From kroghn at clark.lib.wv.us  Mon Jul  3 10:44:39 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Mon, 3 Jul 2006 10:44:39 -0400
Subject: [Cheese] List Activity
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
Message-ID: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>

Hi, we have just begun making a swiss type of cheese and we are using raw 
milk , we are having a problem with the cheese sticking to the mold. the 
molds we are using are palstic with a basket of mesh cloth inside (european 
style ). I am wondering if we are filling them too full???? how do you 
measure the proper amount of cheese curd for your mold?
Thanks!!!
nancy K




From arf at mc.net  Tue Jul  4 00:18:02 2006
From: arf at mc.net (Jack Schmidling)
Date: Mon, 03 Jul 2006 22:18:02 -0600
Subject: [Cheese] List Activity
In-Reply-To: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
	<002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
Message-ID: <44A9EBFA.1030205@mc.net>

Nancy Krogh wrote:
>I am wondering if we are filling them too full???? how do you 
> measure the proper amount of cheese curd for your mold?

Without knowing more details, one can only generalize but in general,
one fills the mold to the top allowing for follower and whatever else 
needs to go on top of it.

A Swiss type cheese would press down to about 1/3 of that or less.

Sticking could be from trying to press too much before flipping the 
cheese.  If you keep flipping it regularly, it should not stick.

js


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



From kroghn at clark.lib.wv.us  Tue Jul 11 15:19:17 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 15:19:17 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>
	<449A1118.6030008@mc.net>
Message-ID: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>

hello, we have just been making swiss foe a couple of weeks now and have a 
few problems.
What does it mean whenever your curds do not seem to bond together?
The recipe we are using is :
Heat milk to 90 degrees.
add culture--we have used yogurt--- also using visiby powdered culture for 
emmental cheese.
wait 10-15 min add rennet( powder dissolved in water ) sir well and then top 
stir for a couple of minutes. Let sit for 30 min or until a clean break is 
obtained.
Cut curd and forework for 30 minutes.
Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain 
120 for another 30 minutes stirring often..
let curd settle for 5 minutes and remove some of the whey scoop curds into 
molds until they are full and press for 15 minutes, flip cheese and press 
for 1 hour, leave in mold overnite and then remove cheese from mold.
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, June 21, 2006 11:40 PM
Subject: Re: [Cheese] Gruy?re help


> 



From kroghn at clark.lib.wv.us  Tue Jul 11 18:53:02 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 18:53:02 -0400
Subject: [Cheese] swiss help
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk><449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <000a01c6a53c$c3ff7f40$0535630a@WVLCCIRC>

actually it is not gruyere help it is swiss help.
thanks
----- Original Message ----- 
From: "Nancy Krogh" <kroghn at clark.lib.wv.us>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, July 11, 2006 3:19 PM
Subject: Re: [Cheese] Gruy?re help


> hello, we have just been making swiss foe a couple of weeks now and have a
> few problems.
> What does it mean whenever your curds do not seem to bond together?
> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture for
> emmental cheese.
> wait 10-15 min add rennet( powder dissolved in water ) sir well and then 
> top
> stir for a couple of minutes. Let sit for 30 min or until a clean break is
> obtained.
> Cut curd and forework for 30 minutes.
> Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain
> 120 for another 30 minutes stirring often..
> let curd settle for 5 minutes and remove some of the whey scoop curds into
> molds until they are full and press for 15 minutes, flip cheese and press
> for 1 hour, leave in mold overnite and then remove cheese from mold.
> ----- Original Message ----- 
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, June 21, 2006 11:40 PM
> Subject: Re: [Cheese] Gruy?re help
>
>
>>
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 




From arf at mc.net  Wed Jul 12 00:16:09 2006
From: arf at mc.net (Jack Schmidling)
Date: Tue, 11 Jul 2006 22:16:09 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <44B47789.2040301@mc.net>

Nancy Krogh wrote:

> What does it mean whenever your curds do not seem to bond together?

