[Cheese] Cheese Digest, Vol 5, Issue 26
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Thu Jan 26 17:37:59 EST 2006
> I make ricotta with the whey from my cheddars and farmer cheese and they always come out. It is the best ricotta I have tasted. I suspect it is because I am using whole farm fresh (raw milk). I have always used farm fresh or organic low heat pasteurized milk to make cheese and it is the best cheese. I find it hard to believe that something doesn't get lost in the highly processed powdered milk.
By the way is anyone lives in Wisconsin or Washington State I teach home cheese making classes in these states. If you are interested you can see my website below.
Keep on Cheesin'
Linda
www.moonwiseherbs.com
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> Today's Topics:
>
> 1. Bulk Dry Milk (Brian)
> 2. bulk dried milk. (don tabler)
> 3. Re: Bulk Dry Milk (Jack Schmidling)
> 4. Re: Bulk Dry Milk (Brian)
> 5. Re: Bulk Dry Milk (Dehaven James W)
> 6. Re: Bulk Dry Milk (dean crabtree)
> 7. Re: Bulk Dry Milk (Brian)
> 8. Re: Bulk Dry Milk (Jack Schmidling)
> 9. Re: Bulk Dry Milk (Brian)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Wed, 25 Jan 2006 16:04:12 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <000a01c6220c$0a691a90$0201a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> reply-type=original
>
> Jack,
> Do you have any sources? The net keeps having me run around in circles.
>
> Thanks
>
> Brian
>
>
>
> ------------------------------
>
> Message: 2
> Date: Wed, 25 Jan 2006 16:51:28 -0800 (PST)
> From: don tabler <don_tabler at yahoo.com>
> Subject: [Cheese] bulk dried milk.
> To: Cheese at hbd.org
> Message-ID: <20060126005128.6663.qmail at web61011.mail.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> while i havent been there in four years , theres a huge processing plant in tempe arizona that sells twenty five and fifty pound bags of low fat dried milk. i asked them once why they worked with the low fat stuff and they said the extra butterfat caused problems in flavor with old stocks of who dehydrated milk and so they didnt mess with it anymore. love this site don
>
> The American Association Of Wire Coat Hanger Manufacturers, wishes to express support for the Confirmation of Judge Alito to The Supreme Court.
>
>
> http://360.yahoo.com/don_tabler
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> ------------------------------
>
> Message: 3
> Date: Wed, 25 Jan 2006 22:23:00 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <43D84EA4.3080308 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Brian wrote:
> > Jack,
> > Do you have any sources? The net keeps having me run around in circles.
>
> I have purchased 50lb bags of dry whole milk from a place in Wisconsin.
>
> They are listed at the bottom of my milk page....
>
> http://schmidling.com/milk.htm
>
> Contrary to the wisdom of the industry, you can make decent cheese with it.
>
> js
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 4
> Date: Wed, 25 Jan 2006 20:43:48 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <000401c62233$19658d40$0201a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> reply-type=original
>
> Saw them thanks. They didn't have any prices so I guess I'll contact them
> for them.
>
> Tell me, am I obsessive?
> 1 cheddar
> 1 Parmesan
> 1 Derby
> 1 Gouda
> 1 "problem" cheddar
> 1 gorgonzola
> 1 "Dubliner" wannabe
> 1 farmhouse cheddar
> 1 Stilton
> 1 manchego
> 1 Romano
>
> Since the 1st of the year.
>
> Brian
>
>
> ----- Original Message -----
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, January 25, 2006 8:23 PM
> Subject: Re: [Cheese] Bulk Dry Milk
>
>
> > Brian wrote:
> >> Jack,
> >> Do you have any sources? The net keeps having me run around in circles.
> >
> > I have purchased 50lb bags of dry whole milk from a place in Wisconsin.
> >
> > They are listed at the bottom of my milk page....
> >
> > http://schmidling.com/milk.htm
> >
> > Contrary to the wisdom of the industry, you can make decent cheese with
> > it.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
>
>
> ------------------------------
>
> Message: 5
> Date: Thu, 26 Jan 2006 02:51:56 -0800 (PST)
> From: Dehaven James W <jiladeh at ameritech.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060126105156.9095.qmail at web80409.mail.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Brian, I have made only 2 cheddars (my first of any) and considering jumping to Brie; I noticed it is not on your list? Am I getting in over my head?
>
> Brian <mavityre at comcast.net> wrote: Saw them thanks. They didn't have any prices so I guess I'll contact them
> for them.
>
> Tell me, am I obsessive?
> 1 cheddar
> 1 Parmesan
> 1 Derby
> 1 Gouda
> 1 "problem" cheddar
> 1 gorgonzola
> 1 "Dubliner" wannabe
> 1 farmhouse cheddar
> 1 Stilton
> 1 manchego
> 1 Romano
>
> Since the 1st of the year.
