[Cheese] infused oil and good cheese book
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Sun Feb 5 19:02:14 EST 2006
>Again I encourage a critical eye when reading the science as it has it's own bias. Lets not buy it hook line and sinker, but let's be cautious as well. I did say that garlic in oil is not a good idea and I will add that this is true unless you eat it shortly, like a few hours, after infusing it. It seems we are too quick to move into promoting fear.
As for books I like the following book, it helps a person understand the science of cheese making. Ubderstanding a process helps us make our own choices. The thing I don't agree with in this book is their stance on raw milk, but I can come to my own conclusions about that.
American Farmstead Cheese
by Paul Kindstedt
Happy Cheese Making
Peace
Linda
www.moonwiseherbs.com
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> Today's Topics:
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> 1. Re: oil in cheese and the USDA (Linda Conroy)
> 2. Re: Advanced book recommendations? (M. M.)
> 3. Re: Preserving in Oil (Jack Schmidling)
> 4. Re: Preserving in Oil (dean crabtree)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Sun, 5 Feb 2006 11:35:28 -0700
> From: Linda Conroy <rosemarygoddess at moonwiseherbs.com>
> Subject: Re: [Cheese] oil in cheese and the USDA
> To: cheese at hbd.org
> Message-ID: <200602051848.k15ImEFi009348 at brew.hbd.org>
>
> Let's start from the beginning as I was not teaching a full on food preserving class on this site. The first thing to do is either read extensively about the nature of food borne illness and or learn from someone who is experienced and skilled in this arena.
> And do read between the lines as their is a food industry that is trying to sell their stuff and has instilled fear into the picture. Use common sense.
>
> One thing we need to be clear about, many of the regulations about food preservation are based on large scale production. I am not talking about large scale production. If one has a relationship with their food, makes things in small batches and eats what they make within a short time frame; it is less likely they will have a problem. I always tell my students it is important to know what your food should smell, look and taste like-don't eat anything you are suspicious of.
>
> On the other side of the coin regulations do not necessarily protect people: ie more illness has been caused by cheese made from pasteurized milk than raw milk.
>
> Based on my experience I have more faith in my own ability to preserve food than the food industry. I have studied food sciences and would encourage anyone who is interested in this topic to do so as well, but try to study it with a critical mind. And I do not suggest canning pesto: it is true that it is a low acid food,I freeze it.
>
> And I did want to make a comment about whey: dried whey does not ahve the same health benefits as fresh whey-I really would prefer the fresh whey get fed to the pigs and I will continue to cook with and drink my own whey.
> Happy Cheese Making
> Linda
> www.moonwiseherbs.com
>
>
>
>
> >
> Send Cheese mailing list submissions to
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> >
> > To subscribe or unsubscribe via the World Wide Web, visit
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> > cheese-request at hbd.org
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> > When replying, please edit your Subject line so it is more specific
> > than "Re: Contents of Cheese digest..."
> >
> >
> > Today's Topics:
> >
> > 1. Re: A story about draining whey (Jack Schmidling)
> > 2. Re: Advanced book recommendations? (Jack Schmidling)
> > 3. Re: Cheese Digest, Vol 6, Issue 7 (Linda Conroy)
> > 4. Re: A story about draining whey (JOHN MURREN)
> > 5. Re: Preserving in Oil (JOHN MURREN)
> > 6. Re: A story about draining whey (Jack Schmidling)
> >
> >
> > ----------------------------------------------------------------------
> >
> > Message: 1
> > Date: Sat, 04 Feb 2006 12:06:24 -0600
> > From: Jack Schmidling <arf at mc.net>
> > Subject: Re: [Cheese] A story about draining whey
> > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > Message-ID: <43E4ED20.80502 at mc.net>
> > Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> >
> > JOHN MURREN wrote:
> >
> > > I just saw on The Food
> > > Network that whey is the key ingredient in todays' popular energy
> > > bars.
> >
> > Before you jump to conclusions, do not assume that they use it for any
> > reason other than the bottom line. Whey contains a good deal of sugar
> > and as it can be had for the cost of picking it up at cheese factories,
> > it is a very inexpensive source for sugar, i.e. "energy" for energy bars.