Several things can cause this:

1.  Curds too cool at pressing
2.  Curds too dry
3.  Too much pressure too soon
4.  Not enough pressure
5.  Cheese cloth trapped in voids

> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture

What is this?

js


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



From kroghn at clark.lib.wv.us  Wed Jul 12 11:25:34 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Wed, 12 Jul 2006 11:25:34 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
	<44B47789.2040301@mc.net>
Message-ID: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>

it is a culture from danlca in canada
called  choozit alp d ---visbyvac dip
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, July 12, 2006 12:16 AM
Subject: Re: [Cheese] Gruy?re help


> Nancy Krogh wrote:
>
>> What does it mean whenever your curds do not seem to bond together?
>
> Several things can cause this:
>
> 1.  Curds too cool at pressing
> 2.  Curds too dry
> 3.  Too much pressure too soon
> 4.  Not enough pressure
> 5.  Cheese cloth trapped in voids
>
>> The recipe we are using is :
>> Heat milk to 90 degrees.
>> add culture--we have used yogurt--- also using visiby powdered culture
>
> What is this?
>
> 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
> 




From arf at mc.net  Wed Jul 12 12:36:14 2006
From: arf at mc.net (Jack Schmidling)
Date: Wed, 12 Jul 2006 10:36:14 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>	<44B47789.2040301@mc.net>
	<000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
Message-ID: <44B524FE.1010905@mc.net>

Nancy Krogh wrote:
> it is a culture from danlca in canada
> called  choozit alp d ---visbyvac dip

Doesn't mean much to me but for Emantal/Swiss, you need at minimum and 
thermophylic culture and a propionic acid producing culture to produce 
the eyes and characteristic nutty flavor.

js

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



From alhiem at gmail.com  Mon Jul 17 16:43:45 2006
From: alhiem at gmail.com (Albert Ortiz)
Date: Mon, 17 Jul 2006 16:43:45 -0400
Subject: [Cheese] not much luck
In-Reply-To: <000901c65054$8b69cec0$75f7f145@jeri>
References: <032520061320.23409.442543A00003140700005B712206999735069D0A089B0E0A000A9A040D@comcast.net>
	<44255B5E.3030308@mc.net> <000901c65054$8b69cec0$75f7f145@jeri>
Message-ID: <1e5a81050607171343u5c258c4bod21d68272d1c2ef0@mail.gmail.com>

And you say that what you got tasted rotten?  Hmmm....I've done this like
gazzillions of times, and every time got a decent tasting cheese.  Granted
is not a cheese you would want to age, but since you are making cottage
cheese, it will be alright.  Do this, try to buy some other brand of milk.
Down here in Puerto Rico you have basically two choices, if you don't count
the stuff that comes in boxes, urrghh,  Tres  Monjitas always produces a
nice cheese, the milk from suiza dairy doesn't form firm enough curds ( i
have no i dea why this is so) and if you leave it rippening for too long,
well overly acidified milk great cheese, if at all, does not make.  Make
sure you dont boil the milk, just heat it until is about to boil, and remove
it from the heat, add vinegar wait for a few mins, sometimes as much as 30
mins altogether, filter out the whey, add salt to taste and you are done,
should not take more than 1-2 hours to do the whole thing.  Make sure your
"cheese" cloth is not to course, yet not to fine.  Butter muslim for
preference, but if you don't have it on hand, a white cotton hankey does the
trick.  Hope this helps.

