chevre? Any good or bad experiences? > > > > Thanks, > > Erica > > > > _______________________________________________ > > Cheese mailing list > > Cheese at hbd.org > > http://hbd.org/mailman/listinfo/cheese > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > From jiladeh at ameritech.net Sun Apr 16 11:06:58 2006 From: jiladeh at ameritech.net (Dehaven James W) Date: Sun, 16 Apr 2006 08:06:58 -0700 (PDT) Subject: [Cheese] 3 month old cheddar Message-ID: <20060416150658.99082.qmail@web80404.mail.yahoo.com> My cheddar is now 3 months hold; tested it; texture seems right; tastes and smells like a roquefort; any thoughts? plan to age for 12 months; followed Rikki's recipe. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060416/304a25d2/attachment-0002.html From dsnyder at swlaw.edu Sun Apr 16 12:50:25 2006 From: dsnyder at swlaw.edu (Doug Snyder) Date: Sun, 16 Apr 2006 09:50:25 -0700 Subject: [Cheese] 3 month old cheddar In-Reply-To: <20060416150658.99082.qmail@web80404.mail.yahoo.com> References: <20060416150658.99082.qmail@web80404.mail.yahoo.com> Message-ID: <545DDD34-051D-4456-9E85-B624530FC5F4@swlaw.edu> If it tastes like a good roquefort, I'd call it roquefort and eat it ;-) Doug On Apr 16, 2006, at 8:06 AM, Dehaven James W wrote: > My cheddar is now 3 months hold; tested it; texture seems right; > tastes and smells like a roquefort; any thoughts? plan to age for > 12 months; followed Rikki's recipe. > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese From erica.cooksey at gmail.com Mon Apr 17 10:04:17 2006 From: erica.cooksey at gmail.com (Erica Cooksey) Date: Mon, 17 Apr 2006 10:04:17 -0400 Subject: [Cheese] Two questions Message-ID: Hi all, #1: Has anyone made Ricki Carroll's farmhouse cheddar recipe? If so, how did it turn out? I am wondering if it is worth making. #2: Does anyone have a recipe for either Asadero or Queso Quesadilla? It's so hard to find Mexican cheese recipes, aside from Queso Blanco and Queso Fresco... --Erica From mavityre at comcast.net Mon Apr 17 11:37:56 2006 From: mavityre at comcast.net (Brian) Date: Mon, 17 Apr 2006 08:37:56 -0700 Subject: [Cheese] Two questions References: Message-ID: <001601c66234$e876f790$0301a8c0@YOURWX88VYRXO> Hi. I have made the farmhouse cheddar and tested it about 1 month ago. Seemed like it needed more aging or something. By far the traditional cheddar from her book tested better. Just my opinion, your mileage may vary. Brian ----- Original Message ----- From: "Erica Cooksey" To: "The Cheese Makers' Digest" Sent: Monday, April 17, 2006 7:04 AM Subject: [Cheese] Two questions > Hi all, > > #1: Has anyone made Ricki Carroll's farmhouse cheddar recipe? If so, > how did it turn out? I am wondering if it is worth making. > > #2: Does anyone have a recipe for either Asadero or Queso Quesadilla? > It's so hard to find Mexican cheese recipes, aside from Queso Blanco > and Queso Fresco... > > --Erica > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese From erica.cooksey at gmail.com Mon Apr 17 12:23:26 2006 From: erica.cooksey at gmail.com (Erica Cooksey) Date: Mon, 17 Apr 2006 12:23:26 -0400 Subject: [Cheese] Two questions In-Reply-To: <001601c66234$e876f790$0301a8c0@YOURWX88VYRXO> References: <001601c66234$e876f790$0301a8c0@YOURWX88VYRXO> Message-ID: On 4/17/06, Brian wrote: > Hi. > I have made the farmhouse cheddar and tested it about 1 month ago. Seemed > like it needed more aging or something. By far the traditional cheddar from > her book tested better. Just my opinion, your mileage may vary. Thanks, Brian. Also, how was the texture of the farmhouse cheddar? From mavityre at comcast.net Mon Apr 17 14:20:20 2006 From: mavityre at comcast.net (Brian) Date: Mon, 17 Apr 2006 11:20:20 -0700 Subject: [Cheese] Two questions References: <001601c66234$e876f790$0301a8c0@YOURWX88VYRXO> Message-ID: <000601c6624b$960cd350$0301a8c0@YOURWX88VYRXO> If I remember correctly, it was seemed kind of crumbly. Brian ----- Original Message ----- From: "Erica Cooksey" To: "The Cheese Makers' Digest" Sent: Monday, April 17, 2006 9:23 AM Subject: Re: [Cheese] Two questions > On 4/17/06, Brian wrote: >> Hi. >> I have made the farmhouse cheddar and tested it about 1 month ago. >> Seemed >> like it needed more aging or something. By far the traditional cheddar >> from >> her book tested better. Just my opinion, your mileage may vary. > > Thanks, Brian. Also, how was the texture of the farmhouse cheddar? > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese