Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 In a message dated 2/3/02 8:30:20 PM Central Standard Time, supersugarjunkie@... writes: > p.s. Am making yogurt cheese, had it out for 7 hours, then put it in the > fridge, it started to smell a little. Any ideas? > > Can't help myself....add garlic, that should cover the smell. <G> Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Ramit- >Does melting it over veggies defeat the purpose? I'd love to know the answer to that too! I melt raw cheese into eggs and onto burgers all the time, but I'm always wondering whether even the slight melting I'm doing is killing all the benefit. >p.s. Am making yogurt cheese, had it out for 7 hours, then put it in the >fridge, it started to smell a little. Any ideas? What kind of smell? Can you describe it? I've hung yoghurt for longer than that, and the yoghurt cheese has come out just fine -- smelling and tasting much like yoghurt, but more concentrated and *much* tarter. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 > > p.s. Am making yogurt cheese, had it out for 7 hours, then put it in the > > fridge, it started to smell a little. Any ideas? >Can't help myself....add garlic, that should cover the smell. <G> Ooh, yum! I am not that creative yet. Actually, I was trying for the whey more than the cheese. So it's okay if it's slightly yellowish (With almost a green tinge) and smells? I want to make sauerkraut, so step 1 needs to succeed. How can you tell that it has succeeded? _________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Hiya! > >p.s. Am making yogurt cheese, had it out for 7 hours, then put it in the > >fridge, it started to smell a little. Any ideas? > >What kind of smell? Can you describe it? I've hung yoghurt for longer >than that, and the yoghurt cheese has come out just fine -- smelling and >tasting much like yoghurt, but more concentrated and *much* tarter. Yes, I tasted both and I would say the yogurt cheese is as you described- just like yogurt, but tarter. The whey is what was smelling. It has a definite yellow color to it and tastes sour-ish. But I could take a sip of it no problem, so I don't mean to overstate either the taste or smell. I just wonder what the whey is supposed to turn into, since it is definitely yellower and stronger in taste and smell than it was before it stood outside (and it started off not sour tasting)... Ramit _________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Ramit >The whey is what was smelling. It has a definite yellow color to it and >tastes sour-ish. Oh, OK, to me, the whey I've made (both from draining yoghurt and from piima culture) smells sort of clean and dairy-like, but it's got more than a greenish tinge to it, it's actually a full-blown yellow-green. I haven't tried tasting the whey itself, though. But I've successfully lacto-fermented some things with it (and not others!) so it must be OK. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2002 Report Share Posted October 14, 2002 Quoting mkbrenne@...: > Does anyone have a list of raw > cheeses, brands, that are organic and good and if they were reasonably > priced that would be awesome. If I'm not mistaken, Parmigiano Reggiano (not generic parmesan cheese) is required by law to be made with unpasteurized milk from grass-fed cows. You should be able to find it in most grocery stores. A few grocery stores in my area also carry Point Reyes Blue cheese, which is made from raw milk. You'll probably find a better selection at stores which specialize in cheese, rather than regular grocery stores. -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2002 Report Share Posted October 14, 2002 In a message dated 10/14/02 3:11:34 PM Eastern Daylight Time, bberg@... writes: > > If I'm not mistaken, Parmigiano Reggiano (not generic parmesan cheese) is > required by law to be made with unpasteurized milk from grass-fed cows. You > should be able to find it in most grocery stores. A few grocery stores in > my area also carry Point Reyes Blue cheese, which is made from raw milk. > You'll probably find a better selection at stores which specialize in > cheese, rather than regular grocery stores. Why on earth would it be _required by law_ to be raw and grass-fed? I know nothing about cheese, so I find this really interesting. If you know the rationale I'd love to know it. (And thanks, I'll look for this!) Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2002 Report Share Posted October 14, 2002 In a message dated 10/14/02 7:54:58 PM Eastern Daylight Time, Dpdg@... writes: > > How's your Italian Chris?... > here's a link for the ENGLISH version of the official consortium of ' > Parmigiano Reggiano'. all the links to do with legislation etc. inc. what the > cows should be fed, are in Italian!!! mine's a bit rusty. maybe someone out > there on the list can help with the translation? > http://www.parmigiano-reggiano.it/Database/parmigianoreggiano/parmigiano- > reggiano.nsf/fr_english.htm Ahh, so is this an imported cheese with regulations set in _Italy_? I'll read the link... it would just surprise me if it were _American_ legislation on the raw milk! Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2002 Report Share Posted October 14, 2002 If you like Farmer's Cheese and have access to raw milk, you can make this kind of cheese yourself. It's very easy. And cheaper than store bought. Roman mkbrenne@... wrote: .... > I did find a Farmer's Cheese that was somewhat hard, domestic I believe. And they were expensive. So anyway, what do I look for in a cheese label? And who to trust? Does anyone have a list of raw cheeses, brands, that are organic and good and if they were reasonably priced that would be awesome. > Kim Brenneman > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 How's your Italian Chris?... here's a link for the ENGLISH version of the official consortium of 'Parmigiano Reggiano'. all the links to do with legislation etc. inc. what the cows should be fed, are in Italian!!! mine's a bit rusty. maybe someone out there on the list can help with the translation? http://www.parmigiano-reggiano.it/Database/parmigianoreggiano/parmigiano-reggian\ o.nsf/fr_english.htm Dedy ----- Original Message ----- From: ChrisMasterjohn@... Sent: Tuesday, October 15, 2002 12:11 AM Subject: Re: raw cheese In a message dated 10/14/02 3:11:34 PM Eastern Daylight Time, bberg@... writes: > > If I'm not mistaken, Parmigiano Reggiano (not generic parmesan cheese) is > required by law to be made with unpasteurized milk from grass-fed cows. You > should be able to find it in most grocery stores. A few grocery stores in > my area also carry Point Reyes Blue cheese, which is made from raw milk. > You'll probably find a better selection at stores which specialize in > cheese, rather than regular grocery stores. Why on earth would it be _required by law_ to be raw and grass-fed? I know nothing about cheese, so I find this really interesting. If you know the rationale I'd love to know it. (And thanks, I'll look for this!) Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Quoting ChrisMasterjohn@...: > Why on earth would it be _required by law_ to be raw and grass-fed? I > know > nothing about cheese, so I find this really interesting. If you know > the > rationale I'd love to know it. (And thanks, I'll look for this!) I'm not sure about this, but I think that it's to protect the name of the cheese. I don't think that there's a law against making parmesan cheese with pasteurized milk (in Europe, you never know, though...), but there are certain requirements that you have to meet to call your cheese " Parmigiano Reggiano. " The AOC (I don't what it stands for, but it's French) is in charge of certification of most cheeses with protected names, but the Italian government may have a hand in the Reggiano regulations. -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Please do not assume that cheese manufacturers are selling genuinely RAW and organic cheese, even IF it is on the label. The answer? Don't trust anyone! Really! To know for sure the level of quality you are getting and how it was made, you need to talk directly to the cheesemaker and find out these answers. And in the meantime, assume it's NOT raw, cause it usually isn't. (Ask me how I know...) I would recommend you find a local source of cheese or mailorder from some of the smaller companies out there like Morningland Dairy and others. Connect with local farmers' markets and you may find something there. Support the small home-grown businesses if you can, as they tend to care more about the quality. I've gotten to the point in my search for real food, that the words, " Know Your Grower " , are becoming my mantra. Now that the government is controlling the use of " organic " as a labelling term, things will go downhill from here. I suggest buying locally for as much as you possibly can... Buy from places where you can meet and talk to the farmer or producer face to face and be ABLE to trust them once you find out their growing methods. Off my soapbox, Becky > Help me out folks, > It is illegal to sell raw cheese? What I did was look at the labels and assumed that if the ingredient list did not include pasteurized milk that it was made from raw milk and thus raw cheese. ??? > So what I was finding that I thought was probably raw was hard foreign cheeses. I did find a Farmer's Cheese that was somewhat hard, domestic I believe. And they were expensive. So anyway, what do I look for in a cheese label? And who to trust? Does anyone have a list of raw cheeses, brands, that are organic and good and if they were reasonably priced that would be awesome. > Kim Brenneman > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Buy from places where you can meet and talk to the farmer or producer face to face and be ABLE to trust them once you find out their growing methods. ----------->boy, isn't THAT the truth! our growing season here in maine is winding down now and i'm dreading facing the winter without my local farmers' food one of my regular suppliers is