On 3/25/06, jeri <bluefeatherj at comcast.net> wrote:
>
> Hi , thank you for answering .  Below is the recipe i used (to the letter)
> the milk was bought the same day.
> except i used 1% instead of  2%.
> Jeri
>
>
>
> Ingredients:
>
> 1 gallon 2% milk
> 1/2 cup vinegar
> 1 tsp salt
>
> 1. Heat the milk to 190F. You will need a thermometer for other cheeses
> but
> you can get by here turning off the heat just before the milk begins to
> boil.
>
> 2. Add the vinegar and allow the mixture to cool.
>
> 3. When cool, pour the mixture, (which now consists of curds and whey as
> in
> Miss Muffet food) into a colander and drain off the whey.
>
> 4. Pour the curds into a bowl and sprinkle on the salt and mix well. You
> may
> wish to use less salt or more. It is simply a matter of taste which is the
> next step. You can add a little cream for a silky texture.
>
>
>
> ----- Original Message -----
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Saturday, March 25, 2006 10:01 AM
> Subject: Re: [Cheese] not much luck
>
>
> > bluefeatherj at comcast.net wrote:
> >> Hi , I haven' t got as far as cottage cheese yet; both of the two
> >> batches i've made had a distinct rotten taste and had to be thrown
> >> out.......... I used 1% skim milk...
> >
> > If that is all you used, it is not surprising that it has a rotten
> taste.
> >
> > We need more info to help you.  What else did you put in there and how
> > did you process it?  Most importantly, what did you use for a starter?
> >
> > 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
>
-------------- next part --------------
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From kroghn at clark.lib.wv.us  Mon Jul  3 10:44:39 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Mon, 3 Jul 2006 10:44:39 -0400
Subject: [Cheese] List Activity
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
Message-ID: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>

Hi, we have just begun making a swiss type of cheese and we are using raw 
milk , we are having a problem with the cheese sticking to the mold. the 
molds we are using are palstic with a basket of mesh cloth inside (european 
style ). I am wondering if we are filling them too full???? how do you 
measure the proper amount of cheese curd for your mold?
Thanks!!!
nancy K




From arf at mc.net  Tue Jul  4 00:18:02 2006
From: arf at mc.net (Jack Schmidling)
Date: Mon, 03 Jul 2006 22:18:02 -0600
Subject: [Cheese] List Activity
In-Reply-To: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
	<002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
Message-ID: <44A9EBFA.1030205@mc.net>

Nancy Krogh wrote:
>I am wondering if we are filling them too full???? how do you 
> measure the proper amount of cheese curd for your mold?

Without knowing more details, one can only generalize but in general,
one fills the mold to the top allowing for follower and whatever else 
needs to go on top of it.

A Swiss type cheese would press down to about 1/3 of that or less.

Sticking could be from trying to press too much before flipping the 
cheese.  If you keep flipping it regularly, it should not stick.

js


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



From kroghn at clark.lib.wv.us  Tue Jul 11 15:19:17 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 15:19:17 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>
	<449A1118.6030008@mc.net>
Message-ID: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>

hello, we have just been making swiss foe a couple of weeks now and have a 
few problems.
What does it mean whenever your curds do not seem to bond together?
The recipe we are using is :
Heat milk to 90 degrees.
add culture--we have used yogurt--- also using visiby powdered culture for 
emmental cheese.
wait 10-15 min add rennet( powder dissolved in water ) sir well and then top 
stir for a couple of minutes. Let sit for 30 min or until a clean break is 
obtained.
Cut curd and forework for 30 minutes.
Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain 
120 for another 30 minutes stirring often..
let curd settle for 5 minutes and remove some of the whey scoop curds into 
molds until they are full and press for 15 minutes, flip cheese and press 
for 1 hour, leave in mold overnite and then remove cheese from mold.
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, June 21, 2006 11:40 PM
Subject: Re: [Cheese] Gruy?re help


> 



From kroghn at clark.lib.wv.us  Tue Jul 11 18:53:02 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 18:53:02 -0400
Subject: [Cheese] swiss help
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk><449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <000a01c6a53c$c3ff7f40$0535630a@WVLCCIRC>

actually it is not gruyere help it is swiss help.
thanks
----- Original Message ----- 
From: "Nancy Krogh" <kroghn at clark.lib.wv.us>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, July 11, 2006 3:19 PM
Subject: Re: [Cheese] Gruy?re help


