From hotstuffme at yahoo.com  Mon Apr 23 04:43:11 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Mon, 23 Apr 2007 01:43:11 -0700 (PDT)
Subject: [Cheese] Hi
Message-ID: <927816.84064.qm@web53610.mail.re2.yahoo.com>

Hi I've just joined the group.  Is this an active
group or did it die after 2005?  I cannot see any
posts after that date.

I'm very new to cheese making - only made camembert
(tasted good) and have a blue that has gone off to
start maturing - will have to wait awhile before I can
make a taste comment on that.  Other stuff is Quark
and cream stuff.  I am a complete failure at trying to
make ricotta:(

Rita in Australia

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com 


From n_cramer at pacbell.net  Mon Apr 23 05:17:12 2007
From: n_cramer at pacbell.net (Nick Cramer)
Date: Mon, 23 Apr 2007 02:17:12 -0700
Subject: [Cheese] Hi
References: <927816.84064.qm@web53610.mail.re2.yahoo.com>
Message-ID: <462C7998.3020700@pacbell.net>

Hi Rita,

If you have access to the Usenet, go to a newsgroup called alt.cheese 
It's quite active and a nice bunch of people. Also, Google on "making 
Ricotta", without the quotation marks.




From ProMathUSA at aol.com  Mon Apr 23 05:18:52 2007
From: ProMathUSA at aol.com (ProMathUSA@aol.com)
Date: Mon, 23 Apr 2007 05:18:52 EDT
Subject: [Cheese] Hi
Message-ID: <c23.164c4016.335dd3fc@aol.com>

Hi Rita,  I have just moved to South Africa from Chicago. I really  look 
forward to making my first cheese. Congratulations with the  Camembert.  Tom in 
Jhb.



************************************** See what's free at http://www.aol.com.
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From jiladeh at ameritech.net  Mon Apr 23 08:47:41 2007
From: jiladeh at ameritech.net (Dehaven James W)
Date: Mon, 23 Apr 2007 05:47:41 -0700 (PDT)
Subject: [Cheese] Hi
In-Reply-To: <927816.84064.qm@web53610.mail.re2.yahoo.com>
Message-ID: <743809.87762.qm@web81904.mail.mud.yahoo.com>

My wife and I are headed to Australia and New Zealand in Oct/Nov this year.  Do you have any local cheeses "down under"?

Rita P <hotstuffme at yahoo.com> wrote:  Hi I've just joined the group. Is this an active
group or did it die after 2005? I cannot see any
posts after that date.

I'm very new to cheese making - only made camembert
(tasted good) and have a blue that has gone off to
start maturing - will have to wait awhile before I can
make a taste comment on that. Other stuff is Quark
and cream stuff. I am a complete failure at trying to
make ricotta:(

Rita in Australia

__________________________________________________
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around 
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From arf at mc.net  Mon Apr 23 09:13:19 2007
From: arf at mc.net (Jack Schmidling)
Date: Mon, 23 Apr 2007 07:13:19 -0600
Subject: [Cheese] Hi
In-Reply-To: <c23.164c4016.335dd3fc@aol.com>
References: <c23.164c4016.335dd3fc@aol.com>
Message-ID: <462CB0EF.8090005@mc.net>

Welcome to the group Rita.

Although active when active, there certainly has been activity since 
2005.  This group seems to be one that rises to the occasion.  There is 
not much ongoing chatter but ask a question and answers will pop up like 
mushrooms.

Tell us how you made the ricotta and perhaps some ideas will come.

Sounds like you had some luck with most of what you tried.

My suggestion for beginners is to start with basic cheese and work your 
way up.  For example, cottage cheese, fresh curds, Cheddar and then move 
on to some of the more exotic cheese.

For the record, there are currently 243 members to this group.  That is 
actual members who receive every message sent, not to be confused with 
yahoo groups whose numbers include "members" who have to go to the web 
site to get messages and never do.

Anyway, there are lots of folks here to help but they just need to be 
fired up.

Have fun,

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From CarolK at emeraldcasino.co.za  Mon Apr 23 10:23:58 2007
From: CarolK at emeraldcasino.co.za (Carol Keel)
Date: Mon, 23 Apr 2007 16:23:58 +0200
Subject: [Cheese] Hi
Message-ID: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F4@cacofonix.emeraldcasino.co.za>

I have got cheese making equipment to sell - anyone interested?  Carol -SA
 
 

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of ProMathUSA at aol.com
Sent: Monday, April 23, 2007 11:19 AM
To: cheese at hbd.org
Subject: Re: [Cheese] Hi



Hi Rita,  I have just moved to South Africa from Chicago. I really look forward to making my first cheese. Congratulations with the Camembert.  Tom in Jhb.




  _____  

See what's free at AOL.com <http://www.aol.com?ncid=AOLAOF00020000000503> . 

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From mstaver at kendall.edu  Mon Apr 23 14:27:54 2007
From: mstaver at kendall.edu (Michael J. Staver)
Date: Mon, 23 Apr 2007 13:27:54 -0500
Subject: [Cheese] Hi
In-Reply-To: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F4@cacofonix.emeraldcasino.co.za>
References: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F4@cacofonix.emeraldcasino.co.za>
Message-ID: <0E917B3F811F1442BE0193A68D78504502D4D2C5@RWEXCHANGE.kendall.edu>

What kind of equipment? Thanks, Michael

 

________________________________

From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf
Of Carol Keel
Sent: Monday, April 23, 2007 9:24 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

 

I have got cheese making equipment to sell - anyone interested?  Carol
-SA

 

 

	-----Original Message-----
	From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On
Behalf Of ProMathUSA at aol.com
	Sent: Monday, April 23, 2007 11:19 AM
	To: cheese at hbd.org
	Subject: Re: [Cheese] Hi

	Hi Rita,  I have just moved to South Africa from Chicago. I
really look forward to making my first cheese. Congratulations with the
Camembert.  Tom in Jhb.

	
	
	

	
________________________________


	See what's free at AOL.com
<http://www.aol.com?ncid=AOLAOF00020000000503> . 

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From CarolK at emeraldcasino.co.za  Tue Apr 24 05:49:50 2007
From: CarolK at emeraldcasino.co.za (Carol Keel)
Date: Tue, 24 Apr 2007 11:49:50 +0200
Subject: [Cheese] Hi
Message-ID: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F9@cacofonix.emeraldcasino.co.za>

Dear Michael
 
I will compile a list of equipment, but just to give you an idea:
 
    2 x 200 litre Vats - one has with an adjatator
    2 x coolroom compressors
    2,5 KG Gouda moulds with pressers
    10 Kg Cheddar moulds with presser
    laboratory equipment to measure PH etc
    Coolroom shelving
    Packaging 
    150 litre geyser
    
If you are interested I will forward a complete list of all equipment.
 
