# $LogEntry = $IPAddr . ", " . $WhoFrom . ", " . $txtDate . ", " . $MyAddr . ", " . $SayWhat . ", " . $millisec . "\n";
68.252.57.95,bill saunders,01 Jan 2008,wsbillcol@aol.com,May not get around to making cheese‚ but wanted to say what a great presentation you give - with pictures of every step and a terse explanation. You do know how to write text pieces.,1199213202390
75.185.231.1,David F.,03 Jan 2008,fankhadb@uc.edu,Peter!: Great to see your post! Hoping you and all the rest of my web-friends have a rockin'/cheese makin' New Year. You make the camambert process sound so EASY. I think regular turning is also important?
Jerry: Thanks for the heads up. Junket changed their web structure. Have corrected links.
Peter E.: Get local supermarket manager to order rennet‚ or have Redco send you rennet (see my page on rennet for link).,1199365680000
68.185.43.38,Srishti,04 Jan 2008,c_srishti@yahoo.com,Dear Dr. Frankhouser‚Thanks so much for this great resourse on cheese making process! You have done a great work!I'd like to make White Stilton‚ is it sort of a similar precess to a Feta cheese? How can I go about making the White Stilton?Thnaks so much!Srishti,1199483466701
24.4.191.72,John Walker,04 Jan 2008,johnswalker@comcast.net,I found that I could make a very useable mold for pressing hard cheese from the smooth portion of a two-liter softdrink bottle. Food grade‚ acid resistant‚ pressure resistant.,1199493275937
213.178.224.167,Nabil,06 Jan 2008,nblattar@gmail.com,I just found out that 98% of aging problems comes from:1- Temp control (the most critical)2- incorrect Salt measure (less and it become bitter‚ more and ur cheese will not age)3- humidity (very easy to control due waxing in hard cheeses)now i have a question : what would happened if the cheese temp drop down to 2C to -2C even for few hours? will that ruin the cheese wheels?i am talking about the moisture inside the cheese (water) what physically can do when it expanded inside the cheese? will that ruin it? ,1199599942468
128.226.189.230,joe grogan,07 Jan 2008,jgrogan@binghamton.edu,A group of us are questioning the benefits of apple cider vinegar.Do you have any ideas on the subject?If I may utilize your chemistry background‚ is cider vinegar an acid or a base? And how is it metabolized?,1199738746221
74.241.121.55,John F.,07 Jan 2008,jfuselier@bellsouth.net,What type of salt do you use for your cheeses? Will any non-iodized salt be OK? I just made 2lbs of cheddar and used sea salt that was crushed using my mortar and pestle.,1199753045296
213.178.224.167,Nabil,08 Jan 2008,nblattar@gmail.com,John F. the salt must be not iodized,1199797727031
213.178.224.167,Nabil,08 Jan 2008,nblattar@gmail.com,Joe_grogan: vinegars ars acids... i read once that it has good for heart and colestrol‚ google it,1199797727031
205.188.116.132,Rainelle,13 Jan 2008,cracklingpine@hotmail.com,Just found your site! I have made some trys at goat cheese making‚ some good some not. Really excited about taking the time to try some of your recipes and trouble shooting!I have dairy goats and they will begin milking again the end of March so there will be plenty of fresh milk to make cheese from! Thank you for the wonderful website!,1200252293687
88.212.77.106,peter,14 Jan 2008,cheese@naeslund.dk, David: Yes‚ we used frames made from oak with a stainless steel(304) mesh in a relatively high humidity storage area..
heres a simple recipe for a camembert: http://www.foodsci.uoguelph.ca/cheese/sectionf.htm,1200344000643
167.193.80.120,Teresa,16 Jan 2008,tjenkins@agr.state.ga.us,Over the holidays a coworker gave me what he called home made "buttermilk cheese". It was delightful and a gift from N.C. Is there a recipe for this type of home made cheee? I would really like to try my hand at it since it cannot be purchased in the store.,1200498875073
151.65.225.197,Mariella,20 Jan 2008,bertuccellim@gmail.com,dear doc‚i'm an italian (beginner)cheesemaker. I tried to make blue cheese with mold from gorgonzola (inoculated). After one month i tasted the cheese: too bitter!!!!. Is it dangerous?Mariella,1200860320619
75.100.156.44,Mike Turner,20 Jan 2008,mandmturner@msn.com,Do you use a pH meter for checking acidity?Which ones do you recommed? Thanks‚We've been making cheese for about 3 years and are only having about 50% success on our aged Goudas. Slight bitter after taste and crumbly texture.,1200890599015
124.187.80.2,Peta,28 Jan 2008,tptynan@bigpond.com,Thank you so much for your wonderful page‚ everything I have made was delicious. I am slightly concerned about my hard cheeses made from raw cow's milk. After 2 months‚ they smell good but have small bubbles which I believe could be ecoli. We ate them-no bad effect! The flavour good with moderate bite and slight sting in the aftertaste. If I was not concerned about contamination‚ I would say they were great but just needed a little more salt. My cheese press also needed refining. I intend to pasteurise the next batch. Could you comment? ,1201491361455
71.33.27.213,Shauna,01 Feb 2008,sharjah529@yahoo.com,I have a question on starter; I would like to use the Dannon yogurt you recommend in your recipes‚ but when I read Ricki Carroll's book‚ she uses a purchased direct set or making a prepared mesophilic starter. Obviously she would list/use the purchased type since she sells it on her site‚ but can the Dannon be substituted for these other starters? Do I use the same amount? Is the timing the same to get the same acidity? I don't want to purchase acidity papers to find out. Also‚ on your web site cheddar recipe; how do I adjust it if I want to make it in a day and not overnight and into the next,1201924075984
85.243.228.114,Dana,02 Feb 2008,dana22cc@hotmail.com,Just want to say that i loved you page. Cant wait to make some cheese :),1201983479395
206.53.68.211,Gary,06 Feb 2008,jptyler@ct.metrocast.net,I've just reviewed your rustic bread recipe; it's nearly identical to the one I've been using from the Cooks Illustrated magazine. Makes a great bread! They suggest letting the dough rise on a sheet of parchment paper set in a shallow frying pan‚ ,1202319010162
72.242.1.33,www.talkcheese.com,07 Feb 2008,thebigcheese@talkcheese.com,A new site on cheesemaking just started up- www.talkcheese.com . It's like a forum for cheesemakers. Might want to check it out.,1202428085656
77.163.156.29,Felipe Gomes,08 Feb 2008,felipegomes25@hotmail.com,Excellent job !!!,1202458266107
70.149.104.172,karen gordon,11 Feb 2008,kaagordon@hotmail.com,What an incredible website‚ so much useful and simply stated information and done with so much care. I plan to try several recipes and will write afterward‚ Thank-you karen g.,1202771692593
75.119.29.199,Marty,13 Feb 2008,Marty@storeyourcoffee.com,Hello David. I have a yogurt/no-kneed bread question. Really about the yogurt. I replaced all the liquid in a no-knead bread recipe with yogurt. Around 1.5 cups yogurt to 3 cups flour (I used non-fat yogurt). My question is as follows: Is it safe to leave the yogurt at room temp. for the 18-19 hours required for the no-kneed bread to rise? In Short is it safe to leave yogurt unrefrigerated for 18-19 hours? BTW‚ I did make this recipe‚ and the bread is excellent! I know that‚ that does not necessarily mean that it is safe.,1202945752256
74.128.149.226,Scott Willis,14 Feb 2008,shwillis@gmail.com,Hi‚ Love the website and I can't wait start with some of the beginner recipes.,1203046465531
70.57.90.23,Andrea D,16 Feb 2008,adinubilo@hotmail.com,What a wonderful website! My kids and I tried your beginner cheese recipe and had so much fun! The pictures made it so easy to follow. It is great to get back to understanding how food is made instead of just purchasing it. We can't wait to try the cheese and will try some of the other recipes soon. Thanks again for this great resource!,1203193331828
85.107.62.0,Mehmet,18 Feb 2008,mehmet@yaprak.net,That's what I was looking for...Great Job‚thanks,1203291061375
213.178.224.167,Nabil,18 Feb 2008,nblattar@gmail.com,tough‚ rubbery mozzarella... why ? and what shall i do to make soft mozz balls?,1203320941218
210.4.116.200,Jerry F.,18 Feb 2008,jerryf01@gmail.com,Milk products in general‚ buttermilk especially is hard or next to impossible to find in the Philippines. UHT‚ powder "filled"(I think this is the addition of some veg. Fats) milk are available. Some fresh milk is available in the larger cities also.But a type of culture by the name of "Kefir" adds to milk and gives a good rendition of buttermilk‚ but I have no clue as to the chemical composition. Anyway I was wondering if the addition of kefir or yogurt would make a buttermilk culture.What I want to do is make some farmer cheese in addition to other types.,1203322683322
67.169.250.94,DENISE GRANDSTAFF,20 Feb 2008,rangerider3@comcast.net,I just want to know if you still have the page for your goat milking. ,1203577043546
208.186.134.104,McCarthy,21 Feb 2008,goldplat@gmail.com,Great site. Better instructions than the major Cheese Making book out there. Buttermilk and yogurt make fantastic starters for cheese - no need to buy the bacteria. People want to buy my blocks of cheese even though I do it for a hobby. Best word of advice is to start with your basic cheesemaking as you suggest. I love to play with the length of time the bacteria work on the milk before I rennet it. Wish you had a "search" for your site. The oddest things I found about cheese is that it doesn't mold if you keep it on the counter and turn it daily but will mold if you wrap it. ,1203640638796
86.64.30.207,JULIE,22 Feb 2008,JULIEPYE2004@YAHOO.COM,Hey there!Ive tried making home made but I keep getting a gunge i.e. a viscous‚ gelatinous (but lovely tasting) yoghurt. I have to admit the appearance doesnt make me want to eat itany ideas??? (I heat milk to boiling then left to cool to 35-45C. Then added yoghurt and put in bain marie at 45C in pressure cooker (not on stove but just to keep the heat in) and left over night)really gooey‚ yuk! Have tried with raw milk AND then with pasteurised and same results.help!!!Julie ,1203701122684
75.185.249.170,David F.,23 Feb 2008,fankhadb@uc.edu,All Posters: Teaching requirements have consumed my time recently... Will try to get replies to comments soon.
working backwards:
Julie: Viscous (etc) milk products are contaminated. These may not pose danger‚ but esthetics... Use for cooking‚ get now starter.
Denise: yes--look at main page for handling milk.
Jerry: Kefir should be usable for inoculating cheese. Filter out grains.,1203769529656
76.15.182.128,Michael Stokes,24 Feb 2008,kitchendiablo@aol.com,Look forward to trying recipes and techniques. Just wanted to make another suggestion about changing acidity‚ which I have not used‚ but seen successfully incorporated. Citric acid (cream of tartar.,1203912520923
68.103.51.12,June,25 Feb 2008,dmd19tfd@yahoo.com,I tried making yogurt for the first time last night following a recipe from a book. I placed the jars full of cooled milk in an open crock pot on warm and set the timer for 8 hours. But when I got up this morning the crock pot was still on! It had not turned off and the yogurt was solidified‚ but soft and pliable.Did I just make yogurt cheese? I believe the yellowish watery liquid is rehnet. It doesn't taste bad and the cat likes it too. It has a very slight tang. Any suggestions for how to use up the 2 quarts of this stuff I just made?Thanks!June,1203961661941
66.91.187.246,Brent,25 Feb 2008,brentcrowder1@aol.com,After 12 hours I took the cheese out of the mold but it was still very soft and wanted to fall apart before I was going to salt it. I put back in the mold now. Is this a problem? did something go wrong? This is the 1 gal. milk cheese.,1203965314593
66.91.187.246,brent,25 Feb 2008,brentcrowder1@aol.com,Regarding the 1 gal milk cheese‚ As I was cooking it over half of the curds sunk however some floated. I this a bad thing‚ good thing or an OK thing.,1203965690562
10.230.100.26,David F.,26 Feb 2008,fankhadb@uc.edu,Brent: Floating curds means other bacteria besides the intended bacteria are present. This cheese would best be aged 60 days if in doubt. If the curds were cooled when added to the press‚ it could cause the curds not to knit. Soft? Maybe not "cooked" enough?,1204049362994
10.230.100.26,David F.,26 Feb 2008,fankhadb@uc.edu,June: Next time‚ try my recipe for yogurt... Do you know the temperature you incubated it at? Proper temp is very important for success. You did not make cheese‚ but (probably) rather highly overacidified yogurt. Learn to follow recipes carefully the first time...
