From mstaver at kendall.edu Thu Nov 9 17:56:37 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Thu, 9 Nov 2006 16:56:37 -0600 Subject: [Cheese] Triple creme cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> I am teaching Cheese making at Kendall next Feb. and I would like a recipe for a triple cr?me cheese, any help would be appreciated. Thanks, Michael -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/f8d738fa/attachment-0002.html From arf at mc.net Thu Nov 9 18:49:07 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 09 Nov 2006 17:49:07 -0600 Subject: [Cheese] Triple creme cheese In-Reply-To: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> References: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> Message-ID: <4553BE73.8070805@mc.net> Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From WEMerlin at aol.com Thu Nov 9 19:25:51 2006 From: WEMerlin at aol.com (WEMerlin@aol.com) Date: Thu, 9 Nov 2006 19:25:51 EST Subject: [Cheese] Triple creme cheese Message-ID: <406.28dade41.3285210f@aol.com> Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. js I don't recall all the specifics, but a triple creme cheese has cream added to the curd. It needs to be at least 75% butterfat to be considered a triple creme cheese. Sorry I don't remember more, but maybe this will help. Wayne -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/4a0b02b6/attachment-0002.html From mstaver at kendall.edu Thu Nov 9 19:33:50 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Thu, 9 Nov 2006 18:33:50 -0600 Subject: [Cheese] Triple creme cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> If you knew me you would know this is not a yuppie thing, I want to make a St. Andrea type triple cr?me cheese. -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Jack Schmidling Sent: Thursday, November 09, 2006 5:49 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Triple creme cheese Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. 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 lesjwest at gmail.com Thu Nov 9 21:47:59 2006 From: lesjwest at gmail.com (lesjwest) Date: Thu, 9 Nov 2006 20:47:59 -0600 Subject: [Cheese] I did a search and found references to brie and mascarpone for triple cream cheese Message-ID: <000801c70472$a4a7c630$7800470a@wescap> Mascarpone Cheese Recipe .... This cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar! . INGREDIENTS . 1 qt Light Cream 1/4 teaspoon Tartaric Acid** 1.. Heat 1 qt of LIGHT CREAM to 180F (82C) 2.. Add 1/4 teaspoon TARTARIC ACID 3.. Stir for about 10-15 minutes 4.. The cream should thicken with small flecks of curd. 5.. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. 6.. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). 7.. In the morning, scoop out the cheese and put into an airtight container. ** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid. ---------- Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE SUBSTITUTE (FRESH CHEESE) Categories: Dairy, Misc Yield: 2 cups 2 qt Whole milk <<>> 1 1/2 c Whipping cream; and 1/4 c Buttermilk (for whole milk Cheese) <<>> 2 tb Buttermilk; for cream cheese 2 qt Whole milk; or 1 1/2 c Whipping cream 1/4 c Buttermilk; (for whole milk -cheese) or 2 tb Buttermilk (for cream -cheese) Whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast. Whipping cream makes a velvety, cool tasting cheese comparable o the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days* In a pan over medium heat, warm milk or cream to lukewarm (90-100 degrees) and pour into a bowl. Stir in buttermilk, cover and let stand at room temperature for 24-48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd forms faster on hot days than cool ones. Line a colander with clean muslin cloth that has been dipped in cold water and wrung dry; set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for the milk curd, leave at least 1" between rack and pan bottom to allow for drained liquid.) Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36-48 hours. Makes 2 cups with milk, 1 cup with cream. Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE Categories: Italian, Cheese/eggs, Malgieri Yield: 1 servings 1 qt Whipping cream -(not ultra pasteurized) 1 tb White wine vinegar -=OR=- Lemon juice Makes About 1 Pound CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl, place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water. Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/4b5bbb1d/attachment-0002.html From arf at mc.net Thu Nov 9 23:42:26 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 09 Nov 2006 22:42:26 -0600 Subject: [Cheese] Triple creme cheese In-Reply-To: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> References: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> Message-ID: <45540332.5030306@mc.net> Michael J. Staver wrote: > If you knew me you would know this is not a yuppie thing, I want to > make a St. Andrea type triple cr?me cheese. Don't know about St Andrea but there is a recipe for Double Cream Cheese in Scott. My brain is having a problem with this. Typical cream has a butterfat content of about 30%. This calls for cream with 60% butter fat which does not exist as far as I know. Even if it did you could keep adding this till the cows come home and it will never be 75%. I suppose if you had a centrifuge, you could concentrate it up but that is not standard equipment in cheesemaking classes. You certainly can not buy 75% cream anywhere handy js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From lesjwest at gmail.com Fri Nov 10 00:43:01 2006 From: lesjwest at gmail.com (lesjwest) Date: Thu, 9 Nov 2006 23:43:01 -0600 Subject: [Cheese] I did a search and found references to brie and mascarpone for triple cream cheese Message-ID: <000f01c7048b$168022d0$7800470a@wescap> MASCARPONE This cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar! . INGREDIENTS . 1 qt Light Cream 1/4 teaspoon Tartaric Acid** 1.. Heat 1 qt of LIGHT CREAM to 180F (82C) 2.. Add 1/4 teaspoon TARTARIC ACID 3.. Stir for about 10-15 minutes 4.. The cream should thicken with small flecks of curd. 5.. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. 6.. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). 7.. In the morning, scoop out the cheese and put into an airtight container. ** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid. ---------- Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE SUBSTITUTE (FRESH CHEESE) Categories: Dairy, Misc Yield: 2 cups 2 qt Whole milk <<>> 1 1/2 c Whipping cream; and 1/4 c Buttermilk (for whole milk Cheese) <<>> 2 tb Buttermilk; for cream cheese 2 qt Whole milk; or 1 1/2 c Whipping cream 1/4 c Buttermilk; (for whole milk -cheese) or 2 tb Buttermilk (for cream -cheese) Whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast. Whipping cream makes a velvety, cool tasting cheese comparable o the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days* In a pan over medium heat, warm milk or cream to lukewarm (90-100 degrees) and pour into a bowl. Stir in buttermilk, cover and let stand at room temperature for 24-48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd forms faster on hot days than cool ones. Line a colander with clean muslin cloth that has been dipped in cold water and wrung dry; set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for the milk curd, leave at least 1" between rack and pan bottom to allow for drained liquid.) Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36-48 hours. Makes 2 cups with milk, 1 cup with cream. Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE Categories: Italian, Cheese/eggs, Malgieri Yield: 1 servings 1 qt Whipping cream -(not ultra pasteurized) 1 tb White wine vinegar -=OR=- Lemon juice Makes About 1 Pound CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl, place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water. Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days. From lyndongiles at wildit.net.au Fri Nov 10 02:24:43 2006 From: lyndongiles at wildit.net.au (Lyndon Giles) Date: Fri, 10 Nov 2006 18:24:43 +1100 Subject: [Cheese] Tripple Cheese Message-ID: <003401c70499$4f9bb3a0$6401a8c0@hal> Hi All, I pulled this description off this website http://www.goodcooking.com/frcheese.htm According to French law these cheeses are classified double cr?me when they contain a minimum of 60 per cent butter fat (rnati?re grasse) per gram, and triple cr?me when they contain a minimum of 75 per cent butter fat per gram. Lyndon -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/2f80551a/attachment-0002.html From diyderek at ntlworld.com Fri Nov 10 02:58:02 2006 From: diyderek at ntlworld.com (derek) Date: Fri, 10 Nov 2006 07:58:02 +0000 (GMT Standard Time) Subject: [Cheese] unsubscribe Message-ID: <4554310A.000003.01576@YOUR-3ZOXEHEXFH> unsubscribe -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/9d718fd3/attachment-0002.html From diyderek at ntlworld.com Fri Nov 10 08:59:01 2006 From: diyderek at ntlworld.com (derek) Date: Fri, 10 Nov 2006 13:59:01 +0000 (GMT Standard Time) Subject: [Cheese] unsubscribe Message-ID: <455485A5.000003.02544@YOUR-3ZOXEHEXFH> unsubscribe -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/75fee8fd/attachment-0002.html From arf at mc.net Fri Nov 10 10:17:56 2006 From: arf at mc.net (Jack Schmidling) Date: Fri, 10 Nov 2006 09:17:56 -0600 Subject: [Cheese] Tripple Cheese In-Reply-To: <003401c70499$4f9bb3a0$6401a8c0@hal> References: <003401c70499$4f9bb3a0$6401a8c0@hal> Message-ID: <45549824.5080707@mc.net> Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From jiladeh at ameritech.net Fri Nov 10 15:38:54 2006 From: jiladeh at ameritech.net (Dehaven James W) Date: Fri, 10 Nov 2006 12:38:54 -0800 (PST) Subject: [Cheese] Tripple Cheese In-Reply-To: <45549824.5080707@mc.net> Message-ID: <20061110203854.31674.qmail@web82912.mail.mud.yahoo.com> St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase Click to enlarge'); //--> Click to enlarge Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. 