From exit230 at verizon.net Tue Jun 20 23:17:52 2006 From: exit230 at verizon.net (Don Bettner) Date: Tue, 20 Jun 2006 20:17:52 -0700 Subject: [Cheese] email address Message-ID: <000d01c694e1$48936710$2f01a8c0@DON> exit230 at verizon.net From firock at comcast.net Tue Jun 20 23:48:33 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 03:48:33 +0000 Subject: [Cheese] email address Message-ID: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... Terre From hogbrew at mtaonline.net Wed Jun 21 00:03:57 2006 From: hogbrew at mtaonline.net (John & Joy Vaughn) Date: Tue, 20 Jun 2006 20:03:57 -0800 Subject: [Cheese] email address In-Reply-To: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> References: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> Message-ID: <4498C52D.2010105@mtaonline.net> Terre, The list has been quiet lately. As far as helping you milk your goat; do you live near me in Wasilla, Alaska? ;>) John firock at comcast.net wrote: > I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... > > Terre > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > > From carolk at emeraldcasino.co.za Wed Jun 21 03:13:21 2006 From: carolk at emeraldcasino.co.za (Carol) Date: Wed, 21 Jun 2006 09:13:21 +0200 Subject: [Cheese] email address In-Reply-To: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> Message-ID: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> What help do you need? What cheese were you planning to make with the milk from your goat? Carol -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of firock at comcast.net Sent: Wednesday, June 21, 2006 5:49 AM To: The Cheese Makers' Digest Subject: Re: [Cheese] email address I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... Terre _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From arf at mc.net Wed Jun 21 08:06:30 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 06:06:30 -0600 Subject: [Cheese] List Activity In-Reply-To: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> Message-ID: <44993646.1030904@mc.net> For the benefit of new subscribers, this list seems to be more of a place to get answers than an active discussion group. It is quiescent until someone asks a question. So the best way to get a discussion going is to ask a question. We have a lot of expertise in the group but you have to stir it up a little. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From d.lowes at abdn.ac.uk Wed Jun 21 09:59:10 2006 From: d.lowes at abdn.ac.uk (Dr Damon Lowes) Date: Wed, 21 Jun 2006 14:59:10 +0100 Subject: [Cheese] =?iso-8859-1?q?Gruy=E9re_help?= In-Reply-To: <44993646.1030904@mc.net> Message-ID: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> Hi every one, glad people are now responding since I joined a while ago. I've been making cheese in my kitchen on a small scale for 2 years now and managed to get some nice cheddar and some other basic cheeses so far. However, I decided I would be adventurous and have a go and make some Gruy?re (only made one block weighing 2kg). I've been washing it with light brine now for several months twice a week as per the instructions at a ripening temp of between 8 - 9oC with 80% RH but the rosy red rind is still yet to form (I believe this is due to bacterial growth, not sure if from the starting cultures or acquired during ripening) and it looks just like the day I took it out of the brining solution. Does anybody have any suggestions? Regards Damon -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Jack Schmidling Sent: 21 June 2006 13:07 To: The Cheese Makers' Digest Subject: [Cheese] List Activity For the benefit of new subscribers, this list seems to be more of a place to get answers than an active discussion group. It is quiescent until someone asks a question. So the best way to get a discussion going is to ask a question. We have a lot of expertise in the group but you have to stir it up a little. 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 From firock at comcast.net Wed Jun 21 10:22:08 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:22:08 +0000 Subject: [Cheese] email address Message-ID: <062120061422.28493.449956100001399700006F4D2200750330050C019D0700@comcast.net> Hi John, No, I live on the northern shore of CT. We are new to this, and these are our first goats. The babies are too cute. I had my first lesson on cheese making last week, but we used store milk. It was interesting and fun. I am going back to the farm to learn how to milk, she is not letting me near the udder. I'm sure there is a trick for first timers. (her and me) Thanks for responing, I guess everyone (me included) is busy with Father's day and graduations. Terre From kroghn at clark.lib.wv.us Wed Jun 21 10:29:01 2006 From: kroghn at clark.lib.wv.us (Nancy Krogh) Date: Wed, 21 Jun 2006 10:29:01 -0400 Subject: [Cheese] email address References: <062120061422.28493.449956100001399700006F4D2200750330050C019D0700@comcast.net> Message-ID: <000401c6953f$0aa372c0$0535630a@WVLCCIRC> Not sure about goats, I milk 4 jersey cows with electric milkers, they were milkers whenever we bought them in december. we had a heifer calf wom i am raising and I make sure to rub her legs and udder every day to desentisize her for future use! You may have to put the goat in a stanchion and put a livker on her so she is restrained until she gets used to it , lots of kind words and soothing petting so she will not be stressed out , or she could withhold her let down of milk!!! We are just starting a cheese co. in west virginia and will be making a baby swiss cheese from jersey cow milk , can't wait to start!!!! nancy From firock at comcast.net Wed Jun 21 10:38:25 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:38:25 +0000 Subject: [Cheese] email address Message-ID: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Hi Carol, I am hoping to make some soft cheese. I have been collecting information, mostly from this list. I just purchased my stainless steel pot, pail, and utinsels. Next is a cheese kit. I am having difficulty getting the milk. My goat is not letting me near the udder. She is just over a year old and this is her first time being a mom. The babies are just over 3 weeks old. Is there any goat owners on the list with any help ideas? Thanks for responding. Terre From firock at comcast.net Wed Jun 21 10:49:50 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:49:50 +0000 Subject: [Cheese] email address Message-ID: <062120061449.9821.44995C8D000E94EB0000265D2200760180050C019D0700@comcast.net> Hi Nancy, Good luck with your cheese company! Sounds exciting! I