The yellow liquid is NOT rennet. It is whey. If the "product" is tart and has no off taste‚ you can probably eat it. Or you could certainly bake with it.,1204049362994
12.155.204.162,Mark Ligon,02 Mar 2008,mligon3131@hotmail.com,Fantastic site‚ Doc!,1204506770515
202.180.108.241,nicky ,04 Mar 2008,nickyclayden@slingshot.co.nz,Hi love your cheese site and have had great success making your cheeses‚ thank you.I have found when i am collecting the cream off the top of my milk‚ it is easier to cyphen the milk from the bottom using a small hose‚ then you just get left with the cream‚ it is very quick when doing it this way‚ hope this helps.,1204578700277
71.54.77.85,Val,03 Mar 2008,azbaer@msn.com,Why does my yogurt often get stringy? I use fresh raw cows milk and Dannon starter. ,1204604534361
24.58.152.253,Amanda,04 Mar 2008,sofrube@yahoo.com,Hello‚My blue cheese is fuzzy on the outside‚ is that normal. It has been in the cool box for about two weeks? Also do I leave the towel on the cheese for the entire time of ripening? It would be great if your comment site had a search option.I love your site. It is great that you don't have to buy specialty items for your recipes.Thanks‚Amanda,1204671902428
75.185.248.254,David F.,08 Mar 2008,fankhadb@uc.edu,Val: Stringy (also known as "ropy") milk products result from starter bacterial contamination with Alcaligines viscolactis. This is not a pathogenic bacterium‚ but could suggest contamination with other potentially pathogenic bacteria. Get a fresh starter‚ follow scalding instructions to the letter.,1204987882265
75.185.248.254,David F.,08 Mar 2008,fankhadb@uc.edu,Amanda: White fuzz on the surface is exactly what you want when making a blue cheese.
If you use Firefox (or other surfing software) it has in "Edit" a feature called "Find in This Page." This will search for your word anywhere on the page. Try it‚ you'll like it.,1204988168250
75.185.248.254,David F.,08 Mar 2008,fankhadb@uc.edu,nicky: Good idea but with siphoning‚ you now have tubing to TRY to clean. Greasy milk residue inside a plastic tube is a reall challenge. I still like the less rigorous separation by dipping with a large spoon. Thanks for the suggestion. Someone will prefer it!,1204988474187
24.125.223.93,Matt Siwula,10 Mar 2008,siwula@comcast.net,Hello‚ I made your basic hard cheese back on December 19th and tried it this weekend. It has a very strange flavor. Maybe salty. The other thing is that the texture is much like that of tofu. It does not melt at all. Any idea what may have went wrong? Thanks for the help. I love your site.,1205161754398
196.205.111.187,Sarwat Zaki,11 Mar 2008,sarwatzaki555@hotmail.com,iam so happy its the first time 4 me to make home cheese your site is more than wonderful i only have one problem i dont have a credible source for goats milk its not clean no way to sterlize and if boiling the rennet dosnt work i dont know what 2 do is there any sterlizing method rather than boiling?,1205241411984
208.102.216.180,Sue,11 Mar 2008,szy001@aol.com,My first attempt at making one gallon of hard cheese was with yogurt and 3 hours after adding the rennet it still had a milk texture with no thichness whatsoever. Do to time constraints it was faster to start over than wait up to 20 hours‚ so I started over and am now using buttermilk. I have followed the directions exactly (temp‚ sterilizing‚ etc) and ideas what might have gone wrong? ,1205278568798
71.54.77.85,Val,13 Mar 2008,azbaer@msn.com,I followed the directions perfectly. My yogurt got great. I also got delicious Labneh. Thanks for your informative site. Love your practicality and helpfulness. ,1205432512240
208.102.222.189,GERRI JUENGLING,14 Mar 2008,gerrijuengling@fuse.net,COULD YOU PLEASE TELL ME IF THERE IS SOMEWHERE TO PURCHASE RAW GOAT MILK OR GOAT MILK SHARES. I AM IN THE BETHEL‚ OHIO AREA ,1205503407289
41.196.192.60,SARWAT ZAKI,15 Mar 2008,sarwatzaki555@yahoo.ca,David F.please I want to know if boiling the milk make the rennet doesnt work. i want to sterlise the milk by boiling,1205547126843
210.4.115.109,Jerry F,24 Mar 2008,jerryf01@gmail.com,Thanks for your reply‚ very helpful to me.,1206323881843
149.152.191.253,Julie Sengstacken,25 Mar 2008,juliethefallen@yahoo.com,I've made the 1gal cheese a few times now‚ and I finally got the curds to a consistant size. It may be helpful to give a rough time line on the cooking of the curd‚ such as how long to set the rennet. For a cheddar'ish cheese‚ 1 1/2 hours at 100deg f‚ drain‚ then 1 hour in a bowl‚ in a hot water bath at 100deg. Also‚ it needs to be pressed harder for it to adhere in a single block. Yum.,1206459331801
24.58.152.253,Amanda,25 Mar 2008,sofrube@yahoo.com,My blue cheese is super fuzzy. Not terribly appetizing look‚ though I LOVE blue cheese. Should I wipe the cheese down with something (ie vinegar) to remove the fuzz? How long do you recommend aging it.PS thank you for teaching me about the Edit choice...I do love it.,1206497066006
24.58.152.253,Amanda,25 Mar 2008,sofrube@yahoo.com,Sorry about that folks. I was having a little technical difficulty.,1206497066006
12.162.40.242,kim dobson,26 Mar 2008,9mmruger@excite.com,made your neufchatel this past weekend. It is great. Going to do a hard cheese this weekend. Thanks for the information.,1206558754292
98.211.193.253,Guy,27 Mar 2008,bigguym@hotmail.com,Any ideas on making quajada? No recipes on the net that I can find and VERY hard to locate in stores. ,1206670276501
79.72.30.249,Gillian Mills,31 Mar 2008,jlsmills@tiscali.co.uk,Thanks so much for a brilliant site! This gives me all the information I need. All I need now is a goat - and somewhere to keep it! ,1206949649765
84.36.20.222,esam soliman,31 Mar 2008,esamsoliman@yahoo.com,hi doctor here is a remarkable web page . science ‚ practice and art are all in one simple easy recipe . now after a while visit to the page i found new additives . this is useful nice place . good luck ‚ best regards .,1206982058937
99.166.54.142,Jack Detjen-Creson,31 Mar 2008,oldpirate@earthlink.net,Sir! Thank you so very much for your web site! For weeks now I have spent many sleepless nights over working a way to incubate yogurt at home in large amounts and then I see that you have used an ice chest... the‚ "Zen" is in the ice chest...one can only laugh at one- self(S) some times... so much for all of that grad schooling! I have spent most of my life (50+yrs.) learning the lost arts and skills of my‚ passed on‚ Cajun grandparents‚ ie‚ bread making‚ tree grafting‚ canning and cheese making...your site will help me bend the learning right angle! Thank you agin! jack!,1206986562500
216.243.118.166,terry,01 Apr 2008,castilloga@newmexico.com,dear dr. f.‚do you think that penicilium candidum would bloom when aged in a fridge inside a ziplock bag with air blown into it? this is using a chevre recipe with goat's milk.also: can a person add strong lipase powder to a chevre recipe and simply get a stronger flavor? if so‚ how much per gallon? and when to add?both questions relate to a recipe using goat's milk‚ liquid veg. rennet and mesophilic culture.thanks for your website and info.,1207064380681
196.205.173.46,SARWAT ZAKI,02 Apr 2008,sarwatzaki555@hotmail.com,DEAR Dr.F I SUCCESSFULY MADE THE GOATS MILK CHEESE BUT ITS A LITTLE SOFT DO I HAVE TO PRESS IT TO HAVE A HARDER ONE? I FOUND THAT PENICILLIUM CANDIDUM GIVES A WONDERFUL TASTE & ODOUR BUT ITS DIFFICULT TO GET IT HOW CAN I MAKE (PENICILLIUM) I USED A PAPER THAT WRAPPED A CAMEMBERT CHEESE IT SEEMS THAT I HAVE SAME QUISTION AS TERRY !! THANK U SO MUCH,1207100416437
24.17.61.233,frank,02 Apr 2008,frank211@comcast.net,What a great service you've provided .One of the most informative pgs.Ive seen. thanks for your time & effort its appreciated.,1207155679171
71.77.42.27,mike hillerbrand,03 Apr 2008,info@boldmountain.com,Thanks for sharing your cheese experience with those of use who are just getting started. I really like the combination of science with simple‚ practical application. Your references to raw milk are especially helpful! Mike. ,1207252479750
209.253.86.80,Mark S.,03 Apr 2008,solomonarts@mcleodusa.net,Thanks very much for the wealth of information. I made a cheese press according to the instructions at the Fias Co. Farm website. After pressing some of my cheeses are larger than others and they develop cracks (fissures) during drying. I suspect this is because they aren't being pressed with enough pressure. Is it normal for a drying cheese to develop cracks?,1207267472657
72.83.219.88,Sara,03 Apr 2008,sara946@yahoo.com,Hi there Brilliant page! I have a question: I love Greek cheeses and found this great site with specialty cheeses. Do you have any advice on how to make some or all of them? http://www.greece.org/hellas/cheese.html Thanks. Sara,1207284105077
213.178.224.160,Nabil,06 Apr 2008,nblattar@gmail.com,everytime i make Mozz‚ i ended up with very shiny balls; but after i put them in light brine (whey adjusted to same cheese pH 5.1) the ball surface became a little bit slimy ‚why?,1207483568843
84.36.13.227,Sarwat Zaki,06 Apr 2008,sarwatzaki555@hotmail.com,i made my first home made cheese one month ago then 2 times after that. My question is in 1st. time the curd was in the bottom and some whey above in the other 2 times the curd were floating on the whey the surface had small holes i feel theres somthing wrong would you please tell me your comments ,1207502922093
149.152.191.253,Julie,08 Apr 2008,juliethefallen@yahoo.com,Sarwat - http://biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm#floating_curdsTry that!,1207669851487
70.156.244.233,Kristine Burns,08 Apr 2008,burnsk@fiu.edu,I just wanted to let you know what a big "fan" I am! I'm an Associate Dean at Florida International University‚ and my family and I raise dairy goats. We've tried nearly all of your recipes‚ including your recent post on smoked cheese. We used regular chevre‚ and my husband smoked it over very‚ very low heat with oak wood. It was fabulous! Keep up the amazing and tasty recipe posts!KHB,1207706539231
24.58.152.253,Amanda,14 Apr 2008,sofrube@yahoo.com,I kept the cheese in a refrigerator (off) in my basement. The environment was about 50 degrees at about 60% humidity. I had it wrapped in a towel the entire time‚ replacing it with a new on as needed and turned it occasionally (in the beginning of the aging every day). The towel developed white fuzz. The cheese has a black‚ grey and white color on the exterior. It is no longer actually fuzzy on the outside of the cheese. The inside of the cheese is very creamy with blue green veins and in some areas has some bright yellow!! I cut the outside layer off on a piece (couldn't bring myself to eat i,1208210749018
69.19.14.45,Terri,16 Apr 2008,supe93@yahoo.com,Dear Dr. Fankhauser‚Great site‚ lots of new ideas to try‚ thnak you!I just have one question that I didn't see on this comments page; I use Dannon plain yogurt for my yogurt starter. However‚ it is only available here in the quart containers‚ is it possible to freeze it in starter portions for later use in making a new batch of yogurt?,1208349067253
211.75.91.5,Blake Pettus,18 Apr 2008,frodopettus@hotmail.com,David‚Happened upon your cheese page. Am an expat living in Hualien‚ Taiwan with the family‚ not exactly the cheese hub of the world‚ so I am giving your recipes a whirl; luckily they do have decent milk (although a bit pricey).