away for three weeks however, and she's given me free reign in her organic garden while she's gone also, i just love *knowing* the people who grow my food. i was just thinking the other day i should write them all a note saying something like, " (whom i get my favorite organic pastured eggs and organic spinach from), thank you for nourishing me with the foods you carefully grow in the soil that you so caringly tend. Your thoughtful tending of your soil, your plants and your animals in the way that you do may be keeping me from developing any one of the chronic or degenerative diseases plaguing our nation. Thank you for all your hard work, and the sacrifices you make to grow such wonderful nourishing food! " but i can't seem to say or write anything like this without it sounding ridiculously sappy! LOL Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 If I were I would be thrilled to get such a note. I don't think it is sappy at all. It is sincere and thoughtful. Go for it! Sheila > Buy from places where you can meet and > talk to the farmer or producer face to face and be ABLE to trust them > once you find out their growing methods. > > ----------->boy, isn't THAT the truth! our growing season here in maine is > winding down now and i'm dreading facing the winter without my local > farmers' food one of my regular suppliers is away for three weeks > however, and she's given me free reign in her organic garden while she's > gone > > also, i just love *knowing* the people who grow my food. i was just thinking > the other day i should write them all a note saying something like, " > (whom i get my favorite organic pastured eggs and organic spinach from), > thank you for nourishing me with the foods you carefully grow in the soil > that you so caringly tend. Your thoughtful tending of your soil, your plants > and your animals in the way that you do may be keeping me from developing > any one of the chronic or degenerative diseases plaguing our nation. Thank > you for all your hard work, and the sacrifices you make to grow such > wonderful nourishing food! " > > > but i can't seem to say or write anything like this without it sounding > ridiculously sappy! LOL > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Oh send it anyway! He will probably love it! Everyone likes to be appreciated and it is really the truth! At 06:58 PM 10/14/02, you wrote: >Buy from places where you can meet and >talk to the farmer or producer face to face and be ABLE to trust them >once you find out their growing methods. > >----------->boy, isn't THAT the truth! our growing season here in maine is >winding down now and i'm dreading facing the winter without my local >farmers' food one of my regular suppliers is away for three weeks >however, and she's given me free reign in her organic garden while she's >gone > >also, i just love *knowing* the people who grow my food. i was just thinking >the other day i should write them all a note saying something like, " >(whom i get my favorite organic pastured eggs and organic spinach from), >thank you for nourishing me with the foods you carefully grow in the soil >that you so caringly tend. Your thoughtful tending of your soil, your plants >and your animals in the way that you do may be keeping me from developing >any one of the chronic or degenerative diseases plaguing our nation. Thank >you for all your hard work, and the sacrifices you make to grow such >wonderful nourishing food! " > > >but i can't seem to say or write anything like this without it sounding >ridiculously sappy! LOL > >Suze Fisher >Lapdog Design, Inc. >Web Design & Development ><http://members.bellatlantic.net/~vze3shjg/>http://members.bellatlantic.net/~vz\ e3shjg/ >mailto:s.fisher22@... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 OK so how do you know? At 06:34 PM 10/14/02, you wrote: >Please do not assume that cheese manufacturers are selling genuinely >RAW and organic cheese, even IF it is on the label. The answer? >Don't trust anyone! Really! To know for sure the level of quality >you are getting and how it was made, you need to talk directly to the >cheesemaker and find out these answers. And in the meantime, assume >it's NOT raw, cause it usually isn't. (Ask me how I know...) > >I would recommend you find a local source of cheese or mailorder from >some of the smaller companies out there like Morningland Dairy and >others. Connect with local farmers' markets and you may find >something there. Support the small home-grown businesses if you can, >as they tend to care more about the quality. > >I've gotten to the point in my search for real food, that the >words, " Know Your Grower " , are becoming my mantra. Now that the >government is controlling the use of " organic " as a labelling term, >things will go downhill from here. I suggest buying locally for as >much as you possibly can... Buy from places where you can meet and >talk to the farmer or producer face to face and be ABLE to trust them >once you find out their growing methods. > >Off my soapbox, >Becky > > > > > Help me out folks, > > It is illegal to sell raw cheese? What I did was look at the >labels and assumed that if the ingredient list did not include >pasteurized milk that it was made from raw milk and thus raw >cheese. ??? > > So what I was finding that I thought was probably raw was hard >foreign cheeses. I did find a Farmer's Cheese that was somewhat >hard, domestic I believe. And they were expensive. So anyway, what >do I look for in a cheese label? And who to trust? Does anyone >have a list of raw cheeses, brands, that are organic and good and if >they were reasonably priced that would be awesome. > > Kim Brenneman > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 I think it's a nice note, Suze. Farming seems to be one of those largely thankless professions and i'm sure farmers rarely get such notes! Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 The Appellation d'Origine Controlee or (A.O.C.) applies to wines, eaux-de-vie, dairy and farmhouse products. It guarantees that a product of quality has been produced within a specified region following established methods of production. The AOC is regulated by laws, the first of which was the Law for the Protection of the Place of Origin of May 6th, 1919. This law specified the place of origin of the product, including province, region, and commune. Since then, there have been numerous revisions, until the present day, when the INAO (Institut National Appellation d'Origine) was put in place. This branch of the Ministry of Agriculture represents the triangle of manufacturers, consumers, and government. The INAO has established precise definitions for the cheeses themselves, such as their source milk, regions, methods of production, and the length of maturity. to find out more about cheeses - http://www.fromages.com/ Dedy ----- Original Message ----- From: Berg Sent: Tuesday, October 15, 2002 1:26 AM Subject: Re: raw cheese Quoting ChrisMasterjohn@...: > Why on earth would it be _required by law_ to be raw and grass-fed? I > know > nothing about cheese, so I find this really interesting. If you know > the > rationale I'd love to know it. (And thanks, I'll look for this!) I'm not sure about this, but I think that it's to protect the name of the cheese. I don't think that there's a law against making parmesan cheese with pasteurized milk (in Europe, you never know, though...), but there are certain requirements that you have to meet to call your cheese " Parmigiano Reggiano. " The AOC (I don't what it stands for, but it's French) is in charge of certification of most cheeses with protected names, but the Italian government may have a hand in the Reggiano regulations. -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 I guess I had been assuming that what is on a label can be trusted. Not so. Once I decided to do a 100% raw diet, I soon became of aware of these issues. For instance, olive oil...just because it says " cold pressed " on the label doesn't mean squat! They can be heated past 200 degrees and still say this. So, I had to find a smaller company who cared about these temperature issues and could provide truly unheated oil. Same with most honey on the market. And with cheese. Also, coconut oil has to be heated to a certain extent to be able to last, so now I just extract the oil from them myself using a juicer. It makes more of a cream actually that is out of this world! After joining some raw food lists, I began to realize how much non- accountability is out there as far as what's on a label. And only through tedious phone calls to the manufacturer can you find out what reality is. It makes me mad to realize how dang hard it is to get really good quality food nowdays. I'm staring to take things into my own hands now, getting my own chickens, goats, and having a garden, getting my soil fertility much higher, etc... But most folks can't do that or don't have the time. We just started a farmer's market in our area and it has been wonderful to meet other growers who care about quality like I do. Anyway, I'm rambling now... Becky > > > Help me out folks, > > > It is illegal to sell raw cheese? What I did was look at the > >labels and assumed that if the ingredient list did not include > >pasteurized milk that it was made from raw milk and thus raw > >cheese. ??? > > > So what I was finding that I thought was probably raw was hard > >foreign cheeses. I did find a Farmer's Cheese that was somewhat > >hard, domestic I believe. And they were expensive. So anyway, what > >do I look for in a cheese label? And who to trust? Does anyone > >have a list of raw cheeses, brands, that are organic and good and if > >they were reasonably priced that would be awesome. > > > Kim Brenneman > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 It makes me mad too how lousy our food has become. And all this stuff about free market, why can't we find the food we want? And it irritates me that so many people just don't care. Sigh. I would love to produce my own food if I could. Where is this