I live in Kalamazoo; where do you live?<BR><BR><B><I>jeri <bluefeatherj@comcast.net></I></B> wrote: <BLOCKQUOTE class=replbq style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #1010ff 2px solid">Hi, thank you for your input; i live in southern mich . i will definately <BR>check out the web site you suggested.<BR>jeri<BR>----- Original Message ----- <BR>From: "Linda Conroy" <ROSEMARYGODDESS@MOONWISEHERBS.COM><BR>To: <CHEESE@HBD.ORG><BR>Sent: Saturday, March 25, 2006 1:34 PM<BR>Subject: Re: [Cheese] cottage cheese and milk choices<BR><BR><BR>> re: cottage cheese and milk choices><BR>><BR>> Greetings. I am not sure where you live but you may be able to find farm <BR>> fresh milk-look on the website realmilk.com to see if there is a farmer <BR>> near you offering raw milk.<BR>><BR>> Also I do know that Organic Valley gallon size of milk is low heat <BR>> pasteurized. Some of their 1/2 gallons are ultra pasteurized, so if you <BR>> have access to
that brand, you could purchase the gallon size. I called <BR>> them because it did not say on the gallons what type of pasteurization <BR>> they were using and they told me they have different plants and that all <BR>> of their gallons are low heat pasteurized. I personally only use 1-2% for <BR>> making Italian hard cheese i.e. Romano, Parmesan etc. I use whole milk for <BR>> all my other cheeses-much better consistency and flavor!<BR>> Hope that is helpful.<BR>> Happy Cheese Making<BR>> Linda<BR>> www.moonwiseherbs.com<BR>><BR>><BR>><BR>><BR>> Send Cheese mailing list submissions to<BR>>> cheese@hbd.org<BR>>><BR>>> To subscribe or unsubscribe via the World Wide Web, visit<BR>>> http://hbd.org/mailman/listinfo/cheese<BR>>> or, via email, send a message with subject or body 'help' to<BR>>> cheese-request@hbd.org<BR>>><BR>>> You can reach the person managing the list at<BR>>>
cheese-owner@hbd.org<BR>>><BR>>> When replying, please edit your Subject line so it is more specific<BR>>> than "Re: Contents of Cheese digest..."<BR>>><BR>>><BR>>> Today's Topics:<BR>>><BR>>> 1. Flavored Monterey Jack (Erica Cooksey)<BR>>> 2. Re: Flavored Monterey Jack (Brian)<BR>>> 3. not much luck (bluefeatherj@comcast.net)<BR>>> 4. Re: not much luck (Jack Schmidling)<BR>>> 5. Re: Flavored Monterey Jack (Dion Hollenbeck)<BR>>><BR>>><BR>>> ----------------------------------------------------------------------<BR>>><BR>>> Message: 1<BR>>> Date: Fri, 24 Mar 2006 11:37:48 -0500<BR>>> From: "Erica Cooksey" <ERICA.COOKSEY@GMAIL.COM><BR>>> Subject: [Cheese] Flavored Monterey Jack<BR>>> To: cheese@hbd.org<BR>>> Message-ID:<BR>>> <D03E911C0603240837V202E8BB1JB7568055648378B7@MAIL.GMAIL.COM><BR>>> Content-Type: text/plain;
charset="iso-8859-1"<BR>>><BR>>> Hi all,<BR>>><BR>>> First of all, this is the same Erica who has been posting here...I just <BR>>> got<BR>>> married so my last name is different.<BR>>><BR>>> Tonight I want to try something different and make my first flavored <BR>>> cheese.<BR>>> I plan to make a Monterey Jack with chipotles, garlic, and fire-roasted<BR>>> jalapenos.<BR>>><BR>>> Before I roll up my sleeves, does anyone have any advice regarding the <BR>>> use<BR>>> of auxiliary ingredients in cheese? Any experience with hot peppers <BR>>> and/or<BR>>> garlic?<BR>>><BR>>> Thanks!<BR>>> --Erica<BR>>> -------------- next part --------------<BR>>> An HTML attachment was scrubbed...<BR>>> URL: <BR>>> http://hbd.org/pipermail/cheese/attachments/20060324/231ce7e6/attachment-0001.html<BR>>><BR>>>
------------------------------<BR>>><BR>>> Message: 2<BR>>> Date: Fri, 24 Mar 2006 15:49:07 -0800<BR>>> From: "Brian" <MAVITYRE@COMCAST.NET><BR>>> Subject: Re: [Cheese] Flavored Monterey Jack<BR>>> To: "The Cheese Makers' Digest" <CHEESE@HBD.ORG><BR>>> Message-ID: <001001c64f9d$8a4475c0$0301a8c0@YOURWX88VYRXO><BR>>> Content-Type: text/plain; charset="iso-8859-1"<BR>>><BR>>> Hi Erica,<BR>>> Congratulations on your marriage.<BR>>> >From what I understand, anything that grows in the ground has the <BR>>> >possibility of Ecoli coming into play. From what I hear, it is best to <BR>>> >saute the items first before adding to kill any unwanted bacteria.<BR>>><BR>>> Good luck!<BR>>> I'm making another cheddar tonight, Jack's recipe with the RIGHT starter <BR>>> this time. LOL<BR>>><BR>>> Brian<BR>>><BR>>> ----- Original Message ----- <BR>>>
