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making cheese


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#21 thafunkyone

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Posted 21 April 2009 - 01:05 PM

You ever need some help eating that stuff I'll make the road trip..

Real (not store bought) chicken is something that I love. The closest thing I can get to that is a brand called bell & evans- organic grain fed chickens. so damned tasty you won't believe its chicken.

I'll catch em, you kill em, we'll eat em. Give me two days to make the trip...:)

#22 Hippie3

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Posted 21 April 2009 - 01:13 PM

we'll have some fryers ready in about 5-6 more weeks.

#23 mycowarrier

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Posted 21 April 2009 - 06:12 PM

Poor little chicks.

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#24 thafunkyone

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Posted 22 April 2009 - 02:01 AM

Try a chicken you raised next to a chicken from the store. its like they're not even the same meat.

About a month ago I got a chicken from publix and a bell and evans. smoked them both. didn't tell anyone which was which. the difference was tremendous. none of them even wanted to eat the one from publix....

we'll have some fryers ready in about 5-6 more weeks.



#25 Hippie3

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Posted 22 April 2009 - 10:47 AM

yeah, already have a list of family and friends who are dying for truly fresh chicken,
eat it the day you kill it.
and my girls are fed right, treated humanely and enjoy a good life
while it lasts.

#26 stonedcoder

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Posted 22 April 2009 - 05:31 PM

and my girls are fed right, treated humanely and enjoy a good life
while it lasts.


isn't this the way all animals should be raised :bow:

hip - your cheese thread is making me hungry ...uummmm cheese - shouldn't of skipped lunch today ... good luck hip

edit : one other question hip - what do you do with the whey - or is there anything you can use it for ??

#27 Coughing_Anon

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Posted 22 April 2009 - 06:05 PM

Is there any way to make cheese without rennet?
I'm interested in a self-reliant method of cheese making, and using enzymes from a mammal's gut is kinda not in that vision.

#28 abaca

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Posted 22 April 2009 - 07:32 PM

I use they whey to replace water in cooking. For me I get about 3 qts of whey for every 4 qts of whole cows milk. I'll keep it refridgerated for about a week and whatever doesn't get used goes on the compost pile.

Hippie once you get a press you should try some cheeses using raw milk and compare them to the same cheeses using pasteurized milk.

Just as a little side note stay away from ultra-pasteurized milk.

#29 Hippie3

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Posted 23 April 2009 - 09:48 AM

what do you do with the whey - or is there anything you can use it for ??


it can be substituted for water in bread recipes, fed to chicken, even made into a drink-
loaded with vitamins.

#30 Hippie3

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Posted 23 April 2009 - 09:50 AM

Is there any way to make cheese without rennet?
I'm interested in a self-reliant method of cheese making, and using enzymes from a mammal's gut is kinda not in that vision.

there are vegan alternatives available commercially, vinegar can be used on some too.
self-reliance could mean harvesting your own rennet from your own calves too.

#31 Hippie3

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Posted 23 April 2009 - 09:53 AM

I use they whey to replace water in cooking. For me I get about 3 qts of whey for every 4 qts of whole cows milk. I'll keep it refridgerated for about a week and whatever doesn't get used goes on the compost pile.

Hippie once you get a press you should try some cheeses using raw milk and compare them to the same cheeses using pasteurized milk.

Just as a little side note stay away from ultra-pasteurized milk.

i'm a little paranoid still about drinking raw milk,
pasteurization reduces minor vitamins a little but not much there to begin with.
some enzymes are destroyed and certain properties are lost.
still the risk of bacteria in raw milk is high enough
that i just prefer to go slow, a few sips here and there to boost my immunity first.
went up to town yesterday and grabbed my old fruit press,
think it'll made a dandy cheese press too.




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