>
> Brian
>
>
> ----- Original Message -----
> From: "Jack Schmidling"
> To: "The Cheese Makers' Digest"
> Sent: Wednesday, January 25, 2006 8:23 PM
> Subject: Re: [Cheese] Bulk Dry Milk
>
>
> > Brian wrote:
> >> Jack,
> >> Do you have any sources? The net keeps having me run around in circles.
> >
> > I have purchased 50lb bags of dry whole milk from a place in Wisconsin.
> >
> > They are listed at the bottom of my milk page....
> >
> > http://schmidling.com/milk.htm
> >
> > Contrary to the wisdom of the industry, you can make decent cheese with
> > it.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
>
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> ------------------------------
>
> Message: 6
> Date: Thu, 26 Jan 2006 04:38:28 -0800 (PST)
> From: dean crabtree <dean_crabtree_1958 at yahoo.com>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060126123828.12102.qmail at web36213.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Brian <mavityre at comcast.net> wrote:
> ".. . Tell me, am I obsessive?. . ."
>
> Why just last night, I was told "there is a fine line between a hobby and insanity." But I think they were just joking. I think. ;-)
>
> Dean C.
>
>
> ---------------------------------
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> ------------------------------
>
> Message: 7
> Date: Thu, 26 Jan 2006 05:35:43 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <001201c6227d$6a8e87e0$0201a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Over your head? Hell I'm over my head. But that doesn't stop me.
> The reason Brie isn't on there is I don't like it. That and the thought of spraying bacteria on cheese just seems weird to me at the moment, although that will probably change in a couple months when I start making more batches.
> I can't make a Ricotta to save my a$$. I try it with the remaining whey from previous batches. It comes out more like a flavorless feta.
>
> Warning: Cats WILL eat your cheese while it is drying. Make sure when it's on a drying rack to put another rack over it. Friggin cat.
>
> Brian
>
> ----- Original Message -----
> From: Dehaven James W
> To: The Cheese Makers' Digest
> Sent: Thursday, January 26, 2006 2:51 AM
> Subject: Re: [Cheese] Bulk Dry Milk
>
>
> Brian, I have made only 2 cheddars (my first of any) and considering jumping to Brie; I noticed it is not on your list? Am I getting in over my head?
>
> Brian <mavityre at comcast.net> wrote:
> Saw them thanks. They didn't have any prices so I guess I'll contact them
> for them.
>
> Tell me, am I obsessive?
> 1 cheddar
> 1 Parmesan
> 1 Derby
> 1 Gouda
> 1 "problem" cheddar
> 1 gorgonzola
> 1 "Dubliner" wannabe
> 1 farmhouse cheddar
> 1 Stilton
> 1 manchego
> 1 Romano
>
> Since the 1st of the year.
>
> Brian
>
>
> ----- Original Message -----
> From: "Jack Schmidling"
> To: "The Cheese Makers' Digest"
> Sent: Wednesday, January 25, 2006 8:23 PM
> Subject: Re: [Cheese] Bulk Dry Milk
>
>
> > Brian wrote:
> >> Jack,
> >> Do you have any sources? The net! keeps having me run around in circles.
> >
> > I have purchased 50lb bags of dry whole milk from a place in Wisconsin.
> >
> > They are listed at the bottom of my milk page....
> >
> > http://schmidling.com/milk.htm
> >
> > Contrary to the wisdom of the industry, you can make decent cheese with
> > it.
> >
> > js
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
>
>
>
>
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>
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> ------------------------------
>
> Message: 8
> Date: Thu, 26 Jan 2006 09:03:28 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <43D8E4C0.7040207 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Brian wrote:
> > The reason Brie isn't on there is I don't like it. That and the
> > thought of spraying bacteria on cheese just seems weird to me at the
> > moment.....
>
> If it makes you feel better, you can add the culture along with the
> other cultures. There is no need or point to spraying it on.
>
> >I can't make a Ricotta to save my a$$. I
> > try it with the remaining whey from previous batches. It comes out
> > more like a flavorless feta.
>
> "Nothing aint worth nothing but it's free."
>
> Everyone likes to say you can make ricotta with spent whey but what they
> don't say or understand is that you must add equal parts of fresh milk
> to get it right.
>
> js
>
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 9
> Date: Thu, 26 Jan 2006 07:32:14 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: Re: [Cheese] Bulk Dry Milk
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <000901c6228d$aef73ed0$0201a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> reply-type=original
>
> Thanks Jack,
> I'll try that next time.
>
> B
>
> > Everyone likes to say you can make ricotta with spent whey but what they
> > don't say or understand is that you must add equal parts of fresh milk
> > to get it right.
> >
> > js
> >
> >
> > --
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
>
> ------------------------------
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
>
> End of Cheese Digest, Vol 5, Issue 26
> *************************************
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