I had someone ship rennet tablets over to me. Tried the Neufchatel for starters‚ excellent! Will move on down your list. I just wanted to thank you for this excellent resource that is bringing us a bit of home that we are missing‚
take care‚
Blake,1208529628609
67.86.94.100,anchalee srisura muller,19 Apr 2008,anchalee@optonline.net,Thank you from the bottom of my heart for sharing .Anchalee Muller,1208633023469
67.86.94.100,anchalee srisura muller,19 Apr 2008,anchalee@optonline.net,Thank you from the bottom of my heart for sharing .,1208633023469
67.86.94.100,anchalee srisura muller,19 Apr 2008,anchalee@optonline.net,Thank you from the bottom of my heart for sharing .,1208633023469
41.196.194.88,sarwat zaki,21 Apr 2008,sarwatzaki555@hotmail.com,JULIE thank u very much your advice were so helpful i have 2 weeks not been on line thank u again,1208737117671
41.196.194.88,sarwat zaki,21 Apr 2008,sarwatzaki555@hotmail.com,could any one tell me how to get penicillium candidum or develop it at home plz thanks,1208737117671
41.196.194.88,sarwat zaki,21 Apr 2008,sarwatzaki555@hotmail.com,could any one tell me how to get penicillium candidum or develop it at home plz thanks,1208737117671
24.149.76.149,Abir Schmidt,25 Apr 2008,abirbaddiny@yahoo.com,Hello Dr. Fankhauser ‚I love your site‚ very..very helpful and informative‚ Thanks a lot.Im new at cheese making and all and am trying to practice and see if I can succeed before investing in a goat and/or cow. I got the labneh‚ sour cream‚ and yogurt no problem but I have not been able to get a clean curd break with the store bought milk‚ what to do??Also‚ Can I make butter out of fresh goat milk??Thanks‚ Abir,1209142937039
24.149.76.149,Abir Schmidt,25 Apr 2008,abirbaddiny@yahoo.com,Also‚ I know that the whey is very nutritious‚ how can I use it to benefit from?Thanks again‚ Abir ,1209142937039
75.185.229.249,David F.,27 Apr 2008,fankhadb@uc.edu,Apologies to all posters: I have been extremely busy‚ sorry not to answer Qs... Here are a few:
Abir:With pasteurized milk which is damaged by the heat‚ try doubling the rennet‚ or add CaCl2. Goat's butter may require a cream separator since the milk is naturally homogenized.
Terri:I believe you can freeze fresh yogurt to use later for starter‚ but the consistency suffers (so what?),1209330103953
70.58.60.208,Shauna,01 May 2008,sharjah529@yahoo.com,Hello David! I don't envy your trying to keep up with all of our e-mails‚ thank you for trying! I made a post on Jan. 28 (Shauna) if you could‚ I would really like a reply‚ I am stuck with only one recipe for cheddar (not the best)until I can get answers- Thanks‚ Shauna,1209672568062
75.185.229.249,David F.,02 May 2008,fankhadb@uc.edu,Shauna: Sympathy will get you everywhere!
My guiding principle is to use easily available‚ local materials to make cheese. Plain Dannon yogurt and local cultured Bmilk work fine as thermophilic and mesophilic starters. Use quantities specified in my recipes. (Don't increase the proportions of Bmilk!) Maybe try mailorder materials next...,1209726544734
196.205.108.146,sarwatzaki,05 May 2008,sarwatzaki555@hotmail.com,could any one tell me how to get penicillium candidum or develop it at home plz thanks,1209999534578
75.185.229.249,David F.,07 May 2008,fankhadb@uc.edu,sarwatzki: P. candidum is found in camembert. You might try using a fresh high quality camembert (or brie) to make an inoculum according to the protocol I developed on my blue cheese page. Remember that these mold ripened cheeses require strict temp‚ humidity and turning attention for success.,1210163445578
64.136.27.228,Sharon,08 May 2008,sonnettcreek@juno.com,Wonder if your cheese exploding on the bottom in your smoker had to do with the microwave factor?If you cook meat in the micro it builds up and releases. The bottom would have the most pressure and heat and steam I'm guessing. ,1210303719328
41.232.49.120,sarwat zaki,12 May 2008,sarwatzaki555@hotmail.com,Dr. David thank you v. much for reply /one thing i want to know how i make growth of pencillium candidum if that would be on bread or what is exactly the media that be suitable for it s growth?and how i collect to use ,1210609260312
64.19.87.155,Jennifer,13 May 2008,jlance@imcnet.net,Could you clarify the process you use to cure an abomasum for rennet? Specifically‚ how much salt do you use‚ and how long do you let the stomach cure before using it? Thanks! ,1210687242750
71.255.40.185,nancy,13 May 2008,nanagain@hotmail.com,I'm making cheddar cheese and have been looking all over the web trying to find info on how to age it. I know that it's done after the cheese is waxed‚ in a 55 degree dark place and that the mold spores are important for the aging process. What I can't find and keep looking for is should the mold be washed off with vinegar water 1 x a week or left on till just before it's eaten.,1210691769788
66.177.194.118,deborah,13 May 2008,deborah32086@yahoo.com,is it possible to make cheese without rennet‚ or other meat by-products? ,1210723133904
212.85.28.67,M.MALLEK,15 May 2008,mallmk13@yahoo.co.uk,can you help to make fiore de latte (hard mozzarella cheese) thank you,1210852433887
71.230.111.103,becca,16 May 2008,becca.bowen@comcast.net,I have a question really‚ relating to the wheat bread recipe. you mention finely ground whole wheat flour (and that you get yours from ADM). Do you purchase the flour from ADM or the whole wheat and then grind yourself? I am interested in purchasing whole wheat and grinding it myself‚ but don't know where to start. Any tips? Thanks‚ I love the cheese page--we are trying out the Neufchatel recipe right now!,1210942054750
75.243.182.190,magie armas,17 May 2008,maggie_armas@yahoo,GREAT SITE. BUT I HAVE A COUPLE OF QUESTION: COW RAW MILK DO I HAVE TO HEAT UP TO 145 DEGREE (PASTEURIZED) BEFORE ADDING THE MESOPHILIC DIRECT SET CULTURE?? AND CAN I MAKE MY OWN CULTURE IN ORDER TO MAKE CHEESE? THANK YOU MAGGIE ARMAS [editor's note: please refrain from all caps.],1211047116687
67.55.150.217,Jackie,19 May 2008,jckbohlken@yahoo.com,I love your site I learned so much I wanted to know. Thanks,1211244540312
82.113.106.16,Helen,20 May 2008,cronsterponster@msn.com,wow‚ I love your site‚ thank you for putting all of this online! really helped me yesterday when I had a small yoghurt disaster - but I rescued it and now I have curd cheese and ricotta!,1211283414968
75.185.229.210,David F.,20 May 2008,fankhadb@uc.edu,Sharon: My cheese "exploded" during smoking because the temp was too high. Aim for 170 F max temp.Jennifer: See the bottom of my page on homemade rennet: I merely rubbed in salt. But for more...
nancy: 1) rub outside with salt‚ 2) bandgae‚ let dry 2-3 weeks in fridge to dry rind‚ 3) wax‚ keep at about 50 F. Once waxed‚ no mold grows.,1211312936000
75.185.229.210,David F.,23 May 2008,fankhadb@uc.edu,deborah: There are vegetable rennets (see my page on rennet). Also‚ labneh and panir are made without rennet (see my pages).
Mallek: I believe you will find "American" mozzarella what you look for. See my page on that.
Magie A: The best cheese is made with raw milk. But if in doubt about quality‚ age for 60 days.,1211539515515
72.187.175.55,Julian,24 May 2008,twoshadows39@Yahoo.com,I would use canning wax or Food Grade Paraffin Wax to seal my Cheese in..,1211678569515
218.101.96.39,Nicki,29 May 2008,s-n-dunn@ihug.co.nz,I am from New Zealand and have been making my own cheese for about a year now. Somehow in my searching on the net for cheese information I missed this site. I am greatly impressed. My question is regarding mozzarella. Do you test using litmus paper to ensure it has acidified enough before heating? I have make a similar recipe to your American Mozz but not yet tried innoculated. The first time I saw mozz made it failed and wouldn't ball as the cheese maker thoguht the milk had been denatured due to too high heat when pasturised. Any suggestions if this does happen again,1212050405885
68.52.7.166,Ronda Holmberg,03 Jun 2008,rondaholmberg@comcast.net,I am having difficulty finding powdered citric acid for the American Mozzarella recipe. My grocery store‚ pharmacy and even compound pharmacy does not carry it. The only thing I can find even close (other than special order) is‚ Fruit Fresh by Ball it contains: Dextrose‚ ascorbic acid‚ citric acid‚ and silicon dioxide. Can this be a substitute or do you know of any other substitutes more easily available?,1212537801140
72.240.31.121,Peg Ryan,10 Jun 2008,impryan@gmail.com,I am excited to have found your website. I have been interested in trying my hand at homemade cheeses and your site is making it simple to follow the appropriate processes. After reading Animal‚ Vegetable‚ Miracle by Barbara Kingsolver‚ I was going to start with mozzerella‚ but your site has encouraged me to start at a simpler beginning. Last night‚ I made my first batch of yogurt‚ and tonight I'll rig up the makings of my first labneh. Can hardly wait! I want to thank you for sharing your expertise with cheesemaker wanna-bes. ,1213107705411
203.97.215.199,emily,11 Jun 2008,john_emily2005@yahoo.co.nz,Hi there. i'm in New Zealand and am a cheesemaking beginner. I'm finding your site extremely useful - thanks! Just one question‚ how accurate do I have to be with the quantities? I'm converting your imperial measurements to metric and am wondering if I can just use 1 litre of milk where you say 1 quart (instead of the more accurate 946mls!). Same with the gallons‚ can I just use 4 litres instead?,1213174099328
24.209.24.172,David F,11 Jun 2008,fankhadb@uc.edu,Nicki: I have not used litmus paper. Off the top of my head‚ I do not know the pH of the color change. Be sure that it is in the pH required for moz.
Rhonda: Try brewing supply stores for citric acid. Also‚ maybe in the canning or spice sections of your supermarket--ask the manger.
