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making cheese


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#1 Hippie3

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Posted 07 April 2009 - 10:23 AM

getting stuff together to start making cheese from my goat milk-
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 ?

#2 tenjin

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Posted 07 April 2009 - 10:38 AM

Cool Hipp! Great Idea. I love goat cheese, has more protien and fatty acids in it then cow milk. Interested in seeing how it turns out, will be tuned into this to see how your progress goes.

Looks like there is a lot of info/teks/recipes at these links for making homemade goat cheese:
http://fiascofarm.com/dairy/index.htm
-and-
http://biology.clc.u...ost/Gjetost.htm

#3 lebrony

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Posted 07 April 2009 - 10:50 AM

great idea hip, cheese is the shit!

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.

#4 Hippie3

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Posted 07 April 2009 - 11:06 AM

are you sure he uses yeast, not rennet ??

#5 ggod

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Posted 07 April 2009 - 11:23 AM

Modern Marvel's has a good episode on cheese making. I am sure you could find it online at history.com. Not too in depth as far as "how-to". But it does deliver enough useful info to have a layman's understanding of the process and how it varies etc with region and what not. I my self have pulled mozzarella. There is nothing like the taste and texture of fresh mozz. especially when you do it in your own kitchen. Interesting note about bleu cheese...... the same mold that gives it it's blue color is relate to penicillin. Although it far weeker, it still has antibiotic properties. Let me know when you get some cheese made. Maybe you can offer "samples".

#6 Santiago

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Posted 07 April 2009 - 11:30 AM

I sense more jealousy-inducing pictures in my near future...

#7 hyphaenation

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Posted 07 April 2009 - 11:36 AM

Here's a couple pages that I found really helpful. Might be worth a perusal.

Cheese Making main page:

http://biology.clc.u...ese/Cheese.html

BEGINNING CHEESE MAKING

http://biology.clc.u...eese_course.htm

CHEESE MAKING ILLUSTRATED

http://biology.clc.u...ESE_5gal_00.htm

SETTING UP A HOME MADE CHEESE PRESS


http://biology.clc.u...SS_SETUP_00.htm



Best of luck Hip.

#8 Hippie3

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Posted 07 April 2009 - 11:41 AM

thx for the links, friends

#9 abaca

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Posted 10 April 2009 - 08:58 PM

I stumbled on this book at my local home brew shop http://www.amazon.ca...s/dp/1580174647. The author runs http://www.cheesemaking.com/ and this is where I bought my press and other supplies. I've only used cows milk but would venture to guess that you will want to get a mesophilic or thermophilic starter. Good luck and have fun

#10 wildburr

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Posted 10 April 2009 - 09:51 PM

Dont know how to make it, but sure can cut it. :lol:

#11 LotRev

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Posted 11 April 2009 - 04:08 PM

That's awesome Hippie, I have been wanting to start making cheese for a while,
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!

#12 Hippie3

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Posted 20 April 2009 - 12:40 PM

made feta [goat cheese]
http://mycotopia.net...at-000_0034.jpg

pretty damn good
now, on to yogurt...

#13 lebrony

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Posted 20 April 2009 - 09:05 PM

congrats on the good cheese hip!! i wonder how hard yogurt will be.. its probably real simple when you know how!!

#14 LotRev

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Posted 21 April 2009 - 10:14 AM

Nice man! I'm jealous. :eusa_clap

What were the quantities used?
How much cheese came out of that?

#15 Hippie3

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Posted 21 April 2009 - 10:20 AM

we used 2 quarts of goat's milk for that feta,
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.

#16 bear

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Posted 21 April 2009 - 10:34 AM

Ive been thinking a lot about making cheese lately! What a great, timely, thread.
I want some -really- fresh mozz.

#17 LotRev

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Posted 21 April 2009 - 10:35 AM

Wow, 2 quarts of milk for an estimated quart of cheese? That sounds
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.

#18 Hippie3

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Posted 21 April 2009 - 11:07 AM

yep, sure do drink it,
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,
not compressed-
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 $$$$

#19 thafunkyone

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Posted 21 April 2009 - 12:51 PM

mmmm cheese. I love aged goat cheeses. I think you'd have to make a little spot to age them in though...fresh ones are good also.

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.

#20 Hippie3

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Posted 21 April 2009 - 12:56 PM

i did make some bacon and a ham,
just finished smoking the ham last night in fact.
smells delish.
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.
:lol:

Edited by Hippie3, 22 April 2009 - 10:45 AM.





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