Carol
    

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of Michael J. Staver
Sent: Monday, April 23, 2007 8:28 PM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi



What kind of equipment? Thanks, Michael

 


  _____  


From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Carol Keel
Sent: Monday, April 23, 2007 9:24 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

 

I have got cheese making equipment to sell - anyone interested?  Carol -SA

 

 

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of ProMathUSA at aol.com
Sent: Monday, April 23, 2007 11:19 AM
To: cheese at hbd.org
Subject: Re: [Cheese] Hi

Hi Rita,  I have just moved to South Africa from Chicago. I really look forward to making my first cheese. Congratulations with the Camembert.  Tom in Jhb.






  _____  


See what's free at AOL.com <http://www.aol.com?ncid=AOLAOF00020000000503> . 

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From corina at cyber-dyne.com  Tue Apr 24 08:33:16 2007
From: corina at cyber-dyne.com (Corina)
Date: Tue, 24 Apr 2007 05:33:16 -0700
Subject: [Cheese] Hi
Message-ID: <p06210293c253a97a4d93@[192.168.0.4]>

Hi Rita and all!

>Is this an active
>group or did it die after 2005?  I cannot see any
>posts after that date.

I'm glad you posted, because I joined this group a month or two ago 
and then promptly forgot about it. There haven't been many posts 
while I've been here.

>I'm very new to cheese making

Me too! I have had some success with mozzarella, and I make ricotta 
out of the whey. The ricotta is out of this world (although VERY low 
yield, as in a few tablespoons for a half gallon of whey). I haven't 
had any great success making cream cheese or fromage blanc.

>Other stuff is Quark
>and cream stuff.

What is Quark?

>  I am a complete failure at trying to
>make ricotta:(

What do you use for ingredients, what is the process, and what are the results?

I made some "cream cheese" a few days ago out of whole milk, using 
buttermilk for a culture, and a little vegetable rennet. The whey I 
got from that would not make ricotta, and I'm not sure why. I'm 
wondering if I waited too long to cook it (I have read it needs to be 
made within 3 or 4 hours of making the cheese, but my cream cheese 
was draining for longer than that), or if something about the 
buttermilk culture kept it from working.

When I make ricotta successfully, the mozzarella has citric acid in 
it, and I'm wondering if the acidity is what makes it work. I just 
heat the whey to about 180 or 190 F and the little strings of ricotta 
soon become visible. Then I drain it in a colander lined with butter 
muslin.

Nick, thanks for the tip about alt.cheese!

Corina


From mstaver at kendall.edu  Tue Apr 24 10:38:17 2007
From: mstaver at kendall.edu (Michael J. Staver)
Date: Tue, 24 Apr 2007 09:38:17 -0500
Subject: [Cheese] Hi
In-Reply-To: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F9@cacofonix.emeraldcasino.co.za>
References: <1A6CFD7EAD2E364B97D6B5D2A9A27EF64699F9@cacofonix.emeraldcasino.co.za>
Message-ID: <0E917B3F811F1442BE0193A68D78504502D4D53C@RWEXCHANGE.kendall.edu>

Carol I am interested and would like the corresponding prices, thanks,
Michael

 

________________________________

From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf
Of Carol Keel
Sent: Tuesday, April 24, 2007 4:50 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

 

Dear Michael

 

I will compile a list of equipment, but just to give you an idea:

 

    2 x 200 litre Vats - one has with an adjatator

    2 x coolroom compressors

    2,5 KG Gouda moulds with pressers

    10 Kg Cheddar moulds with presser

    laboratory equipment to measure PH etc

    Coolroom shelving

    Packaging 

    150 litre geyser

    

If you are interested I will forward a complete list of all equipment.

 

Carol

    

	-----Original Message-----
	From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On
Behalf Of Michael J. Staver
	Sent: Monday, April 23, 2007 8:28 PM
	To: The Cheese Makers' Digest
	Subject: Re: [Cheese] Hi

	What kind of equipment? Thanks, Michael

	 

	
________________________________


	From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On
Behalf Of Carol Keel
	Sent: Monday, April 23, 2007 9:24 AM
	To: The Cheese Makers' Digest
	Subject: Re: [Cheese] Hi

	 

	I have got cheese making equipment to sell - anyone interested?
Carol -SA

	 

	 

		-----Original Message-----
		From: cheese-bounces at hbd.org
[mailto:cheese-bounces at hbd.org]On Behalf Of ProMathUSA at aol.com
		Sent: Monday, April 23, 2007 11:19 AM
		To: cheese at hbd.org
		Subject: Re: [Cheese] Hi

		Hi Rita,  I have just moved to South Africa from
Chicago. I really look forward to making my first cheese.
Congratulations with the Camembert.  Tom in Jhb.

		 

		
________________________________


		See what's free at AOL.com
<http://www.aol.com?ncid=AOLAOF00020000000503> . 

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From arf at mc.net  Tue Apr 24 12:20:25 2007
From: arf at mc.net (Jack Schmidling)
Date: Tue, 24 Apr 2007 10:20:25 -0600
Subject: [Cheese] Hi
In-Reply-To: <p06210293c253a97a4d93@[192.168.0.4]>
References: <p06210293c253a97a4d93@[192.168.0.4]>
Message-ID: <462E2E49.3060300@mc.net>

Corina wrote:

> I made some "cream cheese" a few days ago out of whole milk, using 
> buttermilk for a culture, and a little vegetable rennet.

I see the quotes but not sure how to interpret them.  As you probably 
know, cream cheese is made from cream, unless of course, you buy it at 
the supermarket.  The reason I make cream cheese is to savor the real thing.

I can't argue with success but to get any sort of yield with ricotta, 
the whey is combined with whole milk.  This of course, defeats the 
purpose of making it in the first place, viz., using up the whey but 
that is the way it is made commercially.

> Nick, thanks for the tip about alt.cheese!

I have been trying to get something going there for years with near zero 
success.  There is a guy who posts endless descriptions of cheeses but 
never has anything else to say.  There are a bunch of nuts who post 
inanities and the usual spam and porno but I keep trying.  Every once in 
awhile, a real discussion is started but not very often.

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From hotstuffme at yahoo.com  Tue Apr 24 12:27:15 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Tue, 24 Apr 2007 09:27:15 -0700 (PDT)
Subject: [Cheese] Quark(g), Ricotta
In-Reply-To: <p06210293c253a97a4d93@[192.168.0.4]>
Message-ID: <373585.72589.qm@web53603.mail.re2.yahoo.com>

Hi,
Quark or Quarg is a german/austrian style cheese.  It
can be anywhere from a thick liquid to a dry creamed
styles cheese, depending on how much you drain from
it.  Basically, if using pasteurised milk (cow) - warm
milk to 20-25C, add mesophilic (and flora if you have
it) starter.  Mix well, leave overnight at 20C until
solid curd has set. It can be used as is with the
addition of fruit, or can be poured into a cheesecloth
(buttercloth better) lined colander until desired
dryness is reached.  If wanting it very dry, add a
weight.  From 1 litre milk there will be about
680-700ml whey, and 165 grams cheese.  Use as is, add
salt, herbs of chioce or dried fruit, even chocolate
sprinkles, roll into a log, cover the log with stuff,
or not, roll in gladwrap and refrigerate a few hours.

You can make quark using skim milk, whole milk or milk
with cream added, depending on the fat level you want.

