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12/3/12 11:10 A

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want to make cheese

LAWANDMUSIC's Photo LAWANDMUSIC Posts: 1,643
12/2/12 1:23 P

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GOSH!! What a great discussion!

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12/1/12 9:04 A

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it must be tough to do which is why good cheese costs so much

WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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11/30/12 10:46 A

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I try to make 2 gallon batches as that's about the right amount of finished cheese for my wheels. "Regular" wheels are made from 5 gallons worth of cheese (or more!) but that's just too much for me. And for the riccotta, 2 gallons is about the right amount of whey to make a pan of lasagna, so it works out just right for me! But it is a good idea to start small and get the technique down first. The biggest challenge I have-and always have!-is managing the temperature of the milk and cheese; it's easy to get too warm fast, which effects the curds and ultimately your cheese.

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11/30/12 7:22 A

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AWESOME Site !!!! Thank You for posting it.
I'll try to make the basic cheese from 1 gallon of milk first...
I'll save the whey to make Riccotta cheese.
What a fun winter project.

I'll post your link in the recipe box thread...

Patti / NE Ohio
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SKEETOR's Photo SKEETOR Posts: 1,612
11/29/12 8:26 P

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Thanks for sharing!

Si vales, valeo.


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11/29/12 7:14 P

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biology.clc.uc.edu/Fankhauser/Cheese
/C
heese.html


This is the main recipe page I have been using for making cheese. I have been making the basic cheese recipe, so I ~hope~ to have some cheddar in a couple of months!

I made 1 batch of cheese but it got way too hot, so it's become a very hard cheese now. I don't have the patience to wait for it to age to see what it might become, so we are eating it now! It's still good tasting, just very crumbly......

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11/29/12 8:02 A

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Hi Waterfelon..What Fun YOu are Having !!!
Do let us know how it turns out.
Could you post your cheese recipes?
What kind of cheeses are you making in wheels?




Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

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11/28/12 1:58 P

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think will just do cheese & pickles

SKEETOR's Photo SKEETOR Posts: 1,612
11/28/12 7:03 A

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emoticon

Si vales, valeo.


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11/27/12 5:08 P

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Forget the "Perfect Pickler" from Cultures for Health, I just made 4 new fermentation lids for my canning jars!

I needed some more rennet for cheese making but didn't want to pay shipping for just the rennet, so I searched and found a beer/wine making shop in town that also carries some cheese & yogurt making supplies so I went over there for the rennet. While browsing around the shop, they had supplies for making carboys and also have the smaller grooved o-rings that fit the fermentation filters. So I bought 4 fermentation and 4 fitted o-rings to make my own fermentation lids. I took 4 of my plastic wide-mouth canning jar lids and drilled holes to fit the o-rings. I wasted 3 or 4 lids b/c they cracked b/c I was pushing too hard on the lids, but once I got it down, I had 4 good lids-just had to trim the edges and push the o-rings into the holes. Then of course washed and sterilized them all.

I currently have 2, 1/2 gallon jars of mead piping away on the counter! One batch I think is contaminated with wild yeast, or I just have way too much yeast! I used 2 cups of frozen small berries in the must in addition to the honey and the mixture is VERY bubbly, it's bubbled over into the filter and the filter water is all cloudy and the whole thing is very strongly bubbling in the canning jar! So I've got some very healthy, active yeast working on that mixture-it will be very interesting to see how it turns out! From my reading, I probably should have waited until the second fermentation to put the fruit in, but oh, well. Next time I'll do something else! The second jar I just put 3 sticks of cinnamon in it. It's bubbling away nicely but not nearly as vigorously as the 1st jar! And it all smells wonderfully beer-y and yeasty!

I also have 3 rounds of home made cheese in the fridge ripening. I will probably wax the 1st wheel this weekend as it looks about right. And I'll make another 2 gallon wheel this weekend as well. Super fun, I haven't been this excited about food preservation in a good many years!