> hello, we have just been making swiss foe a couple of weeks now and have a
> few problems.
> What does it mean whenever your curds do not seem to bond together?
> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture for
> emmental cheese.
> wait 10-15 min add rennet( powder dissolved in water ) sir well and then 
> top
> stir for a couple of minutes. Let sit for 30 min or until a clean break is
> obtained.
> Cut curd and forework for 30 minutes.
> Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain
> 120 for another 30 minutes stirring often..
> let curd settle for 5 minutes and remove some of the whey scoop curds into
> molds until they are full and press for 15 minutes, flip cheese and press
> for 1 hour, leave in mold overnite and then remove cheese from mold.
> ----- Original Message ----- 
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, June 21, 2006 11:40 PM
> Subject: Re: [Cheese] Gruy?re help
>
>
>>
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 




From arf at mc.net  Wed Jul 12 00:16:09 2006
From: arf at mc.net (Jack Schmidling)
Date: Tue, 11 Jul 2006 22:16:09 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <44B47789.2040301@mc.net>

Nancy Krogh wrote:

> What does it mean whenever your curds do not seem to bond together?

Several things can cause this:

1.  Curds too cool at pressing
2.  Curds too dry
3.  Too much pressure too soon
4.  Not enough pressure
5.  Cheese cloth trapped in voids

> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture

What is this?

js


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



From kroghn at clark.lib.wv.us  Wed Jul 12 11:25:34 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Wed, 12 Jul 2006 11:25:34 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
	<44B47789.2040301@mc.net>
Message-ID: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>

it is a culture from danlca in canada
called  choozit alp d ---visbyvac dip
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, July 12, 2006 12:16 AM
Subject: Re: [Cheese] Gruy?re help


> Nancy Krogh wrote:
>
>> What does it mean whenever your curds do not seem to bond together?
>
> Several things can cause this:
>
> 1.  Curds too cool at pressing
> 2.  Curds too dry
> 3.  Too much pressure too soon
> 4.  Not enough pressure
> 5.  Cheese cloth trapped in voids
>
>> The recipe we are using is :
>> Heat milk to 90 degrees.
>> add culture--we have used yogurt--- also using visiby powdered culture
>
> What is this?
>
> 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
> 




From arf at mc.net  Wed Jul 12 12:36:14 2006
From: arf at mc.net (Jack Schmidling)
Date: Wed, 12 Jul 2006 10:36:14 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>	<44B47789.2040301@mc.net>
	<000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
Message-ID: <44B524FE.1010905@mc.net>

Nancy Krogh wrote:
> it is a culture from danlca in canada
> called  choozit alp d ---visbyvac dip

Doesn't mean much to me but for Emantal/Swiss, you need at minimum and 
thermophylic culture and a propionic acid producing culture to produce 
the eyes and characteristic nutty flavor.

js

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



From alhiem at gmail.com  Mon Jul 17 16:43:45 2006
From: alhiem at gmail.com (Albert Ortiz)
Date: Mon, 17 Jul 2006 16:43:45 -0400
Subject: [Cheese] not much luck
In-Reply-To: <000901c65054$8b69cec0$75f7f145@jeri>
References: <032520061320.23409.442543A00003140700005B712206999735069D0A089B0E0A000A9A040D@comcast.net>
	<44255B5E.3030308@mc.net> <000901c65054$8b69cec0$75f7f145@jeri>
Message-ID: <1e5a81050607171343u5c258c4bod21d68272d1c2ef0@mail.gmail.com>

And you say that what you got tasted rotten?  Hmmm....I've done this like
gazzillions of times, and every time got a decent tasting cheese.  Granted
is not a cheese you would want to age, but since you are making cottage
cheese, it will be alright.  Do this, try to buy some other brand of milk.
Down here in Puerto Rico you have basically two choices, if you don't count
the stuff that comes in boxes, urrghh,  Tres  Monjitas always produces a
nice cheese, the milk from suiza dairy doesn't form firm enough curds ( i
have no i dea why this is so) and if you leave it rippening for too long,
well overly acidified milk great cheese, if at all, does not make.  Make
sure you dont boil the milk, just heat it until is about to boil, and remove
it from the heat, add vinegar wait for a few mins, sometimes as much as 30
mins altogether, filter out the whey, add salt to taste and you are done,
should not take more than 1-2 hours to do the whole thing.  Make sure your
"cheese" cloth is not to course, yet not to fine.  Butter muslim for
preference, but if you don't have it on hand, a white cotton hankey does the
trick.  Hope this helps.