The ricotta I made from this whey did not work, I
assumed because there was no rennet in it (my reading
says use fresh whey from rennet made cheese), BUT, you
can make ricotta using whole milk - so I am very
confused on this one.

My working method for ricotta is the same regardless
of whey/milk used.

If using whey add 10% whole milk, bring to 90-95C, add
vinegar and stop stirring. Wait 5 minutes and then
scoop of curd (ricotta) if there is any.

Using the quark whey I started with 10 ml vinegar, and
when nothing happened ended up with 1/3 cup vinegar in
 just over 1 litre of liquid.  Just didn't work.

Whole milk ricotta same as above, but put in 25ml
vinegar, nothing, then added more (without reheating)
still nothing.

Whey from Neufchatel didn't work either, but I think
that was because it was too old - I drained that
cheese for 24 hours.

Whey from Blue cheese (6 litres whey plus 600 ml whole
milk) heated to 90-95C, added 30 ml vinegar, waited 5
minutes, some foam came to top, scooped it off.  But
there was very little, so reheated to 93C added more
vinegar, more foam, scooped, still very little,
reheated etc again.  I decided that it really should
not be heated and reheated, so I stopped.  I got under
200grams of ricotta from the 6 litres.  Tasted good,
but I don't think this is what is meant to be.

Obviously I'm doing something wrong but what?  Any
ideas?

Rita



 

    















> 


__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
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From hotstuffme at yahoo.com  Tue Apr 24 12:34:08 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Tue, 24 Apr 2007 09:34:08 -0700 (PDT)
Subject: [Cheese] Quark(g) Ricotta cont
In-Reply-To: <p06210293c253a97a4d93@[192.168.0.4]>
Message-ID: <660410.42776.qm@web53606.mail.re2.yahoo.com>


Hi,
Forgot to add that all the milk I use is organic
unhomogenised whole milk, cow and sometimes goat. 
Don't think I've tried ricotta with goat's whey.

Rita

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com 


From hillsjim at yahoo.com  Tue Apr 24 14:10:33 2007
From: hillsjim at yahoo.com (Jim)
Date: Tue, 24 Apr 2007 11:10:33 -0700 (PDT)
Subject: [Cheese] Quark(g) Ricotta cont
In-Reply-To: <660410.42776.qm@web53606.mail.re2.yahoo.com>
Message-ID: <137471.17241.qm@web35311.mail.mud.yahoo.com>

I've tried to do something productive with whey quite a few different times, and it always seems to be more trouble/work then any benefit I get out of it. The only thing I ever came up with is to use it in making bread--that works. But I don't do a lot of baking, so it usually just goes down the drain, Sorry I couldn't be more help.
   
  Jim

Rita P <hotstuffme at yahoo.com> wrote:
  
Hi,
Forgot to add that all the milk I use is organic
unhomogenised whole milk, cow and sometimes goat. 
Don't think I've tried ricotta with goat's whey.

Rita

__________________________________________________
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com 
_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese


       
---------------------------------
Ahhh...imagining that irresistible "new car" smell?
 Check outnew cars at Yahoo! Autos.
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From peter at naeslund.dk  Tue Apr 24 18:43:50 2007
From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=)
Date: Wed, 25 Apr 2007 00:43:50 +0200
Subject: [Cheese] Quark(g) Ricotta cont
References: <137471.17241.qm@web35311.mail.mud.yahoo.com>
Message-ID: <008a01c786c2$0a11e1f0$6a4dd458@tissemand>

Depending on the quantity of whey you produce:

1: Get a couple of RO filtration setups w. different pore sizes, use diafiltration to remove all the lactose, spray dry the remaining fluid and sell it as WPC ( Whey protein concentrate ) to the bodybuilding crowd as a dietary supplement.. Apparantly it increases the metabolism and helps your body burn fat.. 
Bonus info: Lactose can be used to "water down" various illegal substances - IOW: Sell it to your local drug dealer :-).. 
Extra Bonus info: Whey proteins are often used in industrial meat processing - especially when "inflating" meat products with water - they help keep the water inside the ham..

2: pasteurise, adjust pH to 4.4 w. formic acid ( HCOOH ) and feed it to the pigs ( not talking about the police here :-)

3: Dump it in the sewer or in your compost.. The lactose is great sewageprocessing bacteria food..

4: Bake loads of bread and eat it with your cheese :-)

/peter
  ----- Original Message ----- 
  From: Jim 
  To: The Cheese Makers' Digest 
  Sent: Tuesday, April 24, 2007 8:10 PM
  Subject: Re: [Cheese] Quark(g) Ricotta cont


  I've tried to do something productive with whey quite a few different times, and it always seems to be more trouble/work then any benefit I get out of it. The only thing I ever came up with is to use it in making bread--that works. But I don't do a lot of baking, so it usually just goes down the drain, Sorry I couldn't be more help.

  Jim

  Rita P <hotstuffme at yahoo.com> wrote:

    Hi,
    Forgot to add that all the milk I use is organic
    unhomogenised whole milk, cow and sometimes goat. 
    Don't think I've tried ricotta with goat's whey.

    Rita

    __________________________________________________
    Do You Yahoo!?
    Tired of spam? Yahoo! Mail has the best spam protection around 
    http://mail.yahoo.com 
    _______________________________________________
    Cheese mailing list
    Cheese at hbd.org
    http://hbd.org/mailman/listinfo/cheese





------------------------------------------------------------------------------
  Ahhh...imagining that irresistible "new car" smell?
  Check out new cars at Yahoo! Autos. 


------------------------------------------------------------------------------


  _______________________________________________
  Cheese mailing list
  Cheese at hbd.org
  http://hbd.org/mailman/listinfo/cheese
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From scott at waldetech.ca  Tue Apr 24 19:30:01 2007
From: scott at waldetech.ca (Scott Walde)
Date: Tue, 24 Apr 2007 17:30:01 -0600
Subject: [Cheese] Quark(g) Ricotta cont
In-Reply-To: <008a01c786c2$0a11e1f0$6a4dd458@tissemand>
References: <137471.17241.qm@web35311.mail.mud.yahoo.com>
	<008a01c786c2$0a11e1f0$6a4dd458@tissemand>
Message-ID: <462E92F9.8040308@waldetech.ca>

Peter N?slund M?ller wrote:
> Depending on the quantity of whey you produce:
>  
> 1: Get a couple of RO filtration setups w. different pore sizes, use 
> diafiltration to remove all the lactose, spray dry the remaining fluid 
> and sell it as WPC ( Whey protein concentrate ) to the bodybuilding 
> crowd as a dietary supplement.. Apparantly it increases the metabolism 
> and helps your body burn fat..
> Bonus info: Lactose can be used to "water down" various illegal 
> substances - IOW: Sell it to your local drug dealer :-)..
> Extra Bonus info: Whey proteins are often used in industrial meat 
> processing - especially when "inflating" meat products with water - 
> they help keep the water inside the ham..
>  
> 2: pasteurise, adjust pH to 4.4 w. formic acid ( HCOOH ) and feed it 
> to the pigs ( not talking about the police here :-)
>  
> 3: Dump it in the sewer or in your compost.. The lactose is great 
> sewageprocessing bacteria food..
>  
> 4: Bake loads of bread and eat it with your cheese :-)

5. Use it as feedstock for your backyard biobutanol production. (google
biobutanol, butanol, biogasoline)

ttyl
srw






From bean476 at yahoo.com.cn  Tue Apr 24 19:49:34 2007
From: bean476 at yahoo.com.cn (Tong)
Date: Wed, 25 Apr 2007 07:49:34 +0800 (CST)
Subject: [Cheese] making cheese in china
Message-ID: <54820.86235.qm@web15809.mail.cnb.yahoo.com>

I plan to set up a small-scale cheese workshop in china.
   
