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You can also experiment with acid-set cheeses. It's just adding your favorite variety of acid (lemon juice, vinegar, ect) to hot (180f) milk and watching the magic happen. Bam, lovely soft farmer's cheese, or Paneer if you drain it and press it. Save the whey in the fridge for a tangy and refreshing drink after a hot day's working. http://www.seriouseats.com/2014/11/easy-fresh-cheese-recipe-farmers-cheese-paneer-queso-fresco.html Mind, this cheese does not melt. But it's a great starting point. And if you really want to get into cheesemaking, http://www.amazon.com/Liquid-Vegetable-Rennet-oz/dp/B013K76DQ4/ (I'm only just moving beyond farmer's cheese myself, once the goats start lactating, I'll be getting right back into it) ColdPie, I'm loving your blog cheeseposts, and would love an effort post on your cheesery if ever possible. Suspect Bucket fucked around with this message at 03:22 on Sep 16, 2015 |
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Sep 16, 2015 03:17
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gizmojumpjet posted:Yeah, I made paneer once and it's shockingly easy. If I recall correctly, the recipe I followed was basically: add some yogurt to scalding milk, strain the curds by hanging in some cheesecloth, then press under something heavy for a while. Gotta add a pinch of salt. And I do mean a pinch. A tiny bit goes a super long way.
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Sep 21, 2015 03:26
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The Midniter posted:My wife made some farmer's cheese and some paneer last night. The instructions we followed said to add salt after the curds have been removed from the whey. In the interest of more even seasoning, what's wrong with adding salt directly to the mixture, perhaps even while the milk is coming up to temp? Would that somehow retard the separation process once you begin adding acid, or what? I've accidentally added the salt prior to the cuddling process, and it really didn't ruin anything, bit the whey was undrinkable. The pigs liked it though. In farmer's cheese, it really benefits from adding the salt last. It tastes... Fresher? Less processed? Rather then homogenous salt taste, which can be nice, you get nice mellow cheese flavor then a kick of salt. I kinda like that better. I also use cherry smoked sea salt, and it really adds a bit of smokey punch.
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Sep 22, 2015 15:54
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ColdPie posted:As someone who has spent hours and hours reading cheesemaking literature, fuuuuuuck yoooou and your "whey" puns. Everyone thinks they're so clever, then you read the same pun twenty times in a half hour. Christ. Don't herve a cow.
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Sep 25, 2015 19:42
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See? We have a gouda time here in GWS.
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Sep 26, 2015 02:23
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Shbobdb posted:So, where do people get their water buffalo milk, yo? I'm thinking of trying to hook myself up with the farmer in Sebastopol but figured there might be an easier way than cold calling some poor dude. Cold call the dude. Leave a message at the beep, they'll get back to you whenever they feel like it. That's farming!
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Sep 26, 2015 13:06
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I got the hookup at work. Aw yeah, fresh eggs and all the raw, uncut milk I can squeeze (when the girls are lactating)
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Nov 13, 2015 01:57
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Azuth0667 posted:Is there any way to treat ultrapasturized and homogenized milk to make it usable for cheese making? UHT is pretty much uncurdleable. It's part of how it stays drinkable FOREVER. Case in point, I was making potato soup, but thought I had no heavy cream. Found half a pint of UHT heavy whipping cream shoved in the back of the fridge, past it's sell-by date by six months. It was still fine. Made fantastic soup. Homogenization is a mechanical process, and the milk can be curdled fine. Suspect Bucket fucked around with this message at 03:11 on Jun 11, 2016 |
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Jun 11, 2016 03:08
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God loving drat it. We have new heavy milking goats at the farm, so I had two gallons of milk to cheese. We also got in some free citric acid. So I follow the directions on the tin, and it refuses to curdle. Now I'm staring at this milk willing it to chunk. I'm scared to add more acid in case I've over acidifyed it, but can citric acid get old and loose it's power?
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Jun 14, 2016 02:29
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The Creature posted:Goat's milk I haven't worked with, but you may try to get your hands on some rennet and calcium chloride. I found out today that a coworker has goats on her farm, and we have come to an agreement that she will supply me with lots and lots of fresh milk, and I will share some of my cheeses with her. I do know from my forums and book that goat's milk takes longer to curdle as opposed to cows milk. Also it forms a much softer curd. When I get some of the stuff I will be playing with it, and report back here. Nah, I think I found the problem. I was going with a rather suspect recipe, and it told me to add the salt to the milk, which I now know is stupid! Bought and read the fantastic cheesemaking book 'Mastering Artisanal Cheesemaking ', and my newfound understanding of the science of cheese has improved my acid set cheeses tremendously!
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Jun 26, 2016 22:57
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