list of food sources? Irene At 04:56 AM 10/15/02, you wrote: >I guess I had been assuming that what is on a label can be trusted. >Not so. Once I decided to do a 100% raw diet, I soon became of aware >of these issues. For instance, olive oil...just because it >says " cold pressed " on the label doesn't mean squat! They can be >heated past 200 degrees and still say this. So, I had to find a >smaller company who cared about these temperature issues and could >provide truly unheated oil. Same with most honey on the market. And >with cheese. Also, coconut oil has to be heated to a certain extent >to be able to last, so now I just extract the oil from them myself >using a juicer. It makes more of a cream actually that is out of >this world! > >After joining some raw food lists, I began to realize how much non- >accountability is out there as far as what's on a label. And only >through tedious phone calls to the manufacturer can you find out what >reality is. > >It makes me mad to realize how dang hard it is to get really good >quality food nowdays. I'm staring to take things into my own hands >now, getting my own chickens, goats, and having a garden, getting my >soil fertility much higher, etc... But most folks can't do that or >don't have the time. We just started a farmer's market in our area >and it has been wonderful to meet other growers who care about >quality like I do. Anyway, I'm rambling now... > >Becky > > > > > > > Help me out folks, > > > > It is illegal to sell raw cheese? What I did was look at the > > >labels and assumed that if the ingredient list did not include > > >pasteurized milk that it was made from raw milk and thus raw > > >cheese. ??? > > > > So what I was finding that I thought was probably raw was hard > > >foreign cheeses. I did find a Farmer's Cheese that was somewhat > > >hard, domestic I believe. And they were expensive. So anyway, >what > > >do I look for in a cheese label? And who to trust? Does anyone > > >have a list of raw cheeses, brands, that are organic and good and >if > > >they were reasonably priced that would be awesome. > > > > Kim Brenneman > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 >> Also, coconut oil has to be heated to a certain extent to be able to last, so now I just extract the oil from them myself using a juicer. It makes more of a cream actually that is out of this world! Easy to do? How do you peel the husk? ~ Carma ~ " Real learning is a process of discovery and if we want it to happen, we must create the kind of conditions in which discoveries are made. We know what these are. They include time, leisure, freedom, and lack of pressure. " ~ Holt ~ Home Education Resources & Links Directory: http://members.ispwest.com/paden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 No, I didn't say it was easy to do. Maybe once you do it 10 times... First you poke a hole in one of the 3 " eyes " , the one that gives to pressure. Drain the water out, and taste it. If it tastes pretty nice, continue on, if it's bitter or worse, ditch the coconut and start over. Once the water is drained out, you need to tap it all over fairly hard, but not hard enough to crack it. Some people use a hammer, I use a upturned log on our porch that I bounce it against. Do this for about a minute, what you are trying to do is loosen the inner meat from the thick hard shell. The better you do at this step, the less work later on. Then you hit it hard enough to crack it, and break it into manageable sizes. Then I take a small steak knife and stick it betwen the meat and shell, where the white meets the brown, and just twist the knife blade to pry it off. It should just pop off the outer husk, if not, you will have to work harder to cut it off. Be VERY careful not to cut yourself, as it's easy to do. Then I cut the white chunks into pieces that will fit in my Greenstar juicer and juice it. It is my understanding that this is one of the few juicers that will juice it well. I used to blend the meat in a blender with water really well, then strain it, wait for the oil to rise to the top of the water, and skim it off. But the juicer makes a much richer cream and it's easier. It harderns like butter in the refrigerator. It is awesome over fruit with a bit of vanilla and cinnamon. And I'm confident that it's raw! Becky > >> Also, coconut oil has to be heated to a certain extent > to be able to last, so now I just extract the oil from them myself > using a juicer. It makes more of a cream actually that is out of > this world! > > Easy to do? How do you peel the husk? > > > ~ Carma ~ > > " Real learning is a process of discovery and if we want it to happen, we > must create the kind of conditions in which discoveries are made. We > know what these are. They include time, leisure, freedom, and lack of > pressure. " ~ Holt ~ > > Home Education Resources & Links Directory: > http://members.ispwest.com/paden/ > > > > Quote Link to comment Share on other sites More sharing options...
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