  I plan to use cow milk, Danisco cheese culture & microbial rennet,
   
  and first I will produce a kind of fresh cheese and a kind of semi-hard ripened cheese.
   
  I am willing to hear your advices
   
  thank you!

       
---------------------------------
ÇÀ×¢ÑÅ»¢Ãâ·ÑÓÊÏä3.5GÈÝÁ¿£¬20M¸½¼þ£¡ 
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From arf at mc.net  Wed Apr 25 00:10:51 2007
From: arf at mc.net (Jack Schmidling)
Date: Tue, 24 Apr 2007 22:10:51 -0600
Subject: [Cheese] making cheese in china
In-Reply-To: <54820.86235.qm@web15809.mail.cnb.yahoo.com>
References: <54820.86235.qm@web15809.mail.cnb.yahoo.com>
Message-ID: <462ED4CB.3000103@mc.net>

Tong wrote:
> I plan to set up a small-scale cheese workshop in china.

I am curious about cheese in general in China.  One get the feeling they
do not eat much of it.  Is this true and if so, why?

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From kathy at badgerpressinc.com  Wed Apr 25 16:23:57 2007
From: kathy at badgerpressinc.com (kathy)
Date: Wed, 25 Apr 2007 15:23:57 -0500
Subject: [Cheese] making cheese in china
References: <54820.86235.qm@web15809.mail.cnb.yahoo.com>
	<462ED4CB.3000103@mc.net>
Message-ID: <019801c78777$a7124980$6601a8c0@aoldsl.net>

Tong,

You are correct about Asians in general not eating much cheese...so many of
them are lactose intolerant is the main reason.

Kathy
----- Original Message -----
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, April 24, 2007 11:10 PM
Subject: Re: [Cheese] making cheese in china


> Tong wrote:
> > I plan to set up a small-scale cheese workshop in china.
>
> I am curious about cheese in general in China.  One get the feeling they
> do not eat much of it.  Is this true and if so, why?
>
> 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 CarolK at emeraldcasino.co.za  Wed Apr 25 02:56:18 2007
From: CarolK at emeraldcasino.co.za (Carol Keel)
Date: Wed, 25 Apr 2007 08:56:18 +0200
Subject: [Cheese] Hi
Message-ID: <1A6CFD7EAD2E364B97D6B5D2A9A27EF6469A06@cacofonix.emeraldcasino.co.za>

Hi Michael
 
I will compile a list this weekend and we can negotiate a price next week.  Is that okay with you?
 
Carol

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of Michael J. Staver
Sent: Tuesday, April 24, 2007 4:38 PM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi



Carol I am interested and would like the corresponding prices, thanks, Michael

 


  _____  


From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Carol Keel
Sent: Tuesday, April 24, 2007 4:50 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

 

Dear Michael

 

I will compile a list of equipment, but just to give you an idea:

 

    2 x 200 litre Vats - one has with an adjatator

    2 x coolroom compressors

    2,5 KG Gouda moulds with pressers

    10 Kg Cheddar moulds with presser

    laboratory equipment to measure PH etc

    Coolroom shelving

    Packaging 

    150 litre geyser

    

If you are interested I will forward a complete list of all equipment.

 

Carol

    

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of Michael J. Staver
Sent: Monday, April 23, 2007 8:28 PM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

What kind of equipment? Thanks, Michael

 


  _____  


From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Carol Keel
Sent: Monday, April 23, 2007 9:24 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Hi

 

I have got cheese making equipment to sell - anyone interested?  Carol -SA

 

 

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of ProMathUSA at aol.com
Sent: Monday, April 23, 2007 11:19 AM
To: cheese at hbd.org
Subject: Re: [Cheese] Hi

Hi Rita,  I have just moved to South Africa from Chicago. I really look forward to making my first cheese. Congratulations with the Camembert.  Tom in Jhb.

 


  _____  


See what's free at AOL.com <http://www.aol.com?ncid=AOLAOF00020000000503> . 

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From corina at cyber-dyne.com  Wed Apr 25 19:36:31 2007
From: corina at cyber-dyne.com (Corina)
Date: Wed, 25 Apr 2007 16:36:31 -0700
Subject: [Cheese] Hi
Message-ID: <p062102a8c25596399ba5@[192.168.0.4]>

Hi js and all,

(I wrote)
>  > I made some "cream cheese" a few days ago out of whole milk, using
>  > buttermilk for a culture, and a little vegetable rennet.

(js replied)
>I see the quotes but not sure how to interpret them.  As you probably
>know, cream cheese is made from cream, unless of course, you buy it at
>the supermarket.  The reason I make cream cheese is to savor the real thing.

Sounds delicious! The reason for the quotes is that I am using 
recipes I got from rennet packages, etc, where it is called cream 
cheese or neufchatel, BUT it's made with whole or even skim milk! So 
it's not what I would call cream cheese either, but I'm not sure what 
the proper name for it is.

After reading Rita's description of quark, it sounds like that could 
be what I've been making, except that i use a tiny amount of rennet 
in it.

(re: alt.cheese)
>I have been trying to get something going there for years with near zero
>success.

Oh, that's too bad. It's a good thing we have this group, then!

Corina


From corina at cyber-dyne.com  Wed Apr 25 19:36:51 2007
From: corina at cyber-dyne.com (Corina)
Date: Wed, 25 Apr 2007 16:36:51 -0700
Subject: [Cheese] Quark(g), Ricotta
Message-ID: <p062102a9c255968aaeae@[192.168.0.4]>

Hi Rita and all,

>Use as is, add
>salt, herbs of chioce or dried fruit, even chocolate
>sprinkles, roll into a log, cover the log with stuff,
>or not, roll in gladwrap and refrigerate a few hours.

Wow, great ideas! Thanks. I've been wondering what to do with mine. 
;-) I don't think I drained it long enough, so the texture is more 
like sour cream. I put some in an omelet this morning, and that was 
good, but I was looking more for something to eat on crackers.

>The ricotta I made from this whey did not work, I
>assumed because there was no rennet in it (my reading
>says use fresh whey from rennet made cheese), BUT, you
>can make ricotta using whole milk - so I am very
>confused on this one.