was doing like you said, petting and touching her, but could not find the udder untill she started to get milk, and she didn't like it then. I thought that with the kids, she would get use to it. The first few days, was ok, but I didn't know how to do it, maybe she got mad at me for that. I am going to try today, will tie her up and seperate her from the rest. Wish me luck! Terre From Wailingcoyote at aol.com Wed Jun 21 10:50:32 2006 From: Wailingcoyote at aol.com (Wailingcoyote@aol.com) Date: Wed, 21 Jun 2006 10:50:32 EDT Subject: [Cheese] STOP Message-ID: <4f0.112e381.31cab6b8@aol.com> PLEASE TAKE ME OFF LIST. THANX -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060621/273e7a94/attachment-0002.html From alhiem at gmail.com Wed Jun 21 11:30:30 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Wed, 21 Jun 2006 11:30:30 -0400 Subject: [Cheese] List Activity In-Reply-To: <44993646.1030904@mc.net> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> <44993646.1030904@mc.net> Message-ID: <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> Ok, so here it goes: Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) stuff. I want to buy a nice supply since no one seems to distribute this salt in Puerto Rico nor does any grocer/supermarket/specialty foods store have plans to do so. I mean, is hard enough for me to get buttermilk for petes sake!. Can anyone point me to a nice site where i can buy some? Q2: I have been trying to make cheese using active plain yogurt, as starter, and store bought milk (sadly i can't get my hands on anything else) Environment temp here is about 85-95 F, i use rennet tablets, and some calcium chloride. How long should i let my milk rippen before i add the salt and the rennet tablet? I seem to be doing something wrong here since all i get for curds is a soup :( Saludos, albert On 6/21/06, Jack Schmidling wrote: > > For the benefit of new subscribers, this list seems to be more of a > place to get answers than an active discussion group. > > It is quiescent until someone asks a question. So the best way to get a > discussion going is to ask a question. We have a lot of expertise in > the group but you have to stir it up a little. > > 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/20060621/9b5306c2/attachment-0002.html From bac at NebrWesleyan.edu Wed Jun 21 11:47:35 2006 From: bac at NebrWesleyan.edu (Barbara Cornelius) Date: Wed, 21 Jun 2006 10:47:35 -0500 Subject: [Cheese] List Activity Message-ID: <895c585b2f.85b2f895c5@NebrWesleyan.edu> Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't get cheese from that, as far as I know. -------------- next part -------------- Ok, so here it goes: Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) stuff. I want to buy a nice supply since no one seems to distribute this salt in Puerto Rico nor does any grocer/supermarket/specialty foods store have plans to do so. I mean, is hard enough for me to get buttermilk for petes sake!. Can anyone point me to a nice site where i can buy some? Q2: I have been trying to make cheese using active plain yogurt, as starter, and store bought milk (sadly i can't get my hands on anything else) Environment temp here is about 85-95 F, i use rennet tablets, and some calcium chloride. How long should i let my milk rippen before i add the salt and the rennet tablet? I seem to be doing something wrong here since all i get for curds is a soup :( Saludos, albert On 6/21/06, Jack Schmidling wrote: > > For the benefit of new subscribers, this list seems to be more of a > place to get answers than an active discussion group. > > It is quiescent until someone asks a question. So the best way to get a > discussion going is to ask a question. We have a lot of expertise in > the group but you have to stir it up a little. > > 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/20060621/61bff079/attachment-0002.html -------------- next part -------------- _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From Fortpaso at aol.com Wed Jun 21 16:07:47 2006 From: Fortpaso at aol.com (Fortpaso@aol.com) Date: Wed, 21 Jun 2006 16:07:47 EDT Subject: [Cheese] email address Message-ID: <21f.d929efc.31cb0113@aol.com> Please take me off the list -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060621/de738206/attachment-0002.html From hollen at woodsprite.com Wed Jun 21 16:39:11 2006 From: hollen at woodsprite.com (Dion Hollenbeck) Date: Wed, 21 Jun 2006 14:39:11 -0600 Subject: [Cheese] email address In-Reply-To: <21f.d929efc.31cb0113@aol.com> References: <21f.d929efc.31cb0113@aol.com> Message-ID: <6.2.3.4.2.20060621143808.01ec0e70@parrot.woodsprite.com> At 02:07 PM 6/21/2006, Fortpaso at aol.com wrote: >Please take me off the list You can take yourself off the list. The URL for the page to do so is at the bottom of *every* posting to the list and also in the welcome message you got when you joined the list. regards, dion -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Toys: 98 4Runner, 86 4x4 PU From arf at mc.net Wed Jun 21 23:40:08 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 21:40:08 -0600 Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?= In-Reply-To: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> Message-ID: <449A1118.6030008@mc.net> Dr Damon Lowes wrote: >but the rosy red rind is still > yet to form (I believe this is due to bacterial growth, not sure if from the > starting cultures or acquired during ripening) and it looks just like the > day I took it out of the brining solution. Does anybody have any > suggestions? The red coating is B. linens and unless you have it in the "cave", you are not likely to get it just by luck. You can purchase it from suppliers but I have never had much luck getting it to take. I have added it to the milk but it may be better to add it to the ripening cheese as a wipe. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From arf at mc.net Wed Jun 21 23:47:22 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 21:47:22 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> <44993646.1030904@mc.net> <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> Message-ID: <449A12CA.5060006@mc.net> Albert Ortiz wrote: > Ok, so here it goes: > Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) > stuff. I am sure others have no such qualms but I do not like to recommend suppliers in order to avoid conflicts with our CheesyPress dealers. However, if you Google cheese making, you will certainly come up with a few options. > I seem to be doing something wrong here > since all i get for curds is a soup :( Your problems are pretty basic and I suggest you get up to speed with some basic info. If you go to my cheese page, you will find a learn as you go series of cheeses you can make and quickly get beyond the soup stage. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From AlpineMkting at msn.com Thu Jun 22 10:39:17 2006 From: AlpineMkting at msn.com (Glenn Merchant) Date: Thu, 22 Jun 2006 09:39:17 -0500 Subject: [Cheese] email address References: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Message-ID: Hi Terre, First things first, being a yearling and the first time being milked, you have to bribe here with a coffee can of sweet feed on a stand, that way she is eager to give up her milk, it won't take long and she will be ready to be milked at the same time everyday, be it once a day or twice a day. The big problem is separating her from the babies, they will take better than half the milk for the first 2-3 months, bottle feeding them. I have found that milking 3-4 works out best, that way 2 of the goats feed them all. Also the first time milked there teats are sore for awhile so be patient and gentile, before you know it she will be hollering at milking time to be milked and to get here sweet feed. I have a Reg. herd of Alpine (34), and I make all cheeses I can, my best sellers are farmers cheese (chevre) and feta. It is a great hobby, I can't say I'm getting rich with what I do but People that like goat cheese will hunt you down once they find out you make cheese, I have regular customers" that drive 75 miles every week to get my cheese. You have to love your goats and love making cheese to make it work, it is a lot of work but rewarding. Good Luck, Glenn ----- Original Message ----- From: firock at comcast.net To: The Cheese Makers' Digest Sent: Wednesday, June 21, 2006 9:38 AM Subject: Re: [Cheese] email address Hi Carol, I am hoping to make some soft cheese. I have been collecting information, mostly from this list. I just purchased my stainless steel pot, pail, and utinsels. Next is a cheese kit. I am having difficulty getting the milk. My goat is not letting me near the udder. She is just over a year old and this is her first time being a mom. The babies are just over 3 weeks old. Is there any goat owners on the list with any help ideas? Thanks for responding. Terre _______________________________________________ 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/20060622/98546a22/attachment-0002.html From alhiem at gmail.com Thu Jun 22 10:54:54 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Thu, 22 Jun 2006 10:54:54 -0400 Subject: [Cheese] List Activity In-Reply-To: <895c585b2f.85b2f895c5@NebrWesleyan.edu> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> Message-ID: <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> I'll have to check, but as far as i know, no, the milk produced locally undergoes a "simple" pasteurization procedure. There is UHT (Ultra High Temperature) milk here, but i suspected all along that i could not make a decent, if at all, cheese from such milk, thus never tried it. I know how much "damage" pasteurization can do to milk, i dont even want to know what happens to it after subjected to temperatures bordering the 800 degreess. Whatever comes out from that cannot be milk as we know it. Saludos, Albert On 6/21/06, Barbara Cornelius wrote: > > Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't > get cheese from that, as far as I know. > > > Ok, so here it goes: > Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) > stuff. I want to buy a nice supply since no one seems to distribute this > salt in Puerto Rico nor does any grocer/supermarket/specialty foods store > have plans to do so. I mean, is hard enough for me to get buttermilk for > petes sake!. Can anyone point me to a nice site where i can buy some? > > Q2: I have been trying to make cheese using active plain yogurt, as > starter, and store bought milk (sadly i can't get my hands on anything > else) Environment temp here is about 85-95 F, i use rennet tablets, and > some calcium chloride. How long should i let my milk rippen before i add > the salt and the rennet tablet? I seem to be doing something wrong here > since all i get for curds is a soup :( > > Saludos, > > albert > > On 6/21/06, Jack Schmidling wrote: > > > > For the benefit of new subscribers, this list seems to be more of a > > place to get answers than an active discussion group. > > > > It is quiescent until someone asks a question. So the best way to get a > > discussion going is to ask a question. We have a lot of expertise in > > the group but you have to stir it up a little. > > > > 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 > > > > > _______________________________________________ > 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 > > > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060622/e3d47f8b/attachment-0002.html From arf at mc.net Thu Jun 22 15:54:02 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 22 Jun 2006 13:54:02 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> Message-ID: <449AF55A.8030501@mc.net> Albert Ortiz wrote: > I'll have to check, but as far as i know, no, the milk produced locally > undergoes a "simple" pasteurization procedure. Just for the record, normal pasteurization has no real effect on the quality of cheese but it can effect the character as only the flora and fauna that you put in there, is there. It is homogenization that destroys milk as far a cheesemaking is concerned. Fortunately, this only applies to milk and not cream. This is why we can make decent cheese with low fat milk and added cream. See my Milk page for alternatives. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From alhiem at gmail.com Thu Jun 22 19:12:35 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Thu, 22 Jun 2006 19:12:35 -0400 Subject: [Cheese] List Activity In-Reply-To: <449AF55A.8030501@mc.net> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> Message-ID: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> I know. I do buy cream whenever i try to make a batch of cheese. The only starter that i have readly available is yogurt, plain and with active cultures. Im still waiting for a batch of stuff that i ordered from Leeners.com. That said, i seem to be unable to make the milk ripe enough to create decent curds. All i end up is with a soup-like substance that, if drained properly, makes a very pasable spread. I usually add garlic, salt and other spices to give it flavor. This is good, i even like it but what i really want to make hard or at least semihard cheese. In any case, i'll keep experimenting. What rennet tablets/solution would you recomend and where should i get it. I have a theory on why im getting these results, and it is tied to my rennet. Saludos, Albert On 6/22/06, Jack Schmidling wrote: > > Albert Ortiz wrote: > > I'll have to check, but as far as i know, no, the milk produced locally > > undergoes a "simple" pasteurization procedure. > > Just for the record, normal pasteurization has no real effect on the > quality of cheese but it can effect the character as only the flora and > fauna that you put in there, is there. > > It is homogenization that destroys milk as far a cheesemaking is > concerned. Fortunately, this only applies to milk and not cream. > > This is why we can make decent cheese with low fat milk and added cream. > > See my Milk page for alternatives. > > 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/20060622/057b8b17/attachment-0002.html From hollen at woodsprite.com Thu Jun 22 22:39:58 2006 From: hollen at woodsprite.com (Dion Hollenbeck) Date: Thu, 22 Jun 2006 20:39:58 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.co m> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> Message-ID: <6.2.3.4.2.20060622203643.01fabe18@parrot.woodsprite.com> At 05:12 PM 6/22/2006, Albert Ortiz wrote: >All i end up is with a soup-like substance that, if drained >properly, makes a very pasable spread. [...snip...] What rennet >tablets/solution would you recomend and where should i get it. I >have a theory on why im getting these results, and it is tied to my rennet. Well, I have had very good results with dry starter from www.cheesemaking.com. I have only made chevre and fromage blanc, but they both produced lovely firm curds overnight. Packets for a gallon of milk contain a bacterial culture and rennet. With a 100% success rate in getting firm curds, I would think that you can rule out any problems you have as having come from those packets if you choose to use them. regards, dion -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Toys: 98 4Runner, 86 4x4 PU From arf at mc.net Fri Jun 23 00:18:26 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 22 Jun 2006 22:18:26 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> Message-ID: <449B6B92.3010605@mc.net> Albert Ortiz wrote: > I know. I do buy cream whenever i try to make a batch of cheese. The only > starter that i have readly available is yogurt, plain and with active > cultures. Im still waiting for a batch of stuff that i ordered from > Leeners.com. That said, i seem to be unable to make the milk ripe > enough to > create decent curds You should be able to make cheese with yogurt in a pinch but you must realize that with store milk, the curd will be very soft. A great deal of care in handling is required or it will break up and make soup. You have not indicated what or how you are making it but one usually lets the milk ripen at 87f for about an hour with the culture only. You then add the rennet and stir for no more than 3 minutes and let it rest for about 45 minutes or an hour. At this point, it should be reasonably firm and ready to cut. Fresh milk will be about like Jellow but store milk much softer. After carefully cutting the curd, it must be heated slowly to about 100f and carefully stirred to distribute the heat. After about 15 minuted, the curd will firm up and become indistinguishable from fresh milk curds. It's that first 15 minutes that makes or breaks the cheese and over stirring will destroy it. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From captain3 at bigpond.net.au Fri Jun 23 02:00:53 2006 From: captain3 at bigpond.net.au (David Weltman) Date: Fri, 23 Jun 2006 15:30:53 +0930 Subject: [Cheese] email address References: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Message-ID: <002c01c6968a$633615e0$0100000a@oemwy2dfyexm3a> Hi Glen, Down here in sunny South Australia I also milk a herd of mixed breeds (25) for the cheese, A great hobby for me, in my seventies & of course I love it. Best Dave -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060623/0aef0ef7/attachment-0002.html From carolk at emeraldcasino.co.za Fri Jun 23 10:39:33 2006 From: carolk at emeraldcasino.co.za (Carol) Date: Fri, 23 Jun 2006 16:39:33 +0200 Subject: [Cheese] List Activity In-Reply-To: <449AF55A.8030501@mc.net> Message-ID: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> I have been making cheese since April this year. Everything has been very successful. Can anyone please help me with a recipe to make precessed cheese spread? Carol from South Africa -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of Jack Schmidling Sent: Thursday, June 22, 2006 9:54 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] List Activity Albert Ortiz wrote: > I'll have to check, but as far as i know, no, the milk produced locally > undergoes a "simple" pasteurization procedure. Just for the record, normal pasteurization has no real effect on the quality of cheese but it can effect the character as only the flora and fauna that you put in there, is there. It is homogenization that destroys milk as far a cheesemaking is concerned. Fortunately, this only applies to milk and not cream. This is why we can make decent cheese with low fat milk and added cream. See my Milk page for alternatives. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From arf at mc.net Fri Jun 23 13:11:41 2006 From: arf at mc.net (Jack Schmidling) Date: Fri, 23 Jun 2006 11:11:41 -0600 Subject: [Cheese] List Activity In-Reply-To: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> Message-ID: <449C20CD.70900@mc.net> Carol wrote: > I have been making cheese since April this year. Everything has been very > successful. Can anyone please help me with a recipe to make precessed > cheese spread? You are getting into trade secrets and ingredients that are not readily available. I would start by putting some Cheddar in a blender with a little cream and whatever you want to flavor it with and see what happens. If you can get lecithin, add a bit of that or egg yolk as emulsifier. You might also try to melt down the stuff and cook it at about 87C till you get a nice paste and pour it into a mold to cool. Let us know what you learn. