From corina at cyber-dyne.com Sat May 5 15:51:55 2007 From: corina at cyber-dyne.com (Corina) Date: Sat, 5 May 2007 12:51:55 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita and all, Sorry I haven't had time to reply to this sooner! I'll send along my recipe and technique, and others can jump in if they have other ideas/corrections/preferred methods, etc. I have two recipes, one called "30 Minute Mozzarella" (ha!!) and one called "Quick and Easy Mozzarella". It takes me about two hours to make it, but then it is all done and ready to eat. >I have not ventured into anything as complex as >mozzarella. The most complex I have undertaken is >blue cheese, which is showing lovely blue veins of >mould at the moment. That's great! Is it cheese you pressed? I don't have a press, so the only non-soft cheese I have made is the mozzarella. Here we go! I start with a half gallon of milk, 1.89 litres. I pasteurize mine, but of course that's optional. If you're starting with cold milk, add the citric acid powder first, one teaspoon (this is an actual measurement in the US, not an eating utensil, but I don't know how to translate it!). Mix it in well, and then heat the milk to 31 C (88 F) When the milk is at the right temp, you need to add rennet. Again, the measurement's are tricky to convert. I use a 1/8th teaspoon, which is 32 drops of water (I just measured). I hope rennet would eb the same as water! If you are using junket tablets, you'd use 1/2 tablet. Pure rennet tablets would be different, and I'm not sure how much you would use (but should be easy enough to find out on the net!) So, to add the rennet you put it in a small amount of water, which gives you something to dissolve the tablet in, or just dilutes the liquid so it will spread more evenly through the milk. Add it to the milk and stir well. Now you want to let it sit undisturbed (no stirring) for a few minutes. About five minutes for rennet, but more like 15 for junket. Then you look to see whether your pot of milk has become a solid! If so, you cut the curds into 1.5 centimeter cubes (1/2 inch). Let them sit a few minutes (5) so they can release some of their whey and firm up a little. Now you want to heat the pot up a bit. Raise the temp slowly to 42 or 43 C, and start stirring the curds gently. I tend to use my spoon to cut them into smaller pieces, as there are inevitably some bigger chunks that didn't get cut. The curds will start to kind of melt and form a big glob at the bottom of the pot. i try to discourage that by continuing to fish them up to the top and cut them up, using my spoon against the side of the pot. Once you have reached the 42 C point, you keep it there for about 10 minutes. Now you are almost done. The next step is to stretch the cheese (kind of like kneading bread, it changes the texture). Pour your curds into a colander, keeping the whey for your ricotta. Put them in a bowl and microwave it for one minute on high. Take it out and look at your cheese to see if it's melted. (If there is more whey, just dump it in with the rest.) Using your fingers or two spoons, try grbbing it and lifting part of it from the bowl. You want a very stretchy stringy, mass that all holds together. If it looks grainy or bumpy, or doesn't stretch, it need to go back in the microwave. try 15-30 seconds at a time until you get a good, smooth texture. Once it's smooth, quickly use two spoons to pull it up the way you would hold them to toss salad (one spoon in each hand). Keep pulling the mass up high, one or two feet above the bowl, and let it stretch back down to the bowl using it's own weight. if it gets too cool, just re-microwave it. You don't need to stretch it long--I think i do it for maybe five minutes tops. During this time, add some salt to taste. (Perhaps microwave it one last time to make sure the salt dissolves.) Then just put the mozzarella in a bowl and let it cool at room temperature. All done! To make the ricotta, I just wash the pot I used and put the whey back in. While pouring it in, I strain it through a sieve to remove any tiny bits of curd that were left in the whey (because they are firm, and the ricotta is smooth and creamy). I heat the pot of whey up to just below boiling. When tiny strings show up, I pour the whey into a colander lined with butter muslin. It takes quite a while to drain. Keep an eye on it over the next few hours, and stop draining when it reaches a texture you like. I left the house once, and mine got too dry, so it is possible to let it drain too long! I hope this works for you! Let me know if you have questions or if you can't get something the recipe calls for. I was able to get citric acid powder at a shop for wine and beer making. The more traditional method for heating the mozzarella before stretching is to put it in hot brine. That's what i did the first few times I made it, but I just couldn't get it to work, and ended up microwaving it out of desperation. Now I don't bother with the salt brine because even though it's more authentic, it is just too much extra work at the end. Let me know how it goes if you decide to try it. Sorry if I over-explained, but I wasn't sure which things you might already be familiar with. Corina From rosemarygoddess at moonwiseherbs.com Sun May 6 12:39:33 2007 From: rosemarygoddess at moonwiseherbs.com (Linda Conroy) Date: Sun, 6 May 2007 10:39:33 -0600 Subject: [Cheese] cheese making classes Message-ID: <200705061642.l46GebAU026120@brew.hbd.org> An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0002.html -------------- next part -------------- An embedded and charset-unspecified text was scrubbed... Name: not available Url: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0002.ksh From corina at cyber-dyne.com Sun May 6 13:24:17 2007 From: corina at cyber-dyne.com (Corina) Date: Sun, 6 May 2007 10:24:17 -0700 Subject: [Cheese] cheese making classes Message-ID: Hi Linda, Wow, your site is great! I would love to take your classes in pine needle basket weaving and eating wild. I will be out of the country at the time, though, and Seattle is a little too far for me anyway. It's great to hear from another Pacific Northwester! You sure have a lot of practical talents and skills. Corina (in Eugene) >Hi all. I will be teaching home cheese making classes in Seattle, Wa >in June. Wanted to let you know in case anyone is in that vicinity. >You can find out more at my website ><../../seattlehappenings.htm>http://moonwiseherbs.com/seattlehappenings.htm > >I also teach in Wisconsin and occassionally other locations. > >Linda Conroy > >www.moonwiseherbs.com > >Blessings, Linda www.moonwiseherbs.com Communication is to >relationship what breath is to life. -Virginia Satir > >Attachment converted: Macintosh HD:Untitled 55 (TEXT/ttxt) (00286E4D) >Attachment converted: Macintosh HD:Untitled 56 (TEXT/ttxt) (00286E4E) -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/26136eb8/attachment-0002.html From hotstuffme at yahoo.com Sun May 6 21:19:48 2007 From: hotstuffme at yahoo.com (Rita P) Date: Sun, 6 May 2007 18:19:48 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <274308.72316.qm@web53604.mail.re2.yahoo.com> Hi Corina, Thanks for all that info and and all that typing on Mozzarella. I will certainly give it a go in a few weeks time. My next job is to make more camembert. Do you have any tricks or hints on how to cut the curd horizontally in the pot. I make my cheese in a square container and use a cake rack for the horizontal cuts, but then I don't reheat. To reheat, I will need a pot, all mine are round - cake rack will not fit it:( FYI 1 teaspoon is a world wide standard of 5 mil. That converts to about .17 fluid ounces (US). 1 tablespoon for most of the world is 15 mil (3 teaspoons), but for some unknown reason to me, in Australia it is 4 teaspoons = 20 mil. Work that one out. Cup measurements also differ from the USA and Europe and Australia. I can do 1/8th of a teaspoon, but thanks for measuring. I'll be using liquid rennet. I think I've seen citric acid in the supermarket, will have a better look next time I go. The blue cheese is not pressed, but put into a mold and it "solidifies" under its own weight, usually in 24 hours. If you need to press curds, just use a sterilised tin or jar on top of a sterilised saucer, or even a bag of water. Does the job well. If you have it in a mold you get a nice cylinder, if just in a lined colander then it's a different shape:) Thanks again. Rita in Australia --- Corina wrote: > Hi Rita and all, > > Sorry I haven't had time to reply to this sooner! > I'll send along my > recipe and technique, and others can jump in if they > have other > ideas/corrections/preferred methods, etc. > > I have two recipes, one called "30 Minute > Mozzarella" (ha!!) and one > called "Quick and Easy Mozzarella". It takes me > about two hours to > make it, but then it is all done and ready to eat. > ____________________________________________________________________________________ No need to miss a message. Get email on-the-go with Yahoo! Mail for Mobile. Get started. http://mobile.yahoo.com/mail From elianeal at copper.net Mon May 7 10:15:58 2007 From: elianeal at copper.net (Elizabeth Cameron) Date: Mon, 7 May 2007 09:15:58 -0500 Subject: [Cheese] mozzarella Message-ID: <001b01c790b2$3e4b01f0$eb64fe04@POOTER> Hi Corina, What kind of milk do you use for your mozzarella (cow or goat)? Does the cheese work well for pizza when you are done? I have tried mozzarella a few times and found the hot whey and salt brine steps a lot of work, as you said. I haven't tried microwaving it. Thanks. Elizabeth -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070507/cbbe9ff0/attachment-0002.html From corina at cyber-dyne.com Tue May 8 12:50:15 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:15 -0700 Subject: [Cheese] mozzarella Message-ID: Hi Elizabeth, >What kind of milk do you use for your mozzarella (cow or goat)? I use whole cow milk, but as far as I know goat would work just as well. My mom used to make it with goat milk when I was a kid. > Does the cheese work well for pizza when you are done? Yes! It melts and is stretchy. Don't forget the salt, though, or your pizza will be bland. When I first made it I was surprised it didn't come out like the white "fresh" mozzarella you buy in the store--it comes out like the packaged kind (yellow and firm enough to grate). The fresh kind is a different method, and I have heard it's really hard to master. > I have tried mozzarella a few times and found the hot whey and salt >brine steps a lot of work, as you said. I haven't tried microwaving >it. Give it a shot! It really removes a lot of the work. Have fun! Corina -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070508/a12df1f9/attachment-0002.html From corina at cyber-dyne.com Tue May 8 12:50:33 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:33 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita, Sorry to take a while to answer this--I was trying to save it til I had time to look for a diagram on the web showing how the curd is cut. I haven't had time still, but you could do a search! It's the same for any cheese that uses curds. The basic method is to take a knife that's long enough to reach the bottom of the pot, and slice straight down and across the pot all the way across the top. Then give the pot a quarter turn and repeat, so you end up with a checker pattern. You now have a pot full of long skinny pieces, because each "square" piece in your checkerboard goes all the way to the bottom. The next step may be a little harder to picture (it was for me), but is more straightforward when you are doing it! You want to make those long pieces shorter, hopefully in a uniform way. To do that, retrace all your slices *with the knife at an angle* (keeping the angle the same), so it is cutting the pieces into shorter lengths. The measured cuts you have already made will guide your knife so that the cuts are relatively uniform. Once you have retraced all the cuts in one direction, then you turn the pot another quarter and do the same thing again, going over the pattern you made with the slices going the other way. When you first start cutting, your knife tip will reach the side of the pot. When you get close to the other edge with your cuts, your knife will be hitting the bottom of the pot. There will be a space near the very end where you can not cut anymore with the knife at an angle, and you know there is curd that's not getting cut. Don't worry about that part, it will get cut when you do the other direction. All this curd cutting stuff doesn't have to be perfect. As soon as you can start stirring the curds (remember to give them a little rest first), you can find and cut up any parts you missed and make them as uniform in size as you can. Don't stress about it--the curds seem to be pretty forgiving! >Do you have any tricks or hints on how to cut the curd >horizontally in the pot. I make my cheese in a square >container and use a cake rack for the horizontal cuts That's very clever! I wish I had a trick like that for a round pot. >FYI 1 teaspoon is a world wide standard of 5 mil. Oh! I'm glad you have a more exact way of calculating the conversions. >1 >tablespoon for most of the world is 15 mil (3 >teaspoons), but for some unknown reason to me, in >Australia it is 4 teaspoons = 20 mil. Oh wow! Well, US and UK pints are different sizes too. I make a lot of British recipes and ended up buying a UK liquid measure. >The blue cheese is not pressed, but put into a mold >and it "solidifies" under its own weight, usually in >24 hours. Oh! Do you use a mold that looks like a plastic cup with little holes in it? I have tried to use molds like that, but I can never get enough whey out of the cheese before it starts to mildew (orange bathroom type mold). I would love to hear how you make your camambert when you have a few minutes! Happy cheesemaking, Corina From scott at waldetech.ca Tue May 8 13:24:34 2007 From: scott at waldetech.ca (Scott Walde) Date: Tue, 08 May 2007 11:24:34 -0600 Subject: [Cheese] Mozzarella In-Reply-To: References: Message-ID: <4640B252.6010307@waldetech.ca> Corina wrote: > > > That's very clever! I wish I had a trick like that for a round pot. > > I haven't done this, but pictured it in my mind while reading your email.. take a round thin hoop, just the right size to fit inside your pot. (would one of those quilting hoops work?) String the hoop with a checkerboard of the smallest guage of guitar strings, piano wire, etc. Rig some handles so you can push the hoop down into the curds. rotate the hoop 1/4 turn at various depths to make the horizontal cuts. The only problem I see