Peg: Brava!
emily: Yes. For cheese making purposes‚ 1 gallon = 4 liters...,1213180154343
207.118.235.120,colleen,11 Jun 2008,madmax@centurytel.net,Love the site--very down to earth‚ and used everyday items to make something unique. Also its nice to know I'm not the only one out there that wants to give this a try...some of the posts are from today! Thanks for the all the pictures‚ it helps!,1213243536843
192.91.172.36,Craig,12 Jun 2008,zoog@comcast.net,Try vitamin C for citric acid. I have heard that the fat in homogenized milk is too fine to coagulate properly. Is this true? I have been all grain brewing for 30 years and now want to make cheese!,1213279860062
72.161.81.240,Cynthia,13 Jun 2008,southardcynthia@yahoo.com,Thank you!!! LOVED the sit.,1213403739671
124.105.178.22,asd,01 Jan 2003,xbnyplyby@yahoo.com.ph,asdasd,1041418390639
85.154.155.135,udaya_perera28@yahoo.com,19 Jun 2008,udaya_perera28@yahoo.com,were good,1213863477015
68.91.195.62,shellywoman,21 Jun 2008,mmhdesgn@aol.com,Dear David‚ I very much appreciate the efforts you have made to prepare this page. Your page has become a staple reference in my efforts to prepare more goods at home. Thank you.,1214049199100
70.75.17.50,howlin,24 Jun 2008,ashirritt@shaw.ca,smoked cheese needs very cold smoke‚try putting your cheese buy the top vent ‚vent open fully,1214369049593
198.53.75.83,melissa,24 Jun 2008,jing0911428371@hotmail.com,I made a cheese the other day and I tasted it and its like a rubber when you chew it! why? I want to know how much starter and rennet I have to put in every liter of fresh unpasturized (33 degrees celcius) cow milk?,1214372853390
24.174.27.57,Doug,28 Jun 2008,doug@larson.net,Regarding temps listed on the yogurt making page. You say 50 degrees C‚ or 122F. Other sites list 105-115F‚ while your instructions list up to 130 degrees as being OK. I'm concerned that this much higher than all all other references I find for making yogurt. I have a crock pot that will hold water bath at 125-127 degrees on low but when all other ref's list temps below 115 F‚ I was concerned that mine is too hot in the crock pot. I was really excited to find a reference to higher temps‚ but I don't want to ruin the batch so I thought I should ask before I try it.,1214639900067
213.178.246.174,Nabil,29 Jun 2008,nbl@gmail.com,visit this active cheese forum‚ www.rickandlynne.com/rick/go/forums/viewforum/7/,1214742175843
220.226.45.100,Anitha Anil,03 Jul 2008,anilanitha10@yahoo.com,I am a food lover from India and wanted to know all about cheese and cheesemaking. I stumbled upon your site and I should first congrajulate you on the fine details and illustrations you have described about this art. Your explanations are just perfect even for a novice to follow.Although I havent tasted fine cheese or made any your site has stirred in me the interest to start cheese making at home. I wonder since you have dabbled in just about anything and everything why you have not mentioned the art of making homemade wine. Would love to get some light on that as well !! Its been a pleasur,1215023698031
74.225.193.20,LIN,03 Jul 2008,webmz3@bellsouth.net,Do you have a receipt to make halloumi cheese? ,1215109375375
24.247.107.97,pam,05 Jul 2008,hotoes40@yahoo.com,Hello‚ I have found a recipe for a traditional mexican cheese Queso Asadero‚ and am eager to try it‚ however it calls for a vegetable rennet made from the berries of silver nightshade. has anyone heard of this? is this something that is safe? ,1215263763734
209.188.124.39,Suzanne,05 Jul 2008,sgargiule@aol.com,Hi David‚ I made cream cheese with your recipe and found it very easy. I used raw cow's milk‚ and pasturized cream. The cheese had a wonderful texture and a very nice taste‚ however it had a slight bitter taste. Any ideas what would cause that? ,1215286851635
24.7.187.252,Sciath,05 Jul 2008,s.joyal@comcast.net,What a wonderful site! I have passed it on to our SCA West Kingdom cheesemaker's guild (Blessed are they..)as a great resource‚ especially the cheese-making syllabus. ,1215309955446
213.178.246.174,Nabil,06 Jul 2008,nabil@gmail.com,Dear LIN here it is Halloumi cheese receipt http://www.rickandlynne.com/rick/go/wiki/Halloumi/,1215346862718
192.88.168.34,Doug,07 Jul 2008,azzarito@bigfoot.com,In thePasta Filata recipe‚ the instructions say: warm the milk to 35C and then add the buttermilk. Is that temp too high for the starter? I got NO coagulation in 4 hours using this method. As a test‚ I added more buttermilk (the milk was now at 31C) and rennet‚ and got very soft curds. It might be CaCl2‚ or pH‚ but I can't be sure. I'd like to remove temp as a variable‚ but "let stand in a warm spot" or "room temperature" leaves too much to chance. The Italian Mozzarella instructions give pH‚ but no target temp range. Can you give temp ranges for each step?,1215445851983
192.88.168.34,Doug,08 Jul 2008,azzarito@bigfoot.com,I tried the Italian Mozzarella recipe‚ using pasteurized whole milk. I waited 4 hours for a clean break‚ but no go. It looks like I just made a gallon of yogurt. Is it the milk? I can tell the starter is active (I cultured some of it just to be sure‚ and made creme fraiche). The rennet is fresh. Has anyone gotten good curds with store-bought milk? ,1215529612776
75.104.166.208,Debbie,11 Jul 2008,mecatemom@hotmail.com,Great site! I have a question regarding goat cheese and have not found the answer: Why does some cheese melt upon cooking (such as cheddar‚ jack) but others dont? Why? I like my goat cheese to melt‚ sometimes it does‚ sometimes not: same recipe‚ same everything or so I think. I am using liquid rennet. Help!,1215825756082
4.153.250.235,Rodger,13 Jul 2008,whyniger@peoplepc.com,I have only dabbled with the buttermilk making method. I find that a ratio of 14:1 2% store bought milk to cultured low fat buttermilk respectively makes a fine buttermilk product. I make it in the store container. Found I had to leave the 16th cup of milk out or the plastic jug would expand out like it was trying to burst during the fermentation time.Buttermilk is twice the cost of regular milk. It's nice to be able to save a few pennies (actually dollars) on a gallon.,1216005990648
63.22.224.114,Gus,16 Jul 2008,gus.friedrichs @verizon.net,My first attempt at cheesemaking was "Basic one gallon" recipe.I used fresh‚ raw milk plus buttermilk inoc. The inoc. step calls for "...2-3 tsp of fresh b'milk...".Next day (proper temps.)‚ I added animal rennet.After 2-1/2 hours - NO reaction in the mix. I consulted your "Clean Break" primer and found on page 2 "...may need only 2 tbls/gal of milk for proper acidifcation..".Since 3 tspns I used equals only ONE tbls‚ I added one more tbls. to the mix. and VOILA! Clean break achieved within 45 min. Is the instr. for 2-3 tsps/gal correct ??I did not find,1216221786531
67.234.39.63,sheldon speicher,21 Jul 2008,jspeich@localnet.com,Love your website its a big help. Was wandering if you knew how to make any of the following Gouda‚ Parmesan‚ Romano‚ Cheddar‚ Queso Blanco‚ Quark‚ Brie‚ Colby‚ havarti‚ Monterey Jack‚ Provolone‚and Scamorza.,1216665015046
24.125.43.168,Hugh,22 Jul 2008,hbdornan@yahoo.com,Great site. I've been making panir at home. I decided to follow your recipe instead of my usual one. Using 1/4 cup vinegar to 1 gallon of Whole Foods whole milk (I don't have a farm) did not produce enough acidity to fully separate the curds from the whey. I upped the vinegar to 1/2 cup and that did the job‚ though I probably could have used 1/4 cup + 2 Tablespoons. Again‚ great site‚ and I can't wait to try some more recipes.,1216729174841
69.207.150.182,Spencer Slavin,24 Jul 2008,spencer.slavin@gmail.com,Dr. Fankhauser‚Let me start by letting you know how much I appreciate your site! It's an invaluable resource so far on my journey through cheese making. I do have one suggestion - in the directions for yogurt‚ it says to let the newly inoculated yogurt incubate for 3 hours. I tried this many times and it didn't work. At 7 hours the yogurt came out perfect every time. I can't wait to try to make blue cheese. Once again‚ thanks for the site.-Spencer Slavin,1216928310418
65.26.158.219,David F.,24 Jul 2008,fankhadb@uc.edu,To All Posters: Apologies for my lapse in answering posts. The demands on my time have limited my replies. Thanks especially for the many positive posts!
Craig: Let us know if vit C works in place of citric acid. The problem with store milk is not so much the homogenization‚ but the Pasteurization.
melissa: Do you mean the cheese is tough‚ or it squeaks to the bite? Too warm cooking makes it tough‚ aging makes it less squeaky.
Doug: Incubating yogurt at 45-50 C is my iniovation. I explain the reasoning on my yogurt page.,1216934165562
71.112.102.212,Claudia,24 Jul 2008,claudiapbvb@gmail.com,Thank you so much for sharing your knowledge in the way is done‚ pictures‚ clear expalnations‚ but most of all your own personal experience is the most appreciated. I am so eager to learn...Thank you!,1216942761637
207.69.139.155,Kathie,24 Jul 2008,clare1420@hotmail.com,Great site! I followed your directions and successfully made a quart of buttermilk. Then‚ adding the quart I made to the rest of the quart I had bought‚ and cobbling various info together‚ I gently heated the buttermilk until curds formed‚ then drained it. I think I've made something like quark? Anyway‚ it's delicious! Next I will try something with the Junket tablets I found at the supermarket. Thanks for a great site!,1216960902484
75.104.209.8,tony osborn,25 Jul 2008,starcloud737@hotmail.com,I have been using liquid renet and when I use the called for amount the cheese curds are too hard. I am experimenting with less‚ but am wondering if the fact that I use fresh unpasteurized sheep milk would make the difference.Thank you ,1217025715133
74.70.191.147,olga ,26 Jul 2008,olgakobar@yahoo.com,What an amazing website ! You cover everything from GMO to milking goats and breadmaking. I wish I could be one of your students !,1217127354607
64.136.27.230,jackie berglund,27 Jul 2008,jackieberg@juno.com,I am having trouble with the curds sticking to the cheesecloth when i get it out of the cheesepress. do you have any suggestions? Thanks,1217198768087
64.30.60.74,Jenn,29 Jul 2008,jneddo76@surfglobal.net,I love your site!!! Very easy to use and friendly for us homesteaders‚ lol. I do have a question‚ can you make the homemade gingerale with dried ginger? Thanks‚ jenn,1217375601310
24.17.243.102,Chris Caldwell,03 Aug 2008,caldwellcoug@gmail.com,Just a tip for everyone: instead of tea towels or cloth napkins‚ I use flour sacks to strain the curds from the whey. I found them 4 for $10 at my local Bed Bath and Beyond. They are basically cloth napkins‚ but huge enough to wrap 5 lbs. of flour with. A gallon of curd/whey mixture fits easily.,1217784120968
206.169.45.183,Monica,04 Aug 2008,dosportas@msn.com,Tony‚ when you use fresh sheep's milk‚ use 75% of the rennet you'd use for a cow's milk cheese. I use rennet tablets or granular rennet. Dissolve rennet in unchlorinated water. Also‚ be very gentle with the curds or they will get tough. You may not have to stir quite as much as for cow's milk cheeses. Check out the website for Extension Oregon State http://extension.oregonstate.edu/catalog/html/em/em8908/ Good Luck!,1217879602125
70.59.249.113,Roy A. McDonald,13 Aug 2008,mcdonald7154@msn.com,Dr. Fankhauser‚ I have noticed that nutrition facts of ricotta usually list almost as much fat content as protein. Could you please tell me where does the fat come from? Thank you very much.,1218645332468
24.33.126.114,David F,19 Aug 2008,fankhadb@uc.edu,tony: Curds too hard is usually because you "cooked" them to too high a temp.
jackie: What cloth are you using. My page suggests dish towels. official "cheese cloth" is nearly worthless...
