tag:blogger.com,1999:blog-1694364001063554832.post8153642398379287596..comments2024-03-18T22:33:57.339-04:00Comments on 5 Acres & A Dream: DomiatiLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1694364001063554832.post-11177451200658188282019-02-21T10:21:13.065-05:002019-02-21T10:21:13.065-05:00Sam, the main thing about milk for making cheese i...Sam, the main thing about milk for making cheese is that it MUST NOT be ultra-pasteurized. The high temps totally destroy the protein molecules in milk so that they don't coagulate into curds, which are what cheese is made of. I'm guessing that the high heat and pressure of canning milk would cause the same problem. "Regular" pasteurization is okay. <br /><br />People who can't digest cows milk can often consume goats milk because the fat molecules are smaller (and hence easier to digest). Definitely worth a try!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-58980654195566899262019-02-21T09:44:28.189-05:002019-02-21T09:44:28.189-05:00Fascinating! I have yet to try cheese making but ...Fascinating! I have yet to try cheese making but want to. I use feta quite a bit. Could you use canned goats milk? Although again I might try and find someone I can buy from. I'm sure there are goats down here somewhere. I'm supposed to stay away from dairy but goats milk seems healthier to me and I love cheese! I would love nothing more than to live off the land...now if I could only get this house sold so I could concentrate on that! Your projects motivate me to do just that! Sam I Am......https://www.blogger.com/profile/17358633233189452832noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-80515585138361716972019-02-19T08:45:46.593-05:002019-02-19T08:45:46.593-05:00Debbie, I don't know about amazing, just willi...Debbie, I don't know about amazing, just willing to experiment! I had a lot of failures my first several years of trying to make cheese. Happily, I didn't give up!<br /><br />Phil, that sounds yummy! A good use for this cheese.<br /><br />Painter101, indeed you can use cows milk! In fact, I think it is commonly made with cows milk, buffalo milk, or a mixture of the two. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-68979501106823173262019-02-19T08:18:46.834-05:002019-02-19T08:18:46.834-05:00I've wanted to try cheesemaking for a long tim...I've wanted to try cheesemaking for a long time but haven't attempted yet. Is this strictly a goat cheese, or could one use raw cow's milk? It is more available to us.Homemaker75https://www.blogger.com/profile/03657606663240537536noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-65118001116303060592019-02-18T16:36:55.188-05:002019-02-18T16:36:55.188-05:00That looks like a good cheese! My mouth is waterin...That looks like a good cheese! My mouth is watering. If it melts well, I would think it would be good on a cheese, tomato, olive sandwich.The Wykeham Observerhttps://www.blogger.com/profile/04223636697571715201noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-1817453742333341062019-02-18T15:17:20.818-05:002019-02-18T15:17:20.818-05:00You're amazing, Leigh! I am anxious to try my ...You're amazing, Leigh! I am anxious to try my hand at cheese-making but I find it intimidating. This looks great, I was wondering if it was similar to Feta but perhaps softer? Debbie - Mountain Mamahttps://www.blogger.com/profile/18401931842031353732noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-56916185599150793022019-02-18T05:54:28.206-05:002019-02-18T05:54:28.206-05:00Nancy, I admire you for working on gluten free sou...Nancy, I admire you for working on gluten free sourdough! Sounds like an excellent project. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-86508430000431814062019-02-17T23:46:43.170-05:002019-02-17T23:46:43.170-05:00Hi Leigh, I had never heard of that kind of chees...Hi Leigh, I had never heard of that kind of cheese before. I don't make cheeses but admire you for doing so. I am working on gluten free sourdough things now. Nancy Cozy Thyme Cottagehttps://www.blogger.com/profile/03933769393226611441noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-51330006117774714372019-02-17T20:22:42.954-05:002019-02-17T20:22:42.954-05:00Rose, I'd never heard of it either. I learn a ...Rose, I'd never heard of it either. I learn a lot from my blogging community!<br /><br />Harry, ooo, that sounds really yummy. <br /><br />TB, well, thank you for mentioning it to me! After trying my hand at feta I had been wondering about other brined cheeses. It's really nice to be able to make cheese suitable for my climate.<br /><br />Wyomingheart, you're welcome! I don't think you'll be disappointed. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-28603611068644840962019-02-17T19:26:23.307-05:002019-02-17T19:26:23.307-05:00Wow, Leigh! I am certainly going to give this a t...Wow, Leigh! I am certainly going to give this a try! Thanks for all this terrific information. wyominghearthttps://www.blogger.com/profile/11866831359786301254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-10723571124654897732019-02-17T17:57:59.778-05:002019-02-17T17:57:59.778-05:00Leigh, I find Domiati a treat - and the fact that ...Leigh, I find Domiati a treat - and the fact that it can be stored relatively easily is an additional bonus. To be fair, I do like brined cheeses...Toirdhealbheach Beucailhttps://www.blogger.com/profile/14872794169534403463noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-29595630351149775302019-02-17T15:27:05.234-05:002019-02-17T15:27:05.234-05:00Looks pretty tasty. I bet it would be good with to...Looks pretty tasty. I bet it would be good with tomatoes and a loaf of garlic bread.Harry Flashmanhttps://www.blogger.com/profile/05071021900005041592noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-28813891080600841562019-02-16T21:58:49.478-05:002019-02-16T21:58:49.478-05:00This is really interesting...I have never known an...This is really interesting...I have never known anyone that made cheese. This sounds delicious.Rosehttps://www.blogger.com/profile/08015780995837712115noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-32398971300624757162019-02-16T20:19:03.906-05:002019-02-16T20:19:03.906-05:00Quinn, I would love to get the scoop from someone ...Quinn, I would love to get the scoop from someone who actually lives there and works with these food traditions! All the recipes I found were North American, which would certainly put a different perspective on it. Their summers are even hotter than ours, which I can't imagine!