On 3/25/06, jeri <bluefeatherj at comcast.net> wrote:
>
> Hi , thank you for answering .  Below is the recipe i used (to the letter)
> the milk was bought the same day.
> except i used 1% instead of  2%.
> Jeri
>
>
>
> Ingredients:
>
> 1 gallon 2% milk
> 1/2 cup vinegar
> 1 tsp salt
>
> 1. Heat the milk to 190F. You will need a thermometer for other cheeses
> but
> you can get by here turning off the heat just before the milk begins to
> boil.
>
> 2. Add the vinegar and allow the mixture to cool.
>
> 3. When cool, pour the mixture, (which now consists of curds and whey as
> in
> Miss Muffet food) into a colander and drain off the whey.
>
> 4. Pour the curds into a bowl and sprinkle on the salt and mix well. You
> may
> wish to use less salt or more. It is simply a matter of taste which is the
> next step. You can add a little cream for a silky texture.
>
>
>
> ----- Original Message -----
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Saturday, March 25, 2006 10:01 AM
> Subject: Re: [Cheese] not much luck
>
>
> > bluefeatherj at comcast.net wrote:
> >> Hi , I haven' t got as far as cottage cheese yet; both of the two
> >> batches i've made had a distinct rotten taste and had to be thrown
> >> out.......... I used 1% skim milk...
> >
> > If that is all you used, it is not surprising that it has a rotten
> taste.
> >
> > We need more info to help you.  What else did you put in there and how
> > did you process it?  Most importantly, what did you use for a starter?
> >
> > 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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From kroghn at clark.lib.wv.us  Mon Jul  3 10:44:39 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Mon, 3 Jul 2006 10:44:39 -0400
Subject: [Cheese] List Activity
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
Message-ID: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>

Hi, we have just begun making a swiss type of cheese and we are using raw 
milk , we are having a problem with the cheese sticking to the mold. the 
molds we are using are palstic with a basket of mesh cloth inside (european 
style ). I am wondering if we are filling them too full???? how do you 
measure the proper amount of cheese curd for your mold?
Thanks!!!
nancy K




From arf at mc.net  Tue Jul  4 00:18:02 2006
From: arf at mc.net (Jack Schmidling)
Date: Mon, 03 Jul 2006 22:18:02 -0600
Subject: [Cheese] List Activity
In-Reply-To: <002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
References: <003201c696d2$d86f9e10$6a2b12ac@HOTMARK001> <449C20CD.70900@mc.net>
	<002601c69eaf$37cbdb10$0535630a@WVLCCIRC>
Message-ID: <44A9EBFA.1030205@mc.net>

Nancy Krogh wrote:
>I am wondering if we are filling them too full???? how do you 
> measure the proper amount of cheese curd for your mold?

Without knowing more details, one can only generalize but in general,
one fills the mold to the top allowing for follower and whatever else 
needs to go on top of it.

A Swiss type cheese would press down to about 1/3 of that or less.