with this is it would mash up the curds right along the edge where the hoop goes. Patent not pending. :-) ttyl srw From corina at cyber-dyne.com Tue May 8 14:43:43 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 11:43:43 -0700 Subject: [Cheese] Mozzarella Message-ID: Very creative, Scott! I think the knife method might actually be easier, though. ;-) Corina From hotstuffme at yahoo.com Wed May 9 06:26:45 2007 From: hotstuffme at yahoo.com (Rita P) Date: Wed, 9 May 2007 03:26:45 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <662607.49270.qm@web53611.mail.re2.yahoo.com> Hi Corina, Thanks for all that typing in your reply, but I just wanted to know if you had worked out any shortcuts in the cutting process. The cake rack works wonders in the rectangular container I use. The vertical cuts I do by knife, but the horizontal just takes one sweep and it's done. The molds are food quality open ended cylinders with small holes all over the sides to allow extra whey seepage. The cylinders are inverted after a few hours, and keep inverting every few hours for about 12 - 24 hours. The curd solidifies under its own weight. You then remove the cylinder, give cheese a brine bath, rub with salt or whatever. Then start on the maturing. The camembert only had lovely snow white mould on the outside. The blue is covered quite well on the outside with blue and I am told to expect reddish brown smears on it as it ages. (I have been very impatient, and cut one of the small blues in half to see what is going on. Very small to no blue veins inside yet, but well covered on the outside. So I added some extra holes for oxygen. Maybe 3 weeks is too soon to expect to see veining! BUT it smells and tastes of blue cheese, creamy feel to it, but then it is VERY young. My husband says it's a real keeper!! or better still - eater!!) Maybe your molds were not open on the bottom, so the excess whey could not drain away? I'll give you a quick run down on the steps involved in Camembert (my way) in a few days when I have a little more time to type it up. The last camembert I made we ate at 3 weeks instead of the required 4-6 weeks, as my maturing temp was a bit high and it rippened a little quicker. The cheese is easy, but controlling the maturing temp and humidity is more critical to get what you really need. 3 weeks at a slightly higher temp was VERY acceptable, (even to non relatives:))yummy yum! Converting measurements in worldwide cooking can be very tricky, especially if you are not aware that they differ from continent to continent. As you say imperial liquid measurement even change, a pint is not the same, a cup is not the same etc .. and then there is metric, and then there are Australian tablespoons:(, cooking is not for dummies. Rita in Australia --- Corina wrote: > Hi Rita, > > Sorry to take a while to answer this--I was trying > to save it til I > had time to look for a diagram on the web showing > how the curd is > cut. I haven't had time still, but you could do a > search! It's the > same for any cheese that uses curds. > > The basic method is to take a knife that's long > enough to reach the other way. > > When you first start cutting, your knife tip will > reach the side of > the pot. When you get close to the other edge with > your cuts, your > knife will be hitting the bottom of the pot. There > will be a space > near the very end where you can not cut anymore with > the knife at an > angle, and you know there is curd that's not getting > cut. Don't worry > about that part, it will get cut when you do the > other direction. > > Oh! I'm glad you have a more exact way of > calculating the conversions. > > >1 > >tablespoon for most of the world is 15 mil (3 > >teaspoons), but for some unknown reason to me, in > >Australia it is 4 teaspoons = 20 mil. > > Oh wow! Well, US and UK pints are different sizes > too. I make a lot > of British recipes and ended up buying a UK liquid > measure. > > Oh! Do you use a mold that looks like a plastic cup > with little holes > in it? I have tried to use molds like that, but I > can never get > enough whey out of the cheese before it starts to > mildew (orange > bathroom type mold). > > I would love to hear how you make your camambert > when you have a few minutes! > > Happy cheesemaking, > Corina > __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com From arf at mc.net Wed May 9 12:52:06 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 09 May 2007 10:52:06 -0600 Subject: [Cheese] Mozzarella In-Reply-To: <662607.49270.qm@web53611.mail.re2.yahoo.com> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> Message-ID: <4641FC36.5060104@mc.net> Rita P wrote: > Thanks for all that typing in your reply, but I just > wanted to know if you had worked out any shortcuts in > the cutting process.... Since I first tried using a whisk, I have quit looking for better way. That's not to say there aren't better ways but I like the whisk. One needs a whisk with the working end at least as long as the depth of the curd. It is inserted to the bottom of the curd, given a twist and pulled out. This is repeated around the kettle and across the remainder till all is covered. I use it for initial stirring until it gets firm enough to get trapped inside the whisk. I then switch to the ladle for stirring. For what it's worth, I had to look up (spell check) ladle. I got laughed at recently for spelling label, liable and now I want to spell ladle, ladle.... English is nuts. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From scott at waldetech.ca Wed May 9 13:23:59 2007 From: scott at waldetech.ca (Scott Walde) Date: Wed, 09 May 2007 11:23:59 -0600 Subject: [Cheese] OT Re: Mozzarella In-Reply-To: <4641FC36.5060104@mc.net> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> <4641FC36.5060104@mc.net> Message-ID: <464203AF.4050607@waldetech.ca> Jack Schmidling wrote: > > For what it's worth, I had to look up (spell check) ladle. I got > laughed at recently for spelling label, liable and now I want to spell > ladle, ladle.... English is nuts. > Try living in Canada where we use either/or of US or UK spellings. I was googling for a local shopping center the other day, and couldn't find anything until I tried "centre". Although it makes for cute slogans, like a paint store that says "We put 'u' in colours" (with the 'u' in a different colour) ttyl srw From ssstewart10 at gmail.com Fri May 11 08:03:50 2007 From: ssstewart10 at gmail.com (Scott) Date: Fri, 11 May 2007 06:03:50 -0600 Subject: [Cheese] powdered milk Message-ID: <46445BA6.10204@yahoo.com> Has anyone tried to make cheese with double strength milk? When I was in college and made yogurt, I often would "fortify" my store bought milk with a little dry milk powder to get a thicker, creamier yogurt. Now that I'm trying my hand with cheese, I wonder what the result would be if I increased the strength of the milk by doubling the amount of powdered milk I use, without increasing the water. I would guess I'd get more curd with less whey, that needs less time in the press, but the same amount of aging. Scott From arf at mc.net Fri May 11 12:52:00 2007 From: arf at mc.net (Jack Schmidling) Date: Fri, 11 May 2007 10:52:00 -0600 Subject: [Cheese] powdered milk In-Reply-To: <46445BA6.10204@yahoo.com> References: <46445BA6.10204@yahoo.com> Message-ID: <46449F30.9010703@mc.net> Scott wrote: > Has anyone tried to make cheese with double strength milk? It is not as simple as double strength as there is a maximum level of solids before the quality of cheese rapidly degenerates. I do not recall the details but I worked it all out for my Cheese Milk page. If you follow those proportions where NFD milk is used, you will be at the maximum level. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Fri May 11 13:49:27 2007 From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=) Date: Fri, 11 May 2007 19:49:27 +0200 Subject: [Cheese] powdered milk References: <46445BA6.10204@yahoo.com> Message-ID: <049701c793f4$b88d9be0$6a4dd458@tissemand> ----- Original Message ----- From: "Scott" To: Sent: Friday, May 11, 2007 2:03 PM Subject: [Cheese] powdered milk > Has anyone tried to make cheese with double strength milk? When I was > in college and made yogurt, I often would "fortify" my store bought milk > with a little dry milk powder to get a thicker, creamier yogurt. Now > that I'm trying my hand with cheese, I wonder what the result would be > if I increased the strength of the milk by doubling the amount of > powdered milk I use, without increasing the water. > > I would guess I'd get more curd with less whey, that needs less time in > the press, but the same amount of aging. It can be done by using ultra filtration ( increases the fat and casein content, without changing the rest ).. It would probably take a bit of experimenting, but it could work.. /peter From Guppy21014 at aol.com Sun May 13 13:31:23 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Sun, 13 May 2007 13:31:23 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Hello I am new to the list. I tried to make the basic hard cheese recipe from the junket site and the curd never set. I used 1 gallon of pasteurized but not homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort of turned out looking like sand and very dry. Can you tell me what I did wrong? I have made goat cheese with vinegar before and it came out very nice. Thanks in advance for any advice. Pam ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070513/7dc48dc4/attachment-0002.html From arf at mc.net Sun May 13 20:19:27 2007 From: arf at mc.net (Jack Schmidling) Date: Sun, 13 May 2007 18:19:27 -0600 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <4647AB0F.1090705@mc.net> Guppy21014 at aol.com wrote: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? Not without knowing exactly what you did. A list of ingredients, does not tell the story. We need temps and times at each step as a bare minimum. As an alternative, compare the process with my entry level cheese instructions to see where the two differ. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From lou02 at aapt.net.au Mon May 14 04:13:35 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Mon, 14 May 2007 18:13:35 +1000 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <1179130415.46481a2f4624d@webmail.smartchat.net.au> Hi Pam The junket recipe I used use a soft cheese like fetta, but I didn't use any buttermilk. Tfhe recipe I have uses 5litres of fresh milk heated to 27deg cel. Stir in half a junket tablet dissolved in a little water. Keep the milk at 27 deg for 2hours. Remove from heat then cut. Then transfer the curd to a cloth to drain for 24 hours. Add salt to the whey and soak the cheese in it for 24 hours then remove and rinse in fresh water. Heat 1.5 litres of fresh milk and salt generously very salty to taste. Pou7r the hot milk over the cheese and leave at least for 2 days or until most of the cheese is floating above the milk. turn the cheese 2 to 3 times daily. the finished cheese should have large holes in it. If this cheese is placed in a 4% brine it tastes very like fetta. Regards Tina Quoting Guppy21014 at aol.com: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? > I have made goat cheese with vinegar before and it came out very nice. > Thanks in advance for any advice. Pam > > > > ************************************** See what's free at http://www.aol.com. > From Guppy21014 at aol.com Mon May 14 07:01:02 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Mon, 14 May 2007 07:01:02 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Thanks for your reply. I will give it a try. Could it have been that the double boiler I thought was stainless was polished aluminum? ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070514/fd745416/attachment-0002.html From kathy at badgerpressinc.com Tue May 29 11:51:44 2007 From: kathy at badgerpressinc.com (kathy) Date: Tue, 29 May 2007 10:51:44 -0500 Subject: [Cheese] Cheddar Flavoring Message-ID: <011401c7a209$425dd700$6601a8c0@SBC> Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. Thanks in advance. Kathy Dederich Badger Press, Inc. 1840 Industrial Dr., #100 Libertyville, IL 60048 kathy at badgerpressinc.com www.badgerpressinc.com 847 996.1190 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/a24e77ba/attachment-0002.html From kit at kganderson.net Tue May 29 12:36:08 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 12:36:08 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <011401c7a209$425dd700$6601a8c0@SBC> References: <011401c7a209$425dd700$6601a8c0@SBC> Message-ID: <465C5678.6090701@kganderson.net> Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. From the Cabot web site- > *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > many dairy products, cheese in general is extremely low in lactose - > most has 1 gram or less per serving - and therefore should not cause > any lactose intolerance related symptoms. Kit kathy wrote: > Greetings! > > I have a colleague who is lactose intolerant but LOVES cheddar > cheese. Just wondering if there may be a soy or other substitute on > the market to satisfy the craving, without the side affects of eating > real cheese. > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/8b169095/attachment-0002.html From alhiem at gmail.com Tue May 29 13:38:01 2007 From: alhiem at gmail.com (alhiem) Date: Tue, 29 May 2007 13:38:01 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465C64F9.90406@gmail.com> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > >From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, >> unlike many dairy products, cheese in general is extremely low in >> lactose - most has 1 gram or less per serving - and therefore should >> not cause any lactose intolerance related symptoms. > Kit > > kathy wrote: >> Greetings! >> >> I have a colleague who is lactose intolerant but LOVES cheddar >> cheese. Just wondering if there may be a soy or other substitute on >> the market to satisfy the craving, without the side affects of eating >> real cheese. >> > > ------------------------------------------------------------------------ > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > I have been told by a good friend of mines (who is a nurse and medical student) that some people are also intolerant to the lactic acid. Old cheeses should be fine, since my GF is lactose intolerant and enjoys (tolerates well) good real cheese. Then, one day, my friend Julio, told me that some people are also intolerant to lactic acid. Since i am not a medical student nor a nurse, i have to take his word on this. Albert From kit at kganderson.net Tue May 29 15:47:31 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 15:47:31 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C64F9.90406@gmail.com> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465C64F9.90406@gmail.com> Message-ID: <465C8353.70006@kganderson.net> First, there is nothing in the literature about lactic acid intolerance. Second, lactobacillus populates everyone's intestines constantly producing lactic acid whether from lactose or other sugars. You can't be lactic acid intolerant. Kit > I have been told by a good friend of mines (who is a nurse and medical > student) that some people are also intolerant to the lactic acid. Old > cheeses should be fine, since my GF is lactose intolerant and enjoys > (tolerates well) good real cheese. Then, one day, my friend Julio, told > me that some people are also intolerant to lactic acid. Since i am not > a medical student nor a nurse, i have to take his word on this. > > Albert From arf at mc.net Tue May 29 19:51:06 2007 From: arf at mc.net (Jack Schmidling) Date: Tue, 29 May 2007 17:51:06 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465CBC6A.9000009@mc.net> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike >> many dairy products, cheese in general is extremely low in lactose - >> most has 1 gram or less per serving - and therefore should not cause >> any lactose intolerance related symptoms. I don't know what "serving" is but 1 gram is not "no", "0 grams", or "extremely low". It seems like about 5 to 10%. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Wed May 30 02:17:58 2007 From: peter at naeslund.dk (=?Windows-1252?Q?Peter_N=E6slund_M=F8ller?=) Date: Wed, 30 May 2007 08:17:58 +0200 Subject: [Cheese] Cheddar Flavoring References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <019601c7a282$461dba30$6a4dd458@tissemand> Lets do a bit of math: Average cows milk contains 4.6% lactose ( thats the average of the ~500 tons of milk we process per day ).. For the example we will be making cheese from 100 kg of milk.. Before we add the rennet the lactose content is reduced to 4.3% by the bacteria in the starter.. After cutting the curds we remove 30 kg of whey and add 30 kg of water.. In other words we remove 30*4.3/100 = 1.3 kg of the initial 4.3 kg of lactose leaving 3 kg of lactose dissolved in the 100 kg of whey and milk ( 3% lactose ) When cooking we remove 30 kg of whey and add 30 kg of water again.. 30*3/100: 0.9 kg leaving 2.1 kg of whey behind.. ( 2.1% lactose ) Now we start pressing the cheese.. Our 10 kg block of cheese contains roughly 5 kg of whey ( water) The 10 kg block of cheese contains 105 grams of lactose ( 5 kg*2.1%).. Cheese now contains 1.05% lactose ( 2.1% in the solids ) Much of this goes away during the ripening process, so the older the cheese is, the better it should be for the lactose intolerant Did this make any sense?? /peter ----- Original Message ----- From: Kit Anderson To: The Cheese Makers' Digest Sent: Tuesday, May 29, 2007 6:36 PM Subject: Re: [Cheese] Cheddar Flavoring Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. >From the Cabot web site- 7. The Lactose Myth. Aged cheeses, such as Cabot?s naturally aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike many dairy products, cheese in general is extremely low in lactose - most has 1 gram or less per serving - and therefore should not cause any lactose intolerance related symptoms. Kit kathy wrote: Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. ------------------------------------------------------------------------------ _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/fd8161f2/attachment-0002.html From kit at kganderson.net Wed May 30 09:12:39 2007 From: kit at kganderson.net (Kit Anderson) Date: Wed, 30 May 2007 09:12:39 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465CBC6A.9000009@mc.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> Message-ID: <465D7847.8040000@kganderson.net> It is dose dependent. Since there are lactobacillus present, then they may be metabolizing what the lactase is not taking care of. > With lactose intolerance, the result of consuming too much lactose is > excess gas production, stomach aches and often diarrhea > . Most lactose-intolerant > adults can drink about 250 mL (8 oz) of milk per day without severe > symptoms (McGee 2004; Swagerty et al, 2002).^[2] > Kit > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. > > js > > > > > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/5a40bd72/attachment-0002.html From arf at mc.net Wed May 30 10:24:57 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 30 May 2007 08:24:57 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465D7847.8040000@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> <465D7847.8040000@kganderson.net> Message-ID: <465D8939.5010300@mc.net> Kit Anderson wrote: > It is dose dependent. >> I don't know what "serving" is but 1 gram is not "no", "0 grams", or >> "extremely low". It seems like about 5 to 10%. I was nit-picking the contradicting statements. To me, the "serving size" used by the food industry seems to be whatever it takes to make their product fit an agenda. One gram in a slice of cheese on a typical cheeseburger could be more than what was in the starting milk. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From plutchak at ncsa.uiuc.edu Wed May 30 12:25:27 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Wed, 30 May 2007 11:25:27 -0500 (CDT) Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > >> many dairy products, cheese in general is extremely low in lactose - > >> most has 1 gram or less per serving - and therefore should not cause > >> any lactose intolerance related symptoms. > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. I read that Cabot blurb as "our aged cheddar has zero grams, while most cheese in general has one gram or less per serving." So it isn't necessarily contradictory. As for homemade cheeses, a couple weeks ago I cut into an attempt at a softer, higher fat content dilled cheese I made in early February. It tasted more like a nice aged cheddar with a bit of dill. Very good, but not quite what I had intended. This weekend I will be unveiling a batch of stirred-curd cheddar I made mid Februrary, 2/3 of which was smoked before waxing and aging. (I do it that way in spite of having read a scholarly article that concluded smoking cheese is best done after aging; it's easier for me and I have been getting decent results.) From lou02 at aapt.net.au Wed May 30 21:37:51 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Thu, 31 May 2007 11:37:51 +1000 Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: <1180575471.465e26ef7cce0@webmail.smartchat.net.au> Hi Joel I would be interested in the method that you use to smoke your cheddar as my hubby loves smoked cheese. Tina Quoting Joel Plutchak : > > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > > >> many dairy products, cheese in general is extremely low in lactose - > > >> most has 1 gram or less per serving - and therefore should not cause > > >> any lactose intolerance related symptoms. > > > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > > "extremely low". It seems like about 5 to 10%. > I read that Cabot blurb as "our aged cheddar has zero grams, > while most cheese in general has one gram or less per serving." > So it isn't necessarily contradictory. > > As for homemade cheeses, a couple weeks ago I cut into an > attempt at a softer, higher fat content dilled cheese I made in > early February. It tasted more like a nice aged cheddar with a > bit of dill. Very good, but not quite what I had intended. > This weekend I will be unveiling a batch of stirred-curd > cheddar I made mid Februrary, 2/3 of which was smoked > before waxing and aging. (I do it that way in spite of having > read a scholarly article that concluded smoking cheese is best > done after aging; it's easier for me and I have been getting > decent results.) > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > From plutchak at ncsa.uiuc.edu Thu May 31 12:20:54 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Thu, 31 May 2007 11:20:54 -0500 (CDT) Subject: [Cheese] Cheese Digest, Vol 19, Issue 10 In-Reply-To: References: Message-ID: On Thu, 31 May 2007 lou02 at aapt.net.au wrote: > I would be interested in the method that you use to smoke your cheddar as my > hubby loves smoked cheese. Check online BBQ[*] forums, such as here: http://www.eaglequest.com/~bbq/faq2/21.html The key is to keep a wood fire very low in a smoker or grill (I use my weber kettle grill, covered, rather than my smoker) with the heat as low as possible. I put the cheese on a little altar in a cake pan containing a bunch of ice cubes to help keep it cold. If the heat gets too high the cheese can slough and change texture, though it still tastes good. I keep it in the chamber for 2-3 hours, or until the fire completely dies out. Oh, and I only smoke cheese in the winter here, where it often gets below 0 degrees C. The nice thing about smoking cheese is that you can use any old hard cheese, not necessarily homemade, so if you see a sale on cheap cheddar (or whatever) buy it and smoke it! [*] I use the term BBQ in the American heartland/south sense, not the Aussie sense, so low-heat slow-smoking rather than high-heat direct-heat grilling. From corina at cyber-dyne.com Sat May 5 15:51:55 2007 From: corina at cyber-dyne.com (Corina) Date: Sat, 5 May 2007 12:51:55 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita and all, Sorry I haven't had time to reply to this sooner! I'll send along my recipe and technique, and others can jump in if they have other ideas/corrections/preferred methods, etc. I have two recipes, one called "30 Minute Mozzarella" (ha!!) and one called "Quick and Easy Mozzarella". It takes me about two hours to make it, but then it is all done and ready to eat. >I have not ventured into anything as complex as >mozzarella. The most complex I have undertaken is >blue cheese, which is showing lovely blue veins of >mould at the moment. That's great! Is it cheese you pressed? I don't have a press, so the only non-soft cheese I have made is the mozzarella. Here we go! I start with a half gallon of milk, 1.89 litres. I pasteurize mine, but of course that's optional. If you're starting with cold milk, add the citric acid powder first, one teaspoon (this is an actual measurement in the US, not an eating utensil, but I don't know how to translate it!). Mix it in well, and then heat the milk to 31 C (88 F) When the milk is at the right temp, you need to add rennet. Again, the measurement's are tricky to convert. I use a 1/8th teaspoon, which is 32 drops of water (I just measured). I hope rennet would eb the same as water! If you are using junket tablets, you'd use 1/2 tablet. Pure rennet tablets would be different, and I'm not sure how much you would use (but should be easy enough to find out on the net!) So, to add the rennet you put it in a small amount of water, which gives you something to dissolve the tablet in, or just dilutes the liquid so it will spread more evenly through the milk. Add it to the milk and stir well. Now you want to let it sit undisturbed (no stirring) for a few minutes. About five minutes for rennet, but more like 15 for junket. Then you look to see whether your pot of milk has become a solid! If so, you cut the curds into 1.5 centimeter cubes (1/2 inch). Let them sit a few minutes (5) so they can release some of their whey and firm up a little. Now you want to heat the pot up a bit. Raise the temp slowly to 42 or 43 C, and start stirring the curds gently. I tend to use my spoon to cut them into smaller pieces, as there are inevitably some bigger chunks that didn't get cut. The curds will start to kind of melt and form a big glob at the bottom of the pot. i try to discourage that by continuing to fish them up to the top and cut them up, using my spoon against the side of the pot. Once you have reached the 42 C point, you keep it there for about 10 minutes. Now you are almost done. The next step is to stretch the cheese (kind of like kneading bread, it changes the texture). Pour your curds into a colander, keeping the whey for your ricotta. Put them in a bowl and microwave it for one minute on high. Take it out and look at your cheese to see if it's melted. (If there is more whey, just dump it in with the rest.) Using your fingers or two spoons, try grbbing it and lifting part of it from the bowl. You want a very stretchy stringy, mass that all holds together. If it looks grainy or bumpy, or doesn't stretch, it need to go back in the microwave. try 15-30 seconds at a time until you get a good, smooth texture. Once it's smooth, quickly use two spoons to pull it up the way you would hold them to toss salad (one spoon in each hand). Keep pulling the mass up high, one or two feet above the bowl, and let it stretch back down to the bowl using it's own weight. if it gets too cool, just re-microwave it. You don't need to stretch it long--I think i do it for maybe five minutes tops. During this time, add some salt to taste. (Perhaps microwave it one last time to make sure the salt dissolves.) Then just put the mozzarella in a bowl and let it cool at room temperature. All done! To make the ricotta, I just wash the pot I used and put the whey back in. While pouring it in, I strain it through a sieve to remove any tiny bits of curd that were left in the whey (because they are firm, and the ricotta is smooth and creamy). I heat the pot of whey up to just below boiling. When tiny strings show up, I pour the whey into a colander lined with butter muslin. It takes quite a while to drain. Keep an eye on it over the next few hours, and stop draining when it reaches a texture you like. I left the house once, and mine got too dry, so it is possible to let it drain too long! I hope this works for you! Let me know if you have questions or if you can't get something the recipe calls for. I was able to get citric acid powder at a shop for wine and beer making. The more traditional method for heating the mozzarella before stretching is to put it in hot brine. That's what i did the first few times I made it, but I just couldn't get it to work, and ended up microwaving it out of desperation. Now I don't bother with the salt brine because even though it's more authentic, it is just too much extra work at the end. Let me know how it goes if you decide to try it. Sorry if I over-explained, but I wasn't sure which things you might already be familiar with. Corina From rosemarygoddess at moonwiseherbs.com Sun May 6 12:39:33 2007 From: rosemarygoddess at moonwiseherbs.com (Linda Conroy) Date: Sun, 6 May 2007 10:39:33 -0600 