Roy: My guess is that the ricotta assayed is not true ricotta. There are many recipes for "pseudoricotta" which call for whole milk.,1219142813828
74.38.22.15,Elisabeth,19 Aug 2008,templewhore@gmail.com,I am really depressed and impressed that you can get FOUR loaves of whole wheat bread out of one package of yeast. I use two packages and get one pretty dense loaf even after a long rise. I guess I will be trying your recipe and instructions. The cheese recipes look great‚ too. I hope to try them soon.,1219199278458
216.145.143.224,Kim,20 Aug 2008,dknull@ctcis.net,In the basic hard cheese recipe‚ how long should the curds be drained? I only drained for 10 minutes on my last batch‚ and it wasn't nearly enough--curds were still dripping. Yet‚ when I allowed 30 minutes on an earlier batch‚ the curds must have gotten too cool‚ so the curds didn't knit together. What is the proper time‚ and how can I keep the curds warm enough while they are draining? Thanks. Kim ,1219259859390
24.8.7.255,Giovanni Cole,20 Aug 2008,jonni1501@comcast.net,I have tried making mozzarella chese with your receipt twice. I have yet to get it to become solid curd. I am using store bought whole milk this time and still no solid curd. Also have question regarding abbr Tbl. Does this mean tablespoon?Can you help? ,1219275646261
196.207.32.38,Patricia,21 Aug 2008,pato_gonzalez@yahoo.com,BEST PAGE EVER about cheese. Im a bigginer‚ this is helping me lots‚ thanks!,1219321609263
196.207.32.38,Patricia,21 Aug 2008,pato_gonzalez@yahoo.com,I work for a handmade ceramic studio‚ I would like to make my own moulds‚ is it better eartherware?thanks!,1219321609263
67.140.6.4,Mersie,22 Aug 2008,mersiepoo@yahoo.com,Your website is excellent! I love it! The details are great‚ especially how to make your own rennet‚ the 'old fashioned' way. Thank you for this great resource! ,1219439107203
190.51.243.150,Olivier,28 Aug 2008,olivier@nucleoid.net,Thank you‚ your tutorial helped me a lot. So well explained and illustrated that it didn't matter my poor knowledge of English to understand it!,1219965620981
24.64.115.197,Egon Skovmose,04 Sep 2008,egon@danlac.com,Hi David.Hope you are doing well. Have a look at our upgraded web site www.danlac.comseems not to connect with yours.Best regardsEgon,1220563721218
24.209.244.254,David F.,05 Sep 2008,fankhadb@uc.edu,Egon: The link stopped working when you changed the URLs on your site! will correct soon.
Kim: If you "cook" the curds correctly‚ they will separate well. Pour off whey‚ add salt‚ press while still warm.
Oliver‚ Mersie‚ Patricia: Thanks for your positive feedback! These cosmic rewards are what count for me!,1220618559088
24.209.244.254,David F.,05 Sep 2008,fankhadb@uc.edu,Patricia: Ceramic cheese molds could work if they are high fired and glazed to prevent bacteria from becoming embedded. Bisque and low fired porous ceramics would not be desirable due to the inability to adequately cleanse. ,1220618559088
24.209.244.254,David F.,05 Sep 2008,fankhadb@uc.edu,Giovanni: Please read these two pages:
Beginning Cheese Making
trouble shooting clean break failure
You will see that mozzarella is challenging‚ and suggestions of what might have gone wrong if you lack a clean break.,1220618559088
70.237.195.53,Bob Willier,06 Sep 2008,bobwillier@yahoo.com,Dear Dr. Fankhauser‚ your "cheese making page was very helpful for me in making my first batch of Mozzarella. Thanks‚Bob Willier in St. Louis‚ MO,1220738445380
72.200.102.223,Mark,08 Sep 2008,dragontech@gmail.com,I am a novice at cheesemaking‚ so I am VERY glad you have written such an informative page on cheesemaking‚ thank you. However‚ allow me to offer something in return. Your smoked cheese on your smoked food page that you say looks like it exploded. In essence‚ that seems not far off if what I suspect is correct. If you do a hot smoke‚ the moisture in the cheese will search for the nearest exit. Smoked cheese is cold-smoked‚ just as "raw" bacon is and I'd be happy to discuss the details if you'll email me at the attached address.,1220932100243
67.142.130.48,Christal,10 Sep 2008,chelman@hughes.net,I have been making basic cheeses (cottage‚ cream‚ farmers and provolone) for 35 yrs and have used rennet only as my starter and it hase turned out great. In fact the provolone I sometimes salt and let it age out on a board then grate it like romano. I have used both goat and cows milk.,1221063728265
65.74.23.45,Douglas L Sandberg,11 Sep 2008,dlsandberg121@yahoo.com,Dr.‚ A "cosmic" Thanks‚ Doug,1221136325593
69.1.102.70,Robin,11 Sep 2008,rssm@centurytel.net,I want to make flavored hard cheese ie: Rosemary goat cheese. At what point can you add herbs to the cheese? FYI...I am totally impressed with your web site.,1221151850359
87.57.173.15,peter,16 Sep 2008,cheese@naeslund.dk, Robin: You can add any spice / herb you like to the curds just before pressing the cheese - just remember to sterilise the herbs or spices first for hygiene reasons..I have done this by boiling the spices or herbs in a small amount of water for a few minutes before adding them to the curds..did this make sense ?,1221518289608
85.96.210.66,ahmet,17 Sep 2008,ahmetuzun2006@gmail.com,good pages.thanks.i am from istanbul.if you ever come welcome for a tea talking.ahmetindustrial engineerwww.auzun.com,1221609424906
71.155.243.58,Ron Gasik,18 Sep 2008,ronster388@att.net,Wow! What a great website! Using a Salton yogurt maker and tired of dealing with all the little cups‚ I was searching for some ideas to make larger batches and found your site. I found a lot more than I was looking for and will start experimenting with cheeses‚ breads‚ Italian ices and more. Thank you for putting up all this useful info on the web!,1221715387201
68.230.103.222,steve champion,18 Sep 2008,motorcyclemedic@cox.net,My first attempt at making cheese was a mozzarella. I followed the instructions to a T‚ I also made sure everything was clean but in the end I could not get the pH down so my cheese did not stretch. I have a cheese making book and went through the trouble shooting but still no definite answers. If I washed and boiled everything in city tap water could the chlorine in the water have off set the pH of the cheese? any help would be great. Also‚ the recipe called for letting the cheese acidify for 2.5 hours‚ should I have gone longer? and if so how much? ,1221761554282
129.49.42.171,Jorge Velasquez,22 Sep 2008,jorge@life.bio.sunysb.edu,Dear Frank‚I've enjoyed a lot browsing through your webpage and following your amazing cheese making tutorial. Recently‚ I tried your recipe for fresh mozarella‚ but it didn't turn out as good. I did two things wrong: 1) I think I cut the curd more to 1 cm than 1/2 inch. That made difficult to separate the whey from the curd. Also‚ I'm not sure how you are supposed to get cubes after cutting the curd...you end up with a rectangular prism...are you supposed to cut each of those prisms into cubes? 2) it was difficult to mantain the 96 temparature overnight. I put the cheese pot in a double boile,1222110681898
67.213.232.46,Janet Steffey,22 Sep 2008,flynfur@yahoo.com,Hi I have looked everywhere and can't find a good 9 ply stainless steel 10 or 12 gallion cook pot‚ do you have any ideas as to where one might find one?Thank you so very much Janet,1222116687281
66.226.36.148,Eric Brown,26 Sep 2008,abejero@juno.com,Hi! Thanks‚ first of all‚ for putting so much great information (and pictures) on the web. I was wondering if you had any ideas what's making for the differences I'm seeing in my yogurt. I make yogurt about every week from hand-skimmed milk that I heat to 160+ on the stove first. There were several batches in a row this spring that were wonderfully thick and creamy like. Lately the yogurt has been grittier and a liquid layer forms on top. Do you think it's the strain of bacteria? A temperature thing? A time/duration thing? If you have any ideas and the time to reply I'd be most gratefu,1222449560280
91.144.1.35,Majed,27 Sep 2008,majedlan@live.co.uk,Dear Frankhouser:Thank you verymuch for this golden site.On 05 Nov 2007 ‚I could't have the answer‚would you please?,1222487242109
67.213.232.46,Janet,27 Sep 2008,flynfur@yahoo.com,Hi I am a newbee with cheese making and I have tried twice now to make the Basic Cheese one gallon‚ my husband made my press and when I take them out and wrap them in my towls and put them in the fridge they are dry‚ they never wet the towls I wrap them with‚ and the recipe says to change the wet towls each day‚ can anyone tell me why my towls are dry‚I'm wondering if my press is pressing to hard? And I'm wondering what that will do to my cheese? Thank you so much Janet,1222549617328
66.245.85.144,suzanne,28 Sep 2008,marysuzanne2004@yahoo.com,I enjoyed your site. Good info and recipes. I am looking at making bread from organic wheat that you actually grind at home if you are interested I will forward results.I think it will be tasty with some homemade cheese!Thanks‚ Suzanne,1222609023265
71.77.43.208,Jerome Smith,28 Sep 2008,smithjerd@aol.com,Dr. Fankhauser‚I'm an avid homebrewer and made two 2 liter bottles of your ginger ale last week. Took it to a party on Saturday. Reactions were a little mixed‚ but generally positive. When the bottles were hard after 48 hrs‚ I went ahead and refridgerated the them. Could have given them another 24 hrs for a bit more carbonation‚ I expect. Definitely something to try again. My family likes the idea of lemon-lime or lime soda‚ so I think I'm off and running.Thank you for posting such an eclectic and fun site.Jerome,1222642604562
87.57.173.15,peter,29 Sep 2008,cheese@naeslund.dk, Eric: The clear‚ greenish fluid that forms on top of the yoghurt is whey- lower pH => more whey.. Try stopping the process a bit earlier‚ or lowering the process temperature a few degrees.. You can stop the process by cooling the yoghurt to fridge temperatures.. The gritty texture is also related to low pH,1222705624819
67.213.232.46,Janet,29 Sep 2008,flynfur@yahoo.com,Can anybody help me find a recipe for making sour cream with goat milk? Thank you,1222720361015
71.203.246.221,Allyn,02 Oct 2008,allygator76@gmail.com,I am new to making cheese‚ and was given your web address by a friend. After looking at your recommendations on how to start‚ I had a question. We are able to get raw milk (thankfully)‚ and would eventually like to make 5 gallon batches. However‚ we only get two gallons a week. Can I use frozen milk to make cheese? Thanks for your time‚ and your amazing website! Allyn,1223003889546
91.144.3.113,majed,05 Oct 2008,majedlan@live.co.uk,How are u Professor?I wish u are verygood.my greetings to u.,1223166704609
