| Author |
Farm Kitchen:  Cheese Making...  |
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
 Posted - Mar 24 2006 : 08:22:04 AM
|
Hi...
I am wondering if anyone has had experience making different kinds of cheese.. and if they would mind sharing some recipes and tips?
Also... If anyone would know how I can find a dairy farmer or dairy within 50 miles or so of Milwaukee WI? So I can buy some whole milk.
I think it would be a lot of fun to make cheese it is something I have always wanted to do.
Any advice.....Would greatly be appreciated! 
Thank you!
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
Edited by - JennyWren on Mar 24 2006 08:22:48 AM |
|
|
Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Mar 24 2006 : 10:54:49 AM
|
I think Aunt Jenny has a mozzarella project going on today - maybe she'll have time to check in and give you some hints. I think if you google "real milk," you may be able to find your dairy farm...
How fun! I've always wanted to make cheese, but I haven't done it, either. I look forward to reading all of the farmgirl hints!
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
 |
|
|
Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Mar 24 2006 : 1:25:37 PM
|
I made cheese once, and it was very successful. Everything worked just the way the recipe said it would. I used a recipe that I got from a local living history museum and I got the supplies from the New England Cheesemaking Supply Co. (www.cheesemaking.com) They have all kinds of recipe books available on the website. I was even able to get plant-based rennet, which was important to me because I'm a vegetarian.
Suprisingly, the hardest supply to come by was an enamel canning kettle. My mom tried to get me one for my birthday and couldn't find them anywhere. I used a smaller enamel stockpot, but I had to cut the recipe in half and it was frustrating (and my cheese was puny!)Last month she found a canning kettle for me at the corner hardware store, of all places, so I'm going to try making cheese again soon. If you've got canning supplies already, you're in good shape.
Amie C. |
|
|
|
Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Mar 24 2006 : 1:28:13 PM
|
I forgot to mention, there are all kinds of cheesepresses and they can be expensive. If you just want to experiment, my recipe explained how to use an empty shortening can and some bricks as a makedo. If anyone's interested, I'll look it up and post those directions.
Amie C. |
|
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
Posted - Mar 24 2006 : 4:47:32 PM
|
Hi...
Thank you for the good advice! I will check this stuff out. Marianna and I are doing a unit study on cheese making and I would like to start gathering the supplies.. I have heard that finding people to sell you real milk is a problem when they don't know you. :(
If anyone knows/hears of anyone.. I am willing to drive to wherever it is.. within reason.
Take care,
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 24 2006 : 5:55:07 PM
|
The mozzarella turned out great. I used a recipe I found on a family cow website for 30 minute mozzarella..very easy...uses a gallon of milk in the recipe. I want to try all sorts but havn't tried hard cheeses yet. I am sure I will! Mona's milk makes great yogurt and butter too!!!
Jenny in Utah
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 |
|
|
|
Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Mar 25 2006 : 11:50:57 AM
|
Sorry for the wrong thing to "Google" above - it's www.rawmilk.com - not "real" milk. Ooppss! Anyhoo - they have a listing of sources by state. I think you might find one close enough, I hope...
Jenny - that all sounds so good! Yum!!!
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 25 2006 : 1:47:47 PM
|
Made more mozzarella and ricotta today too...and sent Carla the recipes. The mozzarella is to die for. I helped a friend make some this afternoon too. It is really easy.
Jenny in Utah
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 |
|
|
|
Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Mar 25 2006 : 2:07:06 PM
|
| Oh Aunt Jenny, how well I remember! The stuff in the grocery is like rubber bands in comparison. Your family is blessed! |
|
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
Posted - Mar 25 2006 : 3:34:39 PM
|
Thank you everyone for your good advice and recipes! I can hardly wait to try this out.. I am going to google rawmilk.com right now.
I'll let you know how I progress..
Has anyone ever made hard cheese?
Happy Saturday!
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
|
|
Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Mar 25 2006 : 5:48:47 PM
|
| We never did make hard cheeses. I got chicken when I thought about the aging process, and keeping it clean and cool and critters and the wrong molds off of it. And if I remember right, it's hard to come up with enough milk for a batch from one cow, but I don't remember for sure. Maybe since then someone's come up with mini recipes. |
|
|
|
sqrl
True Blue Farmgirl
605 Posts
Melissa
Northern California
USA
605 Posts |
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 27 2006 : 11:10:43 AM
|
My main reason for not making cheddar (besides not having a press) is figuring out where to keep it while it ages (2 to 6 MONTHS!) I am just not that patient I think...haha.
I keep on making the mozzarella ..it is really quick and easy..any of you could easily make it....
here is the recipe:
Ricki's Mozzarella
New England Cheesmaking Co.
time: 1/2 hour
yield: 3/4 pound
Ingredients:
1 gallon milk
1/4 cup cold water
2 tsp. citric acid
1/2 rennet tablet or 1/4 tsp. liquid rennet
1 tsp. cheese salt (optional)
Directions:
1. break rennet tablet in half. crush the
tablet in the bottom of a cup
or
glass. if using liquid rennet, go directly
to step 3.
2. add 1/4 cup cold water to dissolve. (
this will take awhile, so let it
dissolve while you do the rest, stirring
occasionally as you work.)
