Posted 07 April 2009 - 10:23 AM
any cheesemakers here to help me along the learning curve ?
just ordered 100 g. calf rennet and will have about 2-3 gallons goat milk
when it gets here.
have old fruit press i figure can press out the cheese.
any good recipes, pointers and tips ?
Posted 07 April 2009 - 10:38 AM
Looks like there is a lot of info/teks/recipes at these links for making homemade goat cheese:
Posted 07 April 2009 - 10:50 AM
my dad makes some with cow milk, he brings it too a certain temp. which i will have to ask him about and then he adds 2 tablespoons of liquid yeast which you can get from any cheese factory and i imagine you could get some from supermarkets.. he then continues to cook it for about 30 mins and the milk will begin to get chunkier.. stir it every now and then to prevent sticking. after the 30 mins drain the milk and there ya have it! the longer you wait to eat it the harder it will get.
the 2 tablespoons of yeast is considering using 18 liters of milk.
Posted 07 April 2009 - 11:23 AM
Posted 07 April 2009 - 11:30 AM
Posted 07 April 2009 - 11:36 AM
Cheese Making main page:
BEGINNING CHEESE MAKING
CHEESE MAKING ILLUSTRATED
SETTING UP A HOME MADE CHEESE PRESS
Best of luck Hip.
Posted 10 April 2009 - 08:58 PM
Posted 11 April 2009 - 04:08 PM
but it's just not economical for someone like me right now.
If you have access to milk, you have a great deal!
Usually you waste so much extra material to make the smallest amount of cheese,
the cost is not effective.
I can't wait to see some results from you, cheese making is one of the most
interesting home hobbies I think.
Can you make me some good blue (bleu) goat cheese...can you do that with goat?
Wonder if there is an easy way to ship it..doubtful, but you could start selling
cheese at mycro, I would buy...I spend enough on cheese around town.
Congrats on the new hobby, hope I can join you some day!
Posted 20 April 2009 - 09:05 PM
Posted 21 April 2009 - 10:14 AM
What were the quantities used?
How much cheese came out of that?
Posted 21 April 2009 - 10:20 AM
uncertain yield weight but quite a bit,
filled that bowl most of the way.
got a quart of whey,
so my guess is about a quart of cheese too.
Posted 21 April 2009 - 10:34 AM
I want some -really- fresh mozz.
Posted 21 April 2009 - 10:35 AM
really efficient. I have never looked up anything about using goat's milk,
but I think it takes quite a bit more when using cow's milk.
Really cool, cheese making seems refined and classy to me...even though
it's kind of messy and country.
Do you also drink that milk?
It all looks so good, and damn, you sure are getting a lot of use out of those
animals eh? Right on, taking care of nature, and it's doing the same back.
Posted 21 April 2009 - 11:07 AM
after i milk her every night
i pasteurize the milk
and pull me off
a nice hot mug of real cocoa
to drink before bedtime.
now feta's a soft cheese,
alot like cottage cheese in texture.
i understand your harder cheeses
use like 5 gallons of milk to yield a single pound.
not there yet,
still need a cheese press and maybe a cream separator
but those are pretty $$$$
Posted 21 April 2009 - 12:51 PM
Get some pigs this spring! Then we can see a makin bacon thread! my buddy cures his own bacon and sausages as a little side project. tasty.
Posted 21 April 2009 - 12:56 PM
just finished smoking the ham last night in fact.
baby pigs, alas, will likely have to wait until next year
as wifey is dead-set against it
and my hands are already pretty full with
raising chickens, goats, ducks, geese, guinea fowl, catfish, rabbits, worms
and my garden.
then there's building more fences, a new chicken coop, etc.
Edited by Hippie3, 22 April 2009 - 10:45 AM.