... I'd brine it. At least one of my books brines everything, they don't tell you to add salt to anything before pressing. If I forget to add salt, I always...
2295
Naomi Counides
beefaloidaho
Jul 30, 2012 1:27 pm
Brine of course! Naomi From: cheesemaking@yahoogroups.com [mailto:cheesemaking@yahoogroups.com] On Behalf Of Morgan Sent: Monday, July 30, 2012 5:04 AM To:...
2296
vgnora
Jul 30, 2012 1:38 pm
2297
angelwings2ltd
Jul 30, 2012 6:32 pm
But can you all try harder to TRIM your posts? It would make it alot easier - and more worthwhile to read the posts if the messages were not backed by all the...
2298
Jim Wallace
jimbojollygreen
Jul 30, 2012 6:51 pm
Unfortunately, the brine may not do the job which is to stop the bacteria converting lactose to acid. With the cheddar process the deal is to create a lot of...
2299
Christine Haigh
bimbimbie
Jul 30, 2012 11:17 pm
From: cheesemaking@yahoogroups.com [mailto:cheesemaking@yahoogroups.com] On Behalf Of Jim Wallace Sent: Tuesday, 31 July 2012 4:51 AM To:...
2300
Kathrynne
homeluvver
Jul 30, 2012 11:26 pm
... Well, on the other hand, maybe you will have invented a new cheese. And the rest of us then will be copying your method! -Kathrynne...
2301
Deborah Niemann-Boehle
deborahwrites
Jul 31, 2012 9:14 pm
Today is the deadline to get the early bird discount of $75 to attend the Mid-America Homesteading Conference in Joliet, IL on Sept. 1. You'll get your choice...
2302
Dorinda Oakes
oakesdairy
Aug 1, 2012 6:43 pm
Personally, I prefer to see ALL the replies because I do not have time to go back through yahoo to download every single message and see what it is, if soneone...
2303
Sarah
sarahgamblenz
Aug 1, 2012 7:48 pm
hi there, i am a beginning cheesemaker and would like some advice making feta cheese. it's winter in nz and i dont have access to whole unpasteurised milk at...
2304
angelwings2ltd
Aug 11, 2012 5:40 am
A friend gave me a gallon of whole milk. I had it refrigerated- at work, but someone didnt shut the door all the way, so it got a little warm. . . I took it...
2305
Rikke D. Giles
foxdogfarm
Aug 12, 2012 8:33 am
... Is it raw milk? Or pasteurized homogenized etc? If raw, yes, you can make cheese from it. I'd go for a cottage cheese or a soft cheese. You don't need...
2306
Christine Haigh
bimbimbie
Aug 16, 2012 4:09 am
Hi All, This last week or so has caused me considerable grief. A stirred curd cheddar, a parmesan and now, today, a French Tomme have all failed to give me a...
2307
Garth & Kim Travis
airdriel
Aug 16, 2012 10:46 am
Greetings, I am curious, why would you bother to pasteurize your milk? Especially if you are going to make cheese with it. I realize this may or may not have...
2308
Paul Priestman
ppriestman
Aug 16, 2012 12:23 pm
Yikes, I hate when that happens. You may have a bad batch of rennet, or it's gone bad. Do a small batch (2 cups or so of milk) under more controlled...
2309
Naomi Counides
beefaloidaho
Aug 16, 2012 1:31 pm
Rennet test directions are at New England cheese site Naomi From: cheesemaking@yahoogroups.com [mailto:cheesemaking@yahoogroups.com] On Behalf Of Christine...
2310
Morgan
squashpumpkin
Aug 16, 2012 2:45 pm
... Is that a cow thing? I have a goat going on 3 years in milk. I was going to breed her and dry her up last year but she kept aborting at 1-2 months and...
2311
Carol Inkster
carolinkster
Aug 16, 2012 10:36 pm
Not sure why but I have the same problem in winter. I am using my goats raw milk. In winter I cannot get it to set a curd or clean break. I found that if I...
2312
Christine Haigh
bimbimbie
Aug 18, 2012 11:36 pm
Hadn't thought to blame the rennet because it was a new batch with an expiry date of Jan 2013. But I did a test - two, in fact - and could not get a set. So...
2313
zvi saar
zvisaar
Aug 19, 2012 6:49 am
its the reenet i mean or its lost the acttivity to old or you left it out instead of keeping in the frige or the concentrationto low ect.....zvi ... From:...
2314
zvi saar
zvisaar
Aug 19, 2012 8:34 am
wise guy, i always pastorize all my cheese just do itcarefully zvi ... From: Christine Haigh <cmhaigh@...> Subject: RE: [cheesemaking] Not Getting A...
2315
skyviewfarmnews
Oct 6, 2012 9:03 pm
Hey! I have some cheese that I made (Gouda) that tastes like the starter was not very active. It's not an acid cheese, the texture is good, just has a twang...
2316
wanda thomas
wanda_thomas...
Oct 7, 2012 10:33 am
Pumping over shouldn't bother we did it that way. It takes some aging for Gouda to develop. ________________________________ From: skyviewfarmnews...
2317
Paul
ppriestman
Oct 19, 2012 11:54 am
This is probably too much of a beginning level class for folks in this group, but if you have friends and relations in New England or planning to visit in...
2318
pinoy_mouse
Feb 21, 2013 10:19 pm
Hello, I am a missionary into and out of the Philippines. I love cheese but I do not find much in the way of cheese for sale in the Philippines. I do have...
2319
Naomi Counides
beefaloidaho
Feb 22, 2013 12:08 am
You could make some knock out Mozzarella with the buffalo milk. Use thermophilic cultures. They will do better in the warmer climate. Naomi From:...
2320
Morgan
squashpumpkin
Feb 22, 2013 12:55 pm
... As in the stuff people in the US use for crafts? That's not really what people who make cheese use. Diapers never used for diapering, butter muslin, or old...
2321
mister mouse
pinoy_mouse
Feb 23, 2013 6:08 am
Morgan, Thank you for a very informative post and a very insightful link. PM ________________________________ From: Morgan <benten@...> To:...
2322
Susi Wilson
hscsusiq
Apr 4, 2013 10:27 pm
Susi Wilson http://VirginiaCountryLife@... [Non-text portions of this message have been removed]...
2323
Joan Brinkley
rftrcj
Apr 10, 2013 9:01 am
http://gresshop.com/wp-content/plugins/wp_mod/loveit.php?zbsttv712yibdw =============================== I can't believe we're turning on each other. --...
