All about cheese!

I'm waiting on the kit I ordered for the cream cheese to get here. Once I get that I will be making it. Hope it turns out well.

 

I learned a quick lesson, make sure you have raw milk if at all possible. Some health food places sell it or if you know a farmer they usually have it. Even if it doesnt say pasteurized or ultra high pasteurized it prob is to some degree.

 

I think all commercial milk has to be pasteurized by law.

Not all are UHP. Raw milk out in California carries labels for health risks, even in hippieland. So, pretty sure everything is pasteurized in a store. I believe even farm fresh milk is pasteurized to a degree.

 

http://pleasantmeadowcreamery.com/ claims its raw...I will see in a few minutes how well it starts to hold up...I started my first batch of cheddar.

 

I got the kit for Cream Cheese last night, I however neglected to order butter muslin (I guess supposed to be a finer cheese cloth) so now I need to find that in order to make this. That and I guess I need to be very picky about my milk now

 

theres cheaper butter muslin on ebay.

 

Very cool thank you. Will be taking care of that now

 

I ordered a book on cheese with recipes, I dont know if this first batch of cheddar is going to work.It didnt really turn out like the instructions/recipe said so I'll have to see what it does. The milk took longer than expected to form a curd and then it appeared to be working as the directions said but then it didnt. So I just continued with the pressing and see what happens.

 

I wonder if it's one of those things where at first you're going to fail then one day it's going to click and from that point on everything will go well. One of my friends who used to home brew told me that's how it started out for him with beer.

 

Hm.. I have almond milk bags, I wonder if they'd work or if they're too fine.

I'd be interested in making ricotta, maybe. It's pretty pricey in the store IMO.

 

It would probably work.

an update...I need to get my cheese book...the first cheddar cheese failed...it seemed like it was going as planned but when I got about 3/4 of the way through it didnt go as the internet recipe said. so there must be something I missed or did wrong. I did press it but it didnt look right so I tossed it. So as soon as I get my cheese book I'll try again.

 

Farm fresh raw milk is the bomb! Soooo Gooood! Worth the extra cost in my book.

Raw milk FTW! Illegal in Wisconsin. All store milk must be pasteurized. But if you know a farmer...

 

and thats why people have problems nowadays...people need to get exposed to different types of stuff so their bodies can build up their immune systems.

 

I'm inclined to agree with you. Drank gallons of raw milk as a kid and have no allergies and rarely get sick and I work in a hospital. They think that by allowing the sale of raw milk some people that don't understand the dangers will get sick and the ensuing lawsuits will ruin the dairy industry in "Americas Dairyland" (WI slogan)

 

I agree, I rarely had store bought milk, what milk I did have was fresh and usually goat milk...and there was no pasteurizing. I dont have any known allergies... and usually only get sick once maybe twice a year. Im not saying thats a contributing factor but I dont think it hurts to drink raw milk...

 

Just started to get into the finer cheese. No we're near making it, but I do appreciate the funk of it. Got this stuff the other day and it was FUNKY! It was very soft out of cooler. Cracked it open and it had a very thick rind. Once I broke the rind it oozed out like lava and had the consideration of wet pizza dough. Smelled like a wet dog bed. Tasted like a creamy win.

 

I got my cheese book, I just havent had time to mess with another batch...the first batch of cheddar failed...I think I had too much rennet...IDK...it curdled up fine but instead of relaxing it just kept the shrunken cheese curd state and never formed like regular cheese. It looked like styrofoam

 

U always eating avocadoes lol

 

Some of the cheeses up at mom's place. I think they're all swiss