Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 I usually pour my milk in a bowl and cover with a clean dish towel to make my cream cheese. Never had a mold issue. does anyone know if you can sour raw milk in a glass container with no lid on it, or a loose lid? or does the lid have to be pretty tight because of mold issues? what about souring it in plastic? i'm visiting my brother for the holidays, and he has not ONE jar with a lid (obviously he's not a raw milk person :-) i was thinking of just putting the milk in a regular water glass and putting something on top of it. i want to make cream cheese....mmmmm.... hyesun -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 thanks maria! i will try that.. i just put some milk into a big glass bowl and covered it with a pot lid. > > > does anyone know if you can sour raw milk in a glass container with no > > lid on it, or a loose lid? or does the lid have to be pretty tight > > because of mold issues? what about souring it in plastic? i'm > > visiting my brother for the holidays, and he has not ONE jar with a > > lid (obviously he's not a raw milk person :-) i was thinking of just > > putting the milk in a regular water glass and putting something on top > > of it. i want to make cream cheese....mmmmm.... > > > > hyesun > > > > > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb > www.mtairyfolkmedicinecenter.com > > The whiter the bread, the sooner you're dead. > > " I've seen the village, and I don't want it raising my child. " > Autumn Burke > > " No pessimist ever discovered the secret of the stars, or sailed to an > uncharted land, or opened a new doorway for the human > spirit. " Helen Keller > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 Good Luck! Merry Christmas! :-) thanks maria! i will try that.. i just put some milk into a big glass bowl and covered it with a pot lid. > > > does anyone know if you can sour raw milk in a glass container with no > > lid on it, or a loose lid? or does the lid have to be pretty tight > > because of mold issues? what about souring it in plastic? i'm > > visiting my brother for the holidays, and he has not ONE jar with a > > lid (obviously he's not a raw milk person :-) i was thinking of just > > putting the milk in a regular water glass and putting something on top > > of it. i want to make cream cheese....mmmmm.... > > > > hyesun > > > > > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb > www.mtairyfolkmedicinecenter.com > > The whiter the bread, the sooner you're dead. > > " I've seen the village, and I don't want it raising my child. " > Autumn Burke > > " No pessimist ever discovered the secret of the stars, or sailed to an > uncharted land, or opened a new doorway for the human > spirit. " Helen Keller > -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 You need to buy cheese culture to make cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's cheesemaking book too..That's one of the main reasons I got my goats..I love cheese!! I've made 3 types so far..And they're all very yummy...!!! And another thing for cream cheese you need cream,not plain milk.. souring milk does anyone know if you can sour raw milk in a glass container with nolid on it, or a loose lid? or does the lid have to be pretty tightbecause of mold issues? what about souring it in plastic? i'mvisiting my brother for the holidays, and he has not ONE jar with alid (obviously he's not a raw milk person :-) i was thinking of justputting the milk in a regular water glass and putting something on topof it. i want to make cream cheese....mmmmm....hyesun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 > > does anyone know if you can sour raw milk in a glass container with no > lid on it, or a loose lid? or does the lid have to be pretty tight > because of mold issues? what about souring it in plastic? i'm > visiting my brother for the holidays, and he has not ONE jar with a > lid (obviously he's not a raw milk person :-) i was thinking of just > putting the milk in a regular water glass and putting something on top > of it. i want to make cream cheese....mmmmm.... It depends on what you want to get out of it! If you sour it with a loose lid you get cultured buttermilk. I suggest you put a towel on top of the bottle (glass it better). nna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 according to the recipe in Nourishing Traditions, which I use, you can use, cream, yogurt or milk and no culture is needed. As it sits and seperates for a couple days, the natural cultures form the cheese and seperate out the whey. I've made it this way for a long time and we all love it. I add a little salt to ours. You need to buy cheese culture to make cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's cheesemaking book too..That's one of the main reasons I got my goats..I love cheese!! I've made 3 types so far..And they're all very yummy...!!! And another thing for cream cheese you need cream,not plain milk.. souring milk does anyone know if you can sour raw milk in a glass container with nolid on it, or a loose lid? or does the lid have to be pretty tightbecause of mold issues? what about souring it in plastic? i'mvisiting my brother for the holidays, and he has not ONE jar with alid (obviously he's not a raw milk person :-) i was thinking of justputting the milk in a regular water glass and putting something on topof it. i want to make cream cheese....mmmmm....hyesun -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 if using raw milk, the cream seperates out into the cream cheese. If using pasturized milk, then, yes, you'd have to use cultures because there are no natural cultures left. Perhaps