Author Topic: Cheese and Cheese making  (Read 11338 times)

Offline beerocd

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Re: Cheese and Cheese making
« Reply #60 on: October 23, 2010, 06:51:43 AM »
Great Cap, start up another illegal substance thread.  ::)
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Offline capozzoli

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Re: Cheese and Cheese making
« Reply #61 on: October 23, 2010, 06:59:16 AM »
I know,the similarities are striking aren't they?

Bring it.
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Offline beerocd

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Re: Cheese and Cheese making
« Reply #62 on: October 23, 2010, 08:00:05 AM »
Nah, I'm actually for it. It's a b**** to get, but I give it to my kids - they love it. 5 gallons starts to turn around day 9 so I'll cook or kefir-ize it after that. It doesn't go bad like store bought, the flavor just changes...
« Last Edit: October 23, 2010, 09:04:57 AM by beerocd »
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Offline bluesman

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Re: Cheese and Cheese making
« Reply #63 on: October 23, 2010, 08:05:50 AM »
Great Cap, start up another illegal substance thread.  ::)

He's a troublemaker.  :-\
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Offline capozzoli

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Re: Cheese and Cheese making
« Reply #64 on: October 23, 2010, 09:34:24 AM »
I just got back from Birtchwood Dairy Farm. My daughter and I got to meet the cows and everything. Real nice people.

Got a gallon of raw milk.It was $8 per gallon.the farm I ordered from is $6 per gallon. I told them about this price difference and they explained that the other farm that is delivering to me is very good but the difference is that the other farm sells homogenized raw milk and then sells the cream separately. Their product is whole raw un-homogenized milk. So with their product you get the cream and the milk for $8. makes sense right?

The cream hasnt come to the top yet. It is obvious that this milk is better when you taste it. I just drank a glass and it is sweet and creamy. Hopefully I will survive without getting sick or going blind. Then I will give some to the offspring.

So I can expect at least seven days of shelf life?

Cant wait to see the cream, Im going to make some creme fresh.

As far as being a trouble maker, sorry for that. I just try to make conversation and I am sometimes forgetful in my discretion. I know this isnt the forum for many topics, its just that I "hold certain truths to be self evident" and if you are not legally allowed to by raw milk or you are not legally allowed to distill your own spirits or fuel or perfume then all of your other freedoms are in question.

Ok, so now I have a gallon of raw milk.What should my next level be to practice cheese making? Ive make yogurt regularly, I started making kefir. Ive also gotten as far as paneer/ ricotta, Never made any large curd though.

« Last Edit: October 23, 2010, 10:24:02 AM by capozzoli »
Beer, its whats for dinner.

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Offline beerocd

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Re: Cheese and Cheese making
« Reply #65 on: October 23, 2010, 11:05:40 AM »
I just got back from Birtchwood Dairy Farm. My daughter and I got to meet the cows and everything. Real nice people.

Got a gallon of raw milk.It was $8 per gallon.the farm I ordered from is $6 per gallon. I told them about this price difference and they explained that the other farm that is delivering to me is very good but the difference is that the other farm sells homogenized raw milk and then sells the cream separately. Their product is whole raw un-homogenized milk. So with their product you get the cream and the milk for $8. makes sense right?

The cream hasnt come to the top yet. It is obvious that this milk is better when you taste it. I just drank a glass and it is sweet and creamy. Hopefully I will survive without getting sick or going blind. Then I will give some to the offspring.

So I can expect at least seven days of shelf life?

Cant wait to see the cream, Im going to make some creme fresh.

As far as being a trouble maker, sorry for that. I just try to make conversation and I am sometimes forgetful in my discretion. I know this isnt the forum for many topics, its just that I "hold certain truths to be self evident" and if you are not legally allowed to by raw milk or you are not legally allowed to distill your own spirits or fuel or perfume then all of your other freedoms are in question.

Ok, so now I have a gallon of raw milk.What should my next level be to practice cheese making? Ive make yogurt regularly, I started making kefir. Ive also gotten as far as paneer/ ricotta, Never made any large curd though.



Easiest thing for you to do is make kefir cheese. Make a batch, properly aged, dump it in some cheese cloth, ball it up, suspend it so it can drain, wait a day or two and you have a soft cream cheese type spreadable thing going on. You can put herbs and stuff in there if you wish, or some salt - it comes out on the sweet side.
 
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Offline capozzoli

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Re: Cheese and Cheese making
« Reply #66 on: October 23, 2010, 11:21:37 AM »
How long would you say is properly aged?

Now I have to find some raw goats milk.  ::)


Check out viili. It is a lot like yogurt and kefir but it involves mold. http://en.wikipedia.org/wiki/Viili


« Last Edit: October 23, 2010, 11:56:12 AM by capozzoli »
Beer, its whats for dinner.

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Offline MrNate

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Re: Cheese and Cheese making
« Reply #67 on: October 23, 2010, 12:11:11 PM »
Raw dairy isn't a federal offense. It's one of those "reserved to the states" things, as it probably should be. Illegal milk is as stupid on the state level as it is the federal, but at the state level it's easier to change the laws, easier to bootleg, and penalties are usually less severe.

Anyway, I'd like to check the place out. When are you planning your next trip out there? I can bring my daughters and we could meet up with you.
“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”

Offline capozzoli

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Re: Cheese and Cheese making
« Reply #68 on: October 23, 2010, 12:42:34 PM »
Sounds cool, meet up and have a couple of milks together.  Its a real nice area, Upper Makefield, Rolling PA hills and farms. You should go soon with the leaves changing it is beautiful. There is a baby bull right out front. Make a little time to drive around. We got lost today and I didn't stress about it one bit.  Oh BTW, real easy to drive by and miss it. It is just a residential lane with no real sign.
Beer, its whats for dinner.

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boulderbrewer

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Re: Cheese and Cheese making
« Reply #69 on: October 23, 2010, 01:09:04 PM »
Maybe some pictures to help explain it. You don't need to buy a press there are a few instructions on the web to make your own. The only thing missing from the picture are the wingnuts that hold the wood cross piece down.








Offline capozzoli

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Re: Cheese and Cheese making
« Reply #70 on: October 23, 2010, 01:12:44 PM »
Nice, so the pressure gage is a good idea I guess?

Nice pumpkins BTW, what ya gonna do with those? Pies?
Beer, its whats for dinner.

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boulderbrewer

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Re: Cheese and Cheese making
« Reply #71 on: October 23, 2010, 01:18:38 PM »
Probably, maybe can a bit of them and use some in beer.

boulderbrewer

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Re: Cheese and Cheese making
« Reply #72 on: October 23, 2010, 01:24:07 PM »
Pick up this book at the library.



Her website/store has lot of information on different cheeses you can make. Also some recipes

http://www.cheesemaking.com/

Offline capozzoli

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Re: Cheese and Cheese making
« Reply #73 on: October 23, 2010, 01:31:13 PM »
Cool.

Check out this distillery dairy tie in. Seems the distilleries had a large hand in making milk unsafe making it necessary to pass pasteurization laws. 

http://www.raw-milk-facts.com/distillery_dairy.html
Beer, its whats for dinner.

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boulderbrewer

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Re: Cheese and Cheese making
« Reply #74 on: October 23, 2010, 01:36:25 PM »
As always a few bad apples ruin it for the rest of us.