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/20061110/412ed0ec/attachment-0002.html From mstaver at kendall.edu Fri Nov 10 17:03:40 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Fri, 10 Nov 2006 16:03:40 -0600 Subject: [Cheese] Tripple Cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B986B@RWEXCHANGE.kendall.edu> This is the cheese I would like to make or a variation of it, does anyone have a recipe? Thanks Michael ________________________________ From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Dehaven James W Sent: Friday, November 10, 2006 2:39 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Tripple Cheese St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase St. Andre 200 Gram Mini Wheel Click to enlarge St. Andre 200 Gram Mini Wheel Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/84c97cfa/attachment-0002.html From kathy at badgerpressinc.com Fri Nov 10 17:45:26 2006 From: kathy at badgerpressinc.com (kathy) Date: Fri, 10 Nov 2006 16:45:26 -0600 Subject: [Cheese] Tripple Cheese References: <0E917B3F811F1442BE0193A68D785045013B986B@RWEXCHANGE.kendall.edu> Message-ID: <022f01c70519$eb352b40$6601a8c0@aoldsl.net> Michael, I leave for France next Friday. I'll see if I can procure anything for you there. Also, I'll check w/my brother to see if any of his contacts might know. Wish me 'bon chance'! Kathy Dederich ----- Original Message ----- From: Michael J. Staver To: The Cheese Makers' Digest Sent: Friday, November 10, 2006 4:03 PM Subject: Re: [Cheese] Tripple Cheese This is the cheese I would like to make or a variation of it, does anyone have a recipe? Thanks Michael ------------------------------------------------------------------------------ From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Dehaven James W Sent: Friday, November 10, 2006 2:39 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Tripple Cheese St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase Click to enlarge Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. 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 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/98f56a8b/attachment-0002.html From ricodlf at yahoo.com Sun Nov 12 19:24:23 2006 From: ricodlf at yahoo.com (Enrico dela Fuente) Date: Sun, 12 Nov 2006 16:24:23 -0800 (PST) Subject: [Cheese] yield of cream cheese In-Reply-To: <022f01c70519$eb352b40$6601a8c0@aoldsl.net> Message-ID: <452094.34892.qm@web30609.mail.mud.yahoo.com> Hi Y'all, I am Rico dela Fuente from the Philippines and I am currently making cream cheese. I want to increase the yield of my curds during draining. Is there anyone of you who could tell me how to increase the yield of the curds from equal parts of fresh milk and fresh cream. Right now I'm getting 33% to 37% yield from 16 liters of equal parts of fresh milk and fresh cream. I would appreciate any suggestions. Cheers and best regards! Rico ____________________________________________________________________________________ Yahoo! Music Unlimited Access over 1 million songs. http://music.yahoo.com/unlimited From arf at mc.net Sun Nov 12 22:25:50 2006 From: arf at mc.net (Jack Schmidling) Date: Sun, 12 Nov 2006 21:25:50 -0600 Subject: [Cheese] yield of cream cheese In-Reply-To: <452094.34892.qm@web30609.mail.mud.yahoo.com> References: <452094.34892.qm@web30609.mail.mud.yahoo.com> Message-ID: <4557E5BE.90803@mc.net> Enrico dela Fuente wrote: > I am Rico dela Fuente from the Philippines and I am > currently making cream cheese. I want to increase the > yield of my curds during draining. Is there anyone of > you who could tell me how to increase the yield of the > curds I would try adding dry milk solids.. aka powdered milk. Add a cup or two and see what happens. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From mstaver at kendall.edu Thu Nov 9 17:56:37 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Thu, 9 Nov 2006 16:56:37 -0600 Subject: [Cheese] Triple creme cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> I am teaching Cheese making at Kendall next Feb. and I would like a recipe for a triple cr?me cheese, any help would be appreciated. Thanks, Michael -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/f8d738fa/attachment-0003.html From arf at mc.net Thu Nov 9 18:49:07 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 09 Nov 2006 17:49:07 -0600 Subject: [Cheese] Triple creme cheese In-Reply-To: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> References: <0E917B3F811F1442BE0193A68D785045013B9869@RWEXCHANGE.kendall.edu> Message-ID: <4553BE73.8070805@mc.net> Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From WEMerlin at aol.com Thu Nov 9 19:25:51 2006 From: WEMerlin at aol.com (WEMerlin@aol.com) Date: Thu, 9 Nov 2006 19:25:51 EST Subject: [Cheese] Triple creme cheese Message-ID: <406.28dade41.3285210f@aol.com> Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. js I don't recall all the specifics, but a triple creme cheese has cream added to the curd. It needs to be at least 75% butterfat to be considered a triple creme cheese. Sorry I don't remember more, but maybe this will help. Wayne -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/4a0b02b6/attachment-0003.html From mstaver at kendall.edu Thu Nov 9 19:33:50 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Thu, 9 Nov 2006 18:33:50 -0600 Subject: [Cheese] Triple creme cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> If you knew me you would know this is not a yuppie thing, I want to make a St. Andrea type triple cr?me cheese. -----Original Message----- From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Jack Schmidling Sent: Thursday, November 09, 2006 5:49 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Triple creme cheese Michael J. Staver wrote: > I am teaching Cheese making at Kendall next Feb. and I would like a > recipe for a triple cr?me cheese, any help would be appreciated. Is that some yuppie thing? What do you mean by that? Cream cheese is made with pure cream so 3 times the cream would just make three times the cheese. You could triple the amount of cream in any cheese I suppose for the other sense of the words but I doubt you mean that either. So, unless someone has such a recipe, we need to know more about it. 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 lesjwest at gmail.com Thu Nov 9 21:47:59 2006 From: lesjwest at gmail.com (lesjwest) Date: Thu, 9 Nov 2006 20:47:59 -0600 Subject: [Cheese] I did a search and found references to brie and mascarpone for triple cream cheese Message-ID: <000801c70472$a4a7c630$7800470a@wescap> Mascarpone Cheese Recipe .... This cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar! . INGREDIENTS . 1 qt Light Cream 1/4 teaspoon Tartaric Acid** 1.. Heat 1 qt of LIGHT CREAM to 180F (82C) 2.. Add 1/4 teaspoon TARTARIC ACID 3.. Stir for about 10-15 minutes 4.. The cream should thicken with small flecks of curd. 5.. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. 6.. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). 7.. In the morning, scoop out the cheese and put into an airtight container. ** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid. ---------- Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE SUBSTITUTE (FRESH CHEESE) Categories: Dairy, Misc Yield: 2 cups 2 qt Whole milk <<>> 1 1/2 c Whipping cream; and 1/4 c Buttermilk (for whole milk Cheese) <<>> 2 tb Buttermilk; for cream cheese 2 qt Whole milk; or 1 1/2 c Whipping cream 1/4 c Buttermilk; (for whole milk -cheese) or 2 tb Buttermilk (for cream -cheese) Whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast. Whipping cream makes a velvety, cool tasting cheese comparable o the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days* In a pan over medium heat, warm milk or cream to lukewarm (90-100 degrees) and pour into a bowl. Stir in buttermilk, cover and let stand at room temperature for 24-48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd forms faster on hot days than cool ones. Line a colander with clean muslin cloth that has been dipped in cold water and wrung dry; set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for the milk curd, leave at least 1" between rack and pan bottom to allow for drained liquid.) Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36-48 hours. Makes 2 cups with milk, 1 cup with cream. Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE Categories: Italian, Cheese/eggs, Malgieri Yield: 1 servings 1 qt Whipping cream -(not ultra pasteurized) 1 tb White wine vinegar -=OR=- Lemon juice Makes About 1 Pound CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl, place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water. Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061109/4b5bbb1d/attachment-0003.html From arf at mc.net Thu Nov 9 23:42:26 2006 From: arf at mc.net (Jack Schmidling) Date: Thu, 09 Nov 2006 22:42:26 -0600 Subject: [Cheese] Triple creme cheese In-Reply-To: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> References: <0E917B3F811F1442BE0193A68D785045013B986A@RWEXCHANGE.kendall.edu> Message-ID: <45540332.5030306@mc.net> Michael J. Staver wrote: > If you knew me you would know this is not a yuppie thing, I want to > make a St. Andrea type triple cr?me cheese. Don't know about St Andrea but there is a recipe for Double Cream Cheese in Scott. My brain is having a problem with this. Typical cream has a butterfat content of about 30%. This calls for cream with 60% butter fat which does not exist as far as I know. Even if it did you could keep adding this till the cows come home and it will never be 75%. I suppose if you had a centrifuge, you could concentrate it up but that is not standard equipment in cheesemaking classes. You certainly can not buy 75% cream anywhere handy js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From lesjwest at gmail.com Fri Nov 10 00:43:01 2006 From: lesjwest at gmail.com (lesjwest) Date: Thu, 9 Nov 2006 23:43:01 -0600 Subject: [Cheese] I did a search and found references to brie and mascarpone for triple cream cheese Message-ID: <000f01c7048b$168022d0$7800470a@wescap> MASCARPONE This cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar! . INGREDIENTS . 1 qt Light Cream 1/4 teaspoon Tartaric Acid** 1.. Heat 1 qt of LIGHT CREAM to 180F (82C) 2.. Add 1/4 teaspoon TARTARIC ACID 3.. Stir for about 10-15 minutes 4.. The cream should thicken with small flecks of curd. 5.. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. 6.. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). 7.. In the morning, scoop out the cheese and put into an airtight container. ** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid. ---------- Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE SUBSTITUTE (FRESH CHEESE) Categories: Dairy, Misc Yield: 2 cups 2 qt Whole milk <<>> 1 1/2 c Whipping cream; and 1/4 c Buttermilk (for whole milk Cheese) <<>> 2 tb Buttermilk; for cream cheese 2 qt Whole milk; or 1 1/2 c Whipping cream 1/4 c Buttermilk; (for whole milk -cheese) or 2 tb Buttermilk (for cream -cheese) Whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast. Whipping cream makes a velvety, cool tasting cheese comparable o the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days* In a pan over medium heat, warm milk or cream to lukewarm (90-100 degrees) and pour into a bowl. Stir in buttermilk, cover and let stand at room temperature for 24-48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd forms faster on hot days than cool ones. Line a colander with clean muslin cloth that has been dipped in cold water and wrung dry; set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for the milk curd, leave at least 1" between rack and pan bottom to allow for drained liquid.) Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36-48 hours. Makes 2 cups with milk, 1 cup with cream. Recipe via Meal-Master (tm) v8.02 Title: MASCARPONE Categories: Italian, Cheese/eggs, Malgieri Yield: 1 servings 1 qt Whipping cream -(not ultra pasteurized) 1 tb White wine vinegar -=OR=- Lemon juice Makes About 1 Pound CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl, place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water. Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days. From lyndongiles at wildit.net.au Fri Nov 10 02:24:43 2006 From: lyndongiles at wildit.net.au (Lyndon Giles) Date: Fri, 10 Nov 2006 18:24:43 +1100 Subject: [Cheese] Tripple Cheese Message-ID: <003401c70499$4f9bb3a0$6401a8c0@hal> Hi All, I pulled this description off this website http://www.goodcooking.com/frcheese.htm According to French law these cheeses are classified double cr?me when they contain a minimum of 60 per cent butter fat (rnati?re grasse) per gram, and triple cr?me when they contain a minimum of 75 per cent butter fat per gram. Lyndon -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/2f80551a/attachment-0003.html From diyderek at ntlworld.com Fri Nov 10 02:58:02 2006 From: diyderek at ntlworld.com (derek) Date: Fri, 10 Nov 2006 07:58:02 +0000 (GMT Standard Time) Subject: [Cheese] unsubscribe Message-ID: <4554310A.000003.01576@YOUR-3ZOXEHEXFH> unsubscribe -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/9d718fd3/attachment-0003.html From diyderek at ntlworld.com Fri Nov 10 08:59:01 2006 From: diyderek at ntlworld.com (derek) Date: Fri, 10 Nov 2006 13:59:01 +0000 (GMT Standard Time) Subject: [Cheese] unsubscribe Message-ID: <455485A5.000003.02544@YOUR-3ZOXEHEXFH> unsubscribe -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/75fee8fd/attachment-0003.html From arf at mc.net Fri Nov 10 10:17:56 2006 From: arf at mc.net (Jack Schmidling) Date: Fri, 10 Nov 2006 09:17:56 -0600 Subject: [Cheese] Tripple Cheese In-Reply-To: <003401c70499$4f9bb3a0$6401a8c0@hal> References: <003401c70499$4f9bb3a0$6401a8c0@hal> Message-ID: <45549824.5080707@mc.net> Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From jiladeh at ameritech.net Fri Nov 10 15:38:54 2006 From: jiladeh at ameritech.net (Dehaven James W) Date: Fri, 10 Nov 2006 12:38:54 -0800 (PST) Subject: [Cheese] Tripple Cheese In-Reply-To: <45549824.5080707@mc.net> Message-ID: <20061110203854.31674.qmail@web82912.mail.mud.yahoo.com> St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase Click to enlarge'); //--> Click to enlarge Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. 