98.233.142.181,Dave,06 Oct 2008,dheff@comcast.net,I made the moz today‚ and it didn't get stretchy. I‚ perhaps wrongly‚ made balls and squeezed as much of the whey as I could out of them. Was this a mistake?,1223335264546
24.113.90.218,Kimberly,13 Oct 2008,k_frog100@hotmail.com,Janet‚ I make sour cream with goat milk. But‚ I have small goats (Nigerian Dwarfs) that have an extreamly high butterfat‚ so the cream rises within a few days of sitting in my fridge. I skim the cream (you may need a separator if it won't rise)‚ you can freeze the cream until you have enough‚ then add 2 TBLS of cultured butter milk to every 2 cups of cream. Mix well‚ and let it sit out in a warm area for 24 hours. Then refriderate. Mine keeps for around 2 weeks.,1223940833030
24.113.90.218,Kimberly,13 Oct 2008,k_frog100@hotmail.com,Dr. Frank‚ I THANK you SO much for your time and knowledge you have put into your site. It has blessed us emensely‚ and we LOVE all the cheese‚ and dairy goodies we can make with our goat milk!,1223941139440
148.64.69.66, edward,16 Oct 2008,rogell@starband.net,i have been getting really dry farmhouse cheddars lately.i did use raw milk that had the cream skimmed off.would that be the problem.thanks‚er,1224191065145
68.83.15.137,Linda Swann,17 Oct 2008,lindaswann@comcast.net,Dr. Fankhauser‚ Just a note to say thank you for the wonderful site. Boy‚ what a labor of love. Sincerely‚ Linda,1224258287000
66.182.71.18,L. Maughan,17 Oct 2008,mckeee@hotmail.com,Thank you Dr. Fankhauser for your logical and informative website. I have looked at dozens of websites over the last few weeks‚ and I have found yours to be the most practical. Before this I have only tried day cheese made from powdered milk and vinegar. I wasn't thrilled with the results. I'm now doing as you suggest and starting with the yogurt and working my way up. Thanks again! Great Site! ,1224302884766
194.80.20.10,max,22 Oct 2008,sarah.benham@yahoo.co.uk,the cheese looks wonderful!,1224678393349
66.142.141.68,Mike H.,22 Oct 2008,bin_les@msn.com,Dear Dr. Frankhauser‚ Thank you sir; yours is the most informative and practical page I have found for a beginning cheese head. And your not even trying to sell anything‚ what a novel idea.,1224681844218
75.104.192.58,Debra,24 Oct 2008,djlanius@yahoo.com,Love the site! Tried 1gal basic cheese today‚ using yogurt. (Already done yogurt‚ labneh succesfully‚ also make my own kefir regularly.) After sitting overnight‚ still looked just like milk. Heated & added rennet according to your directions‚ didn't even start to firm up for 3 hours. Now almost 10 hours later it's pretty thick but nowhere close to a clean break. I guess I'll leave it overnight and then make labneh‚ but is there something I could have done to salvage it? Thanks!,1224859654234
194.144.94.243,Siggi,25 Oct 2008,ssjo@isor.is,Thank you Dr. Fankhauser‚ for those very informative pages. I have been making yougurt for a couple of years‚ according to your recepie. Maybe I'll try making "skyr" in near future. I am going to investigate if skyr-culture can be bought or obtained commercially here in Iceland.,1224971669243
71.114.161.162,brian,26 Oct 2008,btjohnson83@yahoo.com,I was looking at your smoking foods link and have a couple answers/tips for you. "cold smoking" is to be done at a temp not more than about 90 deg. F. I dont know what temp you smoked your goat cheese at but it looked a little high. Second‚ ignore the temp gauge on your brinkman! Go to walmart and get a $5.00 oven thermometer and keep your temps between 225-250 for pork and beef and 250-300 for whole poultry as you want this to stay in the danger zone(40-140 deg) for a shorter period of time. Hope this is of some value to you.,1225024590529
208.59.89.53,Al G,26 Oct 2008,amgj@rcn,Thank you‚ first time cheese maker.Everythig went fine-except it turned out bitter.Help.......,1225033958390
68.93.203.30,M.George,27 Oct 2008,marshall.george@charter.net,I got my first cheddar (used Dannon plain for a starter) going yesterday - and I over salted the curds. I grabbed a tablespoon instead of a teaspoon. However‚ it was Kosher salt - so maybe 1T of that may not just a bit too much.Other than that it went well. Question - all the Buttermilk I see at the stores says 'pasteurized' on it. I wonder if that means that the milk used to manufacture it is pasteurized‚ or if it is pasteurized AFTER it is processed into buttermilk?,1225119249237
72.42.89.189,claire holt,01 Nov 2008,claire@effectiveprocess.com,I have not been able to find a recipe for making Drunken Goat Cheese anywhere! Can anyone here help?,1225552932796
87.57.172.197,peter,03 Nov 2008,cheese@naeslund.dk, Siggi: Skyr should be relatively easy to make at home - just use the procedure for yoghurt from this site‚ but use fresh skyr instead of yoghurt for the innoculation.. Try 18 degrees C as a starting point.. If this doesnt work well - email me - I have a recipe somewhere,1225668233871
87.57.172.197,peter,03 Nov 2008,cheese@naeslund.dk, Al G: Try using a bit less rennet and pressing the cheese harder next time.. Also: In some cases the bitter taste usually goes away after some weeks of aging,1225668233871
87.57.172.197,peter,03 Nov 2008,cheese@naeslund.dk, M George: Cultured milk products are pasteurised before the culture is added - IOW there are still live lactic acid bacteria in the buttermilk and yoghurt when you buy it in the shop.. This may frighten some people‚ but these are the good bacteria - not the ones that makes you sick :-),1225668233871
68.93.203.30,M.George,03 Nov 2008,marshall.george@charter.net,Thanks Peter - but I have now found out that I probably need to work more on leaving the surface of the cheese alone after its out of the press. Its cracking bigtime on the sides - I pressed with 20# of weight (I have a digital cooking scale) on it for 24 hours. Maybe I may have to bump that up to 25#? Or am I waiting too long to wax it? Going to try buttermilk as a starter next (maybe tomorrow).,1225722344133
194.80.20.10,max,07 Nov 2008,sarah.benham@yahoo.co.uk,I attempted to make my own bree tasted great thanks to this web thanks!,1226053042115
194.80.20.10,Max B,07 Nov 2008,mebemax@blueyonder.co.uk,The cheese look like cheese and it smells like cheese too! It's the ultimate cheesey chese expirence!!!!!!,1226053317142
194.80.20.10,Max B,07 Nov 2008,mebemax@blueyonder.co.uk,Why is cheese such a hard word to spell?,1226053317142
24.235.171.101,Jesse,07 Nov 2008,candycobra@live.com,Your cheese page is amazing! I've always wondered if it were possible to make cheese at home‚ and‚ now I know it is. :DYou sir‚ are my hero.,1226109909750
98.235.34.81,Rob S,09 Nov 2008,rstreker@comcast.net,I tried the "basic one gallon" receipe and had trouble developing curds. I thought I passed the finger test‚ but as soon as I started to stir‚ the cubes fell apart. I used whole milk bought at the supermarket with buttermilk inoculum. I am pretty sure my temperatures‚ timing and cleanliness were all good. I did not add calcium chloride - maybe that is the problem? Is this product carried in stores?,1226252089377
68.93.203.30,M.George,12 Nov 2008,marshall.george@charter.net,Rob - I had the same thing happen to last weekend even with adding calcium chloride. The only thing I can think of is that I let it set too long. Dr. F?,1226517403282
71.200.155.25,Ed Stewart,12 Nov 2008,paconose1@comcast.net,Discovered you website while ordering Stilton Cheese for an old friend. Next year‚ I hope to send him some Blue Cheese made by me!! I will also try your bread recipes. Many Thanks!!!!!!,1226528077578
65.27.224.137,David F,15 Nov 2008,fankhadb@uc.edu,Rob and George: CLEAN BREAK FAILURE...
Be sure to read my page on trouble shooting clean break failure. Major factors:
1) improper acidification (either too low or too high pH)... many possible reasons. Test with pH paper if you can get it.
2) Wrong temp for incubation follow recipe carefully).
3) Dead rennet or inadequate amount
4) Over cooked milk (thus the need for CaCl2).
Ring any bells?,1226771646453
89.240.209.199,Max B,15 Nov 2008,mebemax@blueyonder.com,This cheese is ,1226773122671
98.235.34.81,Rob S,16 Nov 2008,rstreker@comcast.net,I think I had an acidification problem. I let the buttermilk sit too long. BUT - I tried again this weekend and batch #2 appears to have worked out well.,1226888993920
68.93.203.30,M.George,17 Nov 2008,marshall.george@charter.net,On a different thought - has anyone used a vacuum sealer for long term storage? If the air is removed by the vacuum process‚ isn't this the same as waxing?,1226942024499
74.37.85.129,JulieMuckey,17 Nov 2008,Juliemuckey@frontiernet.net,Great webite‚ tonight I am trying my first batch of soy yogart‚ made from whole bean soy milk I made and store yogart for starter. I had some old hippy broshure from the early 70s‚ and very much needed more imput on the incubation‚ glad you created this website. thank you,1226990545428
194.80.20.10,Max B,18 Nov 2008,mebemax@blueyonder.co.uk,Chese Chese Chese!,1227003392641
194.80.20.10,Max B,18 Nov 2008,mebemax@bluyeyonder.co.uk,Oh how much i want to kill this cheese but i can't get inside the screen. Alistar says that i should learn to spell cheese first‚ but really‚ i can't be bothered!,1227003720402
84.54.69.242,Lazizbek,18 Nov 2008,lazizbek0307@yahoo.com,If you know how to make American Cheese‚ please‚ place step by step instruction on your Cheese webpage. I am from Uzbekistan and I have never seen American Cheese in the stores. So I want to make it by myself to use in cheeseburger. BTW‚ I admire your step by step instructions. I always follow your instructions on making cheese and now my wife loves american mozarella on a pizza made by me instructed by you:-),1227008525718
121.218.91.65,Peta Tynan,20 Nov 2008,tptynan@bigpond.com,Thanks for the site. I make cheese often and panir rustica (wholemeal) every few days. I find it stays yummy longer using water saved after boiling potatoes in place of plain water. I think vacuum packing (foodsaver) might draw moisture out of the cheese.,1227166692579
152.157.32.2,Jen,21 Nov 2008,higginjm@msn.com,I enjoy this website and the possibility of making rootbeer or cheese in my classroom. Do you have any simple recipes‚ like the american mozz.‚ that involve cultured bacteria instead of lemon juice?,1227304650984
65.26.158.64,David F.,22 Nov 2008,fankhadb@uc.edu,MGeorge‚ Lazizbek‚ Peta:
MGeorge: Wax works perfectly for sealing cheese. I am suspicious of vacuum sealers.
Lazizbek: "American Cheese" is NOT cheese. It is an industrial product made from "milk solids..." Any cheddar will make better cheeseburgers.