> >
> > The cheese industry has spent almost as much time and money trying to
> > find uses for or disposing of whey as they spend on cheese making. It
> > is a plague to the industry, especially since environmental laws started
> > preventing the dumping of it into rivers.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> >
> >
> > ------------------------------
> >
> > Message: 2
> > Date: Sat, 04 Feb 2006 12:16:07 -0600
> > From: Jack Schmidling <arf at mc.net>
> > Subject: Re: [Cheese] Advanced book recommendations?
> > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > Message-ID: <43E4EF67.8000709 at mc.net>
> > Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> >
> > JOHN MURREN wrote:
> >
> > > Again, my guess is
> > > that rennet is a slow acting acid builder, while the others are acid
> > > "jolts" to the milk. ???
> >
> > Rennet does not build acid. In fact, the pH drops slightly during
> > curdling. It's objective is to produce a curd without waiting till the
> > acid level rises high enough to curdle it, by which time it is a very
> > high acid cheese.
> >
> > Citric acid takes the place of the culture and the need to do a
> > controlled ripening of the cheese to produce the acid. It essentially
> > produces instant cheese.
> >
> > It apparently is easier and more fool proof than making Mozz the hard
> > way and seems to be the only way contemporary cheese gurus describe it.
> > I have never made instant Mozz because I am sort of a cheese snob but I
> > have never made a really good Mozz the hard way so I do not include it
> > on my resume.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> >
> >
> > ------------------------------
> >
> > Message: 3
> > Date: Sat, 4 Feb 2006 11:26:03 -0700
> > From: Linda Conroy <rosemarygoddess at moonwiseherbs.com>
> > Subject: Re: [Cheese] Cheese Digest, Vol 6, Issue 7
> > To: cheese at hbd.org
> > Message-ID: <200602041838.k14IcIM6005460 at brew.hbd.org>
> >
> > Botlism lives in soil, that is where the spores come from, so garlic and other roots are not a good choice for long steeping in oil. I am also careful to collect the arial (top) parts of plant rather than those close to the earth. I keep my feta cheese that is marinating with herbs in olive oil in my pantry at room temperature-never has gone bad-I have been doing this for more than 6 years. I make a point of eating it within 6 months, as I do not expect fresh foods to last the way that comercial products which are full of preservatives do. Also I have steeped dried tomatoes and they too are fine.
> >
> > When steeping herbs: be sure they are fresh, but not wet. I like to collect on a very dry afternoon. Do not wash them-if I collect from my own pesticide free garden there is no need to wash. Be sure everything is below the surface of the oil, you are cutting off from oxegon and anything above the surface will mold.
> >
> > Also a note about oils: Buying oil from the store in a clear bottle means that the oil is either already rancid or on it's way to becoming rancid. Light compromises the integrity of oil. So I buy my olive oil in a can.
> > I hope this is helpful.
> > Happy Cheese Making
> > Linda
> > www.moonwiseherbs.com
> >
> > >
> > Send Cheese mailing list submissions to
> > > cheese at hbd.org
> > >
> > > To subscribe or unsubscribe via the World Wide Web, visit
> > > http://hbd.org/mailman/listinfo/cheese
> > > or, via email, send a message with subject or body 'help' to
> > > cheese-request at hbd.org
> > >
> > > You can reach the person managing the list at
> > > cheese-owner at hbd.org
> > >
> > > When replying, please edit your Subject line so it is more specific
> > > than "Re: Contents of Cheese digest..."
> > >
> > >
> > > Today's Topics:
> > >
> > > 1. Re: A story about draining whey (JOHN MURREN)
> > > 2. Re: Advanced book recommendations? (JOHN MURREN)
> > > 3. Re: Preserving cheese in herb oils (JOHN MURREN)
> > > 4. Re: chevre balls (Miskin Meadows)
> > > 5. So how are these Chevre balls actually served? (Miskin Meadows)
> > >
> > >
> > > ----------------------------------------------------------------------
> > >
> > > Message: 1
> > > Date: Sat, 4 Feb 2006 05:45:25 -0800 (PST)
> > > From: JOHN MURREN <jmurren at verizon.net>
> > > Subject: Re: [Cheese] A story about draining whey
> > > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > > Message-ID: <20060204134525.38570.qmail at web84013.mail.dcn.yahoo.com>
> > > Content-Type: text/plain; charset="iso-8859-1"
> > >
> > >
> > >
> > > Doug Snyder <dsnyder at swlaw.edu> wrote: And the second factor is, I found my cat drinking
> > > the whey from the bowl on the top of the counter ;-)
> > >
> > > Doug
> > > _______________________________________________
> > > Smart cat!