My understanding is that the most traditional way is to use only whey 
(no added milk). I haven't tried adding whole milk to mine because I 
make it while I'm making mozzarella and it's simple to just quickly 
heat the whey up in pot and drain it. I have heard it's tastier if 
you don't add milk to it, but it's true that it doesn't make very 
much. The whey I use does have rennet from the mozzarella, and citric 
acid.

>If using whey add 10% whole milk, bring to 90-95C, add
>vinegar and stop stirring.

I also don't use vinegar when I make it. When the whey from my soft 
cheese (maybe it's quark?) didn't work for making ricotta, I tried 
adding vinegar but it didn't help.

>  Wait 5 minutes and then
>scoop of curd (ricotta) if there is any.

When I make it the ricotta is teeny tiny strings--I wouldn't be able 
to scoop it with a slotted spoon or anything. But you can see that 
something has happened to the milk, especially after it sits for a 
while because the strings begin to settle and if you stir you can 
tell it's not just the usual whey. I just pour all that whey into a 
colander lined with butter muslin, and let it drain (takes a long 
time).

>I got under
>200grams of ricotta from the 6 litres.  Tasted good,
>but I don't think this is what is meant to be.

I got about a cup by using the whey from 2 1/2 gallons of milk 
(almost 10 litres). I don't know how many gallons or litres the whey 
was exactly, but that should give you some idea. I didn't weigh the 
ricotta, but my conversion calculator says an US cup is about a 
quarter of a litre.

>Obviously I'm doing something wrong but what?  Any
>ideas?

I wish I knew more, but all I can really do is share my experience of 
what *did* work for me. I can also say that these days I am making 
mozzarella mostly to get the ricotta, because it is so good! I eat it 
just plain or on crackers. Maybe you should take up mozzarella? Have 
you tried it?

Corina


From patrickjkueny at hotmail.com  Wed Apr 25 19:39:01 2007
From: patrickjkueny at hotmail.com (patrick kueny)
Date: Wed, 25 Apr 2007 23:39:01 +0000
Subject: [Cheese] (no subject)
Message-ID: <BAY104-F22923E6B18B65964A664EDBF490@phx.gbl>

please take me off this list

_________________________________________________________________
Don’t quit your job – Take Classes Online and Earn your Degree in 1 year. 
Start Today! 
http://www.classesusa.com/clickcount.cfm?id=866146&goto=http%3A%2F%2Fwww.classesusa.com%2Ffeaturedschools%2Fonlinedegreesmp%2Fform-dyn1.html%3Fsplovr%3D866144



From bean476 at yahoo.com.cn  Wed Apr 25 20:58:10 2007
From: bean476 at yahoo.com.cn (Tong)
Date: Thu, 26 Apr 2007 08:58:10 +0800 (CST)
Subject: [Cheese] making cheese in china
Message-ID: <306612.53610.qm@web15807.mail.cnb.yahoo.com>

yes,cheese is not popular in china now.
   
  1, I am interested in cheesemaking, especially the mircobiology of cheese.that is the most important reason.
   
  2, dairy product market is rapidly increase in china, at present, UHT milk and yogurt is the major dairy product in china. there will be a not small market for cheese. because cheese is a premium dairy product and dairy farmers have to sell milk at really low price(because they cannot keep milk), so I think cheesemaking will developed in years.
   
  3,I think there is little lactose in cheese, and it seems that chinese drink milk well... I am not sure

       
---------------------------------
 ÑÅ»¢Ãâ·ÑÓÊÏä3.5GÈÝÁ¿£¬20M¸½¼þ£¡
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From arf at mc.net  Thu Apr 26 00:47:02 2007
From: arf at mc.net (Jack Schmidling)
Date: Wed, 25 Apr 2007 22:47:02 -0600
Subject: [Cheese] Hi
In-Reply-To: <p062102a8c25596399ba5@[192.168.0.4]>
References: <p062102a8c25596399ba5@[192.168.0.4]>
Message-ID: <46302EC6.9040603@mc.net>

Corina wrote:

 > As you probably
>>know, cream cheese is made from cream, unless of course, you buy it at
>>the supermarket.  The reason I make cream cheese is to savor the real thing.
> 
> 
> Sounds delicious!

Sure is but unless you own a cow, it's frightfully expensive.

>The reason for the quotes is that I am using 
> recipes I got from rennet packages, etc, where it is called cream 
> cheese or neufchatel, BUT it's made with whole or even skim milk! So 
> it's not what I would call cream cheese either, but I'm not sure what 
> the proper name for it is.

Who knows.  Fresh cheese? It is also a lot like yogurt except for the 
starter culture.

> After reading Rita's description of quark, it sounds like that could 
> be what I've been making, except that i use a tiny amount of rennet 
> in it.

I have never seen the stuff but everyone (including my wife) who has, 
seems to have a different description of it.  None of them get me very 
excited.  To me it seems like cottage cheese where the bottom line got 
in the way of texture and flavor.

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  Thu Apr 26 00:50:07 2007
From: arf at mc.net (Jack Schmidling)
Date: Wed, 25 Apr 2007 22:50:07 -0600
Subject: [Cheese] making cheese in china
In-Reply-To: <306612.53610.qm@web15807.mail.cnb.yahoo.com>
References: <306612.53610.qm@web15807.mail.cnb.yahoo.com>
Message-ID: <46302F7F.80909@mc.net>

Tong wrote:

> 3,I think there is little lactose in cheese, and it seems that
> chinese drink milk well... I am not sure

Doesn't seem like anyone has a really go answer.  Would make a good
cultural research project.

It seems a natural to me that in a country where meat was historically
at a premium, they could get more miles out of a cow by milking than  by
eating it.

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  Thu Apr 26 00:52:47 2007
From: arf at mc.net (Jack Schmidling)
Date: Wed, 25 Apr 2007 22:52:47 -0600
Subject: [Cheese] Quark(g), Ricotta
In-Reply-To: <p062102a9c255968aaeae@[192.168.0.4]>
References: <p062102a9c255968aaeae@[192.168.0.4]>
Message-ID: <4630301F.7050400@mc.net>

Corina wrote:

> My understanding is that the most traditional way is to use only whey 
> (no added milk).

Sure but don't confuse tradition with what you buy in the supermarket.
Most commercial ricotta is just cottage cheese with modified texture.

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From ricodlf at yahoo.com  Thu Apr 26 19:55:46 2007
From: ricodlf at yahoo.com (Enrico dela Fuente)
Date: Thu, 26 Apr 2007 16:55:46 -0700 (PDT)
Subject: [Cheese] making cheese in china
In-Reply-To: <462ED4CB.3000103@mc.net>
Message-ID: <44236.27431.qm@web30608.mail.mud.yahoo.com>

There is a website that tells about a company
(european owned) that makes cheese in China.  They
even make hard cheese.  I forgot what the site is.


