[Cheese] raw milk
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Tue Feb 28 15:26:27 EST 2006
Welcome Barbara,
I make all kinds of cheese with raw milk. You can follow any recipe and simply ignore the part about pastreurization. Also when you add rennet you need to top stir so that the cream is easily incorporated. There are alot of options about raw vs pasteurized milk (if you have not already read the information on realmilk.com I would highly recomend it), I personally have chosen for 10 years to make cheese with raw milk and it is always yummy!!
happy cheese making
Linda>
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> 1. Re: Cheese results (Erica Schechter)
> 2. Re: Cheese results (Brian)
> 3. Re: Still Another Cheese result (JOHN MURREN)
> 4. Re: Still Another Cheese result (Jack Schmidling)
> 5. Re: Still Another Cheese result (dean crabtree)
> 6. Using raw milk (Barbara Cornelius)
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> ----------------------------------------------------------------------
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> Message: 1
> Date: Mon, 27 Feb 2006 11:44:17 -0500
> From: "Erica Schechter" <erica.schechter at gmail.com>
> Subject: Re: [Cheese] Cheese results
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
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> Brian,
>
> How long has the gouda been aging? Just curious...
>
> --Erica
>
> On 2/26/06, Brian <mavityre at comcast.net> wrote:
> > Just tested the Gouda with the trier and it's crumbly and tastes like Feta.
> > Bizarre.
> >
> >
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> ------------------------------
>
> Message: 2
> Date: Mon, 27 Feb 2006 09:10:02 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: Re: [Cheese] Cheese results
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <000401c63bc0$a62bb640$0201a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> reply-type=original
>
> Only a month. I figure it will get better........... (fingers crossed)
>
>
> ----- Original Message -----
> From: "Erica Schechter" <erica.schechter at gmail.com>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Monday, February 27, 2006 8:44 AM
> Subject: Re: [Cheese] Cheese results
>
>
> > Brian,
> >
> > How long has the gouda been aging? Just curious...
> >
> > --Erica
> >
> > On 2/26/06, Brian <mavityre at comcast.net> wrote:
> >> Just tested the Gouda with the trier and it's crumbly and tastes like
> >> Feta.
> >> Bizarre.
> >>
> >>
> >> _______________________________________________
> >> Cheese mailing list
> >> Cheese at hbd.org
> >> http://hbd.org/mailman/listinfo/cheese
> >>
> >
> > _______________________________________________
> > Cheese mailing list
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>
> ------------------------------
>
> Message: 3
> Date: Mon, 27 Feb 2006 15:40:35 -0800 (PST)
> From: JOHN MURREN <jmurren at verizon.net>
> Subject: Re: [Cheese] Still Another Cheese result
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060227234035.28229.qmail at web84015.mail.dcn.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> Greetings Cheesers,
>
> I too have recently cut into one of my cheeses - a blue made from David Fankhauser's recipe - that has been aging for some 3+ months now. Only now has it become less moist and compact, and it has begun to soften on the outside (just like very ripe store-bought blue does when it's been around awhile). So I thought it was probably time to cut into it. It was soft and creamy, not unlike other blues I've seen - this one spreads, not crumbles, but the taste is rich and delicious. My one disappointment was that the mold was confined only to the area of the holes produced by the needle - the mold did not spread into the cheese. But I assume that has a lot to do with the fact that the cheese was more moist than it should have been during aging (I probably didn't drain or press it enough initally - yes?). However, that fact seems not to have affected the taste, which is very nice. It makes a great spread for an English digestive biscuit!
>
> Has anyone else had a similar poor internal mold experience with blues?
>
> John
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> ------------------------------
>
> Message: 4
> Date: Mon, 27 Feb 2006 22:03:04 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Still Another Cheese result
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <4403CB78.2010309 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> JOHN MURREN wrote:
>
> >My one disappointment was that the mold was confined only
> > to the area of the holes produced by the needle - the mold did not
> > spread into the cheese....
>
> I think you will find that the mold flavor goes far beyond the visible
> blue streaking. But if you want more blue, it is a good idea to repeat
> the needling several times over the ripening period as the original
> holes tend to close up in time.