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From exit230 at verizon.net Tue Jun 20 23:17:52 2006 From: exit230 at verizon.net (Don Bettner) Date: Tue, 20 Jun 2006 20:17:52 -0700 Subject: [Cheese] email address Message-ID: <000d01c694e1$48936710$2f01a8c0@DON> exit230 at verizon.net From firock at comcast.net Tue Jun 20 23:48:33 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 03:48:33 +0000 Subject: [Cheese] email address Message-ID: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... Terre From hogbrew at mtaonline.net Wed Jun 21 00:03:57 2006 From: hogbrew at mtaonline.net (John & Joy Vaughn) Date: Tue, 20 Jun 2006 20:03:57 -0800 Subject: [Cheese] email address In-Reply-To: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> References: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> Message-ID: <4498C52D.2010105@mtaonline.net> Terre, The list has been quiet lately. As far as helping you milk your goat; do you live near me in Wasilla, Alaska? ;>) John firock at comcast.net wrote: > I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... > > Terre > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > > From carolk at emeraldcasino.co.za Wed Jun 21 03:13:21 2006 From: carolk at emeraldcasino.co.za (Carol) Date: Wed, 21 Jun 2006 09:13:21 +0200 Subject: [Cheese] email address In-Reply-To: <062120060348.3498.4498C19100043FBE00000DAA2200734076050C019D0700@comcast.net> Message-ID: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> What help do you need? What cheese were you planning to make with the milk from your goat? Carol -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of firock at comcast.net Sent: Wednesday, June 21, 2006 5:49 AM To: The Cheese Makers' Digest Subject: Re: [Cheese] email address I have not received any emails from this list in days........anyone else? I am ready to start milking my goat, and need some help... Terre _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From arf at mc.net Wed Jun 21 08:06:30 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 06:06:30 -0600 Subject: [Cheese] List Activity In-Reply-To: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> Message-ID: <44993646.1030904@mc.net> For the benefit of new subscribers, this list seems to be more of a place to get answers than an active discussion group. It is quiescent until someone asks a question. So the best way to get a discussion going is to ask a question. We have a lot of expertise in the group but you have to stir it up a little. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From d.lowes at abdn.ac.uk Wed Jun 21 09:59:10 2006 From: d.lowes at abdn.ac.uk (Dr Damon Lowes) Date: Wed, 21 Jun 2006 14:59:10 +0100 Subject: [Cheese] =?iso-8859-1?q?Gruy=E9re_help?= In-Reply-To: <44993646.1030904@mc.net> Message-ID: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> Hi every one, glad people are now responding since I joined a while ago. I've been making cheese in my kitchen on a small scale for 2 years now and managed to get some nice cheddar and some other basic cheeses so far. However, I decided I would be adventurous and have a go and make some Gruy?re (only made one block weighing 2kg). I've been washing it with light brine now for several months twice a week as per the instructions at a ripening temp of between 8 - 9oC with 80% RH but the rosy red rind is still yet to form (I believe this is due to bacterial growth, not sure if from the starting cultures or acquired during ripening) and it looks just like the day I took it out of the brining solution. Does anybody have any suggestions? Regards Damon -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Jack Schmidling Sent: 21 June 2006 13:07 To: The Cheese Makers' Digest Subject: [Cheese] List Activity For the benefit of new subscribers, this list seems to be more of a place to get answers than an active discussion group. It is quiescent until someone asks a question. So the best way to get a discussion going is to ask a question. We have a lot of expertise in the group but you have to stir it up a little. 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 From firock at comcast.net Wed Jun 21 10:22:08 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:22:08 +0000 Subject: [Cheese] email address Message-ID: <062120061422.28493.449956100001399700006F4D2200750330050C019D0700@comcast.net> Hi John, No, I live on the northern shore of CT. We are new to this, and these are our first goats. The babies are too cute. I had my first lesson on cheese making last week, but we used store milk. It was interesting and fun. I am going back to the farm to learn how to milk, she is not letting me near the udder. I'm sure there is a trick for first timers. (her and me) Thanks for responing, I guess everyone (me included) is busy with Father's day and graduations. Terre From kroghn at clark.lib.wv.us Wed Jun 21 10:29:01 2006 From: kroghn at clark.lib.wv.us (Nancy Krogh) Date: Wed, 21 Jun 2006 10:29:01 -0400 Subject: [Cheese] email address References: <062120061422.28493.449956100001399700006F4D2200750330050C019D0700@comcast.net> Message-ID: <000401c6953f$0aa372c0$0535630a@WVLCCIRC> Not sure about goats, I milk 4 jersey cows with electric milkers, they were milkers whenever we bought them in december. we had a heifer calf wom i am raising and I make sure to rub her legs and udder every day to desentisize her for future use! You may have to put the goat in a stanchion and put a livker on her so she is restrained until she gets used to it , lots of kind words and soothing petting so she will not be stressed out , or she could withhold her let down of milk!!! We are just starting a cheese co. in west virginia and will be making a baby swiss cheese from jersey cow milk , can't wait to start!!!! nancy From firock at comcast.net Wed Jun 21 10:38:25 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:38:25 +0000 Subject: [Cheese] email address Message-ID: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Hi Carol, I am hoping to make some soft cheese. I have been collecting information, mostly from this list. I just purchased my stainless steel pot, pail, and utinsels. Next is a cheese kit. I am having difficulty getting the milk. My goat is not letting me near the udder. She is just over a year old and this is her first time being a mom. The babies are just over 3 weeks old. Is there any goat owners on the list with any help ideas? Thanks for responding. Terre From firock at comcast.net Wed Jun 21 10:49:50 2006 From: firock at comcast.net (firock@comcast.net) Date: Wed, 21 Jun 2006 14:49:50 +0000 Subject: [Cheese] email address Message-ID: <062120061449.9821.44995C8D000E94EB0000265D2200760180050C019D0700@comcast.net> Hi Nancy, Good luck with your cheese company! Sounds exciting! I was doing like you said, petting and touching her, but could not find the udder untill she started to get milk, and she didn't like it then. I thought that with the