--- Jack Schmidling <arf at mc.net> wrote:

> Tong wrote:
> > I plan to set up a small-scale cheese workshop in
> china.
> 
> I am curious about cheese in general in China.  One
> get the feeling they
> do not eat much of it.  Is this true and if so, why?
> 
> 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
> 


__________________________________________________
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From corina at babylonandon.com  Mon Apr 23 14:05:22 2007
From: corina at babylonandon.com (Corina)
Date: Mon, 23 Apr 2007 11:05:22 -0700
Subject: [Cheese] Hi
In-Reply-To: <927816.84064.qm@web53610.mail.re2.yahoo.com>
References: <927816.84064.qm@web53610.mail.re2.yahoo.com>
Message-ID: <p06210290c252a2ebaffc@[192.168.0.4]>

Hi Rita and all!

>Is this an active
>group or did it die after 2005?  I cannot see any
>posts after that date.

I'm glad you posted, because I joined this group a month or two ago 
and then promptly forgot about it. There haven't been many posts 
while I've been here.

>I'm very new to cheese making

Me too! I have had some success with mozzarella, and I make ricotta 
out of the whey. The ricotta is out of this world (although VERY low 
yield, as in a few tablespoons for a half gallon of whey). I haven't 
had any great success making cream cheese or fromage blanc.

>Other stuff is Quark
>and cream stuff.

What is Quark?

>  I am a complete failure at trying to
>make ricotta:(

What do you use for ingredients, what is the process, and what are the results?

I made some "cream cheese" a few days ago out of whole milk, using 
buttermilk for a culture, and a little vegetable rennet. The whey I 
got from that would not make ricotta, and I'm not sure why. I'm 
wondering if I waited too long to cook it (I have read it needs to be 
made within 3 or 4 hours of making the cheese, but my cream cheese 
was draining for longer than that), or if something about the 
buttermilk culture kept it from working.

When I make ricotta successfully, the mozzarella has citric acid in 
it, and I'm wondering if the acidity is what makes it work. I just 
heat the whey to about 180 or 190 F and the little strings of ricotta 
soon become visible. Then I drain it in a colander lined with butter 
muslin.

Nick, thanks for the tip about alt.cheese!

Corina


From corina at babylonandon.com  Wed Apr 25 19:15:46 2007
From: corina at babylonandon.com (Corina)
Date: Wed, 25 Apr 2007 16:15:46 -0700
Subject: [Cheese] Hi
In-Reply-To: <462E2E49.3060300@mc.net>
References: <p06210293c253a97a4d93@[192.168.0.4]> <462E2E49.3060300@mc.net>
Message-ID: <p062102a6c2554867f213@[192.168.0.4]>

Hi js and all,

(I wrote)
>  > I made some "cream cheese" a few days ago out of whole milk, using
>  > buttermilk for a culture, and a little vegetable rennet.

(js replied)
>I see the quotes but not sure how to interpret them.  As you probably
>know, cream cheese is made from cream, unless of course, you buy it at
>the supermarket.  The reason I make cream cheese is to savor the real thing.

Yum! Sounds delicious. The reason for the quotes is that I am using 
recipes I got from rennet packages, etc, where it is called cream 
cheese or neufchatel, BUT it's made with whole or even skim milk! So 
it's not what I would call cream cheese either, but I'm not sure what 
the proper name for it is.

After reading Rita's description of quark, it sounds like that's what 
I've been making.

(re: alt.cheese)
>I have been trying to get something going there for years with near zero
>success.

Oh, that's too bad. It's a good thing we have this group, then!

Corina


From corina at babylonandon.com  Wed Apr 25 19:35:06 2007
From: corina at babylonandon.com (Corina)
Date: Wed, 25 Apr 2007 16:35:06 -0700
Subject: [Cheese] Quark(g), Ricotta
In-Reply-To: <373585.72589.qm@web53603.mail.re2.yahoo.com>
References: <373585.72589.qm@web53603.mail.re2.yahoo.com>
Message-ID: <p062102a7c2559236ab21@[192.168.0.4]>

Hi Rita and all,

>Use as is, add
>salt, herbs of chioce or dried fruit, even chocolate
>sprinkles, roll into a log, cover the log with stuff,
>or not, roll in gladwrap and refrigerate a few hours.

Wow, great ideas! Thanks. I've been wondering what to do with mine. 
;-) I don't think I drained it long enough, so the texture is more 
like sour cream. I put some in an omelet this morning, and that was 
good, but I was looking more for something to eat on crackers.

>The ricotta I made from this whey did not work, I
>assumed because there was no rennet in it (my reading
>says use fresh whey from rennet made cheese), BUT, you
>can make ricotta using whole milk - so I am very
>confused on this one.

My understanding is that the most traditional way is to use only whey 
(no added milk). I haven't tried adding whole milk to mine because I 
make it while I'm making mozzarella and it's simple to just quickly 
heat the whey up in pot and drain it. I have heard it's tastier if 
you don't add milk to it, but it's true that it doesn't make very 
much. The whey I use does have rennet from the mozzarella, and citric 
acid.

>If using whey add 10% whole milk, bring to 90-95C, add
>vinegar and stop stirring.

I also don't use vinegar when I make it. When the whey from my soft 
cheese (maybe it's quark?) didn't work for making ricotta, I tried 
adding vinegar but it didn't help.

>  Wait 5 minutes and then
>scoop of curd (ricotta) if there is any.

When I make it the ricotta is teeny tiny strings--I wouldn't be able 
to scoop it with a slotted spoon or anything. But you can see that 
something has happened to the milk, especially after it sits for a 
while because the strings begin to settle and if you stir you can 
tell it's not just the usual whey. I just pour all that whey into a 
colander lined with butter muslin, and let it drain (takes a long 
time).

>I got under
>200grams of ricotta from the 6 litres.  Tasted good,
>but I don't think this is what is meant to be.

I got about a cup by using the whey from 2 1/2 gallons of milk 
(almost 10 litres). I don't know how many gallons or litres the whey 
was exactly, but that should give you some idea. I didn't weigh the 
ricotta, but my conversion calculator says an US cup is about a 
quarter of a litre.

>Obviously I'm doing something wrong but what?  Any
>ideas?

I wish I knew more, but all I can really do is share my experience of 
what *did* work for me. I can also say that these days I am making 
mozzarella mostly to get the ricotta, because it is so good! I eat it 
just plain or on crackers. Maybe you should take up mozzarella? Have 
you tried it?

Corina


From arf at mc.net  Fri Apr 27 11:24:55 2007
From: arf at mc.net (Jack Schmidling)
Date: Fri, 27 Apr 2007 09:24:55 -0600
Subject: [Cheese] Hi
In-Reply-To: <p06210290c252a2ebaffc@[192.168.0.4]>
References: <927816.84064.qm@web53610.mail.re2.yahoo.com>
	<p06210290c252a2ebaffc@[192.168.0.4]>
Message-ID: <463215C7.3000506@mc.net>

Ignore this posting.  For some reason it was awaiting moderator's 
approval along with a ton of spam.  It seems to have been posted anyway.

Nice to know some things work.

js




Corina wrote:
> Hi Rita and all!
> 
> 
>>Is this an active
>>group or did it die after 2005?  I cannot see any
>>posts after that date.
> 
> 
> I'm glad you posted, because I joined this group a month or two ago 
> and then promptly forgot about it. There haven't been many posts 
> while I've been here.