Peta: Pasta Filata is a bacterial mozzarella. MUCH more depth of flavor. But challenging.,1227367920000
24.222.101.242,Theresa ,24 Nov 2008,heeset@hotmail.com,What a delight to find your site! I am sure I must have been a peasant in a former life as nothing is more delicious to me than fresh bread and cheese. I've made the fresh mozzarella with reasonable success and today made the pane rustica. It was heavenly! Well worth the bit of fuss to make it. I've passed on the site to a number of people and look forward to trying lots more of your recipes. Thank you very much!,1227572310968
70.57.119.181,Laverne,27 Nov 2008,portland9@msn.com,Following the Fresh Mozzarella from a Gallon of Milk recipe I doubled the recipe using 2 gallons and after making ricotta with the whey I used 2 quarts hot whey and dissolved about 1/3 cup sea salt in whey to make a brine to heat the curds. The curds floated and didn't stick together‚ allowing the curd to each heat all the way through‚ and they floated. When soft I proceeded to the stretching and they melted together beautifully and very little cream came out. My first attempt with unsalted whey was good‚ didn't stretch as easily‚ but the brine really made the cheese smooth. ,1227828954781
66.182.79.254,lynne,27 Nov 2008,lindylubutler@yahoo.com,do the temperatures you list on the recipes need to be adjusted down or up for high altitude? I'm at about 5000 feet.,1227850498326
24.33.124.122,David F,28 Nov 2008,fankhadb@uc.edu,lynne: Altitude does not change "cooking" times unless the recipe calls for boiling water. Then‚ as you know‚ water boils at a lower temp under lower pressure. None of my recipes call for boiling. (Ricotta is close. If your water boils lower than 90C‚ then heat it longer...),1227875137171
75.91.172.125,ty clark,29 Nov 2008,envind@gmail.com,Thank you for all the info on Cheese‚ I cannot tell you how much I appreciate it all.In regards to cold smoking‚ i have read that it is defined as smoking at a low temp‚ but depending on the region‚ that temp is 45 degrees farenheit (smoked salmon) up to 85 degrees (smoking cheese like provolone or gouda)Cold smoking takes LONG‚ a couple days in the case of a large wheel of cheese (5 kilo or so)‚and it must be done early in the cheeses life‚ before it can form its rind‚ or the smoke will stop at the rind‚ and not make it in to the cheese.Thanks again.,1227972370968
12.74.140.83,Lenore O'Black,01 Dec 2008,loblack7@mail.win.org,Why is it necessary to heat the milk to make yogurt? I just plunk in the whey and a tad of 7 Stars yogurt and even if I refrigerate it‚ it still thickens. Then I use the whey again...if not used in making bread...a nice tang. Love your site‚ very informative..Thanks Lenore,1228193765519
84.54.69.242,Lazizbek,03 Dec 2008,lazizbek0307@gmail.com,May yogurt subtitute "Lactic Acid Bacteria" explained in http://en.wikipedia.org/wiki/Cheddaring in making a cheddar cheese?? Or if you know how to make an easier cheddar could you please tell me??,1228280805359
130.13.153.151,Chris,03 Dec 2008,tenerezza85254@yahoo.it,hi can you please tell me if i can freeze milk‚ thanks in advance Chris,1228314456671
98.199.252.182,Bob,03 Dec 2008,flatstigers2build@yahoo.com,What about this "Hood's" low carb‚ milk ?,1228333107359
71.244.143.84,John McGovern,04 Dec 2008,jm780991@ohio.edu,I was curious about how you made some of these pages and clicked on the Fotor thumbnail link at the bottom of the page. Yikes! I don't think you meant to be linked to a porn site but that's where it takes you. Otherwise‚ this is great information about a lot of interesting subjects.,1228448962804
72.171.0.143,Bruce B,07 Dec 2008,bcbalch@valley.net,Where can I find a recipe for kuninost cheese I think I would like to try to make it Thanks Bruce,1228703875609
216.37.135.222,John,08 Dec 2008,jmkost@gmail.com,Wish we were neighbors. We have a dairy farm and live the simple yet rewarding county life. With all the rushing around going on in town we can't wait to get back up the hill. We are also blessed with very like minded neighbors‚ jams‚ breads and homemade baskets are the norm at gift giving time‚ wish more people could experience it for a week or two. Anyway Happy holidays to you and to those you hold dear.,1228742155173
207.207.79.240,Russ,08 Dec 2008,beanpole@bainbridge.net,I've made your Lemoncello recipe a number of times and have to thank you for your hard work. Your dedication to self-sustainability is awesome. Nice job on the venison!,1228797496237
75.91.166.201,ty,09 Dec 2008,envind@gmail.com,very cool that you have info from Wolfgang on rennet: the company he works for is currently in the process of getting licencing to be able to ship their product into the US. Currently‚ to get the rennet from his company‚ you have to order it from Canadian suppliers‚ and then there are questionable legalities for shipping it into the US. Soon‚ Fromagex will be their supplier in US‚ was the last I heard.,1228833393042
24.209.245.199,David F,10 Dec 2008,fankhadb@uc.edu,John McGovern The thumbnail generator I have been using for years has recently either been hacked or the domain name taken over. I am deleting the credit for that software from my pages as fast as possible. Not so good on pages for my students either... If anyone sees a Thotor link on any of my pages (which I have missed in my cleansing of that link‚do NOT click)‚ please send me an email.,1228911612703
71.70.140.87,Sergio Parreiras,11 Dec 2008,sergiop@email.unc.edu,Great page! Thanks! Chances are‚ you receive too many emails on cheese making to answer but an yes or no answer will suffice: if I freeze unpasteurized milk‚ do I kill most of the "nice" bacteria? ,1228973971816
76.179.119.178,Mike B,11 Dec 2008,mikeB@foxhill.com,After a year of making cheese‚ everything that can go wrong still goes wrong.Today‚ I made Gouda acc. to the Home Cheese Making book. After the first twenty minutes in the press‚ I went to pull off the cloth to flip the cheese‚ and the cloth was cemented to the block of cheese! There was no way to remove the clumps of cheese from the cloth‚ so I had to throw it all out.,1229032117734
76.179.119.178,MikeB,11 Dec 2008,mikeB@foxhill.com,About the cloth disaster: we've used a high-quality‚ tight-weave cheesecloth for a long time now. This episode (cheese cement) has never happened before.Another question: A recent block of "stirred curd" cheddar turned out bitter and was fit only for macaroni &cheese‚ heavily doctored.Also: can lemon juice be used in lieu of citric acid in American mozzarella?Love looking at the site.Mike,1229034470562
194.80.20.10,Max B,12 Dec 2008,mebemax@blueyonder.co.uk,Cheese is nice‚ cheese is good‚ i like cheese with all my food!!!!!!!,1229076875321
75.40.237.92,Barb E.,14 Dec 2008,barberick@gmail.com,I'm a complete newbie‚ just having made the first steps--yogurt‚ then yogurt cheese. I didn't have cheesecloth‚ so instead‚ I cut up an ultra cheap though brand new net "sheer" curtain I happened to have. I drained the yogurt in this. The thing cost around $5 and I cut it up into quite a few squares. It drained the whey off quite well. ,1229241305953
76.179.119.178,MikeB,14 Dec 2008,mikeb@foxhill.com,I'm back again. Tonight I'm starting a five-gallon pot using your recipe instead of following the Home Cheese Making book. I like the simplicity of your method. I'll be using my homemade yogurt as starter instead of "mesophilic" ice cubes‚ and Junket rennet instead of liquid. I've started double-sterilizing equipment‚ too.,1229261857890
24.209.245.199,David F.,14 Dec 2008,fankhadb@uc.edu,Mike B:
Cheese stuck to cloth: Maybe curds were too hot.
Bitter cheese: BAD news. In my experience‚ there is no cure. It suggests bacterial contamination‚ often bad milk. Hurts our heart‚ but we feed it to chickens...
Barb E.:
I use handkerchiefs to drain curd. "Cheeesecloth" does NOT work. Yours works--no reason not to use it.
P.S. The amazing‚ embarassing problem with Thotor is "cleansed" from the pages. I think the domain name of this thumbnail software was taken over by unsavory site...,1229264301640
76.179.119.178,Mikeb,14 Dec 2008,mikeb@foxhill.com,David‚ thanks for answering. "Curds too hot" is very possible. It reduces my faith in the Home Cheese Making book even more‚ for here are the directions I followed:After the curds sit at 100F: "Quickly place the warm curds in a cheese mold lined with cloth‚ breaking them as little as possible."To Barb E. That "cheesecloth" we use is actually more like muslin. It's available through the Amish store Gohn Brothers.,1229287442671
76.179.119.178,MIkeB,15 Dec 2008,mikeb@foxhill.com, I just put the cheese into the press. I'm struck by how worry-free your method is -- no obsessing over times and press weights‚ etc. In fact‚ I'm skeptical! This seems TOO easy! I'll let you know how it comes out.,1229373760968
216.185.69.97,Bozzo,16 Dec 2008,claudiobozzo@hotmail.com,I made mozzarella and stored it a brine but the outside of the mozzarella began to dissolve or melt‚ please shed some light,1229438079607
24.209.245.199,David F.,16 Dec 2008,fankhadb@uc.edu,Bozzo: Brine for cheese must be acidic or the curds turn slimy. Read my page on feta for a discussion. BTW‚ moz is usually stored in a little whey. That is how it is sold in Napoli. It is to be eaten very fresh‚ so is not stored long.,1229459472843
76.179.119.178,MikeB,17 Dec 2008,mikeb@foxhill.com,David‚ many thanks. I've just put my second cheese into the press‚ and it looks good. The five-gallon cheese I took out of the press two days ago did well. A little sticking to the cloth‚ but I believe I'm pressing too hard. (We have an old-fashioned wooden cheese press.) So now‚ I've got your recipe by heart‚ and I plan to throw away my cheese makers book. Regards!,1229544203156
68.179.172.102,David,17 Dec 2008,dcschnerr@yahoo.com,I really appreciate all of your good information. It is very scholarly‚ but approachable‚ interesting and readable. You have the gift of making something difficult seem easy. That is the mark of a true educator. I'll let you know how my first yogurt turns out. David,1229549508245
24.209.245.199,David F.,18 Dec 2008,fankhadb@Quc.edu,MikeB:
Try "cooking" the curds to a higher temp to make them firmer (try 37 C or even 40 C). Should not then stick to the cloth.
David:
Thank you for your kind words. Really hit the "sweet spot" for me. A valued reward for these efforts.,1229611373921
68.151.217.220,Jonesy,18 Dec 2008,jonesy.boogieman@gmail.com,Thank you! Thank you! Thank you! I found the site very informative‚ being new to making cheese! It will definitely help me achieve a personal goal of making gift baskets for family and friends full of homemade foods! ,1229624618441
98.212.38.207,beverly,19 Dec 2008,bevk1@comcast.net,I have made mozzerella and then ricotta from the whey. What can be done with the liquid after making ricotta? Should it just be thrown away or can it be used for cooking?,1229695833484
24.33.124.32,David F.,20 Dec 2008,fankhadb@uc.edu,beverly: I feed my post-ricotta "whey" to the chickens‚ but do not know of other uses. Anyone out there have an idea? It should not work as liquid to make bread because yeast does not like acid.
Jonesy: Thanks for the compliments. Don't forget to look at the Beginning Cheese Making page. For anyone new to the activity‚ it is wise to start with easier projects.,1229782296375
147.33.1.56,Slunce,25 Dec 2008,a_yi254@hotmail.com,It's really great website.You have done it awesome. Now I'm studying about milk technology and of cource it's concern cheese making. Here is useful page for me. Thank you very much.,1230148219726
64.252.141.92,Debi,26 Dec 2008,deejay@deejayssmokepit.net,When smokng meats keep the temperatures between 225F and 250F degrees. Smoke should be very thin and blue not white and thick. If you can smell it but not see it - it's just about right! When smoking poultry you can raise the temper to 325F to 350F degrees bcause there are no connective tissues to break down.Cheese and bacon should be under 100F degrees.Come join us at: http://www.deejayssmokepit.net or http://www.deejayssmokepitforums.net Thank you for the help with cheeses over the years!,1230320832671
210.15.207.245,Dave Pfeifer,27 Dec 2008,contact@golferslodge.com.au,I started straight off with the basic cheese from one gallon of milk. I did not have wax to coat it with but regurlarly washed it with salty water and kept it in the fridge for around 7 weeks. When we tried it (for Christmas day)It was quite good but a little dry‚ probably the wax would stop it from drying out. It was also a bit salty so next time I will nor wash in salty water and will get some wax. All up not bad cheese for first try.,1230352031852
69.66.231.1,Kris,28 Dec 2008,kris_tigger@live.com,Dave‚ I have a question.Could you tell me how to make the big cheese curds like you'd get at dairy ‚ where you can eat them fresh or like the ones that are breaded & fried? Is there a way of cutting them or is this done after it is pressed ? LOVE YOUR SITE!Haven't tried yet‚ but ‚ getting ready to.,1230478167278
166.179.28.12,Hanno Schupp,29 Dec 2008,hanno.schupp@gmail.com,Had my first try today and duely started with the yoghurt. After following the instructions dilligently - as I htought - after 3 hours in a 50-55 degree water bath I had warm milk‚ nothing remotely resembling yoghurt. I suspected the 'organic yoghurt' may not have been so organic after all‚ so I took another brand and tried to restart my hot milk. To my surprise the new yoghurt gut the whole mixture to curdle and that was the end of the dream of yoghurt. I drained the curds anyway and treated them according to the labna recipe and I got a ricotta like tasting something.,1230545130468
166.179.28.12,Hanno Schupp,29 Dec 2008,hanno.schupp@gmail.com,... just a bit sweater‚ as no acidification had occured. Not to worry‚ this stood in as 'Ricotta' for pasta fillings.In reflection I do not think anything at all was wrong with the starter yoghurt‚ but I would like to caution other beginners about the temperature. I had my yoghurt in a water bath in the oven at 50-55C controled by a thermometer. But I read that the active range of these bacteria is 37-55C - heater them higher and they die. Now‚ the thermomenters that are used in ovens or for kitchen use can be out by a couple degrees and then bingo‚ bacteria dies and goodbye yoghurt.,1230545130468
166.179.28.12,Hanno Schupp,29 Dec 2008,hanno.schupp@gmail.com,... The next attempt will be 45-50 degrees only just to ensure I do not accidentally kill the bacteria in the process‚ which is‚ I think‚ what has happened during my first attempt.Any thoughts or feedback welcome‚ I will report on my next attempt ( I am not the give-up-that-easy-kind-of-guy).,1230545130468
12.156.42.194,Korbin,29 Dec 2008,korbinrauhauser@thecrosbygroup,I am very new to all of this but have a strong interest. Can anyone offer advice on the best places to purchases supplies? i.e. Cultures and Penniculum,1230584659767
24.209.24.80,David F.,30 Dec 2008,fankhadb@uc.edu,Debi: Thanks for smoking hints. MUCH cooler smoking temp works much better for cheese.
