tag:blogger.com,1999:blog-1694364001063554832.post9159528864827267690..comments2024-03-18T22:33:57.339-04:00Comments on 5 Acres & A Dream: Cheese #15, Another Keeper of a RecipeLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1694364001063554832.post-59555992627303613922015-10-26T16:15:24.672-04:002015-10-26T16:15:24.672-04:00I will definitely have to get that book. I did my ...I will definitely have to get that book. I did my first cheese waxing with beeswax last week. I found an online recipe that added vegetable shortening, but I didn't have any so I tried straight for this first time. Good to know about the lard. I will have some of that this winter after we process our first pigs. :)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-9803903473059003382015-10-26T16:14:03.962-04:002015-10-26T16:14:03.962-04:00Hi Laura, so good to hear from you. I'm not su...Hi Laura, so good to hear from you. I'm not sure whom you mean to let know - and about what (??) I'm just getting a new cheese post ready; it will probably publish on Friday. I've figured some things out and think this year's batch will be much, much better. Stay tuned!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-86873981621667049622015-10-26T12:59:21.009-04:002015-10-26T12:59:21.009-04:00Leigh, in his book, "The Art of Natural Chees...Leigh, in his book, "The Art of Natural Cheesemaking", David Asher recommends using beeswax with 2 T of lard or oil added to make it more pliable. I've waxed a cheese with this, and it's beautiful!Laurahttps://www.blogger.com/profile/08421589409738817614noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-91620356544323981002015-10-26T12:56:00.858-04:002015-10-26T12:56:00.858-04:00It was over-aged, and had started to convert some ...It was over-aged, and had started to convert some of the proteins to ammonia. Let them know - their entire batch may be bad.Laurahttps://www.blogger.com/profile/08421589409738817614noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-30592459919845976882015-02-06T21:03:52.326-05:002015-02-06T21:03:52.326-05:00OJD, it's been a skill set slow in coming but ...OJD, it's been a skill set slow in coming but worth it!<br /><br />Debby, Dan loves Parmesan so I definitely need to give your method a try. I remember your mentioning it on your blog and hopefully you've done a post with some good details(?)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-42455908242967516272015-02-06T17:19:42.984-05:002015-02-06T17:19:42.984-05:00I love the idea of not using cultures, all the tim...I love the idea of not using cultures, all the time, they are so expensive. I let my milk culture naturally, but this evidently is why I produced so many parmesan types. I am definitely going to try this.Debby Riddlehttps://www.blogger.com/profile/11020604103780042413noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-19924658835301914962013-06-10T22:57:42.691-04:002013-06-10T22:57:42.691-04:00I sure wish I could try it. My "sharp" ...I sure wish I could try it. My "sharp" and yours may be completely different. Either way, you seem to have gotten a good hold on an awesome skill set: cheese making! Me = jealous! Ronhttps://www.blogger.com/profile/06848643822308909132noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-43279416200486581682013-06-07T10:07:43.999-04:002013-06-07T10:07:43.999-04:00Candace, I actually have a second fridge in the pa...Candace, I actually have a second fridge in the pantry, for storing things like milk, cheese, grains, and potatoes. Yes, the waiting is hard and I'm glad I made such good notes, so I know what is going on!<br /><br />I've been using cheese wax that I purchase from Hoegger. I recently researched making the wax myself, because it's expensive and I'd rather find local resources. I can find beeswax but haven't found an actual how-to for cheese wax. The recommendations seem to be for edible waxes, like crayons!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-41934735577121244442013-06-07T10:04:17.909-04:002013-06-07T10:04:17.909-04:00I love reading your cheese posts, but how do you f...I love reading your cheese posts, but how do you find room in your refrigerator to store them? And waiting that long to taste would probably be torture for me. What kind of wax do you use? I've read you can use beeswax.Cat Eye Cottagehttps://www.blogger.com/profile/02858322427127791100noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-22611771455394182252013-06-06T17:32:59.021-04:002013-06-06T17:32:59.021-04:00Cloud, my stepmom tells me they've seen cheese...Cloud, my stepmom tells me they've seen cheeses aged for even longer! I can't imagine it gets any milder after all that time.<br /><br />Quinn, that's very odd. Was it a cows milk Swiss? I can't imagine what would cause that except a problem during processing. You should definitely let them know. Now, goats milk has an enzyme that give raw goat milk cheeses a distinctive, pungent, peppery taste. <br /><br />Sue, congrats on the mozzarella making! I hear you about milk supply. That's why I didn't make any cheese last summer, except mozzarella. I basically use the recipe from <i>The Little House Cookbook</i>. Ma Ingalls didn't have boughten cultures! I've been experimenting with buttermilk and whey. I've had some non-successes, but I'm finally getting the knack it would seem. At least I hope so. :)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-12949241212954806112013-06-06T14:47:04.722-04:002013-06-06T14:47:04.722-04:00I am so inspired! I'm getting the hang of maki...I am so inspired! I'm getting the hang of making mozzarella (3 so far, and the 3rd is the best I think), but I really want to do hard cheeses. And I love the idea of not having to buy cultures. It will probably have to wait until next year, when I hopefully will be milking all 3 of the goat girls. Myrtle is making enough milk for me to play with, but it takes a while to collect a gallon since I use a fair amount of it every day.Suehttp://www.majorasue.