-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From lou02 at aapt.net.au  Fri Apr 27 19:33:19 2007
From: lou02 at aapt.net.au (lou02@aapt.net.au)
Date: Sat, 28 Apr 2007 09:33:19 +1000
Subject: [Cheese] Hi
In-Reply-To: <927816.84064.qm@web53610.mail.re2.yahoo.com>
References: <927816.84064.qm@web53610.mail.re2.yahoo.com>
Message-ID: <1177716799.4632883fa4ab2@webmail.smartchat.net.au>

Hi Rita
I found that Cheeselinks in Aust has a good supply of starters and supplies plus
a good receipe book for cheese.
Tina QLD Aust.

Quoting Rita P <hotstuffme at yahoo.com>:

> Hi I've just joined the group.  Is this an active
> group or did it die after 2005?  I cannot see any
> posts after that date.
> I'm very new to cheese making - only made camembert
> (tasted good) and have a blue that has gone off to
> start maturing - will have to wait awhile before I can
> make a taste comment on that.  Other stuff is Quark
> and cream stuff.  I am a complete failure at trying to
> make ricotta:(
>
> Rita in Australia
>
> __________________________________________________
> Do You Yahoo!?
> Tired of spam?  Yahoo! Mail has the best spam protection around
> http://mail.yahoo.com
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>






From lou02 at aapt.net.au  Fri Apr 27 20:12:08 2007
From: lou02 at aapt.net.au (lou02@aapt.net.au)
Date: Sat, 28 Apr 2007 10:12:08 +1000
Subject: [Cheese] Quark(g), Ricotta
In-Reply-To: <373585.72589.qm@web53603.mail.re2.yahoo.com>
References: <373585.72589.qm@web53603.mail.re2.yahoo.com>
Message-ID: <1177719128.46329158af0b2@webmail.smartchat.net.au>

Hi
When I make ricotta heat it the way you do but I put half a cup of vinegar to
10litres of whole milk stir quickly when its put in then turn off the heat and
leave for a long while I don't scoop it straight away. The amount of ricotta
verys but I get from 500g to nearly a kilo.  When using whey when it reaches a
temp of 60degC stir in 2 cups of whole milk and a teaspoon of salt per 5 litres
of whey, then continue to 90 - 95 deg add 20 to 40ml of vinegar diluted in
200mls of water and stir quickly then turn off heat and let stand same as whole
milk ricotta scoop off ricotta and drain in cloth lined colander.  With both
these methods I usually get a good yeild of ricotta.  Hope this has helped you.
Tina QLD Aust

Quoting Rita P <hotstuffme at yahoo.com>:

> Hi,
> Quark or Quarg is a german/austrian style cheese.  It
> can be anywhere from a thick liquid to a dry creamed
> styles cheese, depending on how much you drain from
> it.  Basically, if using pasteurised milk (cow) - warm
> milk to 20-25C, add mesophilic (and flora if you have
> it) starter.  Mix well, leave overnight at 20C until
> solid curd has set. It can be used as is with the
> addition of fruit, or can be poured into a cheesecloth
> (buttercloth better) lined colander until desired
> dryness is reached.  If wanting it very dry, add a
> weight.  From 1 litre milk there will be about
> 680-700ml whey, and 165 grams cheese.  Use as is, add
> salt, herbs of chioce or dried fruit, even chocolate
> sprinkles, roll into a log, cover the log with stuff,
> or not, roll in gladwrap and refrigerate a few hours.
> You can make quark using skim milk, whole milk or milk
> with cream added, depending on the fat level you want.
>
> The ricotta I made from this whey did not work, I
> assumed because there was no rennet in it (my reading
> says use fresh whey from rennet made cheese), BUT, you
> can make ricotta using whole milk - so I am very
> confused on this one.
>
> My working method for ricotta is the same regardless
> of whey/milk used.
>
> If using whey add 10% whole milk, bring to 90-95C, add
> vinegar and stop stirring. Wait 5 minutes and then
> scoop of curd (ricotta) if there is any.
>
> Using the quark whey I started with 10 ml vinegar, and
> when nothing happened ended up with 1/3 cup vinegar in
>  just over 1 litre of liquid.  Just didn't work.
>
> Whole milk ricotta same as above, but put in 25ml
> vinegar, nothing, then added more (without reheating)
> still nothing.
>
> Whey from Neufchatel didn't work either, but I think
> that was because it was too old - I drained that
> cheese for 24 hours.
>
> Whey from Blue cheese (6 litres whey plus 600 ml whole
> milk) heated to 90-95C, added 30 ml vinegar, waited 5
> minutes, some foam came to top, scooped it off.  But
> there was very little, so reheated to 93C added more
> vinegar, more foam, scooped, still very little,
> reheated etc again.  I decided that it really should
> not be heated and reheated, so I stopped.  I got under
> 200grams of ricotta from the 6 litres.  Tasted good,
> but I don't think this is what is meant to be.
>
> Obviously I'm doing something wrong but what?  Any
> ideas?
>
> Rita
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> >
>
>
> __________________________________________________
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> Tired of spam?  Yahoo! Mail has the best spam protection around
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> http://hbd.org/mailman/listinfo/cheese
>






From jack at schmidling.com  Fri Apr 27 11:39:20 2007
From: jack at schmidling.com (Jack Schmidling)
Date: Fri, 27 Apr 2007 09:39:20 -0600
Subject: [Cheese] Golden Oldie
Message-ID: <46321928.1020706@schmidling.com>

We just cut into the oldest cheese we ever made.  They usually never get 
beyond the year mark but since our (neighbor's) Jersey died, we have 
been pushing the last few to the back of the "cave" to let them really 
age.  It is a Cheddar marked #130 Oct 29 2004

The #130 means it was the 130th batch of cheese made since starting out 
in 1999.

It is with humility that I won't say it is the best Cheddar I have ever 
tasted but I really want to.  It has some mold in it that is interesting 
in that most of it just adds a blue mold touch but there is some other 
mold in spots that is down right yucky.

The texture is a bit more grainy than a younger cheese but that just 
adds to the character.

This was made from unpasteurized Jersey milk and it is about the color 
of artificially colored butter.  The yellow is a hallmark of Jersey 
milk.  And the reason almost all cheese and butter is colored 
artificially today.  Holsteins produce more so the masses are fooled 
with artificial color into thinking it came from quality cows.