kids, she would get use to it. The first few days, was ok, but I didn't know how to do it, maybe she got mad at me for that. I am going to try today, will tie her up and seperate her from the rest. Wish me luck! Terre From Wailingcoyote at aol.com Wed Jun 21 10:50:32 2006 From: Wailingcoyote at aol.com (Wailingcoyote@aol.com) Date: Wed, 21 Jun 2006 10:50:32 EDT Subject: [Cheese] STOP Message-ID: <4f0.112e381.31cab6b8@aol.com> PLEASE TAKE ME OFF LIST. THANX -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060621/273e7a94/attachment-0003.html From alhiem at gmail.com Wed Jun 21 11:30:30 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Wed, 21 Jun 2006 11:30:30 -0400 Subject: [Cheese] List Activity In-Reply-To: <44993646.1030904@mc.net> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> <44993646.1030904@mc.net> Message-ID: <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> Ok, so here it goes: Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) stuff. I want to buy a nice supply since no one seems to distribute this salt in Puerto Rico nor does any grocer/supermarket/specialty foods store have plans to do so. I mean, is hard enough for me to get buttermilk for petes sake!. Can anyone point me to a nice site where i can buy some? Q2: I have been trying to make cheese using active plain yogurt, as starter, and store bought milk (sadly i can't get my hands on anything else) Environment temp here is about 85-95 F, i use rennet tablets, and some calcium chloride. How long should i let my milk rippen before i add the salt and the rennet tablet? I seem to be doing something wrong here since all i get for curds is a soup :( Saludos, albert On 6/21/06, Jack Schmidling wrote: > > For the benefit of new subscribers, this list seems to be more of a > place to get answers than an active discussion group. > > It is quiescent until someone asks a question. So the best way to get a > discussion going is to ask a question. We have a lot of expertise in > the group but you have to stir it up a little. > > 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/20060621/9b5306c2/attachment-0003.html From bac at NebrWesleyan.edu Wed Jun 21 11:47:35 2006 From: bac at NebrWesleyan.edu (Barbara Cornelius) Date: Wed, 21 Jun 2006 10:47:35 -0500 Subject: [Cheese] List Activity Message-ID: <895c585b2f.85b2f895c5@NebrWesleyan.edu> Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't get cheese from that, as far as I know. -------------- next part -------------- Ok, so here it goes: Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) stuff. I want to buy a nice supply since no one seems to distribute this salt in Puerto Rico nor does any grocer/supermarket/specialty foods store have plans to do so. I mean, is hard enough for me to get buttermilk for petes sake!. Can anyone point me to a nice site where i can buy some? Q2: I have been trying to make cheese using active plain yogurt, as starter, and store bought milk (sadly i can't get my hands on anything else) Environment temp here is about 85-95 F, i use rennet tablets, and some calcium chloride. How long should i let my milk rippen before i add the salt and the rennet tablet? I seem to be doing something wrong here since all i get for curds is a soup :( Saludos, albert On 6/21/06, Jack Schmidling wrote: > > For the benefit of new subscribers, this list seems to be more of a > place to get answers than an active discussion group. > > It is quiescent until someone asks a question. So the best way to get a > discussion going is to ask a question. We have a lot of expertise in > the group but you have to stir it up a little. > > 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/20060621/61bff079/attachment-0003.html -------------- next part -------------- _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From Fortpaso at aol.com Wed Jun 21 16:07:47 2006 From: Fortpaso at aol.com (Fortpaso@aol.com) Date: Wed, 21 Jun 2006 16:07:47 EDT Subject: [Cheese] email address Message-ID: <21f.d929efc.31cb0113@aol.com> Please take me off the list -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060621/de738206/attachment-0003.html From hollen at woodsprite.com Wed Jun 21 16:39:11 2006 From: hollen at woodsprite.com (Dion Hollenbeck) Date: Wed, 21 Jun 2006 14:39:11 -0600 Subject: [Cheese] email address In-Reply-To: <21f.d929efc.31cb0113@aol.com> References: <21f.d929efc.31cb0113@aol.com> Message-ID: <6.2.3.4.2.20060621143808.01ec0e70@parrot.woodsprite.com> At 02:07 PM 6/21/2006, Fortpaso at aol.com wrote: >Please take me off the list You can take yourself off the list. The URL for the page to do so is at the bottom of *every* posting to the list and also in the welcome message you got when you joined the list. regards, dion -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Toys: 98 4Runner, 86 4x4 PU From arf at mc.net Wed Jun 21 23:40:08 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 21:40:08 -0600 Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?= In-Reply-To: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk> Message-ID: <449A1118.6030008@mc.net> Dr Damon Lowes wrote: >but the rosy red rind is still > yet to form (I believe this is due to bacterial growth, not sure if from the > starting cultures or acquired during ripening) and it looks just like the > day I took it out of the brining solution. Does anybody have any > suggestions? The red coating is B. linens and unless you have it in the "cave", you are not likely to get it just by luck. You can purchase it from suppliers but I have never had much luck getting it to take. I have added it to the milk but it may be better to add it to the ripening cheese as a wipe. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From arf at mc.net Wed Jun 21 23:47:22 2006 From: arf at mc.net (Jack Schmidling) Date: Wed, 21 Jun 2006 21:47:22 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> References: <002301c69502$2e4fc210$6a2b12ac@HOTMARK001> <44993646.1030904@mc.net> <1e5a81050606210830n3cdc79e3o2a1c413618617031@mail.gmail.com> Message-ID: <449A12CA.5060006@mc.net> Albert Ortiz wrote: > Ok, so here it goes: > Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) > stuff. I am sure others have no such qualms but I do not like to recommend suppliers in order to avoid conflicts with our CheesyPress dealers. However, if you Google cheese making, you will certainly come up with a few options. > I seem to be doing something wrong here > since all i get for curds is a soup :( Your problems are pretty basic and I suggest you get up to speed with some basic info. If you go to my cheese page, you will find a learn as you go series of cheeses you can make and quickly get beyond the soup stage. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From AlpineMkting at msn.com Thu Jun 22 10:39:17 2006 From: AlpineMkting at msn.com (Glenn Merchant) Date: Thu, 22 Jun 2006 09:39:17 -0500 Subject: [Cheese] email address References: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Message-ID: Hi Terre, First things first, being a yearling and the first time being milked, you have to bribe here with a coffee can of sweet feed on a stand, that way she is eager to give up her milk, it won't take long and she will be ready to be milked at the same time everyday, be it once a day or twice a day. The big problem is separating her from the babies, they will take better than half the milk for the first 2-3 months, bottle feeding them. I have found that milking 3-4 works out best, that way 2 of the goats feed them all. Also the first time milked there teats are sore for awhile so be patient and gentile, before you know it she will be hollering at milking time to be milked and to get here sweet feed. I have a Reg. herd of Alpine (34), and I make all cheeses I can, my best sellers are farmers cheese (chevre) and feta. It is a great hobby, I can't say I'm getting rich with what I do but People that like goat cheese will hunt you down once they find out you make cheese, I have regular customers" that drive 75 miles every week to get my cheese. You have to love your goats and love making cheese to make it work, it is a lot of work but rewarding. Good Luck, Glenn ----- Original Message ----- From: firock at comcast.net To: The Cheese Makers' Digest Sent: Wednesday, June 21, 2006 9:38 AM Subject: Re: [Cheese] email address Hi Carol, I am hoping to make some soft cheese. I have been collecting information, mostly from this list. I just purchased my stainless steel pot, pail, and utinsels. Next is a cheese kit. I am having difficulty getting the milk. My goat is not letting me near the udder. She is just over a year old and this is her first time being a mom. The babies are just over 3 weeks old. Is there any goat owners on the list with any help ideas? Thanks for responding. Terre _______________________________________________ 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/20060622/98546a22/attachment-0003.html From alhiem at gmail.com Thu Jun 22 10:54:54 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Thu, 22 Jun 2006 10:54:54 -0400 Subject: [Cheese] List Activity In-Reply-To: <895c585b2f.85b2f895c5@NebrWesleyan.edu> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> Message-ID: <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> I'll have to check, but as far as i know, no, the milk produced locally undergoes a "simple" pasteurization procedure. There is UHT (Ultra High Temperature) milk here, but i suspected all along that i could not make a decent, if at all, cheese from such milk, thus never tried it. I know how much "damage" pasteurization can do to milk, i dont even want to know what happens to it after subjected to temperatures bordering the 800 degreess. Whatever comes out from that cannot be milk as we know it. Saludos, Albert On 6/21/06, Barbara Cornelius wrote: > > Albert - are you using "Ultra-High Pasteurized" milk? If so, you can't > get cheese from that, as far as I know. > > > Ok, so here it goes: > Q1: Where can i get my hands on Calcium Chloride, the dry (or solution) > stuff. I want to buy a nice supply since no one seems to distribute this > salt in Puerto Rico nor does any grocer/supermarket/specialty foods store > have plans to do so. I mean, is hard enough for me to get buttermilk for > petes sake!. Can anyone point me to a nice site where i can buy some? > > Q2: I have been trying to make cheese using active plain yogurt, as > starter, and store bought milk (sadly i can't get my hands on anything > else) Environment temp here is about 85-95 F, i use rennet tablets, and > some calcium chloride. How long should i let my milk rippen before i add > the salt and the rennet tablet? I seem to be doing something wrong here > since all i get for curds is a soup :( > > Saludos, > > albert > > On 6/21/06, Jack Schmidling wrote: > > > > For the benefit of new subscribers, this list seems to be more of a > > place to get answers than an active discussion group. > > > > It is quiescent until someone asks a question. So the best way to get a > > discussion going is to ask a question. We have a lot of expertise in > > the group but you have to stir it up a little. > > > > 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 > > > > > _______________________________________________ > 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 > > > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060622/e3d47f8b/attachment-0003.html From arf at mc.net Thu Jun 22 15:54:02 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 22 Jun 2006 13:54:02 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> Message-ID: <449AF55A.8030501@mc.net> Albert Ortiz wrote: > I'll have to check, but as far as i know, no, the milk produced locally > undergoes a "simple" pasteurization procedure. Just for the record, normal pasteurization has no real effect on the quality of cheese but it can effect the character as only the flora and fauna that you put in there, is there. It is homogenization that destroys milk as far a cheesemaking is concerned. Fortunately, this only applies to milk and not cream. This is why we can make decent cheese with low fat milk and added cream. See my Milk page for alternatives. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From alhiem at gmail.com Thu Jun 22 19:12:35 2006 From: alhiem at gmail.com (Albert Ortiz) Date: Thu, 22 Jun 2006 19:12:35 -0400 Subject: [Cheese] List Activity In-Reply-To: <449AF55A.8030501@mc.net> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> Message-ID: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> I know. I do buy cream whenever i try to make a batch of cheese. The only starter that i have readly available is yogurt, plain and with active cultures. Im still waiting for a batch of stuff that i ordered from Leeners.com. That said, i seem to be unable to make the milk ripe enough to create decent curds. All i end up is with a soup-like substance that, if drained properly, makes a very pasable spread. I usually add garlic, salt and other spices to give it flavor. This is good, i even like it but what i really want to make hard or at least semihard cheese. In any case, i'll keep experimenting. What rennet