3. pour your milk into a non-aluminum pot.
sprinkle 2 tsp. citric acid
into the milk and stir to mix.
4. * heat the milk to 88 degrees F. when
the thermometer in the milk
reads 88 - 90 F, add the rennet solution and
stir. (if using liquid
rennet, stir 1/4 tsp. directly into the milk)
5. keep stirring on the heat as the milk
begins to clabber. (this may
take a couple of minutes.) when you have a
large mass of curd, clearly
separated from the whey, take the pot off the
heat. (you should be able to
scoop out the curd with a slotted spoon at
this point. if it's still too
liquid, let it set for 10 minutes, covered.)
6. ** when the curd is ready, you will be
able to ladle it into a
microwavable bowl.
7. microwave on high for 1 minute. drain
off any whey. pick it up or use
spoons to knead it like bread dough. then,
heat it up again for 30-40
seconds and knead it some more. if you like
it salted, work 1 tsp. into
the curd while you are kneading and
stretching. if necessary, microwave
several times for 30-40 seconds until the
cheese flows like taffy.
8. when it is smooth and shiny it is ready
to eat. if you are going to
wait, wrap it in plastic wrap or put it in a
food storage container and
refrigerate or freeze.
* it is VERY important that you use a
quality insta read thermometer. if
the temp goes over 100 the cheese is ruined.
** if you don't have a microwave, you may
want to put on heavy rubber
gloves at this point. heat the whey up to at
least 175 F. add 1/4 cup
salt to the whey. shape the curd into one or
more balls, put them in a
ladle or strainer and dip them into the hot
whey for several seconds.
knead between dippings with your hands or
with spoons and repeat this
process several times until it is smooth and
pliable.
Jenny in Utah
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 |
Edited by - Aunt Jenny on Mar 27 2006 11:14:20 AM |
|
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
Posted - Mar 29 2006 : 11:20:33 PM
|
The Mozzarella sounds YUMMY! And actually not too hard..
We decided to order some rennet.. Do you use the cheese salt? How is that different from other salt? Also.. Is there any alternative for those of us who aren't lucky enough to have you as a neighbor to provide fresh milk? Lot's of questions... :)
Take care,
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 30 2006 : 09:25:23 AM
|
I use either kosher salt or sea salt and they work great (already had them on hand) but I thought I may get some cheese salt next order I made to the cheese supply place.
I don't know about using other than fresh milk...maybe someone else knows more about that. I don't think you can use store milk..but I could very well be wrong.
Jenny in Utah
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 |
|
|
|
blueroses
True Blue Farmgirl
1323 Posts
Debbie
in the Pandhandle of
Idaho
USA
1323 Posts |
Posted - Mar 30 2006 : 11:59:20 AM
|
Jenny,
Thanks for posting the recipe. We've been wanting to make our own mozzarella for quite a while. I already have some rennet. Where did you get the citric acid? Thanks.
Debbie
"You cannot find peace...by avoiding life."
Virginia Woolfe |
|
|
|
Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 30 2006 : 4:35:28 PM
|
I got mine the same place I got my rennet...new england cheesemaking supply.
Jenny in Utah
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 |
|
|
|
sqrl
True Blue Farmgirl
605 Posts
Melissa
Northern California
USA
605 Posts |
|
|
blueroses
True Blue Farmgirl
1323 Posts
Debbie
in the Pandhandle of
Idaho
USA
1323 Posts |
Posted - Mar 31 2006 : 10:49:35 AM
|
I went online and ordered the citric acid. Thanks so much. Can't wait to get making my cheese.
"You cannot find peace...by avoiding life."
Virginia Woolfe |
|
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
Posted - Apr 12 2006 : 6:53:46 PM
|
Happy Me!
I found a contact on realmilk.com (thank you for suggesting that site!) regarding finding a farm who could sell me raw milk to make cheese! I thought I would share this info in case there are others in Wisconsin who are looking for raw milk....
Take care,
Carla...
Dear Carla,
There are two farms that you can choose from to get raw milk. One is near East Troy and is run by Walter and Susan Moora. They are just getting started with their milk program but can fill you in on details. Their phone # is 262-642-9656 or email cmcdavis@aol.com
The other farm is in Hartford and the family there has a large farm and an organic store called Back to the Best. Their number is 920-625-2185. No email.
Hope this helps. Get back to me if you have further questions.
In good health,
Muriel
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
|
|
|
Amie C.
True Blue Farmgirl
2099 Posts
Finger Lakes Region
NY
2099 Posts |
Posted - Apr 13 2006 : 05:51:57 AM
|
Carla, are you looking for raw milk just because you want to try it? I think you posted earlier about wondering whether there are alternatives to fresh milk for making cheese. I may be misunderstanding you, but you don't need to use milk fresh straight from the cow. I used regular pasteurized whole milk and buttermilk from the grocery store, and the cheese was fine.
|
|
|
|
JennyWren
True Blue Farmgirl
201 Posts
USA
201 Posts |
Posted - Apr 13 2006 : 06:12:02 AM
|
Really? That's great! I would also like to make butter.. and wanted to make it "authentic".. I am really happy to hear that, because I am more likely to make cheese more often. :)
Thank you!
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
|
|
| |
Farm Kitchen: Cheese Making... |
|
Cheese Making...
