Personal computing discussed
Moderators: askfranklin, renee, emkubed, Captain Ned
FireGryphon wrote:I have the need and desire to begin making my own cheese. Can anyone give me a recommendation on a book to get me started on this adventure? It's tough to make a decision based on Amazon reviews. So many books are rated highly.
Any recommendations and other tips for starting out in this hobby are much appreciated!
Aranarth wrote:I thought it was aged for 6mo's in brine?
I can go ask some of the Amish around here who make their own farm house cheddar.
(But then they have their own goats and cows, and already know what the hell they are doing with it... )
FireGryphon wrote:No cows, goats, or sheep yet.
Captain Ned wrote:Well, for proper Mozzarella you need a water buffalo. For any cheese you really do need to start with raw milk. The acidification/rennet stage combined with the aging will take care of any nasties, but you need the full fat of raw milk to have a proper curds/whey ratio.
just brew it! wrote:Captain Ned wrote:Pasteurization removes some of the fat?Well, for proper Mozzarella you need a water buffalo. For any cheese you really do need to start with raw milk. The acidification/rennet stage combined with the aging will take care of any nasties, but you need the full fat of raw milk to have a proper curds/whey ratio.
Scrotos wrote:Here's all I know: You can't really use human breast milk for cheese because it doesn't curdle. You can try adding lemon or something as a curdling agent but even then it doesn't really work out well.
Good luck.
just brew it! wrote:Ahh, OK. I think the point of confusion is the phrase "raw milk". I equated it with "pasteurized" but it seems there's another implication, namely "full fat".
Captain Ned wrote:http://animsci.agrenv.mcgill.ca/courses ... 2/text.pdfmilk from the cow/sheep/goat/water buffalo/I don't really want to know.
JustAnEngineer wrote:Captain Ned wrote:http://animsci.agrenv.mcgill.ca/courses ... 2/text.pdfmilk from the cow/sheep/goat/water buffalo/I don't really want to know.
JustAnEngineer wrote:A sizable percentage of all of the cow's milk from the entire state of Wisconsin goes into making mozarella cheese for pizza. It's far and away the largest use of cheese in the U.S.
Captain Ned wrote:just brew it! wrote:Ahh, OK. I think the point of confusion is the phrase "raw milk". I equated it with "pasteurized" but it seems there's another implication, namely "full fat".
Raw milk = straight from the cow/sheep/goat/water buffalo/I don't really want to know.
EDIT: I was wrong above in the order of the processes. Pasteurization (bugger killing) happens before homogenization/fat separation. Damn, time for a remedial factory tour at the St. Albans CoOp Creamery.
There's a few places in VT where you can get raw milk, though it tends to be on the down-low as our Ag & Health Departments really don't like the practice despite the utter lack of bad health outcomes.