> > >
> > > After discovering how much protein and nutrition was left in the whey, I've started using it for any number of things - mostly as the liquid in breads - adds much flavor too! I just saw on The Food Network that whey is the key ingredient in todays' popular energy bars.
> > >
> > > Good stuff - the cat knows!
> > > John
> > >
> > > -------------- next part --------------
> > > An HTML attachment was scrubbed...
> > > URL: http://hbd.org/pipermail/cheese/attachments/20060204/5b76bd5c/attachment-0001.html
> > >
> > > ------------------------------
> > >
> > > Message: 2
> > > Date: Sat, 4 Feb 2006 05:56:17 -0800 (PST)
> > > From: JOHN MURREN <jmurren at verizon.net>
> > > Subject: Re: [Cheese] Advanced book recommendations?
> > > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > > Message-ID: <20060204135617.20115.qmail at web84012.mail.dcn.yahoo.com>
> > > Content-Type: text/plain; charset="iso-8859-1"
> > >
> > > Hi Erica!
> > > Although I don't have the scientific answer to the "acid" cheese question, I suspect that the amount of acid added contibutes to the melting factor - I say that because mozzarella has citric acid and it melts (maybe not as quickly as others). Again, my guess is that rennet is a slow acting acid builder, while the others are acid "jolts" to the milk. ???
> > >
> > > John
> > >
> > > Erica Schechter <erica.schechter at gmail.com> wrote:
> > > Hi all,
> > >
> > > I've read Ricki Carrol's book cover to cover, and made several
> > > cheeses: soft, hard, pressed, mold ripened, you name it. I'm certainly
> > > no expert, but I'd love to learn more of the science behind
> > > cheesemaking so that I can understand the process at a much more
> > > detailed level. I've read the relevant chapters in "On Food and
> > > Cooking" by Harold McGee, but I'd like something more specialized. Can
> > > anyone recommend something?
> > >
> > > By the way...does anyone know why cheese that has acid added to it
> > > (lemon juice, vinegar, citirc acid) does not melt? I can't find the
> > > answer anywhere...
> > >
> > > --Erica
> > >
> > > _______________________________________________
> > > Cheese mailing list
> > > Cheese at hbd.org
> > > http://hbd.org/mailman/listinfo/cheese
> > >
> > >
> > > -------------- next part --------------
> > > An HTML attachment was scrubbed...
> > > URL: http://hbd.org/pipermail/cheese/attachments/20060204/77601f2f/attachment-0001.html
> > >
> > > ------------------------------
> > >
> > > Message: 3
> > > Date: Sat, 4 Feb 2006 06:14:24 -0800 (PST)
> > > From: JOHN MURREN <jmurren at verizon.net>
> > > Subject: Re: [Cheese] Preserving cheese in herb oils
> > > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > > Message-ID: <20060204141424.30073.qmail at web84003.mail.dcn.yahoo.com>
> > > Content-Type: text/plain; charset="iso-8859-1"
> > >
> > >
> > >
> > > Linda Conroy <rosemarygoddess at moonwiseherbs.com> wrote: > Greetings. As for the Chevre in oil, olive oil will keep the longest so is a really good choice. Seed oils go rancid more quickly than fruit oils ie olive, avacoda, coconut etc. And an herbal oil you make yourself would be fabulous. I like to add fresh herbs to the jar that I put the cheese in. I put the herb in the jar before I add the cheese, I then add the cheese and then the oil. I predominantly use olive oil. The nicer the oil, the better the flavor.