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/20061110/412ed0ec/attachment-0003.html From mstaver at kendall.edu Fri Nov 10 17:03:40 2006 From: mstaver at kendall.edu (Michael J. Staver) Date: Fri, 10 Nov 2006 16:03:40 -0600 Subject: [Cheese] Tripple Cheese Message-ID: <0E917B3F811F1442BE0193A68D785045013B986B@RWEXCHANGE.kendall.edu> This is the cheese I would like to make or a variation of it, does anyone have a recipe? Thanks Michael ________________________________ From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Dehaven James W Sent: Friday, November 10, 2006 2:39 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Tripple Cheese St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase St. Andre 200 Gram Mini Wheel Click to enlarge St. Andre 200 Gram Mini Wheel Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/84c97cfa/attachment-0003.html From kathy at badgerpressinc.com Fri Nov 10 17:45:26 2006 From: kathy at badgerpressinc.com (kathy) Date: Fri, 10 Nov 2006 16:45:26 -0600 Subject: [Cheese] Tripple Cheese References: <0E917B3F811F1442BE0193A68D785045013B986B@RWEXCHANGE.kendall.edu> Message-ID: <022f01c70519$eb352b40$6601a8c0@aoldsl.net> Michael, I leave for France next Friday. I'll see if I can procure anything for you there. Also, I'll check w/my brother to see if any of his contacts might know. Wish me 'bon chance'! Kathy Dederich ----- Original Message ----- From: Michael J. Staver To: The Cheese Makers' Digest Sent: Friday, November 10, 2006 4:03 PM Subject: Re: [Cheese] Tripple Cheese This is the cheese I would like to make or a variation of it, does anyone have a recipe? Thanks Michael ------------------------------------------------------------------------------ From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Dehaven James W Sent: Friday, November 10, 2006 2:39 PM To: The Cheese Makers' Digest Subject: Re: [Cheese] Tripple Cheese St. Andre 200 Gram Mini Wheel Discount Price: $13.25 every day Volume price: $11.93 w/ $100.00 purchase Wholesale price: $10.60 w/ $300.00 purchase Click to enlarge Click to enlarge St. Andr? is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. Andr? Creamery in Villefranche de Rouerque, France, in the middle Pyr?n?es, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. Andr? made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. Andr? is made from cow's milk and enriched with pure cream. St. Andr? is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. Andr? is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards! Jack Schmidling wrote: Lyndon Giles wrote: > According to French law these cheeses are classified double cr?me > when they contain a minimum of 60 per cent butter fat (rnati?re > grasse) per gram, and triple cr?me when they contain a minimum of 75 > per cent butter fat per gram. Thanks for clearing that up but as a nit to pick, 75% says it all... per gram confuses things. It also applies per ton. 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 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20061110/98f56a8b/attachment-0003.html From ricodlf at yahoo.com Sun Nov 12 19:24:23 2006 From: ricodlf at yahoo.com (Enrico dela Fuente) Date: Sun, 12 Nov 2006 16:24:23 -0800 (PST) Subject: [Cheese] yield of cream cheese In-Reply-To: <022f01c70519$eb352b40$6601a8c0@aoldsl.net> Message-ID: <452094.34892.qm@web30609.mail.mud.yahoo.com> Hi Y'all, I am Rico dela Fuente from the Philippines and I am currently making cream cheese. I want to increase the yield of my curds during draining. Is there anyone of you who could tell me how to increase the yield of the curds from equal parts of fresh milk and fresh cream. Right now I'm getting 33% to 37% yield from 16 liters of equal parts of fresh milk and fresh cream. I would appreciate any suggestions. Cheers and best regards! Rico ____________________________________________________________________________________ Yahoo! Music Unlimited Access over 1 million songs. http://music.yahoo.com/unlimited From arf at mc.net Sun Nov 12 22:25:50 2006 From: arf at mc.net (Jack Schmidling) Date: Sun, 12 Nov 2006 21:25:50 -0600 Subject: [Cheese] yield of cream cheese In-Reply-To: <452094.34892.qm@web30609.mail.mud.yahoo.com> References: <452094.34892.qm@web30609.mail.mud.yahoo.com> Message-ID: <4557E5BE.90803@mc.net> Enrico dela Fuente wrote: > I am Rico dela Fuente from the Philippines and I am > currently making cream cheese. I want to increase the > yield of my curds during draining. Is there anyone of > you who could tell me how to increase the yield of the > curds I would try adding dry milk solids.. aka powdered milk. Add a cup or two and see what happens. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com