anyone into cheesemaking ?

Post by **manu de hanoi** » Wed Dec 10, 2008 10:54 am

anyone into cheesemaking ? I really need some starter guidance.

Post by **Tater** » Wed Dec 10, 2008 11:02 am

try a search manu. seems that a few members posted on cheese making a while back

Post by **manu de hanoi** » Wed Dec 10, 2008 11:32 am

tater wrote:try a search manu. seems that a few members posted on cheese making a while back

thanks, there we go : http://homedistiller.org/forum/viewtopic.php?f=7&t=5121

zymos · Post by **zymos** » Wed Dec 10, 2008 12:19 pm

manu de hanoi wrote:anyone into cheesemaking ? I really need some starter guidance.

Do you mean guidance to get started, or guidance about bacterial starters?

If the latter, this place is great http://www.dairyconnection.com/cultures.htm

I've made tons of chevre and feta, till we got sick of goat caused damage to our yard and garden and gave the critters away.

Post by **manu de hanoi** » Wed Dec 10, 2008 12:46 pm

to get started. As a starter I was thinking of using commercial yogurt

Post by **Husker** » Wed Dec 10, 2008 1:27 pm

Is fresh yogurt and cheese culture the same bacteria?? The end products are certainly different, I would think that they are not one in the same.

H.

glassman · Post by **glassman** » Wed Dec 10, 2008 2:17 pm

just finished a 3 day short cource at my state university on farmstead cheese making. was blown away at the quality of the instructors. all the lecturers had phd's in one thing or another. thinking of starting a artisan cheese business someday. so ask away or pm me your questions. that link to dairy connections is great. one of the instructors worked for that company. theres dozens of differant culture depending on what you want to make. gman

zymos · Post by **zymos** » Wed Dec 10, 2008 2:55 pm

Husker wrote:Is fresh yogurt and cheese culture the same bacteria?? The end products are certainly different, I would think that they are not one in the same.

H.

They are different bacteria. However, the main role of the bacteria is to make the milk acidic, so practically, the yogurt type cultures will still function the same.

junkyard dawg · Post by **junkyard dawg** » Wed Dec 10, 2008 3:35 pm

I was thinking recently about making a batch of cheese. The LHBS has mozzarella kits, but I don't eat that near as much as fresh mexican cheese or cheddar. How hard is it to make a good cheese? Easier than whiskey I hope...

glassman · Post by **glassman** » Wed Dec 10, 2008 6:19 pm

pretty straight forward. heat milk to proper temp. ad proper culture, let proper acidity develope, ad rennet, cut, work, drain, work, salt, eat. gman

zymos · Post by **zymos** » Thu Dec 11, 2008 6:38 am

Cheddar is both pressed and aged- not the simplest of cheeses to make.
The softer ones are much quicker and easier.
True mozzarella is actually a fairly involved process-you have to stretch it and kind of knead it when very hot (which is why "string cheese" is stringy).

pintoshine · Post by **pintoshine** » Tue Dec 16, 2008 8:30 pm

I make Indian paneer. Does that count?

Post by **manu de hanoi** » Tue Dec 16, 2008 11:18 pm

pintoshine wrote:I make Indian paneer. Does that count?

aka cottage cheese ?

zymos · Post by **zymos** » Wed Dec 17, 2008 5:42 am

Paneer is made with lemon juice or vinegar to coagulate it, then lightly pressed until it looks somewhat like tofu. It's handy because you can make it from household ingredients (no cultures or rennet), and is fast to make.

Sure it counts!

mtnwalker2 · Post by **mtnwalker2** » Wed Dec 17, 2008 12:38 pm

I make cheese of several types useing milk kefir grains. Just simple, easy and fast. Probably not as good as the time honored ways, but i like it and its healthy.

spiritsofcatemaco · Post by **spiritsofcatemaco** » Mon Dec 22, 2008 7:55 am

Some of years ago a had a docent of Jersey cows. We made twice a week cheese out of the milk.

pretty straight forward. heat milk to proper temp. ad proper culture, let proper acidity develop, ad rennet, cut, work, drain, work, salt, eat. gman

Thats all about it in one sentence, BUT in every stage you might make a small change and the cheese will be completely different. Its a very nice to make cheese, but similar to distilling alcohol: the better you get at, the more your brother in laws and the "best friends" hang around your house...

Post by **blanikdog** » Mon Dec 22, 2008 5:01 pm

We used to make paneer but it didn't seem to hold together when cooked so now we buy it frozen from the Indian grocer. Maybe we didn't press it enough, but frozen is convenient. Same with tofu.

blanik

glassman · Post by **glassman** » Tue Dec 23, 2008 6:13 am

[
Thats all about it in one sentence, BUT in every stage you might make a small change and the cheese will be completely different. Its a very nice to make cheese, but similar to distilling alcohol: the better you get at, the more your brother in laws and the "best friends" hang around your house...

[/quote]

thats exactly true and what makes every cheese from every farm differant. you can make your own style of any cheese. viva la diferance. gman

Home Distiller

anyone into cheesemaking ?

anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?

Re: anyone into cheesemaking ?