>
> js
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 5
> Date: Tue, 28 Feb 2006 07:58:27 -0800 (PST)
> From: dean crabtree <dean_crabtree_1958 at yahoo.com>
> Subject: Re: [Cheese] Still Another Cheese result
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060228155827.85686.qmail at web36209.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
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>
> JOHN MURREN wrote: "Greetings Cheesers, . . . .Has anyone else had a similar poor internal mold experience with blues?"
>
> John,
>
> That blue cheese of yours sounds just delicious, and I do like it when it is spreadable like that. Maytag Blue often only shows the skewer marks, with just some more blue here and there. (and sometimes it is loaded with pockets of blue that don't hardly seem connected at all.) Here's a pic of Maytag Blue:
>
>
> If you get your email through a text-only reader, the site for that pic is http://www.foodsubs.com/Photos/maytagblue.jpg
>
> The flavor is not absolutely dependent upon how much blueing is evident. The first blue I made, and also using Fankhauser's proceedure, gave me a cheese with very limited marbling of mold. Someone told me it was like a jack with blue. It was quite tasty, as I quickly "sampled" that cheese into non-existance.
>
> To help de-wet the curds before putting in the hoop, follow Jack's (and Ricki's) step of pressing the curd mass between boards for a period of time. (I press between inverted Pyrex pie plates.) Then mill the mass to walnut sized pieces, salt, and load the hoop.
>
> The key to ribbons and marbling of the blue is a light pressing, and then plenty of skewering. I skewer mine at six weeks and again at seven weeks. Commercial outfits can make logs of cheese, or stack multiple wheel hoops so that the cheese itself provides the weight. Our little hobby cheeses need just a bit of help, weight-wise. I help with a follower and a pint jar with water. I have also increased with a quart jar & water, but the jury's still out on which I prefer. The ones with the final weight of a quart have much less marbling.
>
> I now am flipping my 4" PVC hoop twice daily for five days, in the mold sandwich, before dehooping the cheese and smoothing the outside. That works well for me, as I can "make" a blue on a Sunday and flip throughout the week until after work on Friday. That gives my family a Saturday that I am not cheese-ey -- and I can decide if I'm going to make another cheese on Sunday.
>
> BTW, we had a thread awhile back about adding wine to cheese. I went to Whole Foods and got a wedge of a red wine/cheddar and, uhm, I'm not convinced my "market" of family and friends would "appreciate" the effort. I'm not convinced I "appreciate" the effort, either.
>
> Wasn't it Wallace, upon eating the last of his Stilton and bemoaning that "there's no more cheese in the house" then looked up to the moon and said to Grommit "Everyone knows the moon is made of (green) cheese!" (palms out and fingers curled, and tapping thumbs together with delight)
>
> All the best,
>
> Dean C.
>
>
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> ------------------------------
>
> Message: 6
> Date: Tue, 28 Feb 2006 10:22:39 -0600
> From: Barbara Cornelius <bac at NebrWesleyan.edu>
> Subject: [Cheese] Using raw milk
> To: cheese at hbd.org
> Message-ID: <86792f867890.86789086792f at NebrWesleyan.edu>
> Content-Type: text/plain; charset=us-ascii
>
> Hi all - I just joined the list, and I'm looking forward to learning
> what I can about making cheese at home.
>
> I have never made cheese before, although I am obsessed with all things
> dairy. I've made my own yogurt and butter for several years, and these
> usually turn out ok!
>
> I have a source of fresh raw milk available to me, directly from the
> farm. Jersey cows! They are so cute and friendly. I've drunk the milk
> and really enjoy the taste.
>
> I'm interested in making brie and camembert with this milk, but I'm not
> sure exactly how to go about it, since all the directions I find for
> making this cheese at home start with 'pasteurize the milk first.' Is
> there anything special I need to do to get started, anything different I
> need to do to use raw, non-homogenized milk?
>
> Thanks in advance --
>
> Barbara
>
>
> ------------------------------
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> End of Cheese Digest, Vol 6, Issue 21
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