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When making cheese do I need to start with milk that has been chilled or can I come from the barn , strain my milk ,add the culture and start the process.
-- sherry in Arkansas (chickadee259@yahoo.com), April 16, 2002
I'm guessing the milk will have to be at least room temp warm for the culture to grow. We keep it in the fridge so bacteria WON'T
-- Mona in OK (modoc@ipa.net), April 16, 2002.
OOPS...as I was saying...We keep it in the fridge so bacteria WON'T grow. Fresh from the cow should do fine.
-- Mona in OK (modoc@ipa.net), April 16, 2002.
Should work fine...that's how I do my yogurt. Bring the goat milk right in from the barn, add the culture, and start the yogging.
-- Danielle (thiessens@att.net), April 16, 2002.
when i have milk for cheese, i strain it, and if i have time start it in the crock pot right away, but not always...soemtimes it waits and cools in the frige till i am ready to deal with it ... can go either way i suppose :)it would be up to the cheesemaker :)
-- Beth Van Stiphout (willosnake@hotmail.com), April 16, 2002.
I have only made cheese from cow milk. I have used two day's milk, where the one day was refrigerated till the next milking, then put with the fresh milk, and I have made cheese by just using one milking and immediately making the cheese.I think you want it at room temperature before you add the culture don't you?
-- Judy (JMcFerrin@aol.com), April 16, 2002.
Room temp., approx 68-72 degrees is the median. A little more or less works.
-- Kathy (catfish201@hotmail.com), April 16, 2002.
Hi all how do you make cheese in the crock pot,thank you for all the wonderful answers you give on here ,
-- Pastor Hughes (hbchurch@brightok.net), April 20, 2002.
Wondering what you all use for culture?Also, for those of you who have had a variety of goats, is there a particular breed that you think has an especially good flavor? (I have Alpines. One just kidded. Haven't tried milk yet. Another is due any time.)
-- HV (veggie@ourplace.com), April 20, 2002.