tablets/solution would you recomend and where should i get it. I have a theory on why im getting these results, and it is tied to my rennet. Saludos, Albert On 6/22/06, Jack Schmidling wrote: > > Albert Ortiz wrote: > > I'll have to check, but as far as i know, no, the milk produced locally > > undergoes a "simple" pasteurization procedure. > > Just for the record, normal pasteurization has no real effect on the > quality of cheese but it can effect the character as only the flora and > fauna that you put in there, is there. > > It is homogenization that destroys milk as far a cheesemaking is > concerned. Fortunately, this only applies to milk and not cream. > > This is why we can make decent cheese with low fat milk and added cream. > > See my Milk page for alternatives. > > 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/20060622/057b8b17/attachment-0003.html From hollen at woodsprite.com Thu Jun 22 22:39:58 2006 From: hollen at woodsprite.com (Dion Hollenbeck) Date: Thu, 22 Jun 2006 20:39:58 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.co m> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> Message-ID: <6.2.3.4.2.20060622203643.01fabe18@parrot.woodsprite.com> At 05:12 PM 6/22/2006, Albert Ortiz wrote: >All i end up is with a soup-like substance that, if drained >properly, makes a very pasable spread. [...snip...] What rennet >tablets/solution would you recomend and where should i get it. I >have a theory on why im getting these results, and it is tied to my rennet. Well, I have had very good results with dry starter from www.cheesemaking.com. I have only made chevre and fromage blanc, but they both produced lovely firm curds overnight. Packets for a gallon of milk contain a bacterial culture and rennet. With a 100% success rate in getting firm curds, I would think that you can rule out any problems you have as having come from those packets if you choose to use them. regards, dion -- Dion Hollenbeck Email: hollen at woodsprite.com Home Page: http://www.woodsprite.com Brewing Page: http://hbd.org/hollen Toys: 98 4Runner, 86 4x4 PU From arf at mc.net Fri Jun 23 00:18:26 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 22 Jun 2006 22:18:26 -0600 Subject: [Cheese] List Activity In-Reply-To: <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> References: <895c585b2f.85b2f895c5@NebrWesleyan.edu> <1e5a81050606220754o3caf1907y8621bb4926544358@mail.gmail.com> <449AF55A.8030501@mc.net> <1e5a81050606221612n63eaa9b6yaf520cd72db7c4ef@mail.gmail.com> Message-ID: <449B6B92.3010605@mc.net> Albert Ortiz wrote: > I know. I do buy cream whenever i try to make a batch of cheese. The only > starter that i have readly available is yogurt, plain and with active > cultures. Im still waiting for a batch of stuff that i ordered from > Leeners.com. That said, i seem to be unable to make the milk ripe > enough to > create decent curds You should be able to make cheese with yogurt in a pinch but you must realize that with store milk, the curd will be very soft. A great deal of care in handling is required or it will break up and make soup. You have not indicated what or how you are making it but one usually lets the milk ripen at 87f for about an hour with the culture only. You then add the rennet and stir for no more than 3 minutes and let it rest for about 45 minutes or an hour. At this point, it should be reasonably firm and ready to cut. Fresh milk will be about like Jellow but store milk much softer. After carefully cutting the curd, it must be heated slowly to about 100f and carefully stirred to distribute the heat. After about 15 minuted, the curd will firm up and become indistinguishable from fresh milk curds. It's that first 15 minutes that makes or breaks the cheese and over stirring will destroy it. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From captain3 at bigpond.net.au Fri Jun 23 02:00:53 2006 From: captain3 at bigpond.net.au (David Weltman) Date: Fri, 23 Jun 2006 15:30:53 +0930 Subject: [Cheese] email address References: <062120061438.24380.449959E1000A08F800005F3C2200750744050C019D0700@comcast.net> Message-ID: <002c01c6968a$633615e0$0100000a@oemwy2dfyexm3a> Hi Glen, Down here in sunny South Australia I also milk a herd of mixed breeds (25) for the cheese, A great hobby for me, in my seventies & of course I love it. Best Dave -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20060623/0aef0ef7/attachment-0003.html From carolk at emeraldcasino.co.za Fri Jun 23 10:39:33 2006 From: carolk at emeraldcasino.co.za (Carol) Date: Fri, 23 Jun 2006 16:39:33 +0200 Subject: [Cheese] List Activity In-Reply-To: <449AF55A.8030501@mc.net> Message-ID: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> I have been making cheese since April this year. Everything has been very successful. Can anyone please help me with a recipe to make precessed cheese spread? Carol from South Africa -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of Jack Schmidling Sent: Thursday, June 22, 2006 9:54 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] List Activity Albert Ortiz wrote: > I'll have to check, but as far as i know, no, the milk produced locally > undergoes a "simple" pasteurization procedure. Just for the record, normal pasteurization has no real effect on the quality of cheese but it can effect the character as only the flora and fauna that you put in there, is there. It is homogenization that destroys milk as far a cheesemaking is concerned. Fortunately, this only applies to milk and not cream. This is why we can make decent cheese with low fat milk and added cream. See my Milk page for alternatives. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese From arf at mc.net Fri Jun 23 13:11:41 2006 From: arf at mc.net (Jack Schmidling) Date: Fri, 23 Jun 2006 11:11:41 -0600 Subject: [Cheese] List Activity In-Reply-To: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> Message-ID: <449C20CD.70900@mc.net> Carol wrote: > I have been making cheese since April this year. Everything has been very > successful. Can anyone please help me with a recipe to make precessed > cheese spread? You are getting into trade secrets and ingredients that are not readily available. I would start by putting some Cheddar in a blender with a little cream and whatever you want to flavor it with and see what happens. If you can get lecithin, add a bit of that or egg yolk as emulsifier. You might also try to melt down the stuff and cook it at about 87C till you get a nice paste and pour it into a mold to cool. Let us know what you learn. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com