[Cheese] cottage cheese and milk choices
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Sat Mar 25 13:34:14 EST 2006
re: cottage cheese and milk choices>
Greetings. I am not sure where you live but you may be able to find farm fresh milk-look on the website realmilk.com to see if there is a farmer near you offering raw milk.
Also I do know that Organic Valley gallon size of milk is low heat pasteurized. Some of their 1/2 gallons are ultra pasteurized, so if you have access to that brand, you could purchase the gallon size. I called them because it did not say on the gallons what type of pasteurization they were using and they told me they have different plants and that all of their gallons are low heat pasteurized. I personally only use 1-2% for making Italian hard cheese i.e. Romano, Parmesan etc. I use whole milk for all my other cheeses-much better consistency and flavor!
Hope that is helpful.
Happy Cheese Making
Linda
www.moonwiseherbs.com
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> Today's Topics:
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> 1. Flavored Monterey Jack (Erica Cooksey)
> 2. Re: Flavored Monterey Jack (Brian)
> 3. not much luck (bluefeatherj at comcast.net)
> 4. Re: not much luck (Jack Schmidling)
> 5. Re: Flavored Monterey Jack (Dion Hollenbeck)
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>
> ----------------------------------------------------------------------
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> Message: 1
> Date: Fri, 24 Mar 2006 11:37:48 -0500
> From: "Erica Cooksey" <erica.cooksey at gmail.com>
> Subject: [Cheese] Flavored Monterey Jack
> To: cheese at hbd.org
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> Hi all,
>
> First of all, this is the same Erica who has been posting here...I just got
> married so my last name is different.
>
> Tonight I want to try something different and make my first flavored cheese.
> I plan to make a Monterey Jack with chipotles, garlic, and fire-roasted
> jalapenos.
>
> Before I roll up my sleeves, does anyone have any advice regarding the use
> of auxiliary ingredients in cheese? Any experience with hot peppers and/or
> garlic?
>
> Thanks!
> --Erica
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> Message: 2
> Date: Fri, 24 Mar 2006 15:49:07 -0800
> From: "Brian" <mavityre at comcast.net>
> Subject: Re: [Cheese] Flavored Monterey Jack
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <001001c64f9d$8a4475c0$0301a8c0 at YOURWX88VYRXO>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Hi Erica,
> Congratulations on your marriage.
> >From what I understand, anything that grows in the ground has the possibility of Ecoli coming into play. From what I hear, it is best to saute the items first before adding to kill any unwanted bacteria.
>
> Good luck!
> I'm making another cheddar tonight, Jack's recipe with the RIGHT starter this time. LOL
>
> Brian
>
> ----- Original Message -----
> From: Erica Cooksey
> To: cheese at hbd.org
> Sent: Friday, March 24, 2006 8:37 AM
> Subject: [Cheese] Flavored Monterey Jack
>
>
> Hi all,
>
> First of all, this is the same Erica who has been posting here...I just got married so my last name is different.
>
> Tonight I want to try something different and make my first flavored cheese. I plan to make a Monterey Jack with chipotles, garlic, and fire-roasted jalapenos.
>
> Before I roll up my sleeves, does anyone have any advice regarding the use of auxiliary ingredients in cheese? Any experience with hot peppers and/or garlic?
>
> Thanks!
> --Erica
>
>
>
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> Message: 3
> Date: Sat, 25 Mar 2006 13:20:32 +0000
> From: bluefeatherj at comcast.net
> Subject: [Cheese] not much luck
> To: Cheese at hbd.org
> Message-ID:
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>
> 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 remember my mother making cottage cheese back in the mountains of tennissee .
> She would place the curds in small cloth sacks and hang them to drain from the back porch rafters. of course she had the freshest raw milk to work with.
> I used 1% skim milk, I read in a cheese book that ultra pasteurized milk is no good, but all the so called organic milk was ultra pasteurized, so i bought the regular pasteurized homogenized stuff, which i suspect is full of hormones and antibotics.
> anyway, i'm afraid my cheese making is off to a poor start. any suggestions? Anyone?
> jeri
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> Message: 4
> Date: Sat, 25 Mar 2006 09:01:50 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] not much luck
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <44255B5E.3030308 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> 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
>
>
>
> ------------------------------
>
> Message: 5
> Date: Sat, 25 Mar 2006 09:27:16 -0700
> From: Dion Hollenbeck <hollen at woodsprite.com>
> Subject: Re: [Cheese] Flavored Monterey Jack
> To: "The Cheese Makers' Digest" <cheese at hbd.org>, cheese at hbd.org
> Message-ID: <6.2.3.4.2.20060325092426.01f14328 at parrot.woodsprite.com>
> Content-Type: text/plain; charset=us-ascii; format=flowed
>
> At 09:37 AM 3/24/2006, Erica Cooksey wrote:
> >Before I roll up my sleeves, does anyone have any advice regarding
> >the use of auxiliary ingredients in cheese? Any experience with hot
> >peppers and/or garlic?
>
> When I make soft goat's cheese, I separate the result of 1 gallon of
> milk into 4 quarters after it is completely drained. One I leave
> plain. The other three, I mix with various herbs. One of the
> mixtures is dried onion and garlic powder. I merely mix the herbs
> right into the cheese. Each of the three herbed batches get a little
> salt also, but the plain is left completely plain.
>
> dion
>
>
>
>
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> End of Cheese Digest, Vol 7, Issue 13
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