Subject: [Cheese] cheese making classes Message-ID: <200705061642.l46GebAU026120@brew.hbd.org> An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0003.html -------------- next part -------------- An embedded and charset-unspecified text was scrubbed... Name: not available Url: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0003.ksh From corina at cyber-dyne.com Sun May 6 13:24:17 2007 From: corina at cyber-dyne.com (Corina) Date: Sun, 6 May 2007 10:24:17 -0700 Subject: [Cheese] cheese making classes Message-ID: Hi Linda, Wow, your site is great! I would love to take your classes in pine needle basket weaving and eating wild. I will be out of the country at the time, though, and Seattle is a little too far for me anyway. It's great to hear from another Pacific Northwester! You sure have a lot of practical talents and skills. Corina (in Eugene) >Hi all. I will be teaching home cheese making classes in Seattle, Wa >in June. Wanted to let you know in case anyone is in that vicinity. >You can find out more at my website ><../../seattlehappenings.htm>http://moonwiseherbs.com/seattlehappenings.htm > >I also teach in Wisconsin and occassionally other locations. > >Linda Conroy > >www.moonwiseherbs.com > >Blessings, Linda www.moonwiseherbs.com Communication is to >relationship what breath is to life. -Virginia Satir > >Attachment converted: Macintosh HD:Untitled 55 (TEXT/ttxt) (00286E4D) >Attachment converted: Macintosh HD:Untitled 56 (TEXT/ttxt) (00286E4E) -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/26136eb8/attachment-0003.html From hotstuffme at yahoo.com Sun May 6 21:19:48 2007 From: hotstuffme at yahoo.com (Rita P) Date: Sun, 6 May 2007 18:19:48 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <274308.72316.qm@web53604.mail.re2.yahoo.com> Hi Corina, Thanks for all that info and and all that typing on Mozzarella. I will certainly give it a go in a few weeks time. My next job is to make more camembert. Do you have any tricks or hints on how to cut the curd horizontally in the pot. I make my cheese in a square container and use a cake rack for the horizontal cuts, but then I don't reheat. To reheat, I will need a pot, all mine are round - cake rack will not fit it:( FYI 1 teaspoon is a world wide standard of 5 mil. That converts to about .17 fluid ounces (US). 1 tablespoon for most of the world is 15 mil (3 teaspoons), but for some unknown reason to me, in Australia it is 4 teaspoons = 20 mil. Work that one out. Cup measurements also differ from the USA and Europe and Australia. I can do 1/8th of a teaspoon, but thanks for measuring. I'll be using liquid rennet. I think I've seen citric acid in the supermarket, will have a better look next time I go. The blue cheese is not pressed, but put into a mold and it "solidifies" under its own weight, usually in 24 hours. If you need to press curds, just use a sterilised tin or jar on top of a sterilised saucer, or even a bag of water. Does the job well. If you have it in a mold you get a nice cylinder, if just in a lined colander then it's a different shape:) Thanks again. Rita in Australia --- Corina wrote: > Hi Rita and all, > > Sorry I haven't had time to reply to this sooner! > I'll send along my > recipe and technique, and others can jump in if they > have other > ideas/corrections/preferred methods, etc. > > I have two recipes, one called "30 Minute > Mozzarella" (ha!!) and one > called "Quick and Easy Mozzarella". It takes me > about two hours to > make it, but then it is all done and ready to eat. > ____________________________________________________________________________________ No need to miss a message. Get email on-the-go with Yahoo! Mail for Mobile. Get started. http://mobile.yahoo.com/mail From elianeal at copper.net Mon May 7 10:15:58 2007 From: elianeal at copper.net (Elizabeth Cameron) Date: Mon, 7 May 2007 09:15:58 -0500 Subject: [Cheese] mozzarella Message-ID: <001b01c790b2$3e4b01f0$eb64fe04@POOTER> Hi Corina, What kind of milk do you use for your mozzarella (cow or goat)? Does the cheese work well for pizza when you are done? I have tried mozzarella a few times and found the hot whey and salt brine steps a lot of work, as you said. I haven't tried microwaving it. Thanks. Elizabeth -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070507/cbbe9ff0/attachment-0003.html From corina at cyber-dyne.com Tue May 8 12:50:15 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:15 -0700 Subject: [Cheese] mozzarella Message-ID: Hi Elizabeth, >What kind of milk do you use for your mozzarella (cow or goat)? I use whole cow milk, but as far as I know goat would work just as well. My mom used to make it with goat milk when I was a kid. > Does the cheese work well for pizza when you are done? Yes! It melts and is stretchy. Don't forget the salt, though, or your pizza will be bland. When I first made it I was surprised it didn't come out like the white "fresh" mozzarella you buy in the store--it comes out like the packaged kind (yellow and firm enough to grate). The fresh kind is a different method, and I have heard it's really hard to master. > I have tried mozzarella a few times and found the hot whey and salt >brine steps a lot of work, as you said. I haven't tried microwaving >it. Give it a shot! It really removes a lot of the work. Have fun! Corina -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070508/a12df1f9/attachment-0003.html From corina at cyber-dyne.com Tue May 8 12:50:33 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:33 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita, Sorry to take a while to answer this--I was trying to save it til I had time to look for a diagram on the web showing how the curd is cut. I haven't had time still, but you could do a search! It's the same for any cheese that uses curds. The basic method is to take a knife that's long enough to reach the bottom of the pot, and slice straight down and across the pot all the way across the top. Then give the pot a quarter turn and repeat, so you end up with a checker pattern. You now have a pot full of long skinny pieces, because each "square" piece in your checkerboard goes all the way to the bottom. The next step may be a little harder to picture (it was for me), but is more straightforward when you are doing it! You want to make those long pieces shorter, hopefully in a uniform way. To do that, retrace all your slices *with the knife at an angle* (keeping the angle the same), so it is cutting the pieces into shorter lengths. The measured cuts you have already made will guide your knife so that the cuts are relatively uniform. Once you have retraced all the cuts in one direction, then you turn the pot another quarter and do the same thing again, going over the pattern you made with the slices going the other way. When you first start cutting, your knife tip will reach the side of the pot. When you get close to the other edge with your cuts, your knife will be hitting the bottom of the pot. There will be a space near the very end where you can not cut anymore with the knife at an angle, and you know there is curd that's not getting cut. Don't worry about that part, it will get cut when you do the other direction. All this curd cutting stuff doesn't have to be perfect. As soon as you can start stirring the curds (remember to give them a little rest first), you can find and cut up any parts you missed and make them as uniform in size as you can. Don't stress about it--the curds seem to be pretty forgiving! >Do you have any tricks or hints on how to cut the curd >horizontally in the pot. I make my cheese in a square >container and use a cake rack for the horizontal cuts That's very clever! I wish I had a trick like that for a round pot. >FYI 1 teaspoon is a world wide standard of 5 mil. Oh! I'm glad you have a more exact way of calculating the conversions. >1 >tablespoon for most of the world is 15 mil (3 >teaspoons), but for some unknown reason to me, in >Australia it is 4 teaspoons = 20 mil. Oh wow! Well, US and UK pints are different sizes too. I make a lot of British recipes and ended up buying a UK liquid measure. >The blue cheese is not pressed, but put into a mold >and it "solidifies" under its own weight, usually in >24 hours. Oh! Do you use a mold that looks like a plastic cup with little holes in it? I have tried to use molds like that, but I can never get enough whey out of the cheese before it starts to mildew (orange bathroom type mold). I would love to hear how you make your camambert when you have a few minutes! Happy cheesemaking, Corina From scott at waldetech.ca Tue May 8 13:24:34 2007 From: scott at waldetech.ca (Scott Walde) Date: Tue, 08 May 2007 11:24:34 -0600 Subject: [Cheese] Mozzarella In-Reply-To: References: Message-ID: <4640B252.6010307@waldetech.ca> Corina wrote: > > > That's very clever! I wish I had a trick like that for a round pot. > > I haven't done this, but pictured it in my mind while reading your email.. take a round thin hoop, just the right size to fit inside your pot. (would one of those quilting hoops work?) String the hoop with a checkerboard of the smallest guage of guitar strings, piano wire, etc. Rig some handles so you can push the hoop down into the curds. rotate the hoop 1/4 turn at various depths to make the horizontal cuts. The only problem I see with this is it would mash up the curds right along the edge where the hoop goes. Patent not pending. :-) ttyl srw From corina at cyber-dyne.com Tue May 8 14:43:43 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 11:43:43 -0700 Subject: [Cheese] Mozzarella Message-ID: Very creative, Scott! I think the knife method might actually be easier, though. ;-) Corina From hotstuffme at yahoo.com Wed May 9 06:26:45 2007 From: hotstuffme at yahoo.com (Rita P) Date: Wed, 9 May 2007 03:26:45 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <662607.49270.qm@web53611.mail.re2.yahoo.com> Hi Corina, Thanks for all that typing in your reply, but I just wanted to know if you had worked out any shortcuts in the cutting process. The cake rack works wonders in the rectangular container I use. The vertical cuts I do by knife, but the horizontal just takes one sweep and it's done. The molds are food quality open ended cylinders with small holes all over the sides to allow extra whey seepage. The cylinders are inverted after a few hours, and keep inverting every few hours for about 12 - 24 hours. The curd solidifies under its own weight. You then remove the cylinder, give cheese a brine bath, rub with salt or whatever. Then start on the maturing. The camembert only had lovely snow white mould on the outside. The blue is covered quite well on the outside with blue and I am told to expect reddish brown smears on it as it ages. (I have been very impatient, and cut one of the small blues in half to see what is going on. Very small to no blue veins inside yet, but well covered on the outside. So I added some extra holes for oxygen. Maybe 3 weeks is too soon to expect to see veining! BUT it smells and tastes of blue cheese, creamy feel to it, but then it is VERY young. My husband says it's a real keeper!! or better still - eater!!) Maybe your molds were not open on the bottom, so the excess whey could not drain away? I'll give you a quick run down on the steps involved in Camembert (my way) in a few days when I have a little more time to type it up. The last camembert I made we ate at 3 weeks instead of the required 4-6 weeks, as my maturing temp was a bit high and it rippened a little quicker. The cheese is easy, but controlling the maturing temp and humidity is more critical to get what you really need. 3 weeks at a slightly higher temp was VERY acceptable, (even to non relatives:))yummy yum! Converting measurements in worldwide cooking can be very tricky, especially if you are not aware that they differ from continent to continent. As you say imperial liquid measurement even change, a pint is not the same, a cup is not the same etc .. and then there is metric, and then there are Australian tablespoons:(, cooking is not for dummies. Rita in Australia --- Corina wrote: > Hi Rita, > > Sorry to take a while to answer this--I was trying > to save it til I > had time to look for a diagram on the web showing > how the curd is > cut. I haven't had time still, but you could do a > search! It's the > same for any cheese that uses curds. > > The basic method is to take a knife that's long > enough to reach the other way. > > When you first start cutting, your knife tip will > reach the side of > the pot. When you get close to the other edge with > your cuts, your > knife will be hitting the bottom of the pot. There > will be a space > near the very end where you can not cut anymore with > the knife at an > angle, and you know there is curd that's not getting > cut. Don't worry > about that part, it will get cut when you do the > other direction. > > Oh! I'm glad you have a more exact way of > calculating the conversions. > > >1 > >tablespoon for most of the world is 15 mil (3 > >teaspoons), but for some unknown reason to me, in > >Australia it is 4 teaspoons = 20 mil. > > Oh wow! Well, US and UK pints are different sizes > too. I make a lot > of British recipes and ended up buying a UK liquid > measure. > > Oh! Do you use a mold that looks like a plastic cup > with little holes > in it? I have tried to use molds like that, but I > can never get > enough whey out of the cheese before it starts to > mildew (orange > bathroom type mold). > > I would love to hear how you make your camambert > when you have a few minutes! > > Happy cheesemaking, > Corina > __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com From arf at mc.net Wed May 9 12:52:06 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 09 May 2007 10:52:06 -0600 Subject: [Cheese] Mozzarella In-Reply-To: <662607.49270.qm@web53611.mail.re2.yahoo.com> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> Message-ID: <4641FC36.5060104@mc.net> Rita P wrote: > Thanks for all that typing in your reply, but I just > wanted to know if you had worked out any shortcuts in > the cutting process.... Since I first tried using a whisk, I have quit looking for better way. That's not to say there aren't better ways but I like the whisk. One needs a whisk with the working end at least as long as the depth of the curd. It is inserted to the bottom of the curd, given a twist and pulled out. This is repeated around the kettle and across the remainder till all is covered. I use it for initial stirring until it gets firm enough to get trapped inside the whisk. I then switch to the ladle for stirring. For what it's worth, I had to look up (spell check) ladle. I got laughed at recently for spelling label, liable and now I want to spell ladle, ladle.... English is nuts. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From scott at waldetech.ca Wed May 9 13:23:59 2007 From: scott at waldetech.ca (Scott Walde) Date: Wed, 09 May 2007 11:23:59 -0600 Subject: [Cheese] OT Re: Mozzarella In-Reply-To: <4641FC36.5060104@mc.net> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> <4641FC36.5060104@mc.net> Message-ID: <464203AF.4050607@waldetech.ca> Jack Schmidling wrote: > > For what it's worth, I had to look up (spell check) ladle. I got > laughed at recently for spelling label, liable and now I want to spell > ladle, ladle.... English is nuts. > Try living in Canada where we use either/or of US or UK spellings. I was googling for a local shopping center the other day, and couldn't find anything until I tried "centre". Although it makes for cute slogans, like a paint store that says "We put 'u' in colours" (with the 'u' in a different colour) ttyl srw From ssstewart10 at gmail.com Fri May 11 08:03:50 2007 From: ssstewart10 at gmail.com (Scott) Date: Fri, 11 May 2007 06:03:50 -0600 Subject: [Cheese] powdered milk Message-ID: <46445BA6.10204@yahoo.com> Has anyone tried to make cheese with double strength milk? When I was in college and made yogurt, I often would "fortify" my store bought milk with a little dry milk powder to get a thicker, creamier yogurt. Now that I'm trying my hand with cheese, I wonder what the result would be if I increased the strength of the milk by doubling the amount of powdered milk I use, without increasing the water. I would guess I'd get more curd with less whey, that needs less time in the press, but the same amount of aging. Scott From arf at mc.net Fri May 11 12:52:00 2007 From: arf at mc.net (Jack Schmidling) Date: Fri, 11 May 2007 10:52:00 -0600 Subject: [Cheese] powdered milk In-Reply-To: <46445BA6.10204@yahoo.com> References: <46445BA6.10204@yahoo.com> Message-ID: <46449F30.9010703@mc.net> Scott wrote: > Has anyone tried to make cheese with double strength milk? It is not as simple as double strength as there is a maximum level of solids before the quality of cheese rapidly degenerates. I do not recall the details but I worked it all out for my Cheese Milk page. If you follow those proportions where NFD milk is used, you will be at the maximum level. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Fri May 11 13:49:27 2007 From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=) Date: Fri, 11 May 2007 19:49:27 +0200 Subject: [Cheese] powdered milk References: <46445BA6.10204@yahoo.com> Message-ID: <049701c793f4$b88d9be0$6a4dd458@tissemand> ----- Original Message ----- From: "Scott" To: Sent: Friday, May 11, 2007 2:03 PM Subject: [Cheese] powdered milk > Has anyone tried to make cheese with double strength milk? When I was > in college and made yogurt, I often would "fortify" my store bought milk > with a little dry milk powder to get a thicker, creamier yogurt. Now > that I'm trying my hand with cheese, I wonder what the result would be > if I increased the strength of the milk by doubling the amount of > powdered milk I use, without increasing the water. > > I would guess I'd get more curd with less whey, that needs less time in > the press, but the same amount of aging. It can be done by using ultra filtration ( increases the fat and casein content, without changing the rest ).. It would probably take a bit of experimenting, but it could work.. /peter From Guppy21014 at aol.com Sun May 13 13:31:23 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Sun, 13 May 2007 13:31:23 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Hello I am new to the list. I tried to make the basic hard cheese recipe from the junket site and the curd never set. I used 1 gallon of pasteurized but not homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort of turned out looking like sand and very dry. Can you tell me what I did wrong? I have made goat cheese with vinegar before and it came out very nice. Thanks in advance for any advice. Pam ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070513/7dc48dc4/attachment-0003.html From arf at mc.net Sun May 13 20:19:27 2007 From: arf at mc.net (Jack Schmidling) Date: Sun, 13 May 2007 18:19:27 -0600 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <4647AB0F.1090705@mc.net> Guppy21014 at aol.com wrote: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? Not without knowing exactly what you did. A list of ingredients, does not tell the story. We need temps and times at each step as a bare minimum. As an alternative, compare the process with my entry level cheese instructions to see where the two differ. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From lou02 at aapt.net.au Mon May 14 04:13:35 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Mon, 14 May 2007 18:13:35 +1000 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <1179130415.46481a2f4624d@webmail.smartchat.net.au> Hi Pam The junket recipe I used use a soft cheese like fetta, but I didn't use any buttermilk. Tfhe recipe I have uses 5litres of fresh milk heated to 27deg cel. Stir in half a junket tablet dissolved in a little water. Keep the milk at 27 deg for 2hours. Remove from heat then cut. Then transfer the curd to a cloth to drain for 24 hours. Add salt to the whey and soak the cheese in it for 24 hours then remove and rinse in fresh water. Heat 1.5 litres of fresh milk and salt generously very salty to taste. Pou7r the hot milk over the cheese and leave at least for 2 days or until most of the cheese is floating above the milk. turn the cheese 2 to 3 times daily. the finished cheese should have large holes in it. If this cheese is placed in a 4% brine it tastes very like fetta. Regards Tina Quoting Guppy21014 at aol.com: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? > I have made goat cheese with vinegar before and it came out very nice. > Thanks in advance for any advice. Pam > > > > ************************************** See what's free at http://www.aol.com. > From Guppy21014 at aol.com Mon May 14 07:01:02 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Mon, 14 May 2007 07:01:02 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Thanks for your reply. I will give it a try. Could it have been that the double boiler I thought was stainless was polished aluminum? ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070514/fd745416/attachment-0003.html From kathy at badgerpressinc.com Tue May 29 11:51:44 2007 From: kathy at badgerpressinc.com (kathy) Date: Tue, 29 May 2007 10:51:44 -0500 Subject: [Cheese] Cheddar Flavoring Message-ID: <011401c7a209$425dd700$6601a8c0@SBC> Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. Thanks in advance. Kathy Dederich Badger Press, Inc. 1840 Industrial Dr., #100 Libertyville, IL 60048 kathy at badgerpressinc.com www.badgerpressinc.com 847 996.1190 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/a24e77ba/attachment-0003.html From kit at kganderson.net Tue May 29 12:36:08 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 12:36:08 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <011401c7a209$425dd700$6601a8c0@SBC> References: <011401c7a209$425dd700$6601a8c0@SBC> Message-ID: <465C5678.6090701@kganderson.net> Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. From the Cabot web site- > *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > many dairy products, cheese in general is extremely low in lactose - > most has 1 gram or less per serving - and therefore should not cause > any lactose intolerance related symptoms. Kit kathy wrote: > Greetings! > > I have a colleague who is lactose intolerant but LOVES cheddar > cheese. Just wondering if there may be a soy or other substitute on > the market to satisfy the craving, without the side affects of eating > real cheese. > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/8b169095/attachment-0003.html From alhiem at gmail.com Tue May 29 13:38:01 2007 From: alhiem at gmail.com (alhiem) Date: Tue, 29 May 2007 13:38:01 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465C64F9.90406@gmail.com> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > >From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, >> unlike many dairy products, cheese in general is extremely low in >> lactose - most has 1 gram or less per serving - and therefore should >> not cause any lactose intolerance related symptoms. > Kit > > kathy wrote: >> Greetings! >> >> I have a colleague who is lactose intolerant but LOVES cheddar >> cheese. Just wondering if there may be a soy or other substitute on >> the market to satisfy the craving, without the side affects of eating >> real cheese. >> > > ------------------------------------------------------------------------ > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > I have been told by a good friend of mines (who is a nurse and medical student) that some people are also intolerant to the lactic acid. Old cheeses should be fine, since my GF is lactose intolerant and enjoys (tolerates well) good real cheese. Then, one day, my friend Julio, told me that some people are also intolerant to lactic acid. Since i am not a medical student nor a nurse, i have to take his word on this. Albert From kit at kganderson.net Tue May 29 15:47:31 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 15:47:31 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C64F9.90406@gmail.com> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465C64F9.90406@gmail.com> Message-ID: <465C8353.70006@kganderson.net> First, there is nothing in the literature about lactic acid intolerance. Second, lactobacillus populates everyone's intestines constantly producing lactic acid whether from lactose or other sugars. You can't be lactic acid intolerant. Kit > I have been told by a good friend of mines (who is a nurse and medical > student) that some people are also intolerant to the lactic acid. Old > cheeses should be fine, since my GF is lactose intolerant and enjoys > (tolerates well) good real cheese. Then, one day, my friend Julio, told > me that some people are also intolerant to lactic acid. Since i am not > a medical student nor a nurse, i have to take his word on this. > > Albert From arf at mc.net Tue May 29 19:51:06 2007 From: arf at mc.net (Jack Schmidling) Date: Tue, 29 May 2007 17:51:06 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465CBC6A.9000009@mc.net> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike >> many dairy products, cheese in general is extremely low in lactose - >> most has 1 gram or less per serving - and therefore should not cause >> any lactose intolerance related symptoms. I don't know what "serving" is but 1 gram is not "no", "0 grams", or "extremely low". It seems like about 5 to 10%. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Wed May 30 02:17:58 2007 From: peter at naeslund.dk (=?Windows-1252?Q?Peter_N=E6slund_M=F8ller?=) Date: Wed, 30 May 2007 08:17:58 +0200 Subject: [Cheese] Cheddar Flavoring References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <019601c7a282$461dba30$6a4dd458@tissemand> Lets do a bit of math: Average cows milk contains 4.6% lactose ( thats the average of the ~500 tons of milk we process per day ).. For the example we will be making cheese from 100 kg of milk.. Before we add the rennet the lactose content is reduced to 4.3% by the bacteria in the starter.. After cutting the curds we remove 30 kg of whey and add 30 kg of water.. In other words we remove 30*4.3/100 = 1.3 kg of the initial 4.3 kg of lactose leaving 3 kg of lactose dissolved in the 100 kg of whey and milk ( 3% lactose ) When cooking we remove 30 kg of whey and add 30 kg of water again.. 30*3/100: 0.9 kg leaving 2.1 kg of whey behind.. ( 2.1% lactose ) Now we start pressing the cheese.. Our 10 kg block of cheese contains roughly 5 kg of whey ( water) The 10 kg block of cheese contains 105 grams of lactose ( 5 kg*2.1%).. Cheese now contains 1.05% lactose ( 2.1% in the solids ) Much of this goes away during the ripening process, so the older the cheese is, the better it should be for the lactose intolerant Did this make any sense?? /peter ----- Original Message ----- From: Kit Anderson To: The Cheese Makers' Digest Sent: Tuesday, May 29, 2007 6:36 PM Subject: Re: [Cheese] Cheddar Flavoring Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. >From the Cabot web site- 7. The Lactose Myth. Aged cheeses, such as Cabot?s naturally aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike many dairy products, cheese in general is extremely low in lactose - most has 1 gram or less per serving - and therefore should not cause any lactose intolerance related symptoms. Kit kathy wrote: Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. ------------------------------------------------------------------------------ _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/fd8161f2/attachment-0003.html From kit at kganderson.net Wed May 30 09:12:39 2007 From: kit at kganderson.net (Kit Anderson) Date: Wed, 30 May 2007 09:12:39 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465CBC6A.9000009@mc.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> Message-ID: <465D7847.8040000@kganderson.net> It is dose dependent. Since there are lactobacillus present, then they may be metabolizing what the lactase is not taking care of. > With lactose intolerance, the result of consuming too much lactose is > excess gas production, stomach aches and often diarrhea > . Most lactose-intolerant > adults can drink about 250 mL (8 oz) of milk per day without severe > symptoms (McGee 2004; Swagerty et al, 2002).^[2] > Kit > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. > > js > > > > > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/5a40bd72/attachment-0003.html From arf at mc.net Wed May 30 10:24:57 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 30 May 2007 08:24:57 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465D7847.8040000@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> <465D7847.8040000@kganderson.net> Message-ID: <465D8939.5010300@mc.net> Kit Anderson wrote: > It is dose dependent. >> I don't know what "serving" is but 1 gram is not "no", "0 grams", or >> "extremely low". It seems like about 5 to 10%. I was nit-picking the contradicting statements. To me, the "serving size" used by the food industry seems to be whatever it takes to make their product fit an agenda. One gram in a slice of cheese on a typical cheeseburger could be more than what was in the starting milk. