Author Topic: Does anyone know how to make cheese? (Read 1972 times)

Telesphorus · « **on:** August 05, 2011, 05:55:24 PM »

I'm sitting here looking at a milk jug separated into curds and whey. And I'm curious? I suppose there are plenty of places to research the methods involved, but I thought I'd ask here first.

copticruiser · « **Reply #1 on:** September 10, 2011, 12:27:26 AM »

I do! With access to farm fresh milk its hard not to get into Yogurt and Cheese making

copticruiser · « **Reply #2 on:** September 10, 2011, 12:29:44 AM »

To make yogurt without a yogurt maker I simply warm up the milk to about 85 degrees F about half a gallon then add a cup of yogurt (plain) mix it up and place it in a glass jar.

I then place the glass jar in warm/hot water and place it near a heat source if you can just wait 12hrs and you got yogurt!

copticruiser · « **Reply #3 on:** September 10, 2011, 12:31:41 AM »

For cheese making there is a ton of factors to consider.

Raw milk vs pasturized
Fresh vs Old
veg rennet vs animal rennet
soft cheese vs hard cheese
literally hundreds of cultures and lipases to consider
fresh cheese vs aged cheese

Telesphorus · « **Reply #4 on:** September 10, 2011, 12:34:16 AM »

Thank you for your advice. I saw that Cheryl talking about it in another thread. I understand it's very laborious and that the standards to make cheese for sale are very strict. I've found someone in the area who can help me if I end up purchasing some milch cows.

copticruiser · « **Reply #5 on:** September 10, 2011, 12:38:04 AM »

Personally I like making two types of simple cheeses

The first one

one gallon of raw milk bring to 90 deg F add appropriate rennet wait one hour cut curds into 1inch chunks keep heat on low rising slowly to 120 deg F keep pouring off whey keep temp rising slowly. Finally pour curds into cheese cloth add tbsp of salt or seasonings put into cheese press leave overnight and eat.

For a fast cheap cheese press

Get a 4L Ketchup Can
can open both ends (now u have a tube)
Puncture holes all around the can on one side so as to let the whey out. Just random holes all the way around not higher than two inches from the end.

Get a friend or hubby to cut out a smooth rounded piece of wood to slip through the can.

Once curds are poured into can on a round plate get a heavy narrow object to lay on top of wood to add poundage of pressure to keep the whey squeezed out of the curds.

copticruiser · « **Reply #6 on:** September 10, 2011, 12:41:40 AM »

The other cheese receipe you can try is simply warm a gallon of milk to 90 F add two tsp of citric acid and rennet then raise the temp slowly to 180 F put some dish soap gloves on and mat the curds together untill you get stringy mozzarella cheese.

Oh yeah add salt to the curds to enhance flavour.

I have friends who when they dont have rennet simply add vinger or lemon juice to curd the milk drain and add spices.

The complicated recipes require more time and specific temperature and prolonged temperature and aging. Im a homeschooling mom of 6 so it aint happening until they are older.

Hope I was of help to you.

copticruiser · « **Reply #7 on:** September 10, 2011, 12:44:07 AM »

Personally I love my diary goats and man can they produce. I use to hate the idea of it and of course the smell and taste of it ( milk)

Now even with fresh cows milk we love our goats milk and prefer it now that I know the secrets to great goats milk.

Just thought Id let u know!!!!!!!

Telesphorus · « **Reply #8 on:** September 10, 2011, 12:58:03 AM »

Quote from: copticruiser

Personally I love my diary goats and man can they produce. I use to hate the idea of it and of course the smell and taste of it ( milk)

Now even with fresh cows milk we love our goats milk and prefer it now that I know the secrets to great goats milk.

Just thought Id let u know!!!!!!!

I like goats milk just fine and a goat probably is more practical but they are hard to keep penned in. Putting up hogwire fence to keep a goat when I keep a cow or two instead does not appeal to me. But in time, who knows?

Zenith · « **Reply #9 on:** September 10, 2011, 03:21:50 AM »

This is the worst thread to read when you are hungry! I'm dreaming and wishing I was back in Switzerland eating their cheese! Mmmmmmm...... :ready-to-eat:

Zenith · « **Reply #10 on:** September 10, 2011, 03:22:57 AM »

Quote from: Telesphorus

Quote from: copticruiser
Personally I love my diary goats and man can they produce. I use to hate the idea of it and of course the smell and taste of it ( milk)

Now even with fresh cows milk we love our goats milk and prefer it now that I know the secrets to great goats milk.

Just thought Id let u know!!!!!!!

I like goats milk just fine and a goat probably is more practical but they are hard to keep penned in. Putting up hogwire fence to keep a goat when I keep a cow or two instead does not appeal to me. But in time, who knows?

Goats also hate rain and whinge like crazy when it rains.

Cheryl · « **Reply #11 on:** September 22, 2011, 06:11:06 AM »

Quote from: Telesphorus

Thank you for your advice. I saw that Cheryl talking about it in another thread. I understand it's very laborious and that the standards to make cheese for sale are very strict. I've found someone in the area who can help me if I end up purchasing some milch cows.

Tele,

Here are a few sites to help you along. Hope they're of some help.

http://www.leeners.com/cheese.html

http://www.thecheesemaker.com/cultures.htm (supplies not too expensive)

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

http://schmidling.com/cres.htm

Oh, yes cheese is labor intensive. And if you live in a cooler climate,
it's easier to make cheese in the warmer months, it's easier to keep the temperature of the milk/curds constant between 80 and 90 degrees. If you try making cheese in the cooler months, try using heating pads. Yes, it sounds funny, but it works.