From jdiffily at swbell.net Sun Jan 7 08:17:23 2007 From: jdiffily at swbell.net (Jim Diffily) Date: Sun, 7 Jan 2007 07:17:23 -0600 Subject: [Cheese] Brick Cheese Message-ID: <000801c7325e$2c7b9640$4001a8c0@D49T2B81> Hello everyone, Thanks for the very informative discussion. My 86 year old mother has been reminiscing lately about the Brick cheese her uncles made in and around Victoria, Minnesota. I'd love to make a batch for her. Does anyone have a recipe to share? Thank you. Jim Diffily -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070107/a9519a97/attachment-0002.html From plutchak at ncsa.uiuc.edu Thu Jan 25 13:06:56 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Thu, 25 Jan 2007 12:06:56 -0600 (CST) Subject: [Cheese] Shelf life of rennet and cultures In-Reply-To: References: Message-ID: I wrote (dunno if it got to the digest): > How long do things like rennet and cheese cultures > last in a typical refrigerator? > I ask because I have some that I haven't used in > nearly two years, and really need to get some cheese > going. The rennet is liquid/vegetable and I have > mesophilic and thermophilic cultures. I then did more digging and found the FAQ at www.cheesemaking.com to contain the answers I sought. In short, liquid rennet can last up to a year in the 'fridge, while dry direct-set cultures can last up to 2 years in the freezer. I will order more, and use it more expeditiously! -- Joel Plutchak From plutchak at ncsa.uiuc.edu Thu Jan 25 10:58:17 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Thu, 25 Jan 2007 09:58:17 -0600 (CST) Subject: [Cheese] Shelf life of rennet and cultures In-Reply-To: References: Message-ID: How long do things like rennet and cheese cultures last in a typical refrigerator? I ask because I have some that I haven't used in nearly two years, and really need to get some cheese going. The rennet is liquid/vegetable and I have mesophilic and thermophilic cultures. -- Joel Plutchak From arf at mc.net Thu Jan 25 19:32:22 2007 From: arf at mc.net (Jack Schmidling) Date: Thu, 25 Jan 2007 18:32:22 -0600 Subject: [Cheese] Shelf life of rennet and cultures In-Reply-To: References: Message-ID: <45B94C16.8030702@mc.net> Joel Plutchak wrote: > I will order more, and use it more expeditiously! Good idea and I agree with the info you found. Cultures must be kept frozen. 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 Fri Jan 26 09:26:51 2007 From: kathy at badgerpressinc.com (kathy) Date: Fri, 26 Jan 2007 08:26:51 -0600 Subject: [Cheese] Yogurt Problem Message-ID: <003a01c74156$05a8f420$6601a8c0@aoldsl.net> Hello, I've tried twice to make yogurt from Greek yogurt - Fage is the brand. It never seems to set. I'm making it the same way I always do with Danon or the like. Any ideas? Thanks. Kathy Dederich Badger Press, Inc. 1840 Industrial Dr., #100 Libertyville, IL 60048 kathy at badgerpressinc.com www.badgerpressinc.com 847 996.1190 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070126/37db2957/attachment-0002.html From arf at mc.net Fri Jan 26 09:46:50 2007 From: arf at mc.net (Jack Schmidling) Date: Fri, 26 Jan 2007 08:46:50 -0600 Subject: [Cheese] Yogurt Problem In-Reply-To: <003a01c74156$05a8f420$6601a8c0@aoldsl.net> References: <003a01c74156$05a8f420$6601a8c0@aoldsl.net> Message-ID: <45BA145A.5060201@mc.net> kathy wrote: > Hello, > > I've tried twice to make yogurt from Greek yogurt - Fage is the > brand. It never seems to set. I'm making it the same way I always > do with Danon or the like. > > Any ideas? The Greek stuff must be pasteurized or some other method used to inhibit the culture. When lightening strikes twice.... etc. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com