> > > happy cheese making
> > > Linda
> > >
> > >
> > > A note of caution - be careful about your preserving techniques when using herbs in the oil. I lost a bushel of beautiful roasted/dried tomatoes this past season by following a recipe off the web that called for emersing the dried tomatoes in basil olive oil, and storing them at room temp. Within a few days, they all began to spoil. Refrigeration is needed, and that means the oil turns solid. It's fine, it just doesn't look as nice! Only later did I read that although the old timers often preserved by covering with oil and storing at a "cool" cellar temp, it's not recognized as a safe thing to do today, especially when adding herbs, which add the likelyhood of botulism or other nasties.
> > >
> > > John
> > >
> > > -------------- next part --------------
> > > An HTML attachment was scrubbed...
> > > URL: http://hbd.org/pipermail/cheese/attachments/20060204/51927baa/attachment-0001.html
> > >
> > > ------------------------------
> > >
> > > Message: 4
> > > Date: Sat, 4 Feb 2006 09:32:40 -0500
> > > From: "Miskin Meadows" <emerald at hawk.igs.net>
> > > Subject: Re: [Cheese] chevre balls
> > > To: <cheese at hbd.org>
> > > Message-ID: <FEEAJLCCMBNHNFHOGPAGOEPHGAAA.emerald at hawk.igs.net>
> > > Content-Type: text/plain; charset="iso-8859-1"
> > >
> > >
> > > Hi Linda,
> > >
> > > what herbs would you add? I have chives in oil, garlic, herb de province,
> > > fine herbs mixes to try. I agree with the olive oil being best for
> > > preserving but that too left long enough on the counter will go bad. It
> > > might be though the spices or the little bit if whey that adds to the oils.
> > > I'd love to hear what spices folks use..
> > >
> > > I got great feedback from my clients on some new ones I did the other day..
> > > it was a good experiment.
> > > 1. Herbs & Garlic (everyone always loves this one)
> > > 2. Salsa- (everyone loved this one, one client said too salty for her taste
> > > but she doesn't use salt<LOL>)
> > > 3. Sun dried tomatoes & Bacon- (Everyone said amazing flavor but this one
> > > was drier.. I think the bacon soaked up some of the moisture)
> > > 4. Grainy mustard- (everyone said excellent with ham/meats on and the cheese
> > > together, which is how I told them to eat it. )
> > > 5. Cranberry & Cashews-( this one was drier as it drained longer so most
> > > wanted it like the others more moist. some said to add cranberry juice for
> > > stronger flavor as it was great tasting but very mild) Also I told them to
> > > try this with fresh fruit and honey and they loved it that way too.
> > >
> > > So all in all the samples went well with test home # 1
> > > I really want to try them with the balls in oil this week.
> > >
> > > Regards,
> > > Bev & John
> > > Miskin Meadows Farm
> > > http://www.hawk.igs.net/~emerald/index.html
> > > Owner VankleekHill_Freecycle
> > > http://groups.yahoo.com/group/VankleekHill_Freecycle
> > >
> > >
> > >
> > >
> > > --
> > > No virus found in this outgoing message.
> > > Checked by AVG Free Edition.
> > > Version: 7.1.375 / Virus Database: 267.15.0/249 - Release Date: 02/02/2006
> > >
> > >
> > >
> > > ------------------------------
> > >
> > > Message: 5
> > > Date: Sat, 4 Feb 2006 09:32:42 -0500
> > > From: "Miskin Meadows" <emerald at hawk.igs.net>
> > > Subject: [Cheese] So how are these Chevre balls actually served?
> > > To: <cheese at hbd.org>
> > > Message-ID: <FEEAJLCCMBNHNFHOGPAGAEPIGAAA.emerald at hawk.igs.net>
> > > Content-Type: text/plain; charset="iso-8859-1"
> > >
> > > Hi James,
> > >
> > > We serve them as snacks with crackers or fruit, in salads, on a plate with
> > > sliced tomatoes. I personally eat them just like they are out of the bottle.
> > > I do love them with dried apricots though.
> > >
> > >
> > > Regards,
> > > Bev & John
> > > Miskin Meadows Farm
> > > http://www.hawk.igs.net/~emerald/index.html
> > > Owner VankleekHill_Freecycle
> > > http://groups.yahoo.com/group/VankleekHill_Freecycle
> > >
> > >
> > >
> > >
> > > --
> > > No virus found in this outgoing message.