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BLEGNER1's Photo BLEGNER1 Posts: 3,483
11/26/12 6:03 P

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I have never thought about fermenting foods. Will have to see what I can find and what I might want to try. Thanks for the idea

The Lord is my tower and my strength!


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11/12/12 9:52 P

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cheese is about the only fermented food i can eat

FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,865
11/12/12 2:31 A

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You can make femented drinks with almost anything edible. It's just a case of trial and error getting the tastes right. You might like to try dandelion and wild chicory.

I love goats and goats milk but just can't handle goats cheese. We had a small herd of @50 dairy goats years ago and used to sell the milk. The cheese to me tastes like solid smelly buck!!!



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RAPUNZEL53 SparkPoints: (240,319)
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11/11/12 5:06 P

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My son gave me two different sourdough cultures- Egyptian and Italian. I have been making sourdough pizza crust and bread every week for last few months. We simply love it!

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,624
11/11/12 2:06 P

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I hear talk of how wonderful fermented foods are for the body, but I just cannot get past the memory of mold and scum on the top of the liquid, and the SMELL..... I cannot eat yoghurt for same reason, cannot get past the smell......

I think I'll limit it to a few select cheeses (such as cheddar - my fav) and sourkraut that I buy from the grocery store

Funny, I never thought of cheddar as a fermented food before....

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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11/11/12 1:40 P

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Oh, it's the "Perfect Pickler" model. Of course, the expensive one! That one does fit wide mouth canning jars.

It's easy to use just one, though. What I've done is make a whole gallon batch of honey/water and use just a quart at a time in a canning jar-that's why I'm going to get the half gallon jars-then use the "pickler" lid to do the fermentation. Leave the rest of the gallon in the fridge until it's time to ferment. It's worked for me once already, and once I get the half gallon canning jars, I'll only do 2 batches out of a gallon.

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SKEETOR's Photo SKEETOR Posts: 1,612
11/11/12 1:05 P

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I need to experiment with this. I never really thought about it before! emoticon

Si vales, valeo.


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11/11/12 12:45 P

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Hi I just went to their website to look at the fermenter and they say it doesn't fit canning jars...wrong size and thread pattern...
Have you tried yours? Which size did you get?
Do they fit regular canning jars?
Do let me know, I don't want to get the wrong size. I prefer for the widemouth.
Thx a bunch !

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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11/11/12 11:49 A

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Yeah, I'm just starting the learning process so I'm not doing much experimenting yet, just need to get the technique down first! I know how to make beer and wine, so mead should not be too much different. Something I've always wanted to try anyway!

Cultures for Health has a fermenter which is a plastic canning lid modified for fermenting so I bought one of those. I'm currently using my wide mouth quart jars for very small batches. I'll get some wide mouth half gallon jars soon to expand my ability. This last batch I made I put a clove and some nutmeg and ginger in so that's my first experiment with flavor, we'll see how it goes!

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11/11/12 11:33 A

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Gosh Never heard of mead so I Googled it and what a history lesson !!!!
Sounds like you can do all kinds of things with it by adding fruits and spices to the fermented honey and water (wine)...

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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11/11/12 10:47 A

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With all the gardening and canning I did this year done, I became inspired to do some other kinds of food preserving. I have really been enjoying the bounty of my garden, working with my hands in the soil again and just generally savoring the feeling of self accomplishment that comes from having a good stock of personally prepared foods! So now that the fresh produce is all put away, I've hit on a different kick this fall, and it all started with the cream cheese thread elsewhere on this forum!

I used to make cheese a lot when I had goats about 10 or so years ago. So I knew when I was buying the mesophilic starter bacteria for the cream cheese recipe on the cream cheese thread, I bought extra knowing I could make other cheese with it as well. I also saw some sourdough starter that I thought I'd try so I bought that as well. And since I have always wanted to make mead, I figured I'd try that as well!

As I was looking over all of my new bacteria and yeast starters, I realized that all these new foods I'm making are all forms of fermented food-and fermenting is a form of food preservation! Bread, cheese, mead, all are made with the purpose of extending the shelf life of different foods! Crazy I never realized that before!

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