<br /><br />Kristina, was it domiati or queso blanco? They are both called white cheese but from different parts of the world. Interesting, isn't it? <br /><br />I don't know if you ever miss having goats, but I would especially miss all these delicious goat cheeses. <br /><br />Nancy, definitely worth a try!<br /><br />Fiona, rich milk always makes the best cheese, doesn't it? I was thrilled to have this recipe suggested to me. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-61775058135063714882019-02-16T18:48:49.611-05:002019-02-16T18:48:49.611-05:00What a fantastic post. We too have that warm clima...What a fantastic post. We too have that warm climate problem. Despite living in cave country we have no access to a cave. I do have a plethora of crocks though. <br />I think I will have to try this recipe with Katie Milk. Its interesting (and a bit annoying) but Lassie's milk is nowhere near as rich as Katies. We are going to dry Katie off in Mid March. So I had better get cheese making. Thank you.Fionahttps://www.blogger.com/profile/05348495575211204989noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-8361372647839252722019-02-16T11:02:04.476-05:002019-02-16T11:02:04.476-05:00Great idea and simple! I may try that...Great idea and simple! I may try that...Nancy In Boisehttps://www.blogger.com/profile/03749272217529362089noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-69685672519281945912019-02-16T10:28:33.763-05:002019-02-16T10:28:33.763-05:00I used to make white cheese. I sure do miss it to...I used to make white cheese. I sure do miss it too, but we have too many jobs to get done to put goats back onto the homestead. It looks delicious.Pioneer Woman at Hearthttps://www.blogger.com/profile/16533698959389851926noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-1314766500296384322019-02-16T10:07:56.345-05:002019-02-16T10:07:56.345-05:00Eqyptian folk must know a LOT about the traditions...Eqyptian folk must know a LOT about the traditions of keeping food in a hot climate! On the other hand, humidity changes things, doesn't it? I remember a New England colleague who visited research sites in Eqypt saying that, even though they all carried jugs of water to drink constantly throughout the day, they were sweating it out so fast they never had to pee.<br />Just keeping it real ;)Quinnhttps://www.blogger.com/profile/17292701509476856967noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-82456957934571876722019-02-16T09:11:35.977-05:002019-02-16T09:11:35.977-05:00Mama Pea, that's the trouble with most cheeses...Mama Pea, that's the trouble with most cheeses, they have to be aged for full flavor! Still, this is a good storage option for year-round cheese. :)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-15702119001913597712019-02-16T08:42:13.682-05:002019-02-16T08:42:13.682-05:00Looks like a real success to me, and the method ap...Looks like a real success to me, and the method appeals to me also. If only you didn't have to wait so long to see if a cheese was a success . . . or a failure. Obviously, that's my impatient nature shining through!Mama Peahttps://www.blogger.com/profile/03649357184167949247noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-45415218139257049152019-02-16T08:36:47.401-05:002019-02-16T08:36:47.401-05:00Stephanie, paneer is the easiest! No need to take ...Stephanie, paneer is the easiest! No need to take the milk's temperature and mess with starters! It has a delicious flavor and is another a favorite here. I like it because it's quick and easy and can be frozen. I make lots of mozz too, but there's a knack to that one. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-79496912086535328982019-02-16T08:27:16.609-05:002019-02-16T08:27:16.609-05:00Interesting. It's funny I pop in here to see...Interesting. It's funny I pop in here to see what you have been up to and see a cheese making blog today. I am planning on trying my hand at it today. I'm torn between paneer & mozzarella. I'm not sure which one to try first. I do have the book that you recommended The Art of Natural Cheesemaking. Stephaniehttps://www.blogger.com/profile/02551729192519762612noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-74614807227095376462019-02-16T08:21:26.403-05:002019-02-16T08:21:26.403-05:00Sheryl, be forewarned, cheesemaking is addictive!
...Sheryl, be forewarned, cheesemaking is addictive!<br /><br />Sharon, I've been intrigued with brined cheeses for awhile now. I think they are a good alternative to the more familiar kinds.<br /><br />Jo, you know, your comment is jogging my memory. When I made it at the end of last summer, I wrote my steps on scrap paper and not in my cheese journal. But I lost the notes and had to write this from the original recipe. I was kicking myself because I knew I made some changes but couldn't remember what. I think you're right, and I let the milk cool more than 105 for the very reason you mention. <br /><br />The cheese holds it's shape but the slices break easily. It will likely firm up even more from the brine as time goes on. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-65935214480374639222019-02-16T08:12:59.555-05:002019-02-16T08:12:59.555-05:00Doesn't the 105 temp kill the the active cultu...Doesn't the 105 temp kill the the active culture in the kefir? It seems a bit warm. Is the cheese slicing texture or crumbly, or spreadable? Cockeyed JoJ.L. Murpheyhttps://www.blogger.com/profile/11782355786883006411noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-33332995102774619462019-02-16T06:59:25.911-05:002019-02-16T06:59:25.911-05:00I've never tried cheese making myself but this...I've never tried cheese making myself but this one is so simple I might be tempted. I love Feta cheese & brined eggs & veggies. I may give this one a try.Sharon in Surreyhttps://www.blogger.com/profile/12864797100804511728noreply@blogger.com