Sticking could be from trying to press too much before flipping the 
cheese.  If you keep flipping it regularly, it should not stick.

js


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



From kroghn at clark.lib.wv.us  Tue Jul 11 15:19:17 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 15:19:17 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>
	<449A1118.6030008@mc.net>
Message-ID: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>

hello, we have just been making swiss foe a couple of weeks now and have a 
few problems.
What does it mean whenever your curds do not seem to bond together?
The recipe we are using is :
Heat milk to 90 degrees.
add culture--we have used yogurt--- also using visiby powdered culture for 
emmental cheese.
wait 10-15 min add rennet( powder dissolved in water ) sir well and then top 
stir for a couple of minutes. Let sit for 30 min or until a clean break is 
obtained.
Cut curd and forework for 30 minutes.
Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain 
120 for another 30 minutes stirring often..
let curd settle for 5 minutes and remove some of the whey scoop curds into 
molds until they are full and press for 15 minutes, flip cheese and press 
for 1 hour, leave in mold overnite and then remove cheese from mold.
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, June 21, 2006 11:40 PM
Subject: Re: [Cheese] Gruy?re help


> 



From kroghn at clark.lib.wv.us  Tue Jul 11 18:53:02 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Tue, 11 Jul 2006 18:53:02 -0400
Subject: [Cheese] swiss help
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk><449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <000a01c6a53c$c3ff7f40$0535630a@WVLCCIRC>

actually it is not gruyere help it is swiss help.
thanks
----- Original Message ----- 
From: "Nancy Krogh" <kroghn at clark.lib.wv.us>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, July 11, 2006 3:19 PM
Subject: Re: [Cheese] Gruy?re help


> hello, we have just been making swiss foe a couple of weeks now and have a
> few problems.
> What does it mean whenever your curds do not seem to bond together?
> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture for
> emmental cheese.
> wait 10-15 min add rennet( powder dissolved in water ) sir well and then 
> top
> stir for a couple of minutes. Let sit for 30 min or until a clean break is
> obtained.
> Cut curd and forework for 30 minutes.
> Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain
> 120 for another 30 minutes stirring often..
> let curd settle for 5 minutes and remove some of the whey scoop curds into
> molds until they are full and press for 15 minutes, flip cheese and press
> for 1 hour, leave in mold overnite and then remove cheese from mold.
> ----- Original Message ----- 
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Wednesday, June 21, 2006 11:40 PM
> Subject: Re: [Cheese] Gruy?re help
>
>
>>
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
> 




From arf at mc.net  Wed Jul 12 00:16:09 2006
From: arf at mc.net (Jack Schmidling)
Date: Tue, 11 Jul 2006 22:16:09 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net>
	<000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
Message-ID: <44B47789.2040301@mc.net>

Nancy Krogh wrote:

> What does it mean whenever your curds do not seem to bond together?

Several things can cause this:

1.  Curds too cool at pressing
2.  Curds too dry
3.  Too much pressure too soon
4.  Not enough pressure
5.  Cheese cloth trapped in voids

> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture

What is this?

js


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



From kroghn at clark.lib.wv.us  Wed Jul 12 11:25:34 2006
From: kroghn at clark.lib.wv.us (Nancy Krogh)
Date: Wed, 12 Jul 2006 11:25:34 -0400
Subject: =?iso-8859-1?Q?Re:_=5BCheese=5D_Gruy=E9re_help?=
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>
	<44B47789.2040301@mc.net>
Message-ID: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>

it is a culture from danlca in canada
called  choozit alp d ---visbyvac dip
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, July 12, 2006 12:16 AM
Subject: Re: [Cheese] Gruy?re help


> Nancy Krogh wrote:
>
>> What does it mean whenever your curds do not seem to bond together?
>
> Several things can cause this:
>
> 1.  Curds too cool at pressing
> 2.  Curds too dry
> 3.  Too much pressure too soon
> 4.  Not enough pressure
> 5.  Cheese cloth trapped in voids
>
>> The recipe we are using is :
>> Heat milk to 90 degrees.
>> add culture--we have used yogurt--- also using visiby powdered culture
>
> What is this?
>
> 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
> 