> > > Checked by AVG Free Edition.
> > > Version: 7.1.375 / Virus Database: 267.15.0/249 - Release Date: 02/02/2006
> > >
> > >
> > >
> > > ------------------------------
> > >
> > > _______________________________________________
> > > Cheese mailing list
> > > Cheese at hbd.org
> > > http://hbd.org/mailman/listinfo/cheese
> > >
> > >
> > > End of Cheese Digest, Vol 6, Issue 7
> > > ************************************
> >
> >
> > ------------------------------
> >
> > Message: 4
> > Date: Sun, 5 Feb 2006 06:46:41 -0800 (PST)
> > From: JOHN MURREN <jmurren at verizon.net>
> > Subject: Re: [Cheese] A story about draining whey
> > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > Message-ID: <20060205144642.8105.qmail at web84002.mail.dcn.yahoo.com>
> > Content-Type: text/plain; charset="iso-8859-1"
> >
> > Who's jumping to conclusions? Isn't it a good thing that corporate America is finding another use for whey? And I disagree that, in this case, it's only because of the sugar; it's very well known that a great deal of protein gets thrown away with the whey, and these guys love being able to note the added protein content on their label that the whey provides. I also doubt that the "whey problem" is as significant as you state, as long as America still has a pork industry, why would they need to dump it?
> > jm
> >
> > Jack Schmidling <arf at mc.net> wrote:
> > JOHN MURREN wrote:
> >
> > > I just saw on The Food
> > > Network that whey is the key ingredient in todays' popular energy
> > > bars.
> >
> > Before you jump to conclusions, do not assume that they use it for any
> > reason other than the bottom line. Whey contains a good deal of sugar
> > and as it can be had for the cost of picking it up at cheese factories,
> > it is a very inexpensive source for sugar, i.e. "energy" for energy bars.
> >
> > The cheese industry has spent almost as much time and money trying to
> > find uses for or disposing of whey as they spend on cheese making. It
> > is a plague to the industry, especially since environmental laws started
> > preventing the dumping of it into rivers.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
> >
> >
> > -------------- next part --------------
> > An HTML attachment was scrubbed...
> > URL: http://hbd.org/pipermail/cheese/attachments/20060205/f770afcb/attachment-0001.html
> >
> > ------------------------------
> >
> > Message: 5
> > Date: Sun, 5 Feb 2006 07:57:00 -0800 (PST)
> > From: JOHN MURREN <jmurren at verizon.net>
> > Subject: Re: [Cheese] Preserving in Oil
> > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > Message-ID: <20060205155700.49556.qmail at web84015.mail.dcn.yahoo.com>
> > Content-Type: text/plain; charset="iso-8859-1"
> >
> > Linda Conroy <rosemarygoddess at moonwiseherbs.com> wrote:
> > Botlism lives in soil, that is where the spores come from, so garlic and other roots are not a good choice for long steeping in oil. I am also careful to collect the arial (top) parts of plant rather than those close to the earth. I keep my feta cheese that is marinating with herbs in olive oil in my pantry at room temperature-never has gone bad-I have been doing this for more than 6 years. I make a point of eating it within 6 months, as I do not expect fresh foods to last the way that comercial products which are full of preservatives do. Also I have steeped dried tomatoes and they too are fine.
> >
> >
> > Linda,
> > Your good fortune is encouraging, however it is far from a guarantee that it is a safe practice. Preserving in oil has a long folk history but it is currently not a practice that is recommended by the USDA or by The National Center for Home Food Preservation, who I quote here:
> >
> > How do I can oil with herbs? Can I can pesto?
> >
> > Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no home canning recommendations.
> >
> >
> > Yes, you are correct re garlic, or any food having contact with the soil, but that simply increases the potential for the introduction of bacteria of any type. The incidious nature of botulism is that it doesn't always present visual cues of its presence, as with the more common types of bacterial spoilage, such as that which spoiled my dried tomatoes in oil and basil. I just think that readers ought to know what precautions are necessary to avoid all problems before they jump in with both feet.
