| T O P I C R E V I E W |
| QueenofQuiteAlot |
Posted - Oct 14 2008 : 7:01:53 PM
I am trying to find recipes for raw cheeses, and I am having very little success...any kind-hearted raw foodies and/or farm gals out there willing to share their recipes with me?
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn ~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/
http://proverbs31nubians.blogspot.com/ |
| 12 L A T E S T R E P L I E S (Newest First) |
| windypines |
Posted - Oct 21 2008 : 04:24:27 AM
It is from Ricki Carrolls book.
2 gallons milk
heat to 86 degrees
Add 1/8 - 1/4 teaspoon mesophlic direct set starter
stir well, let set 1 hour
check temp making sure 86 degrees
mix 1 teaspoon rennet, in 1/4 cup cold water, add into milk stirring.
let set 30 minutes
check with finger to see if curd breaks cleanly
cut evenly, both ways
stir once, and let sit 5 minutes
set timer for 40 minutes, and put cheese pot in a bigger pot of warm water
slowly bring temp up to 102 degrees - taking that full 40 minutes to do so. I think it is 2 degrees every 5 minutes.
Then hold this 102 temp for another 30 minutes. That entire 70 minute time you need to gently stir the cheese every couple minutes, so it does not turn into one big blob.
Dump out whey until it is level with curds. Add cold water till the temp is 80 degrees. Stir gently will adding water. let sit 15 minutes.
Drain in colender for 20 minutes
I dump the curds back into the pot and add 2 good tablespoons of sea salt, and mix with hands.
then you can either eat as curds, or put into a press.
I did this from memory, so hope you understand it all.
We love the pressed colby about 1 week old. I keep it wrapped up in cheese cloth, in the frig, you get a rind on it, but we just cut it off. About 1 week old, you start to get a yummy fresh colby flavor. Before that you have yummy squeeky cheese!
If you want the more detailed version, let me know and will email it to you. I also make the moz. recipe from that book as well. Did a gouda once too.
Michele
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| QueenofQuiteAlot |
Posted - Oct 20 2008 : 3:36:44 PM
Michele, that is exactly what I'm looking for *U* Making cheese with raw milk, that is not heated at all above 118. I'd love your Colby recipe *U* if you are willing to share.
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn ~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/
http://proverbs31nubians.blogspot.com/ |
| windypines |
Posted - Oct 19 2008 : 04:49:35 AM
I guess, I am not sure of what kind of recipe you are looking for. Are you just looking to make cheese, with no rennet or starter? I make all mine with raw milk, and the colby you heat up slowly to 102 degrees. Using a mesophilic starter you are not supposed to heat it over 110, I believe. Thermophilic starter is for higher heat. Hope you find what you are looking for.
Michele |
| kristin sherrill |
Posted - Oct 17 2008 : 10:06:47 AM
Ok, here's another link, if I can do it. www.rejoiceinlife.com/recipes/cheeseCamembert.php-43k . Anyway, go to making raw milk cheese, go to raw cheesemaking recipes link. That will give you this site.
Hope this works. |
| QueenofQuiteAlot |
Posted - Oct 17 2008 : 08:40:19 AM
I think I found that one...but that was the only REAL raw cheese recipeI found. Very curious.
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn ~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/
http://proverbs31nubians.blogspot.com/ |
| kristin sherrill |
Posted - Oct 16 2008 : 06:44:18 AM
Hey Dalyn, if you google "making raw milk cheese" there are tons of options there. Somewhere I found a farmer's cheese that was so easy. And it only heats up to 80-90 degrees the first time then to 100 slowly the 2nd time.
If you can't find that recipe, let me know and I'll give instructions here later. It's the hard aged cheese, if that's what you want. Let me know.
Kris |
| QueenofQuiteAlot |
Posted - Oct 15 2008 : 9:08:40 PM
Thanks ladies...I already make cheeses, and have all those things *U* I'm looking to make raw cheese. Raw milk, and the whole process not heating up past 118 degrees. Any thoughts on that?
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn ~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/
http://proverbs31nubians.blogspot.com/ |
| Tina Michelle |
Posted - Oct 15 2008 : 5:34:24 PM
you'll find a cheese making article in the latest Small Town Living issue.
~Seize the Day! Live, Love, Laugh~
visit me at:
http://gardengoose.blogspot.com/
and at www.stliving.net
you can also check out my etsy shops at:http://GardenGooseGifts.etsy.com |
| windypines |
Posted - Oct 15 2008 : 5:15:54 PM
There are lots of good books out there. With lots of good recipes. And lots of good web sites. I personally use Ricki Carrolls cheese making book. There is some good pictures on Dr. Fankhauser's web site. I think I typed that right.
Michele |
| Nigella |
Posted - Oct 15 2008 : 3:12:46 PM
Hi Dalyn, my mom makes cheese from her raw Jersey milk. She suggests Margaret Morris' book I think you can find it here: http://www.glengarrycheesemaking.on.ca/kitvideo.htm toward the bottom of the page there are DVDs and books, it looks like there is a book for goat's milk too good luck!
-------------------------
If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| QueenofQuiteAlot |
Posted - Oct 15 2008 : 11:04:01 AM
oh thanks! I am really looking for raw milk cheeses- soft, pressed, or whatever else. I like cheddars, Feta, soft fresh cheeses, etc.
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn ~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/
http://proverbs31nubians.blogspot.com/ |
| mrs. graham |
Posted - Oct 15 2008 : 10:43:31 AM
Hi there,
I found this recipe that looks good, but I haven't tried it yet (I always forget to soak my wheat ahead of time!):
http://thesunnyrawkitchen.blogspot.com/2008/09/recipe-of-week-garlic-dill-cheeze.html
Here's one that's an easy cheese sauce:
1 red bell pepper
1/4 c. water
1 TBS tahini
3 TBS nutritional yeast
3/4 c. cashews, sunflower seeds, or almonds
1 1/2 tsp. salt
2 tsp. onion powder
1 clover garlic
2 TBS. lemon juice
I just run this through the blender, and it works pretty well (Just put your wet ingredients in first, nuts last!). It's very tasty and easy.
Good luck!
~Marqueta
"Organic farmers are in touch with their roots!"
My blog http://sweetefelicity.blogspot.com/ |