From arf at mc.net  Wed Jul 12 12:36:14 2006
From: arf at mc.net (Jack Schmidling)
Date: Wed, 12 Jul 2006 10:36:14 -0600
Subject: [Cheese] =?ISO-8859-1?Q?Gruy=E9re_help?=
In-Reply-To: <000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
References: <002001c6953a$df374160$dba9858b@medicine.abdn.ac.uk>	<449A1118.6030008@mc.net><000d01c6a51e$e8ddcdd0$0535630a@WVLCCIRC>	<44B47789.2040301@mc.net>
	<000c01c6a5c7$6c0723c0$0535630a@WVLCCIRC>
Message-ID: <44B524FE.1010905@mc.net>

Nancy Krogh wrote:
> it is a culture from danlca in canada
> called  choozit alp d ---visbyvac dip

Doesn't mean much to me but for Emantal/Swiss, you need at minimum and 
thermophylic culture and a propionic acid producing culture to produce 
the eyes and characteristic nutty flavor.

js

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



From alhiem at gmail.com  Mon Jul 17 16:43:45 2006
From: alhiem at gmail.com (Albert Ortiz)
Date: Mon, 17 Jul 2006 16:43:45 -0400
Subject: [Cheese] not much luck
In-Reply-To: <000901c65054$8b69cec0$75f7f145@jeri>
References: <032520061320.23409.442543A00003140700005B712206999735069D0A089B0E0A000A9A040D@comcast.net>
	<44255B5E.3030308@mc.net> <000901c65054$8b69cec0$75f7f145@jeri>
Message-ID: <1e5a81050607171343u5c258c4bod21d68272d1c2ef0@mail.gmail.com>

And you say that what you got tasted rotten?  Hmmm....I've done this like
gazzillions of times, and every time got a decent tasting cheese.  Granted
is not a cheese you would want to age, but since you are making cottage
cheese, it will be alright.  Do this, try to buy some other brand of milk.
Down here in Puerto Rico you have basically two choices, if you don't count
the stuff that comes in boxes, urrghh,  Tres  Monjitas always produces a
nice cheese, the milk from suiza dairy doesn't form firm enough curds ( i
have no i dea why this is so) and if you leave it rippening for too long,
well overly acidified milk great cheese, if at all, does not make.  Make
sure you dont boil the milk, just heat it until is about to boil, and remove
it from the heat, add vinegar wait for a few mins, sometimes as much as 30
mins altogether, filter out the whey, add salt to taste and you are done,
should not take more than 1-2 hours to do the whole thing.  Make sure your
"cheese" cloth is not to course, yet not to fine.  Butter muslim for
preference, but if you don't have it on hand, a white cotton hankey does the
trick.  Hope this helps.

On 3/25/06, jeri <bluefeatherj at comcast.net> wrote:
>
> Hi , thank you for answering .  Below is the recipe i used (to the letter)
> the milk was bought the same day.
> except i used 1% instead of  2%.
> Jeri
>
>
>
> Ingredients:
>
> 1 gallon 2% milk
> 1/2 cup vinegar
> 1 tsp salt
>
> 1. Heat the milk to 190F. You will need a thermometer for other cheeses
> but
> you can get by here turning off the heat just before the milk begins to
> boil.
>
> 2. Add the vinegar and allow the mixture to cool.
>
> 3. When cool, pour the mixture, (which now consists of curds and whey as
> in
> Miss Muffet food) into a colander and drain off the whey.
>
> 4. Pour the curds into a bowl and sprinkle on the salt and mix well. You
> may
> wish to use less salt or more. It is simply a matter of taste which is the
> next step. You can add a little cream for a silky texture.
>
>
>
> ----- Original Message -----
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Saturday, March 25, 2006 10:01 AM
> Subject: Re: [Cheese] not much luck
>
>
> > bluefeatherj at comcast.net wrote:
> >> Hi , I haven' t got as far as cottage cheese yet; both of the two
> >> batches i've made had a distinct rotten taste and had to be thrown
> >> out.......... I used 1% skim milk...
> >
> > If that is all you used, it is not surprising that it has a rotten
> taste.
> >
> > We need more info to help you.  What else did you put in there and how
> > did you process it?  Most importantly, what did you use for a starter?
> >
> > 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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