[Cheese] cottage cheese and milk choices
jeri
bluefeatherj at comcast.net
Sat Mar 25 16:33:36 EST 2006
Hi, thank you for your input; i live in southern mich . i will definately
check out the web site you suggested.
jeri
----- Original Message -----
From: "Linda Conroy" <rosemarygoddess at moonwiseherbs.com>
To: <cheese at hbd.org>
Sent: Saturday, March 25, 2006 1:34 PM
Subject: Re: [Cheese] cottage cheese and milk choices
> 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:
>>
>> 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)
>>
>>
>> ----------------------------------------------------------------------
>>
>> 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
>> Message-ID:
>> <d03e911c0603240837v202e8bb1jb7568055648378b7 at mail.gmail.com>
>> Content-Type: text/plain; charset="iso-8859-1"
>>
>> 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
>> -------------- next part --------------
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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
>>
>>
>>
>> ------------------------------------------------------------------------------
>>
>>
>> _______________________________________________
>> Cheese mailing list
>> Cheese at hbd.org
>> http://hbd.org/mailman/listinfo/cheese
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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:
>> <032520061320.23409.442543A00003140700005B712206999735069D0A089B0E0A000A9A040D at comcast.net>
>>
>> Content-Type: text/plain; charset="us-ascii"
>>
>> 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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