tag:blogger.com,1999:blog-1694364001063554832.post8782651896109963949..comments2024-03-18T22:33:57.339-04:00Comments on 5 Acres & A Dream: Contemplations on Making CheeseLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1694364001063554832.post-36476656510492187582015-11-03T06:07:32.616-05:002015-11-03T06:07:32.616-05:00Sadly, this link doesn't work any more. Howeve...Sadly, this link doesn't work any more. However, the pdf can be found here - <a rel="nofollow">http://future.aae.wisc.edu/publications/farmstead_whey_use.pdf</a>Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-29351525259696163732011-06-18T13:11:39.208-04:002011-06-18T13:11:39.208-04:00I cannot wait to get goats next year! We also pla...I cannot wait to get goats next year! We also plan on delving into fresh goat's milk cheeses. Thank you for that book suggestion, I will look it up.lunalupishttps://www.blogger.com/profile/14663071362629563148noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-28385237947912489462011-06-18T13:09:03.288-04:002011-06-18T13:09:03.288-04:00Helen, thank you so much for that. I have looked f...Helen, thank you so much for that. I have looked for animal rennet, but so far have only found vegetable. Ricki Carroll mentions that veg rennet cheese become bitter over time, so that's another reason I want to try to find the animal kind. <br /><br />Is that book by Debra Amrein-Boyes? I just checked her book out from the library. Lots of wonderful information. Haven't tried any of her recipes though, yet.Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-7886293938938269242011-06-18T12:43:38.832-04:002011-06-18T12:43:38.832-04:00Unless you are Jewish you should try Animal Rennet...Unless you are Jewish you should try Animal Rennet. It works much better because I have never seen a veggie try to digest cheese. The is a book called 200 easy cheese recipes. It is my favorite and frankly the only one that has recipes that are followable. Cheese recipes are hard to read generally. I have made a lot of chews recipes from this book and everything has turned out great. I live in Alaska so I am pretty sure the local milk on local diet are not the same as where these recipes are developed. I hate standing over the stove for six hours so I have found my compromise in washed curd cheeses: Gouda, Colby, Havarti. It gives you all you could want in cheeses and the inicial stovetop part is usually under three hours from start to press. I use Gouda for smoked of flavored appetizers of sandwiches. I use Colby in place of Cheddar(cheddar is a nightmare to make) and Havarti is so delicious that it doesn't last very long. The other upside to these washed-curd cheeses is that they only have to age for a few weeks. Havarti is 4weeks to great complex flavor and the others are 6 weeks. It's worth looking into.Helenhttps://www.blogger.com/profile/06102865492726940130noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-70728947934219925912011-06-17T15:50:52.489-04:002011-06-17T15:50:52.489-04:00Theresa, I'm trying get out of too much work b...Theresa, I'm trying get out of too much work by opting out of gourmet cheeses. LOL It is time consuming, but I figure if I can develop a few cheeses that I can work into my own schedule, I'll have a good way to deal with all that milk!<br /><br />BRF, yes those regular jobs do get in the way! Still, someday will come. I admit to having a long list of things I want to learn to do someday, too. No reason to ever get bored with life, is there. ;)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-18309194449825631062011-06-17T08:35:01.838-04:002011-06-17T08:35:01.838-04:00I would LOVE to learn how to make cheese...but do ...I would LOVE to learn how to make cheese...but do not have nearly the time to try it yet. Maybe once I retire from my "regular" day job...for now I will keep to making my own butter and bread :-)BrokenRoadFarmhttps://www.blogger.com/profile/09009162969006682361noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-81523635726400565282011-06-17T07:07:07.915-04:002011-06-17T07:07:07.915-04:00The only cheese I've ever made was paneer and ...The only cheese I've ever made was paneer and you just reminded me of why I don't even make that anymore. A whole heap of work. Raising my coffee cup to you in awe of all your hard work on the cheese ( and homestead) front!Theresahttps://www.blogger.com/profile/09574936988046982209noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-9090477438699494242011-06-16T15:23:33.033-04:002011-06-16T15:23:33.033-04:00Renee, you're a doll! I'll definitely have...Renee, you're a doll! I'll definitely have to try this one. Mozzarella is the one traditional type of cheese we'd use. <br /><br />Crystal it is shocking isn't it?!? I'm substituting whey for any recipe that calls for milk or water. Even yeast will rise in it! Try offering it to your goats too. Surprise loves it and will suck a whole half gallon down in minutes.Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-14325901084940710452011-06-16T15:21:16.440-04:002011-06-16T15:21:16.440-04:00Wow..... I'm shocked at the amount of whey! Tr...Wow..... I'm shocked at the amount of whey! Truly shocked.....Not sure what I was expecting, but it certainly wasn't that much!<br /><br />I want to venture into cheese making....just need a few more pots & kitchen supplies! I hope yours turns out well.