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From plutchak at ncsa.uiuc.edu Wed May 30 12:25:27 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Wed, 30 May 2007 11:25:27 -0500 (CDT) Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > >> many dairy products, cheese in general is extremely low in lactose - > >> most has 1 gram or less per serving - and therefore should not cause > >> any lactose intolerance related symptoms. > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. I read that Cabot blurb as "our aged cheddar has zero grams, while most cheese in general has one gram or less per serving." So it isn't necessarily contradictory. As for homemade cheeses, a couple weeks ago I cut into an attempt at a softer, higher fat content dilled cheese I made in early February. It tasted more like a nice aged cheddar with a bit of dill. Very good, but not quite what I had intended. This weekend I will be unveiling a batch of stirred-curd cheddar I made mid Februrary, 2/3 of which was smoked before waxing and aging. (I do it that way in spite of having read a scholarly article that concluded smoking cheese is best done after aging; it's easier for me and I have been getting decent results.) From lou02 at aapt.net.au Wed May 30 21:37:51 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Thu, 31 May 2007 11:37:51 +1000 Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: <1180575471.465e26ef7cce0@webmail.smartchat.net.au> Hi Joel I would be interested in the method that you use to smoke your cheddar as my hubby loves smoked cheese. Tina Quoting Joel Plutchak : > > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > > >> many dairy products, cheese in general is extremely low in lactose - > > >> most has 1 gram or less per serving - and therefore should not cause > > >> any lactose intolerance related symptoms. > > > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > > "extremely low". It seems like about 5 to 10%. > I read that Cabot blurb as "our aged cheddar has zero grams, > while most cheese in general has one gram or less per serving." > So it isn't necessarily contradictory. > > As for homemade cheeses, a couple weeks ago I cut into an > attempt at a softer, higher fat content dilled cheese I made in > early February. It tasted more like a nice aged cheddar with a > bit of dill. Very good, but not quite what I had intended. > This weekend I will be unveiling a batch of stirred-curd > cheddar I made mid Februrary, 2/3 of which was smoked > before waxing and aging. (I do it that way in spite of having > read a scholarly article that concluded smoking cheese is best > done after aging; it's easier for me and I have been getting > decent results.) > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > From plutchak at ncsa.uiuc.edu Thu May 31 12:20:54 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Thu, 31 May 2007 11:20:54 -0500 (CDT) Subject: [Cheese] Cheese Digest, Vol 19, Issue 10 In-Reply-To: References: Message-ID: On Thu, 31 May 2007 lou02 at aapt.net.au wrote: > I would be interested in the method that you use to smoke your cheddar as my > hubby loves smoked cheese. Check online BBQ[*] forums, such as here: http://www.eaglequest.com/~bbq/faq2/21.html The key is to keep a wood fire very low in a smoker or grill (I use my weber kettle grill, covered, rather than my smoker) with the heat as low as possible. I put the cheese on a little altar in a cake pan containing a bunch of ice cubes to help keep it cold. If the heat gets too high the cheese can slough and change texture, though it still tastes good. I keep it in the chamber for 2-3 hours, or until the fire completely dies out. Oh, and I only smoke cheese in the winter here, where it often gets below 0 degrees C. The nice thing about smoking cheese is that you can use any old hard cheese, not necessarily homemade, so if you see a sale on cheap cheddar (or whatever) buy it and smoke it! [*] I use the term BBQ in the American heartland/south sense, not the Aussie sense, so low-heat slow-smoking rather than high-heat direct-heat grilling. From corina at cyber-dyne.com Sat May 5 15:51:55 2007 From: corina at cyber-dyne.com (Corina) Date: Sat, 5 May 2007 12:51:55 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita and all, Sorry I haven't had time to reply to this sooner! I'll send along my recipe and technique, and others can jump in if they have other ideas/corrections/preferred methods, etc. I have two recipes, one called "30 Minute Mozzarella" (ha!!) and one called "Quick and Easy Mozzarella". It takes me about two hours to make it, but then it is all done and ready to eat. >I have not ventured into anything as complex as >mozzarella. The most complex I have undertaken is >blue cheese, which is showing lovely blue veins of >mould at the moment. That's great! Is it cheese you pressed? I don't have a press, so the only non-soft cheese I have made is the mozzarella. Here we go! I start with a half gallon of milk, 1.89 litres. I pasteurize mine, but of course that's optional. If you're starting with cold milk, add the citric acid powder first, one teaspoon (this is an actual measurement in the US, not an eating utensil, but I don't know how to translate it!). Mix it in well, and then heat the milk to 31 C (88 F) When the milk is at the right temp, you need to add rennet. Again, the measurement's are tricky to convert. I use a 1/8th teaspoon, which is 32 drops of water (I just measured). I hope rennet would eb the same as water! If you are using junket tablets, you'd use 1/2 tablet. Pure rennet tablets would be different, and I'm not sure how much you would use (but should be easy enough to find out on the net!) So, to add the rennet you put it in a small amount of water, which gives you something to dissolve the tablet in, or just dilutes the liquid so it will spread more evenly through the milk. Add it to the milk and stir well. Now you want to let it sit undisturbed (no stirring) for a few minutes. About five minutes for rennet, but more like 15 for junket. Then you look to see whether your pot of milk has become a solid! If so, you cut the curds into 1.5 centimeter cubes (1/2 inch). Let them sit a few minutes (5) so they can release some of their whey and firm up a little. Now you want to heat the pot up a bit. Raise the temp slowly to 42 or 43 C, and start stirring the curds gently. I tend to use my spoon to cut them into smaller pieces, as there are inevitably some bigger chunks that didn't get cut. The curds will start to kind of melt and form a big glob at the bottom of the pot. i try to discourage that by continuing to fish them up to the top and cut them up, using my spoon against the side of the pot. Once you have reached the 42 C point, you keep it there for about 10 minutes. Now you are almost done. The next step is to stretch the cheese (kind of like kneading bread, it changes the texture). Pour your curds into a colander, keeping the whey for your ricotta. Put them in a bowl and microwave it for one minute on high. Take it out and look at your cheese to see if it's melted. (If there is more whey, just dump it in with the rest.) Using your fingers or two spoons, try grbbing it and lifting part of it from the bowl. You want a very stretchy stringy, mass that all holds together. If it looks grainy or bumpy, or doesn't stretch, it need to go back in the microwave. try 15-30 seconds at a time until you get a good, smooth texture. Once it's smooth, quickly use two spoons to pull it up the way you would hold them to toss salad (one spoon in each hand). Keep pulling the mass up high, one or two feet above the bowl, and let it stretch back down to the bowl using it's own weight. if it gets too cool, just re-microwave it. You don't need to stretch it long--I think i do it for maybe five minutes tops. During this time, add some salt to taste. (Perhaps microwave it one last time to make sure the salt dissolves.) Then just put the mozzarella in a bowl and let it cool at room temperature. All done! To make the ricotta, I just wash the pot I used and put the whey back in. While pouring it in, I strain it through a sieve to remove any tiny bits of curd that were left in the whey (because they are firm, and the ricotta is smooth and creamy). I heat the pot of whey up to just below boiling. When tiny strings show up, I pour the whey into a colander lined with butter muslin. It takes quite a while to drain. Keep an eye on it over the next few hours, and stop draining when it reaches a texture you like. I left the house once, and mine got too dry, so it is possible to let it drain too long! I hope this works for you! Let me know if you have questions or if you can't get something the recipe calls for. I was able to get citric acid powder at a shop for wine and beer making. The more traditional method for heating the mozzarella before stretching is to put it in hot brine. That's what i did the first few times I made it, but I just couldn't get it to work, and ended up microwaving it out of desperation. Now I don't bother with the salt brine because even though it's more authentic, it is just too much extra work at the end. Let me know how it goes if you decide to try it. Sorry if I over-explained, but I wasn't sure which things you might already be familiar with. Corina From rosemarygoddess at moonwiseherbs.com Sun May 6 12:39:33 2007 From: rosemarygoddess at moonwiseherbs.com (Linda Conroy) Date: Sun, 6 May 2007 10:39:33 -0600 Subject: [Cheese] cheese making classes Message-ID: <200705061642.l46GebAU026120@brew.hbd.org> An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0004.html -------------- next part -------------- An embedded and charset-unspecified text was scrubbed... Name: not available Url: http://hbd.org/pipermail/cheese/attachments/20070506/bbbffa48/attachment-0004.ksh From corina at cyber-dyne.com Sun May 6 13:24:17 2007 From: corina at cyber-dyne.com (Corina) Date: Sun, 6 May 2007 10:24:17 -0700 Subject: [Cheese] cheese making classes Message-ID: Hi Linda, Wow, your site is great! I would love to take your classes in pine needle basket weaving and eating wild. I will be out of the country at the time, though, and Seattle is a little too far for me anyway. It's great to hear from another Pacific Northwester! You sure have a lot of practical talents and skills. Corina (in Eugene) >Hi all. I will be teaching home cheese making classes in Seattle, Wa >in June. Wanted to let you know in case anyone is in that vicinity. >You can find out more at my website ><../../seattlehappenings.htm>http://moonwiseherbs.com/seattlehappenings.htm > >I also teach in Wisconsin and occassionally other locations. > >Linda Conroy > >www.moonwiseherbs.com > >Blessings, Linda www.moonwiseherbs.com Communication is to >relationship what breath is to life. -Virginia Satir > >Attachment converted: Macintosh HD:Untitled 55 (TEXT/ttxt) (00286E4D) >Attachment converted: Macintosh HD:Untitled 56 (TEXT/ttxt) (00286E4E) -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070506/26136eb8/attachment-0004.html From hotstuffme at yahoo.com Sun May 6 21:19:48 2007 From: hotstuffme at yahoo.com (Rita P) Date: Sun, 6 May 2007 18:19:48 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <274308.72316.qm@web53604.mail.re2.yahoo.com> Hi Corina, Thanks for all that info and and all that typing on Mozzarella. I will certainly give it a go in a few weeks time. My next job is to make more camembert. Do you have any tricks or hints on how to cut the curd horizontally in the pot. I make my cheese in a square container and use a cake rack for the horizontal cuts, but then I don't reheat. To reheat, I will need a pot, all mine are round - cake rack will not fit it:( FYI 1 teaspoon is a world wide standard of 5 mil. That converts to about .17 fluid ounces (US). 1 tablespoon for most of the world is 15 mil (3 teaspoons), but for some unknown reason to me, in Australia it is 4 teaspoons = 20 mil. Work that one out. Cup measurements also differ from the USA and Europe and Australia. I can do 1/8th of a teaspoon, but thanks for measuring. I'll be using liquid rennet. I think I've seen citric acid in the supermarket, will have a better look next time I go. The blue cheese is not pressed, but put into a mold and it "solidifies" under its own weight, usually in 24 hours. If you need to press curds, just use a sterilised tin or jar on top of a sterilised saucer, or even a bag of water. Does the job well. If you have it in a mold you get a nice cylinder, if just in a lined colander then it's a different shape:) Thanks again. Rita in Australia --- Corina wrote: > Hi Rita and all, > > Sorry I haven't had time to reply to this sooner! > I'll send along my > recipe and technique, and others can jump in if they > have other > ideas/corrections/preferred methods, etc. > > I have two recipes, one called "30 Minute > Mozzarella" (ha!!) and one > called "Quick and Easy Mozzarella". It takes me > about two hours to > make it, but then it is all done and ready to eat. > ____________________________________________________________________________________ No need to miss a message. Get email on-the-go with Yahoo! Mail for Mobile. Get started. http://mobile.yahoo.com/mail From elianeal at copper.net Mon May 7 10:15:58 2007 From: elianeal at copper.net (Elizabeth Cameron) Date: Mon, 7 May 2007 09:15:58 -0500 Subject: [Cheese] mozzarella Message-ID: <001b01c790b2$3e4b01f0$eb64fe04@POOTER> Hi Corina, What kind of milk do you use for your mozzarella (cow or goat)? Does the cheese work well for pizza when you are done? I have tried mozzarella a few times and found the hot whey and salt brine steps a lot of work, as you said. I haven't tried microwaving it. Thanks. Elizabeth -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070507/cbbe9ff0/attachment-0004.html From corina at cyber-dyne.com Tue May 8 12:50:15 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:15 -0700 Subject: [Cheese] mozzarella Message-ID: Hi Elizabeth, >What kind of milk do you use for your mozzarella (cow or goat)? I use whole cow milk, but as far as I know goat would work just as well. My mom used to make it with goat milk when I was a kid. > Does the cheese work well for pizza when you are done? Yes! It melts and is stretchy. Don't forget the salt, though, or your pizza will be bland. When I first made it I was surprised it didn't come out like the white "fresh" mozzarella you buy in the store--it comes out like the packaged kind (yellow and firm enough to grate). The fresh kind is a different method, and I have heard it's really hard to master. > I have tried mozzarella a few times and found the hot whey and salt >brine steps a lot of work, as you said. I haven't tried microwaving >it. Give it a shot! It really removes a lot of the work. Have fun! Corina -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070508/a12df1f9/attachment-0004.html