there isn't much cream in goats milk??I'm not familiar with using goats milk for making cheese. You need to buy cheese culture to make cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's cheesemaking book too..That's one of the main reasons I got my goats..I love cheese!! I've made 3 types so far..And they're all very yummy...!!! And another thing for cream cheese you need cream,not plain milk.. souring milk does anyone know if you can sour raw milk in a glass container with nolid on it, or a loose lid? or does the lid have to be pretty tightbecause of mold issues? what about souring it in plastic? i'mvisiting my brother for the holidays, and he has not ONE jar with alid (obviously he's not a raw milk person :-) i was thinking of justputting the milk in a regular water glass and putting something on topof it. i want to make cream cheese....mmmmm....hyesun -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 There's plenty of cream,but you need to use a cream seperator to get all of it out.. souring milk does anyone know if you can sour raw milk in a glass container with nolid on it, or a loose lid? or does the lid have to be pretty tightbecause of mold issues? what about souring it in plastic? i'mvisiting my brother for the holidays, and he has not ONE jar with alid (obviously he's not a raw milk person :-) i was thinking of justputting the milk in a regular water glass and putting something on topof it. i want to make cream cheese....mmmmm....hyesun-- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead."I've seen the village, and I don't want it raising my child." Autumn Burke"No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit." Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 how long does it take milk to curdle at room temp? (around 67-70 degrees). i've had my milk out since wed night - i guess that makes it 4 full days, and it still hasn't separated into curds and whey..... > > > You need to buy cheese culture to make > cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's > cheesemaking book too..That's one of the > main reasons I got my goats..I love cheese!! > I've made 3 types so far..And they're all very > yummy...!!! And another thing for cream cheese you need cream,not plain milk.. > souring milk > > > does anyone know if you can sour raw milk in a glass container with no > lid on it, or a loose lid? or does the lid have to be pretty tight > because of mold issues? what about souring it in plastic? i'm > visiting my brother for the holidays, and he has not ONE jar with a > lid (obviously he's not a raw milk person :-) i was thinking of just > putting the milk in a regular water glass and putting something on top > of it. i want to make cream cheese....mmmmm.... > > hyesun > > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb > www.mtairyfolkmedicinecenter.com > > The whiter the bread, the sooner you're dead. > > " I've seen the village, and I don't want it raising my child. " > Autumn Burke > > " No pessimist ever discovered the secret of the stars, or sailed to an > uncharted land, or opened a new doorway for the human > spirit. " Helen Keller > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 I don't know what to tell you..I use culture and it's done in a few minutes.. souring milk> > > does anyone know if you can sour raw milk in a glass containerwith no> lid on it, or a loose lid? or does the lid have to be pretty tight> because of mold issues? what about souring it in plastic? i'm> visiting my brother for the holidays, and he has not ONE jarwith a> lid (obviously he's not a raw milk person :-) i was thinkingof just> putting the milk in a regular water glass and puttingsomething on top> of it. i want to make cream cheese....mmmmm....> > hyesun> > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb> www.mtairyfolkmedicinecenter.com> > The whiter the bread, the sooner you're dead.> > "I've seen the village, and I don't want it raising my child."> Autumn Burke> > "No pessimist ever discovered the secret of the stars, or sailedto an > uncharted land, or opened a new doorway for the human > spirit." Helen Keller> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 Mine generally take 3-4 days to seperate.It doesn't really curdle, just seperates. how long does it take milk to curdle at room temp? (around 67-70 degrees). i've had my milk out since wed night - i guess that makes it 4 full days, and it still hasn't separated into curds and whey..... > > > You need to buy cheese culture to make > cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's > cheesemaking book too..That's one of the > main reasons I got my goats..I love cheese!! > I've made 3 types so far..And they're all very > yummy...!!! And another thing for cream cheese you need cream,not plain milk.. > souring milk > > > does anyone know if you can sour raw milk in a glass container with no > lid on it, or a loose lid? or does the lid have to be pretty tight > because of mold issues? what about souring it in plastic? i'm > visiting my brother for the holidays, and he has not ONE jar with a > lid (obviously he's not a raw milk person :-) i was thinking of just > putting the milk in a regular water glass and putting something on top > of it. i want to make cream cheese....mmmmm.... > > hyesun > > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb > www.mtairyfolkmedicinecenter.com > > The whiter the bread, the sooner you're dead. > > " I've seen the village, and I don't want it raising my child. " > Autumn Burke > > " No pessimist ever discovered the secret of the stars, or sailed to an > uncharted land, or opened a new doorway for the human > spirit. " Helen Keller > -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 > On Thu, Dec 25, 2008 at 4:25 PM, J.Pannill- wrote: > > > You need to buy cheese culture to make > cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures>> I've harvested live cultures from cheeses that I like. I shred a 1 " piece of cheese, soak it in water overnight and then add it to pasteurized milk to clabber. It comes out fine, though I am in England right now and I have always found UK milk sours better than US, so I don't know how it would work with American pasteurized milk. But is there any reason why you need to buy a special culture and can't just take it from real cheese (made from pasteurized milk and then cultured)? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 are you using raw milk?Homogenized milk will not seperate...it will just turn rancid. how long does it take milk to curdle at room temp? (around 67-70 degrees). i've had my milk out since wed night - i guess that makes it 4 full days, and it still hasn't separated into curds and whey..... > > > You need to buy cheese culture to make > cream cheese..Go to the new england cheese making website and you'll find all kinds of cultures and you should the Rickki's > cheesemaking book too..That's one of the > main reasons I got my goats..I love cheese!! > I've made 3 types so far..And they're all very > yummy...!!! And another thing for cream cheese you need cream,not plain milk.. > souring milk > > > does anyone know if you can sour raw milk in a glass container with no > lid on it, or a loose lid? or does the lid have to be pretty tight > because of mold issues? what about souring it in plastic? i'm > visiting my brother for the holidays, and he has not ONE jar with a > lid (obviously he's not a raw milk person :-) i was thinking of just > putting the milk in a regular water glass and putting something on top > of it. i want to make cream cheese....mmmmm.... > > hyesun > > > > > > > -- > Warmly, Verderaime RVT,RN,DHerb > www.mtairyfolkmedicinecenter.com > > The whiter the bread, the sooner you're dead. > > " I've seen the village, and I don't want it raising my child. " > Autumn Burke > > " No pessimist ever discovered the secret of the stars, or sailed to an > uncharted land, or opened a new doorway for the human > spirit. " Helen Keller > -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 I've never tried that,but I don't pasteurize my goat's milk..I use it raw..I make chevre cheese and use a direct set culture..It already has the renet in it..I've never tried any other way... Re: souring milk > >>> You need to buy cheese culture to make> cream cheese..Go to the new england cheese making website andyou'll find all kinds of cultures>>I've harvested live cultures from cheeses that I like. I shred a 1"piece of cheese, soak it in water overnight and then add it topasteurized milk to clabber. It comes out fine, though I am in Englandright now and I have always found UK milk sours better than US, so Idon't know how it would work with American pasteurized milk. But isthere any reason why you need to buy a special culture and can't justtake it from real cheese (made from pasteurized milk and then cultured)? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 Probably several days. I recently put out a small amount of soured milk (probably 2 weeks old) to make room in my frig. It sat out for 2 days before it started getting a little " clumpy " E. > > how long does it take milk to curdle at room temp? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 thanks everyone for your feedback. i just looked at the milk - i didn't really see curds and whey or clumps, but the cream has risen to the top and gotten sort of solid, and there are ORANGE spots in it! anyone know what this is? is it mold? this has never happened before. usually, the milk separates into curds and whey and gets very clumpy. btw, i'm using raw cow milk. > > > > how long does it take milk to curdle at room temp? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 I think you are asking for trouble if you decide to eat this...There are herbs you can use to make the milk curd...But you don't leave it out..You put the milk in a stainless steel pot and slowly bring the temp.up to 86*F. Add your culture,or whatever,slowly mix in with a slotted spoon..Take off the heat..,then let sit for a few hours..Slice the curds into cubes,let rest another hour..Spoon or pour curds into cheesecloth or into cheese molds- (this is fresh cheese-chevre),then drain a few hours.. If you want your curds salted,you can add cheese salt or seasalt before spooning into molds.. I like mine salted and a bit drier,so after I hang my cheese in cheesecloth for a few hours,I take it out of the cheese cloth and put into a bowl,add seasalt mix in with my clean hands,then put it back in the cheese-cloth to drain a few more hours..After draining,I bag just enough for topping a few salads date the bags and freeze..This is the best salad cheese I've tasted..You know the crumbled goat cheese at the supermarket...Now I make my own... in Ramona,CA at Lindy Haven Goats... Re: souring milk thanks everyone for your feedback.i just looked at the milk - i didn't really see curds and whey orclumps, but the cream has risen to the top and gotten sort of solid,and there areORANGE spots in it! anyone know what this is? is it mold? this hasnever happened before. usually, the milk separates into curds andwhey and gets very clumpy. btw, i'm using raw cow milk. > >> > how long does it take milk to curdle at room temp?> Quote Link to comment Share on other sites More sharing options...
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