<br /><br />Thanks for sharing the uses for whey....lol when I saw the jars of whey my mind started scrambling with thoughts of what I would do with so much whey :)* Crystal *https://www.blogger.com/profile/05747729287507332288noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-91571667660016772092011-06-16T15:17:01.448-04:002011-06-16T15:17:01.448-04:00found it! http://www.cheesemaking.com/includes/mod...found it! http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/9Mozz_NoNuke/index.htmlRenee Nefehttps://www.blogger.com/profile/08167893445846427824noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-83375717052886986962011-06-16T15:10:18.055-04:002011-06-16T15:10:18.055-04:00I totally missed that the did use a microwave to m...I totally missed that the did use a microwave to make that cheese. I'm sure there's gotta be a way around that.Renee Nefehttps://www.blogger.com/profile/08167893445846427824noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-88885234663048022342011-06-16T10:16:08.924-04:002011-06-16T10:16:08.924-04:00Mary, lactic cheese! I'm going to have to rese...Mary, lactic cheese! I'm going to have to research that and give it a try. I have to admit that I never realized there were so many different techniques and types of cheeses. It could be a lifetime of exploring and experimenting.<br /><br />Richard, I'd say that like any other food product, it's safe as long as it was handled properly. This is not only true of raw foods, but many processed and pasteurized foods as well (think of the recent outbreaks of salmonella in food processing plants due to dirty equipment.) Chances are your local dairys are ulta-careful in handling their milk, because there are many who would jump at any excuse to shut them down. People who drink raw milk do it for the nutrient value. Pasteurization destroys a lot of that. The biggest problem I'm reading about in the cheese books is ultrapasteurization. It completely changes the protein molecule structure in milk, rendering it useless for cheese, and with no digestible protein for drinking. The cheese makers say one may as well drink water for the nutritional value it contains. A good resource site for research and information is <a href="http://www.realmilk.com/" rel="nofollow">realmilk.com</a><br /><br />Alicia, I truly hope they're delicious! I'm willing to keep working on it though, no matter how they turn out. :)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-51363250681119823322011-06-16T09:00:26.706-04:002011-06-16T09:00:26.706-04:00Wow how impressive!! It looks awesome and I bet in...Wow how impressive!! It looks awesome and I bet in a few months it will taste delicious.Alicia@ eco friendly homemakinghttp://ecofriendlyhomemaking.comnoreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-74527513254629844102011-06-16T07:09:39.755-04:002011-06-16T07:09:39.755-04:00I was wondering if any of you folks drink "ra...I was wondering if any of you folks drink "raw milk". I have a few dairys around my way that sell it, and im reading of folks who swear by it. But is it safe?. Richard from the Amish settlement of Lebanon,Patrumphttps://www.blogger.com/profile/14379869475899318079noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-38038048696409464632011-06-16T05:31:09.964-04:002011-06-16T05:31:09.964-04:00As a child, I can remember my father making some l...As a child, I can remember my father making some lactic cheese on the rare occasions that we let some milk go off. That just required waiting for natural curds to form, and then putting them in cheesecloth to drain.<br />At that time we could sometimes buy lactic cheese at the shops too.mhttps://www.blogger.com/profile/15394151626833055415noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-11810276930715468112011-06-16T05:25:15.503-04:002011-06-16T05:25:15.503-04:00Jane, hmmm. I'm using vegetable rennet too. Ac...Jane, hmmm. I'm using vegetable rennet too. According to Ricki Carroll, there is a difference in rennets, but it appears to effect flavor the longer the cheese sits. Still, if you can use it, that's a good thing.<br /><br />Bettina, maybe I should try something like that. And I agree, without a source of milk, making one's own cheese is an expensive hobby!<br /><br />BM&T, thanks! I looked up the recipe for Feta. Doesn't look terribly difficult, but it does require the mesophilic starter, rennet, lipase powder unless one uses goats milk (which is naturally high in lipase), and of course brining ingredients. One day I'll purchase some starters and give some of the traditional cheeses a try.<br /><br />Candace, me too! And while you're wishing for goats, I'm wishing for bees! LOL Always something. <br /><br />Oh Sherri, I do have an impatient streak in me, I admit it. ;) Still, it makes for fun blog writing!<br /><br />Dani, I'm definitely hooked on cheesemaking. But then it's having all that milk, what a motivator, LOL. The "green" trimmings are pretty blah, but I'm challenged to develop a tasty cheese.Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-56113871378846302252011-06-16T02:41:38.570-04:002011-06-16T02:41:38.570-04:00Leigh - don';t you love it when a plan comes t...Leigh - don';t you love it when a plan comes together. Well done for sticking with it - your cheese look fantastic. All I've managed to make is yoghurt and cream cheese - there again, I don't have any cows either LOLDanihttps://www.blogger.com/profile/04020970904311512357noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-81451069848214114522011-06-16T01:02:51.693-04:002011-06-16T01:02:51.693-04:00You are amazing and you have so much patients. I ...You are amazing and you have so much patients. I laughed when you said you started late in the afternoon as, for some reason I always believe I can whip up something fast before dinner, Ha!