From corina at cyber-dyne.com Tue May 8 12:50:33 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 09:50:33 -0700 Subject: [Cheese] Mozzarella Message-ID: Hi Rita, Sorry to take a while to answer this--I was trying to save it til I had time to look for a diagram on the web showing how the curd is cut. I haven't had time still, but you could do a search! It's the same for any cheese that uses curds. The basic method is to take a knife that's long enough to reach the bottom of the pot, and slice straight down and across the pot all the way across the top. Then give the pot a quarter turn and repeat, so you end up with a checker pattern. You now have a pot full of long skinny pieces, because each "square" piece in your checkerboard goes all the way to the bottom. The next step may be a little harder to picture (it was for me), but is more straightforward when you are doing it! You want to make those long pieces shorter, hopefully in a uniform way. To do that, retrace all your slices *with the knife at an angle* (keeping the angle the same), so it is cutting the pieces into shorter lengths. The measured cuts you have already made will guide your knife so that the cuts are relatively uniform. Once you have retraced all the cuts in one direction, then you turn the pot another quarter and do the same thing again, going over the pattern you made with the slices going the other way. When you first start cutting, your knife tip will reach the side of the pot. When you get close to the other edge with your cuts, your knife will be hitting the bottom of the pot. There will be a space near the very end where you can not cut anymore with the knife at an angle, and you know there is curd that's not getting cut. Don't worry about that part, it will get cut when you do the other direction. All this curd cutting stuff doesn't have to be perfect. As soon as you can start stirring the curds (remember to give them a little rest first), you can find and cut up any parts you missed and make them as uniform in size as you can. Don't stress about it--the curds seem to be pretty forgiving! >Do you have any tricks or hints on how to cut the curd >horizontally in the pot. I make my cheese in a square >container and use a cake rack for the horizontal cuts That's very clever! I wish I had a trick like that for a round pot. >FYI 1 teaspoon is a world wide standard of 5 mil. Oh! I'm glad you have a more exact way of calculating the conversions. >1 >tablespoon for most of the world is 15 mil (3 >teaspoons), but for some unknown reason to me, in >Australia it is 4 teaspoons = 20 mil. Oh wow! Well, US and UK pints are different sizes too. I make a lot of British recipes and ended up buying a UK liquid measure. >The blue cheese is not pressed, but put into a mold >and it "solidifies" under its own weight, usually in >24 hours. Oh! Do you use a mold that looks like a plastic cup with little holes in it? I have tried to use molds like that, but I can never get enough whey out of the cheese before it starts to mildew (orange bathroom type mold). I would love to hear how you make your camambert when you have a few minutes! Happy cheesemaking, Corina From scott at waldetech.ca Tue May 8 13:24:34 2007 From: scott at waldetech.ca (Scott Walde) Date: Tue, 08 May 2007 11:24:34 -0600 Subject: [Cheese] Mozzarella In-Reply-To: References: Message-ID: <4640B252.6010307@waldetech.ca> Corina wrote: > > > That's very clever! I wish I had a trick like that for a round pot. > > I haven't done this, but pictured it in my mind while reading your email.. take a round thin hoop, just the right size to fit inside your pot. (would one of those quilting hoops work?) String the hoop with a checkerboard of the smallest guage of guitar strings, piano wire, etc. Rig some handles so you can push the hoop down into the curds. rotate the hoop 1/4 turn at various depths to make the horizontal cuts. The only problem I see with this is it would mash up the curds right along the edge where the hoop goes. Patent not pending. :-) ttyl srw From corina at cyber-dyne.com Tue May 8 14:43:43 2007 From: corina at cyber-dyne.com (Corina) Date: Tue, 8 May 2007 11:43:43 -0700 Subject: [Cheese] Mozzarella Message-ID: Very creative, Scott! I think the knife method might actually be easier, though. ;-) Corina From hotstuffme at yahoo.com Wed May 9 06:26:45 2007 From: hotstuffme at yahoo.com (Rita P) Date: Wed, 9 May 2007 03:26:45 -0700 (PDT) Subject: [Cheese] Mozzarella In-Reply-To: Message-ID: <662607.49270.qm@web53611.mail.re2.yahoo.com> Hi Corina, Thanks for all that typing in your reply, but I just wanted to know if you had worked out any shortcuts in the cutting process. The cake rack works wonders in the rectangular container I use. The vertical cuts I do by knife, but the horizontal just takes one sweep and it's done. The molds are food quality open ended cylinders with small holes all over the sides to allow extra whey seepage. The cylinders are inverted after a few hours, and keep inverting every few hours for about 12 - 24 hours. The curd solidifies under its own weight. You then remove the cylinder, give cheese a brine bath, rub with salt or whatever. Then start on the maturing. The camembert only had lovely snow white mould on the outside. The blue is covered quite well on the outside with blue and I am told to expect reddish brown smears on it as it ages. (I have been very impatient, and cut one of the small blues in half to see what is going on. Very small to no blue veins inside yet, but well covered on the outside. So I added some extra holes for oxygen. Maybe 3 weeks is too soon to expect to see veining! BUT it smells and tastes of blue cheese, creamy feel to it, but then it is VERY young. My husband says it's a real keeper!! or better still - eater!!) Maybe your molds were not open on the bottom, so the excess whey could not drain away? I'll give you a quick run down on the steps involved in Camembert (my way) in a few days when I have a little more time to type it up. The last camembert I made we ate at 3 weeks instead of the required 4-6 weeks, as my maturing temp was a bit high and it rippened a little quicker. The cheese is easy, but controlling the maturing temp and humidity is more critical to get what you really need. 3 weeks at a slightly higher temp was VERY acceptable, (even to non relatives:))yummy yum! Converting measurements in worldwide cooking can be very tricky, especially if you are not aware that they differ from continent to continent. As you say imperial liquid measurement even change, a pint is not the same, a cup is not the same etc .. and then there is metric, and then there are Australian tablespoons:(, cooking is not for dummies. Rita in Australia --- Corina wrote: > Hi Rita, > > Sorry to take a while to answer this--I was trying > to save it til I > had time to look for a diagram on the web showing > how the curd is > cut. I haven't had time still, but you could do a > search! It's the > same for any cheese that uses curds. > > The basic method is to take a knife that's long > enough to reach the other way. > > When you first start cutting, your knife tip will > reach the side of > the pot. When you get close to the other edge with > your cuts, your > knife will be hitting the bottom of the pot. There > will be a space > near the very end where you can not cut anymore with > the knife at an > angle, and you know there is curd that's not getting > cut. Don't worry > about that part, it will get cut when you do the > other direction. > > Oh! I'm glad you have a more exact way of > calculating the conversions. > > >1 > >tablespoon for most of the world is 15 mil (3 > >teaspoons), but for some unknown reason to me, in > >Australia it is 4 teaspoons = 20 mil. > > Oh wow! Well, US and UK pints are different sizes > too. I make a lot > of British recipes and ended up buying a UK liquid > measure. > > Oh! Do you use a mold that looks like a plastic cup > with little holes > in it? I have tried to use molds like that, but I > can never get > enough whey out of the cheese before it starts to > mildew (orange > bathroom type mold). > > I would love to hear how you make your camambert > when you have a few minutes! > > Happy cheesemaking, > Corina > __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com From arf at mc.net Wed May 9 12:52:06 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 09 May 2007 10:52:06 -0600 Subject: [Cheese] Mozzarella In-Reply-To: <662607.49270.qm@web53611.mail.re2.yahoo.com> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> Message-ID: <4641FC36.5060104@mc.net> Rita P wrote: > Thanks for all that typing in your reply, but I just > wanted to know if you had worked out any shortcuts in > the cutting process.... Since I first tried using a whisk, I have quit looking for better way. That's not to say there aren't better ways but I like the whisk. One needs a whisk with the working end at least as long as the depth of the curd. It is inserted to the bottom of the curd, given a twist and pulled out. This is repeated around the kettle and across the remainder till all is covered. I use it for initial stirring until it gets firm enough to get trapped inside the whisk. I then switch to the ladle for stirring. For what it's worth, I had to look up (spell check) ladle. I got laughed at recently for spelling label, liable and now I want to spell ladle, ladle.... English is nuts. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From scott at waldetech.ca Wed May 9 13:23:59 2007 From: scott at waldetech.ca (Scott Walde) Date: Wed, 09 May 2007 11:23:59 -0600 Subject: [Cheese] OT Re: Mozzarella In-Reply-To: <4641FC36.5060104@mc.net> References: <662607.49270.qm@web53611.mail.re2.yahoo.com> <4641FC36.5060104@mc.net> Message-ID: <464203AF.4050607@waldetech.ca> Jack Schmidling wrote: > > For what it's worth, I had to look up (spell check) ladle. I got > laughed at recently for spelling label, liable and now I want to spell > ladle, ladle.... English is nuts. > Try living in Canada where we use either/or of US or UK spellings. I was googling for a local shopping center the other day, and couldn't find anything until I tried "centre". Although it makes for cute slogans, like a paint store that says "We put 'u' in colours" (with the 'u' in a different colour) ttyl srw From ssstewart10 at gmail.com Fri May 11 08:03:50 2007 From: ssstewart10 at gmail.com (Scott) Date: Fri, 11 May 2007 06:03:50 -0600 Subject: [Cheese] powdered milk Message-ID: <46445BA6.10204@yahoo.com> Has anyone tried to make cheese with double strength milk? When I was in college and made yogurt, I often would "fortify" my store bought milk with a little dry milk powder to get a thicker, creamier yogurt. Now that I'm trying my hand with cheese, I wonder what the result would be if I increased the strength of the milk by doubling the amount of powdered milk I use, without increasing the water. I would guess I'd get more curd with less whey, that needs less time in the press, but the same amount of aging. Scott From arf at mc.net Fri May 11 12:52:00 2007 From: arf at mc.net (Jack Schmidling) Date: Fri, 11 May 2007 10:52:00 -0600 Subject: [Cheese] powdered milk In-Reply-To: <46445BA6.10204@yahoo.com> References: <46445BA6.10204@yahoo.com> Message-ID: <46449F30.9010703@mc.net> Scott wrote: > Has anyone tried to make cheese with double strength milk? It is not as simple as double strength as there is a maximum level of solids before the quality of cheese rapidly degenerates. I do not recall the details but I worked it all out for my Cheese Milk page. If you follow those proportions where NFD milk is used, you will be at the maximum level. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Fri May 11 13:49:27 2007 From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=) Date: Fri, 11 May 2007 19:49:27 +0200 Subject: [Cheese] powdered milk References: <46445BA6.10204@yahoo.com> Message-ID: <049701c793f4$b88d9be0$6a4dd458@tissemand> ----- Original Message ----- From: "Scott" To: Sent: Friday, May 11, 2007 2:03 PM Subject: [Cheese] powdered milk > Has anyone tried to make cheese with double strength milk? When I was > in college and made yogurt, I often would "fortify" my store bought milk > with a little dry milk powder to get a thicker, creamier yogurt. Now > that I'm trying my hand with cheese, I wonder what the result would be > if I increased the strength of the milk by doubling the amount of > powdered milk I use, without increasing the water. > > I would guess I'd get more curd with less whey, that needs less time in > the press, but the same amount of aging. It can be done by using ultra filtration ( increases the fat and casein content, without changing the rest ).. It would probably take a bit of experimenting, but it could work.. /peter From Guppy21014 at aol.com Sun May 13 13:31:23 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Sun, 13 May 2007 13:31:23 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Hello I am new to the list. I tried to make the basic hard cheese recipe from the junket site and the curd never set. I used 1 gallon of pasteurized but not homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort of turned out looking like sand and very dry. Can you tell me what I did wrong? I have made goat cheese with vinegar before and it came out very nice. Thanks in advance for any advice. Pam ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070513/7dc48dc4/attachment-0004.html From arf at mc.net Sun May 13 20:19:27 2007 From: arf at mc.net (Jack Schmidling) Date: Sun, 13 May 2007 18:19:27 -0600 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <4647AB0F.1090705@mc.net> Guppy21014 at aol.com wrote: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? Not without knowing exactly what you did. A list of ingredients, does not tell the story. We need temps and times at each step as a bare minimum. As an alternative, compare the process with my entry level cheese instructions to see where the two differ. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From lou02 at aapt.net.au Mon May 14 04:13:35 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Mon, 14 May 2007 18:13:35 +1000 Subject: [Cheese] newbie; curd never formed. In-Reply-To: References: Message-ID: <1179130415.46481a2f4624d@webmail.smartchat.net.au> Hi Pam The junket recipe I used use a soft cheese like fetta, but I didn't use any buttermilk. Tfhe recipe I have uses 5litres of fresh milk heated to 27deg cel. Stir in half a junket tablet dissolved in a little water. Keep the milk at 27 deg for 2hours. Remove from heat then cut. Then transfer the curd to a cloth to drain for 24 hours. Add salt to the whey and soak the cheese in it for 24 hours then remove and rinse in fresh water. Heat 1.5 litres of fresh milk and salt generously very salty to taste. Pou7r the hot milk over the cheese and leave at least for 2 days or until most of the cheese is floating above the milk. turn the cheese 2 to 3 times daily. the finished cheese should have large holes in it. If this cheese is placed in a 4% brine it tastes very like fetta. Regards Tina Quoting Guppy21014 at aol.com: > Hello > I am new to the list. I tried to make the basic hard cheese recipe from the > junket site and the curd never set. I used 1 gallon of pasteurized but not > homogenized milk and 1/4C buttermilk and 1/2 tablet junket rennet. It sort > of turned out looking like sand and very dry. Can you tell me what I did > wrong? > I have made goat cheese with vinegar before and it came out very nice. > Thanks in advance for any advice. Pam > > > > ************************************** See what's free at http://www.aol.com. > From Guppy21014 at aol.com Mon May 14 07:01:02 2007 From: Guppy21014 at aol.com (Guppy21014@aol.com) Date: Mon, 14 May 2007 07:01:02 EDT Subject: [Cheese] newbie; curd never formed. Message-ID: Thanks for your reply. I will give it a try. Could it have been that the double boiler I thought was stainless was polished aluminum? ************************************** See what's free at http://www.aol.com. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070514/fd745416/attachment-0004.html From kathy at badgerpressinc.com Tue May 29 11:51:44 2007 From: kathy at badgerpressinc.com (kathy) Date: Tue, 29 May 2007 10:51:44 -0500 Subject: [Cheese] Cheddar Flavoring Message-ID: <011401c7a209$425dd700$6601a8c0@SBC> Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. Thanks in advance. Kathy Dederich Badger Press, Inc. 1840 Industrial Dr., #100 Libertyville, IL 60048 kathy at badgerpressinc.com www.badgerpressinc.com 847 996.1190 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/a24e77ba/attachment-0004.html From kit at kganderson.net Tue May 29 12:36:08 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 12:36:08 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <011401c7a209$425dd700$6601a8c0@SBC> References: <011401c7a209$425dd700$6601a8c0@SBC> Message-ID: <465C5678.6090701@kganderson.net> Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. From the Cabot web site- > *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > many dairy products, cheese in general is extremely low in lactose - > most has 1 gram or less per serving - and therefore should not cause > any lactose intolerance related symptoms. Kit kathy wrote: > Greetings! > > I have a colleague who is lactose intolerant but LOVES cheddar > cheese. Just wondering if there may be a soy or other substitute on > the market to satisfy the craving, without the side affects of eating > real cheese. > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070529/8b169095/attachment-0004.html From alhiem at gmail.com Tue May 29 13:38:01 2007 From: alhiem at gmail.com (alhiem) Date: Tue, 29 May 2007 13:38:01 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465C64F9.90406@gmail.com> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > >From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, >> unlike many dairy products, cheese in general is extremely low in >> lactose - most has 1 gram or less per serving - and therefore should >> not cause any lactose intolerance related symptoms. > Kit > > kathy wrote: >> Greetings! >> >> I have a colleague who is lactose intolerant but LOVES cheddar >> cheese. Just wondering if there may be a soy or other substitute on >> the market to satisfy the craving, without the side affects of eating >> real cheese. >> > > ------------------------------------------------------------------------ > > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > I have been told by a good friend of mines (who is a nurse and medical student) that some people are also intolerant to the lactic acid. Old cheeses should be fine, since my GF is lactose intolerant and enjoys (tolerates well) good real cheese. Then, one day, my friend Julio, told me that some people are also intolerant to lactic acid. Since i am not a medical student nor a nurse, i have to take his word on this. Albert From kit at kganderson.net Tue May 29 15:47:31 2007 From: kit at kganderson.net (Kit Anderson) Date: Tue, 29 May 2007 15:47:31 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C64F9.90406@gmail.com> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465C64F9.90406@gmail.com> Message-ID: <465C8353.70006@kganderson.net> First, there is nothing in the literature about lactic acid intolerance. Second, lactobacillus populates everyone's intestines constantly producing lactic acid whether from lactose or other sugars. You can't be lactic acid intolerant. Kit > I have been told by a good friend of mines (who is a nurse and medical > student) that some people are also intolerant to the lactic acid. Old > cheeses should be fine, since my GF is lactose intolerant and enjoys > (tolerates well) good real cheese. Then, one day, my friend Julio, told > me that some people are also intolerant to lactic acid. Since i am not > a medical student nor a nurse, i have to take his word on this. > > Albert From arf at mc.net Tue May 29 19:51:06 2007 From: arf at mc.net (Jack Schmidling) Date: Tue, 29 May 2007 17:51:06 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465C5678.6090701@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <465CBC6A.9000009@mc.net> Kit Anderson wrote: > Aged cheeses have little to no lactose. The bacteria metabolized it > during the aging process. > From the Cabot web site- > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike >> many dairy products, cheese in general is extremely low in lactose - >> most has 1 gram or less per serving - and therefore should not cause >> any lactose intolerance related symptoms. I don't know what "serving" is but 1 gram is not "no", "0 grams", or "extremely low". It seems like about 5 to 10%. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From peter at naeslund.dk Wed May 30 02:17:58 2007 From: peter at naeslund.dk (=?Windows-1252?Q?Peter_N=E6slund_M=F8ller?=) Date: Wed, 30 May 2007 08:17:58 +0200 Subject: [Cheese] Cheddar Flavoring References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> Message-ID: <019601c7a282$461dba30$6a4dd458@tissemand> Lets do a bit of math: Average cows milk contains 4.6% lactose ( thats the average of the ~500 tons of milk we process per day ).. For the example we will be making cheese from 100 kg of milk.. Before we add the rennet the lactose content is reduced to 4.3% by the bacteria in the starter.. After cutting the curds we remove 30 kg of whey and add 30 kg of water.. In other words we remove 30*4.3/100 = 1.3 kg of the initial 4.3 kg of lactose leaving 3 kg of lactose dissolved in the 100 kg of whey and milk ( 3% lactose ) When cooking we remove 30 kg of whey and add 30 kg of water again.. 30*3/100: 0.9 kg leaving 2.1 kg of whey behind.. ( 2.1% lactose ) Now we start pressing the cheese.. Our 10 kg block of cheese contains roughly 5 kg of whey ( water) The 10 kg block of cheese contains 105 grams of lactose ( 5 kg*2.1%).. Cheese now contains 1.05% lactose ( 2.1% in the solids ) Much of this goes away during the ripening process, so the older the cheese is, the better it should be for the lactose intolerant Did this make any sense?? /peter ----- Original Message ----- From: Kit Anderson To: The Cheese Makers' Digest Sent: Tuesday, May 29, 2007 6:36 PM Subject: Re: [Cheese] Cheddar Flavoring Aged cheeses have little to no lactose. The bacteria metabolized it during the aging process. >From the Cabot web site- 7. The Lactose Myth. Aged cheeses, such as Cabot?s naturally aged cheddar contain 0 grams of lactose. Contrary to popular belief, unlike many dairy products, cheese in general is extremely low in lactose - most has 1 gram or less per serving - and therefore should not cause any lactose intolerance related symptoms. Kit kathy wrote: Greetings! I have a colleague who is lactose intolerant but LOVES cheddar cheese. Just wondering if there may be a soy or other substitute on the market to satisfy the craving, without the side affects of eating real cheese. ------------------------------------------------------------------------------ _______________________________________________ Cheese mailing list Cheese at hbd.org http://hbd.org/mailman/listinfo/cheese -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/fd8161f2/attachment-0004.html From kit at kganderson.net Wed May 30 09:12:39 2007 From: kit at kganderson.net (Kit Anderson) Date: Wed, 30 May 2007 09:12:39 -0400 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465CBC6A.9000009@mc.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> Message-ID: <465D7847.8040000@kganderson.net> It is dose dependent. Since there are lactobacillus present, then they may be metabolizing what the lactase is not taking care of. > With lactose intolerance, the result of consuming too much lactose is > excess gas production, stomach aches and often diarrhea > . Most lactose-intolerant > adults can drink about 250 mL (8 oz) of milk per day without severe > symptoms (McGee 2004; Swagerty et al, 2002).^[2] > Kit > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. > > js > > > > > -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070530/5a40bd72/attachment-0004.html From arf at mc.net Wed May 30 10:24:57 2007 From: arf at mc.net (Jack Schmidling) Date: Wed, 30 May 2007 08:24:57 -0600 Subject: [Cheese] Cheddar Flavoring In-Reply-To: <465D7847.8040000@kganderson.net> References: <011401c7a209$425dd700$6601a8c0@SBC> <465C5678.6090701@kganderson.net> <465CBC6A.9000009@mc.net> <465D7847.8040000@kganderson.net> Message-ID: <465D8939.5010300@mc.net> Kit Anderson wrote: > It is dose dependent. >> I don't know what "serving" is but 1 gram is not "no", "0 grams", or >> "extremely low". It seems like about 5 to 10%. I was nit-picking the contradicting statements. To me, the "serving size" used by the food industry seems to be whatever it takes to make their product fit an agenda. One gram in a slice of cheese on a typical cheeseburger could be more than what was in the starting milk. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From plutchak at ncsa.uiuc.edu Wed May 30 12:25:27 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Wed, 30 May 2007 11:25:27 -0500 (CDT) Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > >> many dairy products, cheese in general is extremely low in lactose - > >> most has 1 gram or less per serving - and therefore should not cause > >> any lactose intolerance related symptoms. > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > "extremely low". It seems like about 5 to 10%. I read that Cabot blurb as "our aged cheddar has zero grams, while most cheese in general has one gram or less per serving." So it isn't necessarily contradictory. As for homemade cheeses, a couple weeks ago I cut into an attempt at a softer, higher fat content dilled cheese I made in early February. It tasted more like a nice aged cheddar with a bit of dill. Very good, but not quite what I had intended. This weekend I will be unveiling a batch of stirred-curd cheddar I made mid Februrary, 2/3 of which was smoked before waxing and aging. (I do it that way in spite of having read a scholarly article that concluded smoking cheese is best done after aging; it's easier for me and I have been getting decent results.) From lou02 at aapt.net.au Wed May 30 21:37:51 2007 From: lou02 at aapt.net.au (lou02@aapt.net.au) Date: Thu, 31 May 2007 11:37:51 +1000 Subject: [Cheese] Nitpicking on lactose In-Reply-To: References: Message-ID: <1180575471.465e26ef7cce0@webmail.smartchat.net.au> Hi Joel I would be interested in the method that you use to smoke your cheddar as my hubby loves smoked cheese. Tina Quoting Joel Plutchak : > > >> *7. The Lactose Myth.* Aged cheeses, such as Cabot?s naturally aged > > >> cheddar contain 0 grams of lactose. Contrary to popular belief, unlike > > >> many dairy products, cheese in general is extremely low in lactose - > > >> most has 1 gram or less per serving - and therefore should not cause > > >> any lactose intolerance related symptoms. > > > > I don't know what "serving" is but 1 gram is not "no", "0 grams", or > > "extremely low". It seems like about 5 to 10%. > I read that Cabot blurb as "our aged cheddar has zero grams, > while most cheese in general has one gram or less per serving." > So it isn't necessarily contradictory. > > As for homemade cheeses, a couple weeks ago I cut into an > attempt at a softer, higher fat content dilled cheese I made in > early February. It tasted more like a nice aged cheddar with a > bit of dill. Very good, but not quite what I had intended. > This weekend I will be unveiling a batch of stirred-curd > cheddar I made mid Februrary, 2/3 of which was smoked > before waxing and aging. (I do it that way in spite of having > read a scholarly article that concluded smoking cheese is best > done after aging; it's easier for me and I have been getting > decent results.) > _______________________________________________ > Cheese mailing list > Cheese at hbd.org > http://hbd.org/mailman/listinfo/cheese > From plutchak at ncsa.uiuc.edu Thu May 31 12:20:54 2007 From: plutchak at ncsa.uiuc.edu (Joel Plutchak) Date: Thu, 31 May 2007 11:20:54 -0500 (CDT) Subject: [Cheese] Cheese Digest, Vol 19, Issue 10 In-Reply-To: References: Message-ID: On Thu, 31 May 2007 lou02 at aapt.net.au wrote: > I would be interested in the method that you use to smoke your cheddar as my > hubby loves smoked cheese. Check online BBQ[*] forums, such as here: http://www.eaglequest.com/~bbq/faq2/21.html The key is to keep a wood fire very low in a smoker or grill (I use my weber kettle grill, covered, rather than my smoker) with the heat as low as possible. I put the cheese on a little altar in a cake pan containing a bunch of ice cubes to help keep it cold. If the heat gets too high the cheese can slough and change texture, though it still tastes good. I keep it in the chamber for 2-3 hours, or until the fire completely dies out. Oh, and I only smoke cheese in the winter here, where it often gets below 0 degrees C. The nice thing about smoking cheese is that you can use any old hard cheese, not necessarily homemade, so if you see a sale on cheap cheddar (or whatever) buy it and smoke it! [*] I use the term BBQ in the American heartland/south sense, not the Aussie sense, so low-heat slow-smoking rather than high-heat direct-heat grilling.