> > jm
> >
> >
> >
> >
> >
> > -------------- next part --------------
> > An HTML attachment was scrubbed...
> > URL: http://hbd.org/pipermail/cheese/attachments/20060205/fb36d682/attachment-0001.html
> >
> > ------------------------------
> >
> > Message: 6
> > Date: Sun, 05 Feb 2006 09:59:10 -0600
> > From: Jack Schmidling <arf at mc.net>
> > Subject: Re: [Cheese] A story about draining whey
> > To: "The Cheese Makers' Digest" <cheese at hbd.org>
> > Message-ID: <43E620CE.7010000 at mc.net>
> > Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> >
> > JOHN MURREN wrote:
> > > Who's jumping to conclusions? Isn't it a good thing that corporate
> > > America is finding another use for whey?
> >
> > Yes. My point was the motivation not the utility of doing it.
> >
> > >And I disagree that, in
> > > this case, it's only because of the sugar; it's very well known that
> > > a great deal of protein gets thrown away with the whey, and these
> > > guys love being able to note the added protein content on their label
> > > that the whey provides.....
> >
> > They can do the same thing with soy protein but whey is obviously cheaper.
> >
> > >I also doubt that the "whey problem" is as
> > > significant as you state,
> >
> > You are free to doubt it but I think if you look into the issue you will
> > find it a major expense of cheese production.
> >
> > >as long as America still has a pork
> > > industry, why would they need to dump it?
> >
> > Because of the transportation costs to get it to the pigs. It costs as
> > much or more to ship $3 per ton whey as it does to ship $3 a gallon
> > gasoline. The sewer was the least expensive alternative.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> >
> >
> > ------------------------------
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
> >
> >
> > End of Cheese Digest, Vol 6, Issue 8
> > ************************************
>
>
> ------------------------------
>
> Message: 2
> Date: Sun, 5 Feb 2006 13:13:28 -0800 (PST)
> From: "M. M." <yikezilla at yahoo.com>
> Subject: Re: [Cheese] Advanced book recommendations?
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060205211328.86260.qmail at web36515.mail.mud.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> Arthur Hill of the University of Guelph's Department of
> Food Sciences has created an excellent website on cheese
> making. While it is primarily geared to commercial
> production, you might find it interesting for the technical
> content. It includes a section on home-based cheese making
> as well.
>
> The address is:
> http://www.foodsci.uoguelph.ca/cheese/welcom.htm
>
> Hope this helps,
>
>
> Marcia
>
>
>
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> ------------------------------
>
> Message: 3
> Date: Sun, 05 Feb 2006 15:14:09 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Preserving in Oil
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <43E66AA1.40006 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> JOHN MURREN wrote:
>
> > Preserving in oil has a long
> > folk history but it is currently not a practice that is recommended
> > by the USDA....
>
> I was hoping someone else would bring this up as I hate to be the
> spoiler all the time.
>
> Nothing is prettier, tastier or more dangerous than the folksy garlic in
> oil. It seems so easy and down home but think Russian Roulette when
> doing it.
>
> js
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 4
> Date: Sun, 5 Feb 2006 14:56:16 -0800 (PST)
> From: dean crabtree <dean_crabtree_1958 at yahoo.com>
> Subject: Re: [Cheese] Preserving in Oil
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060205225616.86466.qmail at web36214.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> I need to go with the National Center for Home Food Preservation on this. Dr. Andress and her team focus their research on preservation that is done in the home, not in an industrial setting. The research is quite thorough. I also do home canning, and the subject of C. Bot comes up quite a bit in our discussions on another list.
>
> On a lighter note, I am about to start pressing a stirred curd cheddar in my polypro experimental hoop and follower. I didn't get the chance that other week, so I am anxious to see where the increased pressing weight (large diameter hoop) is going. I'll let ya'll know if it presses okay, or . . .
>
> It's about SB XL kickoff and my home-made blue's have been a hit with the little crowd (running a bit of a show and tell). I actually just got on-line to see that I had lost an eBay bid, and was sucked into the email vortex.
>
> More later, fellow cheeseheads,
>
> Dean C.
>
>
> ---------------------------------
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