| T O P I C R E V I E W |
| MissMcdonald |
Posted - Jun 23 2009 : 03:25:54 AM
Who all has made cheese from Dexter cow milk? How does it turn out? Does it work if you use a Nettle rennet?
Any recipe suggestions?
Thanks.
The cocks may crow, but the hens do all the work. |
| 3 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Jun 24 2009 : 4:33:50 PM
I used goats milk for years and I don't see why any milk wouldn't work for the same cheese recipes. My recipes for cheese are the same now that I use milk from my cow.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| MissMcdonald |
Posted - Jun 23 2009 : 10:28:35 PM
Sorry, yes the Dexter milk is different. It is a lot like goat milk, very easily digested though it has a lighter cream that takes way longer to separate than most cows (espesially jerseys who practically give butter and white water :))It is also very white, (vit A instead of beta carotine) So I am wondering what differences to expect. Also, being an herbalist, I am very eager to try out some Auld fashioned herbal stuff! (like nettle & yarrow rennet)
The cocks may crow, but the hens do all the work. |
| Aunt Jenny |
Posted - Jun 23 2009 : 7:34:38 PM
I don't see why Dexter milk would be different than other milk....is it very low fat or something? I use Jersey milk, and use liquid vegetable rennet. I mostly make mozzarella.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