<br />It will be interesting to see how it turns out after it ages a bit.Sherri B.https://www.blogger.com/profile/03956294100834139745noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-83473884617886352472011-06-15T19:59:20.514-04:002011-06-15T19:59:20.514-04:00Wow! What a great post. I can't wait to see ...Wow! What a great post. I can't wait to see how the cheese turns out. I am aching for goats, but it's not in the cards yet.Cat Eye Cottagehttps://www.blogger.com/profile/02858322427127791100noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-12089908565907971212011-06-15T19:46:19.392-04:002011-06-15T19:46:19.392-04:00As a professional research scientist I have to com...As a professional research scientist I have to commend you on your record keeping and methodical experimentation. Cant's wait to see the results. <br />BTW, I love Feta cheese. Is that difficult to make?Madness, Trouble, Squish and Milkbonehttps://www.blogger.com/profile/02368723357507438999noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-91054425327057380262011-06-15T19:27:04.090-04:002011-06-15T19:27:04.090-04:00I have a cheese making booklet here (german though...I have a cheese making booklet here (german though) and they simply use a larger round plastik pot, with holes drilled into sides and bottom. they put a cheese cloth inside and put a clean piece of timber on top, cut to fit the aperture. on top they put clean food tins for weight:)) I used to have a bought cheese press like that - don't know where that went, but I probably gave it away to someone, because making cheese like that if you don't have milk of your own is kind of foolish:))Woolly Bitshttps://www.blogger.com/profile/11961632742998726155noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-3984720098081829952011-06-15T19:15:20.240-04:002011-06-15T19:15:20.240-04:00My mozerella never turns out either. I wondered if...My mozerella never turns out either. I wondered if it was the vegetable rennet. I am leaning more towards it is just me. I think I get impatient and dont wait long enough. But it melts on pizza just the same. Your cheese looks wonderful. You will have to have a wine and cheese party when it all cures to get a true feel for the cheese ;)Jane @ Hard Work Homesteadhttps://www.blogger.com/profile/02905658082120445313noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-83428403974367465562011-06-15T18:49:15.944-04:002011-06-15T18:49:15.944-04:00Lynda, maybe I need to pick your brain! Hard decis...Lynda, maybe I need to pick your brain! Hard decision to choose either a mini-Jersey or goats. Lots of cream for butter and richer cheeses would be lovely. But I know they cost a pretty penny way more than goats! Don't need as sturdy a fence for a cow either. Even so, I do love my goats. <br /><br />Mary, it was fun to make, but I'll have to let you know about the yummy part. :) It may take a few tries to get a really good cheese, but I'm willing to work on it. <br /><br />Benita, from what I'm reading, raw milk cheese need to cure at least two months to kill the "germs" because it isn't pasteurized. The longer it cures, the sharper it gets. That will probably be okay with the mild cheeses though. <br /><br />Nellie, thanks! I used to have a Garden Way cart, eons ago. I had heard that Vermont Cart company had bought them out. Also read on some gardening forums that folks didn't think they were as well built as the old ones. My wheelbarrow definitely needs replacing though, so I'm considering my options!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-26227750468654374992011-06-15T18:22:17.358-04:002011-06-15T18:22:17.358-04:00Leigh, I am writing you here in case you don't...Leigh, I am writing you here in case you don't check back on my blog for an answer about garden carts. Garden Way is a wonderful cart. It is wooden with the end toward the handle open but otherwise shaped like my plastic one. My father-in-law has had one for close to 30 years. Garden Way went out of business but Carts Vermont seems to have taken over the same cart. They look just the same.. They run $329 for the large one. I think one end might open up for dumping and maybe you can purchase the option to close the other end which would be better for mulch. It would be my choice if I didn't have this one. This one may last the rest of my life though. cartsvermont.com ( have no connection or interest in this company and only just found out about it when looking up Garden Way.)Nellie from Beyond My Gardenhttps://www.blogger.com/profile/01149596937067869426noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-40496892511410122232011-06-15T14:59:33.188-04:002011-06-15T14:59:33.188-04:00Hi Leigh..... Thank you for the tip regarding my p...Hi Leigh..... Thank you for the tip regarding my profile for my blog Amish Stories. I put a little more information about the web site as well. It was very nice seeing you on Jeans post, and i hope to see more of you. Thanks again Leigh. Richard from Amish Stories.trumphttps://www.blogger.com/profile/14379869475899318079noreply@blogger.com