Re: Cheese making

[Guest guest]

In a message dated 2/23/02 3:38:20 PM Central Standard Time,

asejmlae@... writes:

> Belinda, I would be interested to read how you make cheese from your goat

> milk. The goats will be fresh here in a few weeks and would love some new

> ideas.

> Shari

>

Here's something simple. I've become too lazy for the pressed cheeses. <G>

Wise Woman's Cheese

This cheese takes just a short time to make and is very tasty.

1. Warm at least 2 gallons* of raw milk and one gallon of whey to 90 degrees.

2. Turn heat off under pot and add liquid rennet. While stirring, add 13

drops for each gallon of milk, 13 drops for the pot add 5 drops extra if you

haven't got whey.

3. Leave for 15-45 minutes. The curd and whey will separate. Test with a

knife to see if you have a clean cut (curds without ragged edges).

4. Cut the curd into 1 " squares.

5. Let sit for 5 minutes.

6. Pour off the whey but don't throw it out, use it in baking breads, cooking

rice, beans, oatmeal, you name it!

7. Add salt to taste. You may also add other favorite herbs such as dill,

garlic, chives…

8. Line a bowl with cheesecloth.

9. Pour curds into the cheesecloth, tie opposite corners of the cloth and

hang.

10. Your cheese is ready when the cheesecloth is not dripping and feels dry

to the touch. You can save the whey that drips from the cheese but remember

it has herbs and salt added.

*Two gallons is the smallest cheese we'd recommend making, 3-5 gallons is

ideal.

Belinda

LaBelle Acres

www.labelleacres.com

[Guest guest]

> Perhaps I missed something but what would be wrong with heating it

back up to

> animal temperature if it has been in the refrigerator?

>

> Belinda

Nothing.

Portland, OR

[Guest guest]

Nothing

On Sat, 23 Feb 2002 14:28:18 EST bilherbs@... writes:

Perhaps I missed something but what would be wrong with heating it back

up to

animal temperature if it has been in the refrigerator?

Belinda

> Yes, they are tasty, but they are not technically raw. I read the

> Cheese Primer Sally recommends. All these cheeses are heated at some

> point in the cheese making process. I have never been able to find a

> truly raw cheese (foreign or domestic).

> ---

> This is a quote from an email to me from Rumiano (Landmark) (makers of

> unsalted raw cheese):

>

> " The milk is heat treated to 135 then cooled to 92 degrees and made

> into

> cheese. The temperture of the cheese making process goes no higher

> than 102.

> Thanks,

> Baird Rumiano "

>

[Guest guest]

Belinda, I would be interested to read how you make cheese from your goat milk.

The goats will be fresh here in a few weeks and would love some new ideas.

Shari

----- Original Message -----

From: bilherbs@...

Sent: Saturday, February 23, 2002 1:28 PM

Subject: Cheese making

We milk the cow or goat and put the milk right into a container, add culture

and make cheese. If you are going to make the cheese right away you shouldn't

need to heat the milk as it is already at about 95-100 depending on how fast

you are and the temps outside.

Perhaps I missed something but what would be wrong with heating it back up to

animal temperature if it has been in the refrigerator?

Belinda

> Yes, they are tasty, but they are not technically raw. I read the

> Cheese Primer Sally recommends. All these cheeses are heated at some

> point in the cheese making process. I have never been able to find a

> truly raw cheese (foreign or domestic).

> ---

> This is a quote from an email to me from Rumiano (Landmark) (makers of

> unsalted raw cheese):

>

> " The milk is heat treated to 135 then cooled to 92 degrees and made

> into

> cheese. The temperture of the cheese making process goes no higher

> than 102.

> Thanks,

> Baird Rumiano "

>

[Guest guest]

In a message dated 4/29/2006 5:43:21 PM Central Standard Time,

writes:

Anyone have any suggestions on how to regulate the temp?

Hi ,

I'm not sure of the exact temp, but I use a heating pad on low to make my

yogurt. Yes, the kind that you use for sore muscles. It works great. I put

my prepared jar of yogurt on top of the pad and wrap a towel around it and put

a large stock pot over that. I make the yogurt before I go to bed and put

it in the fridge in the morning.

Maybe you could come up with your own variation that will give you the temp

that you require. Just a thought.

Cristy

[Guest guest]

Thanks for the idea! I have come across a similar apparatus that my mom has

graciously offered to lend me. I did check out the water bed heater on

line. I think if I really get into making cheese (with your milk BTW :-) )

I will need bigger set up than the one my mom is letting me try.

Thanks

_____

From: [mailto: ]

On Behalf Of Wayne and Janet Brunner

Sent: Saturday, April 29, 2006 7:36 AM

Subject: Re: cheese making

I can't help directly with the gas stove , but I can explain what we

have set up to make yogurt and Kombucha Tea in a controlled temperature, and

it works really well!

We use an old chest type toy box, pretty good sized one. Inside we placed

an old waterbed heater directly on the floor. They have a temperature

control, ours is set to about 85-90 degrees. Over top of the waterbed

heater we put a shelf. This shelf is just a piece of plywood with a bunch

of holes drilled into it, and 6 little legs (about 2-3 inches high). The

shelf is used to set our jars on so they aren't sitting directly on the

waterbed heater. The holes in the shelf allow the heat to go through and

distribute more evenly.

I can fit about 12 gallon size jars in this chest, so I can make a lot of

yogurt or Kombucha! I've been using this method for about 10 years now, and

have only had to replace the waterbed heater once (Ebay-real cheap).

Just thought I would toss the idea out there for anyone interested. Low

investment, very good heat control, and easy as pie to set up.

Janet Brunner

Midvalleyvu Farms

----- Original Message -----

From: allisonseitz

Anyone have any suggestions on how to regulate the temp?

[Guest guest]

When I first tried to make cheese I did the waterbath method on the stove top

and found it

difficult- I turned the stove on and off and monitored the water temp. Then I

tried the the

kitchen sink method. Fill your sink with hot water and put your cheese kettle

in it. You

still need to monitor the temperature, but it's much easier than the stove.

I settled on the crockpot method. I do NOT leave the crock on except when I'm

warming

the milk/curds. The heavy ceramic crock keeps the temperature consistent long

enough

without having to turn it on during the resting periods. But it is imperative

that you get a

feel for the temperature of the crock. I have a digital thermometer in the

milk. If I want to

raise the temp to 86 degrees, I set the thermometer to 78. When the buzzer

rings I turn it

off and the temp settles up to 86. If it gets too hot, even if it's turned off,

I take that crock

out of the base.

Lynn

[Guest guest]

I use a cooler, the size you would take to the beach, put my containers in it

(which are at 100 degrees or so) stuff the cooler with towels and 12 hours

later, the yogurt is ready. I make 6 quarts at a time, which lasts me a week.

Works beautifully. Helen

Re: cheese making

In a message dated 4/29/2006 5:43:21 PM Central Standard Time,

writes:

Anyone have any suggestions on how to regulate the temp?

Hi ,

I'm not sure of the exact temp, but I use a heating pad on low to make my

yogurt. Yes, the kind that you use for sore muscles. It works great. I put

my prepared jar of yogurt on top of the pad and wrap a towel around it and

put

a large stock pot over that. I make the yogurt before I go to bed and put

it in the fridge in the morning.

Maybe you could come up with your own variation that will give you the temp

that you require. Just a thought.

Cristy