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-72073887756516528262013-06-06T07:27:05.542-04:002013-06-06T07:27:05.542-04:00Congratulations! That looks and sounds delicious. ...Congratulations! That looks and sounds delicious. When I had dairy goats I used to make soft cheeses, which were very tasty, but never got as far as aged, hard cheeses which would have been my next adventure. Now I am living vicariously :)<br />Last week I splurged on some swiss cheese from a nearby organic dairy where I get raw milk (cow). I tried a sample of the cheese at the dairy and it was delicious - nutty and flavorful. When I opened my purchased package at home and cubed it up for luxurious snacking, it burned my mouth! What the heck?! As an experienced cheesemaker, can you shed any light on mouth-burning cheese? Such a disappointment - and costly, too.Quinnhttps://www.blogger.com/profile/17292701509476856967noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-3495335113344881522013-06-05T23:21:00.394-04:002013-06-05T23:21:00.394-04:008 years! whew. I'd imagine quite a lot of zing...8 years! whew. I'd imagine quite a lot of zing. ;) Unless after a period of time it goes the opposite?The Stay @ Home-Gardenerhttps://www.blogger.com/profile/06102175625149771801noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-91133593541500042892013-06-05T21:45:16.194-04:002013-06-05T21:45:16.194-04:00Cloud, they don't really need to age that long...Cloud, they don't really need to age that long. :) That's how slow I am to eat them. Or perhaps I just made to many that year. My stepmom tells me their favorite cheese is a cheddar which is aged 8 years. <br /><br />Yes, I do dip in wax. For the most part, that keeps them pretty well. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-79723087842378250722013-06-05T20:41:58.103-04:002013-06-05T20:41:58.103-04:00Now that you managed to figure it out, I would sus...Now that you managed to figure it out, I would suspect you to make quite a few of them at a time... 20 months is a long wait for a block. :D<br /><br />You simply dip it in a pot of wax afterwards? The Stay @ Home-Gardenerhttps://www.blogger.com/profile/06102175625149771801noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-89340800337347917322013-06-05T17:11:24.785-04:002013-06-05T17:11:24.785-04:00Nina, if you can find milk that isn't ultrapas...Nina, if you can find milk that isn't ultrapasteurized, you can still make cheese. Regular pasteurized works, ultra does not.<br /><br />Jacqueline, thanks!<br /><br />Frenchie, I store them in the bottom drawer of my refrigerator. I don't have a cheese cave, although many folks have success with a small dorm fridge or wine fridge. <br /><br />Janice, thanks!<br /><br />Susan, oh yes. Cows milk would do fine. I read there is a difference in making cheeses depending on the milk, but so far I've done just fine with goats milk. Mainly I'm trying to avoid buying cultures, hence the use of whey. The fun part is experimenting with all the different possibilities. <br /><br />Matty, well, I don't. I just store it in the bottom drawer of my fridge, which is the warmest place in there. I don't aim for an aging time either, when I'm out of cheese, I just take the next one. :)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-55655691542099796232013-06-05T17:04:16.019-04:002013-06-05T17:04:16.019-04:00This looks terrific. How do you keep the cheese at...This looks terrific. How do you keep the cheese at the constant 50-degrees recommended? I have tried a dorm refrigerator, but the cheese was so sharp we couldn't eat it! (And that is saying something!!)<br /><br />Looks really yummy! Good cheese is worth the wait, isn't it? mattyhttps://www.blogger.com/profile/06749881104429358524noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-79384110791672236222013-06-05T17:00:36.068-04:002013-06-05T17:00:36.068-04:00Leigh, would I be able to use cow's milk for t...Leigh, would I be able to use cow's milk for this cheese? I love the looks of it.Susanhttps://www.blogger.com/profile/12573143203599624833noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-72726155704929740872013-06-05T16:02:29.690-04:002013-06-05T16:02:29.690-04:00Oh my! This really DOES look yummy! Congratulation...Oh my! This really DOES look yummy! Congratulations on a keeper of a recipe!CaliforniaGrammyhttps://www.blogger.com/profile/05137556336315915924noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-32967110981793056382013-06-05T15:40:54.597-04:002013-06-05T15:40:54.597-04:00Cheese making is on my "learn to do" lis...Cheese making is on my "learn to do" list. I can't have dairy but certain hard cheeses my stomach is okay with. Where do you store you cheeses while they are aging?Frenchiehttps://www.blogger.com/profile/05036441911167065687noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-44469158021008700192013-06-05T13:40:05.675-04:002013-06-05T13:40:05.675-04:00That looks absolutely wonderful Leigh, not to ment...That looks absolutely wonderful Leigh, not to mention tasty!The Crankyhttps://www.blogger.com/profile/11482237436135513483noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-14544269916942312402013-06-05T11:57:11.225-04:002013-06-05T11:57:11.225-04:00It looks really delicious and very professional! ...It looks really delicious and very professional! It's interesting hearing about the process. I almost wish I had access to raw milk in order to learn some of the cheese making processes.Ninahttps://www.blogger.com/profile/07049476969325691637noreply@blogger.com