[Cheese] Cheese Digest, Vol 14, Issue 16

Fri Dec 22 23:14:24 EST 2006

I'd like to make 2 cheese presses using about 1.5 ft. each of 4 in. and 6.
in. PVC. Can I just use the PVC on an upside-down plate with a follower and
a weight arangement on top of the cheese? ANY ideas appreciated. Thanks!

Mike

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Sent: Friday, December 22, 2006 11:00 AM
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Subject: Cheese Digest, Vol 14, Issue 16

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Today's Topics:

   1. ripening soft goat cheese (Joseph Steuer)
   2. Re: Cheese texture problem (Albert Ortiz)
   3. Re: Using Calcium Chloride (Albert Ortiz)
   4. Re: Raw Cheese (Albert Ortiz)
   5. Re: ripening soft goat cheese (Jack Schmidling)
   6. Re: Cheese texture problem (Jack Schmidling)

----------------------------------------------------------------------

Message: 1
Date: Thu, 21 Dec 2006 11:57:02 -0500
From: Joseph Steuer <joseph.steuer at earthlink.net>
Subject: [Cheese] ripening soft goat cheese
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <390038E1-8214-4CC1-8349-1EA12FBFB098 at earthlink.net>
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed

Hello,
I used pencillian on my soft goat cheese and it is ripening, but I do
not know when it is finished. Anybody have any thoughts?
Best,
Joseph

------------------------------

Message: 2
Date: Thu, 21 Dec 2006 23:43:22 -0400
From: "Albert Ortiz" <alhiem at gmail.com>
Subject: Re: [Cheese] Cheese texture problem
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID:
	<1e5a81050612211943m2b2039caw81f41b82f6e681b1 at mail.gmail.com>
Content-Type: text/plain; charset="iso-8859-1"

Don't know how your dry-milk based cheeses end up, but mines always fail.  I
have yet to make successful use of cream with my cheeses, it makes them too
soft.  Which is not bad if you wanted a soft cheese, but if you are pressing
and want to make a low fat type of cheeses, try low fat milk, not the boxed
kind, and add to it a bit of calcium chloride.  If i wan full fat cheese, i
use regular milk.  In any case, try low weights the first few times you put
your curds in the press, and after you've turned your cheese for the second
or third time, and you want to make really hard cheese, give it a greater
weight over night.  Make sure your curd contains enough fat, so don't cut it
too small or it will end up looking like compressed ricotta.  Cooking temp
is very important, so make sure you control it as much as you can.  a couple
of degrees too hot and it will end up too dry/crumbly too.

albert

On 12/17/06, Calvin Gadbury <cjgadbury at pcdoctors1.com> wrote:
>
> Dry cheese?
>
> If  using non-fat powdered milk,
> cheese will be dry, maybe hard,  without fat.
>
> Calvin
>
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Message: 3
Date: Thu, 21 Dec 2006 23:49:32 -0400
From: "Albert Ortiz" <alhiem at gmail.com>
Subject: Re: [Cheese] Using Calcium Chloride
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID:
	<1e5a81050612211949g68d85dbcn17757c320f4683e5 at mail.gmail.com>
Content-Type: text/plain; charset="iso-8859-1"

30% solution by weight.  Leeners sells it at that concentration.  It works
for me.  I have yet to get my hands on the "dry" stuff and make my own
batches of solution.  Actually is not by weight as in pounds, but by mass.
So if you are making a kilogram of solution, 30% of the total mass should be
made up of salts.

On 12/17/06, Dave Turco <dwturco at mhcable.com> wrote:
>
> Is there a standard quantity per gallon that should be used?  Dave
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Message: 4
Date: Thu, 21 Dec 2006 23:57:06 -0400
From: "Albert Ortiz" <alhiem at gmail.com>
Subject: Re: [Cheese] Raw Cheese
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID:
	<1e5a81050612211957o3920cb39w3944ba9340e9b2b5 at mail.gmail.com>
Content-Type: text/plain; charset="iso-8859-1"

If you shoot google with a "hot to make cheese" this page will pop
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
The man is a bio and chem professor in some university in the northen us.
He has been making goat cheeses fince forever.  Go ther, do, he has some
very nice walkthroughs and a LOT of info, even on how to handle your goats.
Have fun and happy holydays to all.

Albert.

On 12/12/06, Elizabeth Cameron <elianeal at copper.net> wrote:
>
>  Hi,
> I am new to the conversation, and have a question.  Does anybody make
> cheese from raw fresh milk?  I have dairy goats and would prefer to keep
> the enzymes alive in making cheese. I use the milk raw for chevre, which
> works great, but don't know about doing this for hard cheeses.  Most of
the
> recipes say to pasteurize.
>
> Thanks.
> Elizabeth
>
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>
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Message: 5
Date: Thu, 21 Dec 2006 22:07:09 -0600
From: Jack Schmidling <arf at mc.net>
Subject: Re: [Cheese] ripening soft goat cheese
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <458B59ED.2080709 at mc.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Joseph Steuer wrote:
> Hello,
> I used pencillian on my soft goat cheese and it is ripening, but I do
> not know when it is finished. Anybody have any thoughts?

If it is soft cheese, it will probably spoil before it ripens in the
usual sense.  All you can do is taste it and call it done when you like
the taste.

If you want a traditional blue cheese, you need a much drier curd and
usually some light pressing.

Check out my Stilton recipe to get an idea of what is involved.  If you
use goat cheese you might want to add extra cream to the milk.

js

--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com

------------------------------

Message: 6
Date: Thu, 21 Dec 2006 22:31:18 -0600
From: Jack Schmidling <arf at mc.net>
Subject: Re: [Cheese] Cheese texture problem
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <458B5F96.3070700 at mc.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Albert Ortiz wrote:
> Don't know how your dry-milk based cheeses end up, but mines always
> fail.  I have yet to make successful use of cream with my cheeses, it
makes them too
> soft.

Then something else is wrong.  Cooking temp/time, draining time,
cheddaring, all of these things determine whether the cheese will be
hard or soft. Pressing is just a finishing process.  Before it even goes
into the press, the curds should be a good squeaky chew.  Most authors
liken the texture to chicken breast and this is very much the way it
must be before it is put into the press.

The biggest problem with commercial milk, no matter what form, is
cutting and initial cooking.  The curd is extremely fragile and if not
treated very carefully, the cheese will fail.  It should only be stirred
enough to keep it from scorching on the bottom for about the first ten
minutes.  By stirring, I mean only moving it around slowly.  Stirring in
the normal sense will destroy it. After about 10 mins it will firm up
and be indistinguishable from fresh milk from a cow sort of cheese.

>Which is not bad if you wanted a soft cheese, but if you are
> pressing
> and want to make a low fat type of cheeses, try low fat milk, not the
boxed
> kind, and add to it a bit of calcium chloride.

Low fat cheese is an oxymoron.  It simply can not be made at home.  It
will always be hard and unpalatable.

>If i wan full fat cheese, i
> use regular milk.

Again, if it is homogenized, you will get bricks if you try to make
cheddar but for different reasons.  Most of the fat in homogenized milk
will be lost in the process and result in a "low fat" cheese as above.
If you start with low fat milk and add cream you can produce an
excellent cheddar if you do everything else right.

js

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------------------------------

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End of Cheese Digest, Vol 14, Issue 16
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