From: Erica Cooksey<BR>>> To: cheese@hbd.org<BR>>> Sent: Friday, March 24, 2006 8:37 AM<BR>>> Subject: [Cheese] Flavored Monterey Jack<BR>>><BR>>><BR>>> Hi all,<BR>>><BR>>> First of all, this is the same Erica who has been posting here...I just <BR>>> got married so my last name is different.<BR>>><BR>>> Tonight I want to try something different and make my first flavored <BR>>> cheese. I plan to make a Monterey Jack with chipotles, garlic, and <BR>>> fire-roasted jalapenos.<BR>>><BR>>> Before I roll up my sleeves, does anyone have any advice regarding the <BR>>> use of auxiliary ingredients in cheese? Any experience with hot peppers <BR>>> and/or garlic?<BR>>><BR>>> Thanks!<BR>>> --Erica<BR>>><BR>>><BR>>><BR>>> ------------------------------------------------------------------------------<BR>>><BR>>><BR>>>
_______________________________________________<BR>>> Cheese mailing list<BR>>> Cheese@hbd.org<BR>>> http://hbd.org/mailman/listinfo/cheese<BR>>> -------------- next part --------------<BR>>> An HTML attachment was scrubbed...<BR>>> URL: <BR>>> http://hbd.org/pipermail/cheese/attachments/20060324/8b8c7e03/attachment-0001.html<BR>>><BR>>> ------------------------------<BR>>><BR>>> Message: 3<BR>>> Date: Sat, 25 Mar 2006 13:20:32 +0000<BR>>> From: bluefeatherj@comcast.net<BR>>> Subject: [Cheese] not much luck<BR>>> To: Cheese@hbd.org<BR>>> Message-ID:<BR>>> <032520061320.23409.442543A00003140700005B712206999735069D0A089B0E0A000A9A040D@comcast.net><BR>>><BR>>> Content-Type: text/plain; charset="us-ascii"<BR>>><BR>>> Hi , I haven' t got as far as cottage cheese yet;<BR>>> both of the two batches i've made had a distinct rotten taste and had to
<BR>>> be thrown out.<BR>>> I remember my mother making cottage cheese back in the mountains of <BR>>> tennissee .<BR>>> She would place the curds in small cloth sacks and hang them to drain <BR>>> from the back porch rafters. of course she had the freshest raw milk to <BR>>> work with.<BR>>> I used 1% skim milk, I read in a cheese book that ultra pasteurized milk <BR>>> is no good, but all the so called organic milk was ultra pasteurized, so <BR>>> i bought the regular pasteurized homogenized stuff, which i suspect is <BR>>> full of hormones and antibotics.<BR>>> anyway, i'm afraid my cheese making is off to a poor start. any <BR>>> suggestions? Anyone?<BR>>> jeri<BR>>> -------------- next part --------------<BR>>> An HTML attachment was scrubbed...<BR>>> URL: <BR>>> http://hbd.org/pipermail/cheese/attachments/20060325/4887ed67/attachment-0001.html<BR>>><BR>>>
------------------------------<BR>>><BR>>> Message: 4<BR>>> Date: Sat, 25 Mar 2006 09:01:50 -0600<BR>>> From: Jack Schmidling <ARF@MC.NET><BR>>> Subject: Re: [Cheese] not much luck<BR>>> To: "The Cheese Makers' Digest" <CHEESE@HBD.ORG><BR>>> Message-ID: <44255B5E.3030308@mc.net><BR>>> Content-Type: text/plain; charset=ISO-8859-1; format=flowed<BR>>><BR>>> bluefeatherj@comcast.net wrote:<BR>>> > Hi , I haven' t got as far as cottage cheese yet; both of the two<BR>>> > batches i've made had a distinct rotten taste and had to be thrown<BR>>> > out.......... I used 1% skim milk...<BR>>><BR>>> If that is all you used, it is not surprising that it has a rotten taste.<BR>>><BR>>> We need more info to help you. What else did you put in there and how<BR>>> did you process it? Most importantly, what did you use for a starter?<BR>>><BR>>>
js<BR>>><BR>>><BR>>><BR>>> -- <BR>>> PHOTO OF THE WEEK: http://schmidling.com/pow.htm<BR>>> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com<BR>>><BR>>><BR>>><BR>>> ------------------------------<BR>>><BR>>> Message: 5<BR>>> Date: Sat, 25 Mar 2006 09:27:16 -0700<BR>>> From: Dion Hollenbeck <HOLLEN@WOODSPRITE.COM><BR>>> Subject: Re: [Cheese] Flavored Monterey Jack<BR>>> To: "The Cheese Makers' Digest" <CHEESE@HBD.ORG>, cheese@hbd.org<BR>>> Message-ID: <6.2.3.4.2.20060325092426.01f14328@parrot.woodsprite.com><BR>>> Content-Type: text/plain; charset=us-ascii; format=flowed<BR>>><BR>>> At 09:37 AM 3/24/2006, Erica Cooksey wrote:<BR>>> >Before I roll up my sleeves, does anyone have any advice regarding<BR>>> >the use of auxiliary ingredients in cheese? Any experience with hot<BR>>> >peppers and/or
garlic?<BR>>><BR>>> When I make soft goat's cheese, I separate the result of 1 gallon of<BR>>> milk into 4 quarters after it is completely drained. One I leave<BR>>> plain. The other three, I mix with various herbs. One of the<BR>>> mixtures is dried onion and garlic powder. I merely mix the herbs<BR>>> right into the cheese. Each of the three herbed batches get a little<BR>>> salt also, but the plain is left completely plain.<BR>>><BR>>> dion<BR>>><BR>>><BR>>><BR>>><BR>>> ------------------------------<BR>>><BR>>> _______________________________________________<BR>>> Cheese mailing list<BR>>> Cheese@hbd.org<BR>>> http://hbd.org/mailman/listinfo/cheese<BR>>><BR>>><BR>>> End of Cheese Digest, Vol 7, Issue 13<BR>>> *************************************<BR>> _______________________________________________<BR>> Cheese mailing list<BR>>
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