There are still two more of these in there so we will wait another year 
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 jack at schmidling.com  Fri Apr 27 19:46:33 2007
From: jack at schmidling.com (Jack Schmidling)
Date: Fri, 27 Apr 2007 17:46:33 -0600
Subject: [Cheese] test
Message-ID: <46328B59.4020102@schmidling.com>

Now the list is requiring moderator's approval of my posts therefore 
this test.

js (moderator)

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com



From peter at naeslund.dk  Fri Apr 27 21:14:57 2007
From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=)
Date: Sat, 28 Apr 2007 03:14:57 +0200
Subject: [Cheese] Golden Oldie
References: <46321928.1020706@schmidling.com>
Message-ID: <00ac01c78932$a689fe60$6a4dd458@tissemand>

How did you store this cheese?... Vacuum bag or ?..
Funny things happen when cheese gets this old..
Protein salts start crystallizing and make the texture "sandy"..
Some of the eyes ( not in Cheddar, obviously ) will fill up with fluid ( protein digestion lefterovers ) and some types of cheese ( Edam ) also release loads of NH3 while getting older )

/peter
----- Original Message ----- 
From: "Jack Schmidling" <jack at schmidling.com>
To: <cheese at hbd.org>
Sent: Friday, April 27, 2007 5:39 PM
Subject: [Cheese] Golden Oldie


> We just cut into the oldest cheese we ever made.  They usually never get 
> beyond the year mark but since our (neighbor's) Jersey died, we have 
> been pushing the last few to the back of the "cave" to let them really 
> age.  It is a Cheddar marked #130 Oct 29 2004
> 
> The #130 means it was the 130th batch of cheese made since starting out 
> in 1999.
> 
> It is with humility that I won't say it is the best Cheddar I have ever 
> tasted but I really want to.  It has some mold in it that is interesting 
> in that most of it just adds a blue mold touch but there is some other 
> mold in spots that is down right yucky.
> 
> The texture is a bit more grainy than a younger cheese but that just 
> adds to the character.
> 
> This was made from unpasteurized Jersey milk and it is about the color 
> of artificially colored butter.  The yellow is a hallmark of Jersey 
> milk.  And the reason almost all cheese and butter is colored 
> artificially today.  Holsteins produce more so the masses are fooled 
> with artificial color into thinking it came from quality cows.
> 
> There are still two more of these in there so we will wait another year 
> and see what happens.
> 
> 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 hotstuffme at yahoo.com  Sat Apr 28 02:21:13 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Fri, 27 Apr 2007 23:21:13 -0700 (PDT)
Subject: [Cheese] Hi
In-Reply-To: <1177716799.4632883fa4ab2@webmail.smartchat.net.au>
Message-ID: <872541.47237.qm@web53604.mail.re2.yahoo.com>

Hi Tina,
Yes, Cheeselinks is a good supplier of starters and
moulds.  For anyone interested in Australia, they also
run classes in various states.  I prefer Tim Smith's
recipe book to the Cheeselinks one though.

Rita


--- lou02 at aapt.net.au wrote:

> Hi Rita
> I found that Cheeselinks in Aust has a good supply
> of starters and supplies plus
> a good receipe book for cheese.
> Tina QLD Aust.
> 
> Quoting Rita P <hotstuffme at yahoo.com>:
> 
> > Hi I've just joined the group.  Is this an active
> > group or did it die after 2005?  I cannot see any
> > posts after that date.
> > I'm very new to cheese making - only made
> camembert
> > (tasted good) and have a blue that has gone off to
> > start maturing - will have to wait awhile before I
> can
> > make a taste comment on that.  Other stuff is
> Quark
> > and cream stuff.  I am a complete failure at
> trying to
> > make ricotta:(
> >
> > Rita in Australia
> >
> > __________________________________________________
> > Do You Yahoo!?
> > Tired of spam?  Yahoo! Mail has the best spam
> protection around
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> > http://hbd.org/mailman/listinfo/cheese
> >
> 
> 
> 
> 
> _______________________________________________
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> http://hbd.org/mailman/listinfo/cheese
> 


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From hotstuffme at yahoo.com  Sat Apr 28 02:31:11 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Fri, 27 Apr 2007 23:31:11 -0700 (PDT)
Subject: [Cheese] Quark(g), Ricotta
In-Reply-To: <1177719128.46329158af0b2@webmail.smartchat.net.au>
Message-ID: <858990.22976.qm@web53603.mail.re2.yahoo.com>

Thanks for the ricotta "recipe" Tina.
I was wondering whether I needed to put in more
vinegar, because as I reheated and added extra
vinegar, I kept getting more white solid "fluffy"
foam.  No strings though.  It looks as if the hot whey
needs to be shocked with a dose of cold water - that's
what the old Italian "peasants" used to do.

The ricotta recipe I was using was from Cheeselinks.

Rita (Victoria) Australia

 
--- lou02 at aapt.net.au wrote:

> Hi
> When I make ricotta heat it the way you do but I put
> half a cup of vinegar to
> 10litres of whole milk stir quickly when its put in
> then turn off the heat and
> leave for a long while I don't scoop it straight
> away. The amount of ricotta
> verys but I get from 500g to nearly a kilo.  When
> using whey when it reaches a
> temp of 60degC stir in 2 cups of whole milk and a
> teaspoon of salt per 5 litres
> of whey, then continue to 90 - 95 deg add 20 to 40ml
> of vinegar diluted in
> 200mls of water and stir quickly then turn off heat
> and let stand same as whole
> milk ricotta scoop off ricotta and drain in cloth
> lined colander.  With both
> these methods I usually get a good yeild of ricotta.
>  Hope this has helped you.
> Tina QLD Aust
> 

> 


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From hotstuffme at yahoo.com  Sat Apr 28 02:43:34 2007
From: hotstuffme at yahoo.com (Rita P)
Date: Fri, 27 Apr 2007 23:43:34 -0700 (PDT)
Subject: [Cheese] Mozzarella
In-Reply-To: <p062102a9c255968aaeae@[192.168.0.4]>
Message-ID: <887025.54413.qm@web53604.mail.re2.yahoo.com>

Hi Corina,
I have not ventured into anything as complex as
mozzarella.  The most complex I have undertaken is
blue cheese, which is showing lovely blue veins of
mould at the moment.  It will be hard to keep my knife
off it until it's ready.  As I said I'm knew to all
this only stated a few months ago.

I would be interested to have a go, if you could send
me (privately if need be) a working recipe.  But, at
the moment I do not have the correct starter (I don't
think), but I can fix that:)

I also like ricotta, as a mixed and cooking cheese. 
The small amount I have been able to make has been so
much better than what you (I mean me) can buy.

Citric acid does the same thing as vinegar - both are
acids, so you have enough there without needing extra
vinegar.

Rita Australia

 
--- Corina <corina at cyber-dyne.com> wrote:

> Hi Rita and all,
> 
> >Use as is, add
> >salt, herbs of chioce or dried fruit, even
> chocolate
> >sprinkles, roll into a log, cover the log with
> stuff,
> >or not, roll in gladwrap and refrigerate a few
> hours.
> 
> Wow, great ideas! Thanks. I've been wondering what
> to do with mine. 
> ;-) I don't think I drained it long enough, so the
> texture is more 
> like sour cream. I put some in an omelet this
> morning, and that was 
> good, but I was looking more for something to eat on
> crackers.
> 

> The whey I use does have rennet from the
> mozzarella, and citric 
> acid.
> 

> I also don't use vinegar when I make it. 

> days I am making 
> mozzarella mostly to get the ricotta, because it is
> so good! I eat it 
> just plain or on crackers. Maybe you should take up
> mozzarella? Have 
> you tried it?
> 
> Corina
> _______________________________________________
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> http://hbd.org/mailman/listinfo/cheese
> 


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