Kris: When cutting curds‚ let them sit longer for a firmer clean break‚ cut larger cubes (3/4" on a side)‚ and stir very gently.
Hanno: Please reread carefully my suggestions for starter‚ temp and incubation time. Sorry to say‚ "organic" does not mean the bacteria are more viable...
Korbin: Please reread my page on beginning cheese making. I like to use locally available materials. Or check my links.,1230639002406
75.65.165.140,magda,30 Dec 2008,magda_reyna@hotmail.com,what is the best way to store a abomasum of a suckling kid?,1230694079976
24.209.24.80,David F.,31 Dec 2009,fankhadb@uc.edu,magda: Please read my page on homemade rennet. Salting is critical. See also Wolfgang's suggestions at the bottom of the page: salt and store abomasums undried in 30% salt for three months before drying.,1230727540421
83.202.13.165,Louis,01 Jan 2009,louis.bert@gmail.com,Hey‚ I'm a cheese lover‚ and I just wanted to let you know that your site rocks !! I'm going to make buttermilk starting from tomorrow‚ and hopefully work my way up. Thanks ! (and happy new year btw!),1230847441209
97.118.232.75,adriana,03 Jan 2009,imadriana@msn.com,Hi! I just introduced a friend to this website and he's hooked! And here's a tip: barometric pressure affects cooking times. Which means that our thermometers won't be absolutely accurate. There are actually meat thermometers which have an adjustable setting to compensate. Here's a link with cool info and a calculator: http://www.primogrill.com/boiling.htm Using this calculator is easy and makes a huge difference when you're making candy and smoking or grilling large cuts of meat - anything you need to cook over a longer period of time.,1231010377109
208.65.81.128,Charles Palmer,04 Jan 2009,cpalmer@wk.net,Can any of the recipes be doubled? Thansk for all the info!,1231111010528
59.178.65.81,avni,06 Jan 2009,tca.avni@gmail.com,from what I've read on clotted cream is called malai‚ in india‚ itis rather simple to make‚ all u need is milk‚ the greater the fat content the richer the cream‚ and boil the milk. after it has boiled leave it on top of the milk till the milk cools at room temerature‚ and then place in the fridge for a few hours‚ allowing the fat to collect. then remove the white layer of cream which is formed on top and place it into a bowl. ,1231225999984
10.230.100.26,David F.,06 Jan 2009,fankhadb@uc.edu,adriana: You are correct about adjustment of cooking times when boiling water is used because water boils at a lower temp at lower pressure. But when heating to temps below boiling‚ there is no adjustment necessary. 40 C is always 40 C.
Charles P: All of the recipes can be scaled to your preferred volume. The only problem may be with very large volumes heating takes much longer.,1231279356492
75.180.61.141,Kelli Maier,07 Jan 2009,kellimaier@gmail.com,Thanks for thiswebsite.,1231364388634
76.240.212.30,todd g. allen,08 Jan 2009,allen_intl@yahoo.com,i would like a catalog of any products you have12318 whirlaway dr. apt. Bnoblesville in. 46060,1231448405250
96.228.198.86,Mike M.,11 Jan 2009,zfreak@gmail.com,Dr. Fankhauser‚Thank you for the great resource on cheesemaking. I've made the Neufatel and "one gallon" cheeses with great success. My hard cheese is a bit crumbly‚ so I'm not sure if I'm pressing too long or maybe overheating. Regardless of the texture‚ it tastes delicious. Best regards.,1231679507718
66.81.183.24,JanWet ,15 Jan 2009,mjwallace@bigvalley.net,Was going to make a soft cheese‚ but using goat milk instead of whole milk. Heated to 175' F‚ as directed‚ added vinegar (as directed)which made cow's milk curd up before. Goats milk did not react? What did I do wrong? Made this before with good success‚ but not (yet) this time. Thanks for any advice.,1232083833940
75.164.153.147,kelly,17 Jan 2009,enigma5223@yahoo.com,made the italian peasant bread. OMG absolutely wonderful. I was making sourdough at the same time and decided to follow the directions for the peasant bread for baking the sourdough‚ try it‚ its amazing! Much less time intensive than doing sourdough the regular way and a moister chewier texture than normal with that sourdough kick!,1232206907282
75.169.39.178,Karen,19 Jan 2009,karenevelyn@juno.com,If the milk does not curdle‚ can you try again using the same milk that didn't work?,1232424237087
71.91.126.149,Elizabeth Steen,20 Jan 2009,cmalbmlady@charter.net,Hi. I was wondering if you knew right off-hand if you can get microbial or veggie rennet to use in these cheeses?,1232496583668
75.45.192.244,John,21 Jan 2009,jsjm4@hotmail.com,Hello David‚Do you have a downloadable PDF file or something with EVERYTHING on it... I'm afraid that your web site may one day disappear and all this fantastic information will be lost to me.,1232549217124
189.178.161.112,Alejandro Cerecero,22 Jan 2009,tochtli04@hotmail.com,Hi. first of all receive my most sincere congratulations‚ your page is excellent. I had made several of your recipes and absolutely all I have worked‚ sometimes I make mistakes that lead to an undesirable outcome‚ but that mistakes are mine.About the smoking foods i have tried with some species of fish and it work just great.Again‚ many congratulations.Hello from Mxico.,1232663258841
24.33.124.98,David F.,27 Jan 2009,fankhadb@uc.edu,Mike M: Crumbly cheese could mean the curd was too cold when you pressed it‚ it was over heated during the 'cook' stage‚ or you added too much salt.
Jan:I doubt that goat's milk is the cause. I would guess the acid was too weak or too little or the thermometer inacurate. Were you using a recipe of mine?
Karen: Do you mean curdle or coagulate? What recipe are you using? You may be able to turn it into panir (see my recipe).
Eliz S.:See my page on rennet. I believe that the rennet in Junket tabs are made by microbes (recombinant).,1233059185265
210.7.31.3,Quinn ,28 Jan 2009,quinnplant@hotmail.com,Writing from Fiji. Great page; thanks for all the work you have put into it. Question on basic cheese: I add the renet and get a good clean break; but when I heat and start to stir‚ the curds dissolve and I am left with nothing. What am I doing wrong?,1233095923657
69.157.120.201,Walt,29 Jan 2009,cansail@cansail.com,Other cheese making sites use mesophilic & thermopilic starters. Are these better than buttermilk/yogurt?Also‚ do you have a recipe for Provolone? Your site is fantastic.,1233244853765
216.105.218.37,deb nelles,29 Jan 2009,nelles@mtc.net,We have a cheese store about a mile away that sells fresh salted cheese curds with no coloring added. Can these be used to make any other cheeses?,1233254012332
222.155.187.122,Lesley Paton,30 Jan 2009,eastwestgirl@hotmail.com,Hi Mr. Fankhauser‚ thank you so much for your fabulous recipe for Italian Mozzarella! I've tried to make mozzarella 3x before using other recipes and have failed miserably each time but with your recipe I'm finally able to make a curd that might even be spinnable! My problem however is that the curd's been resting for 13 hours already (at room temp) yet I can't seem to make it spin. Is it possible I've over-acidified the curd or do I simply need to let it rest longer?Any thoughts or suggestions you have would be most welcomed.Thanks so much!Lesley Paton,1233266860298
68.93.203.30,M.George,30 Jan 2009,marshall.george@charter.net,David - do you think one could use the mold from a brie rind similar to the blue cheese method?,1233341458444
75.186.76.25,valereee,01 Feb 2009,listval@cinci.rr.com,Hi‚ Dr F! Where would you put cottage cheese in your syllabus?,1233519520017
62.171.194.12,Catherine,02 Feb 2009,catherine.innes@hotmaill.com,i like cheese but it smells funny and i dont like mouldy cheese but then cheddar cheese is nice especially on pizzas i always have extra cheese on my pizzas but it gets stuck in my teeth and i also like cheese in my pasta i also like cheesestrings and babybels. the end thank-you.,1233586469352
62.171.194.12,Catherine,02 Feb 2009,catherine.innes@hotmaill.com,oh yeh happy 6th birthday begginers cheese making website :D,1233586469352
71.92.165.36,Janet Chase,04 Feb 2009,chasereno@charter.net,Is it possible to press "vinegar cheese" or do you need to add the bacteria? I wouldn't think you could age it but pressing it would be a nice change from cottage cheese.,1233795021156
68.125.111.43,jake denniston,06 Feb 2009,jakedenniston@yahoo.com,hey‚ i just wanted to say i really like your cheese page‚ im gonna start making some cheeses starting with the yogurt and the labneh‚ i was wondering though‚ i am very very interested in how to make brie‚ and triple creme cheeses‚ i would love to make cheeses such as Truffle Tremor‚ do you have any ideas or advice for this?,1233969731888
68.39.27.228,Mike Garanzini,07 Feb 2009,m.garanzini@comcast.net,Question: I have a source for goats milk but the farmer may have to store it for a while. Can it be frozen and thawed for use in cheesemaking? Does the freezing process harm any neccesary bacteria‚ enzymes etc... ?Great site‚ thank you for sharing your knowledge and experience!,1234025728578
76.179.119.178,mikeb,07 Feb 2009,mikeb@foxhill.com,Hi‚ Dave. I haven't written in awhile. I'm having a spell of bad luck: three times I've tried setting curd‚ three times I failed‚ even after having such a good track record several weeks ago‚ many cheeses made. Why is my milk staying milk??? After 5 hours‚ I give up waiting for the curd to set. The pigs are very full of milk. Nothing has changed that I can see‚ unless the thermometer is lying to me.,1234033889122
76.179.119.178,MikeB,07 Feb 2009,mikeB@foxhill.com,I just went ahead and ordered a new thermometer. I can't imagine what else it could be.,1234035560107
75.104.128.58,Liz,08 Feb 2009,liz@life-as-a-spectator-sport.,Hmm‚ your e-mail address field isn't long enough for me to put in the entire address.Re the exploding smoke cheese‚ sounds like the bottom half of the round might have had some trapped moisture that created steam and blew itself free.,1234134849165
75.7.251.179,Kirsten,09 Feb 2009,kdixner@itol.com,Hi Dave! I love this site. I made a cheddar (my first!) yesterday and this morning I am processing the whey into ricotta per your instructions and great images. The delicious looking blue cheese at the top of the "comments" page is driving me wild. I hope to make something so beautiful some day! Thanks again.,1234193508140
194.80.20.10,Max Benham,10 Feb 2009,sarah.benham@yahoo.co.uk,Whats your favourite cheese?,1234261165541
97.118.225.208,Adriana,10 Feb 2009,imadriana@msn.com,Atmospheric conditions change the boiling temperature of water. If you're trying to cook or heat things over a long period of time‚ barometric pressure could be tripping you up. Here's a site with a calculator and a good explanation: http://www.primogrill.com/boiling.htm This affects things like candymaking and baking to an amazing degree. Could it affect cheesemaking processes‚ also?,1234297707281
207.55.225.99,Butch Frost,10 Feb 2009,butchfrost@butlerman.com,When smoking cheese or salmon the temp needs to be 75 to 80 degrees. This is called a cold smoke. Any hotter it will melt cheese and cook the fish in your Brinkman‚ open all the exhaust vents and barely crack the air intake vents. This will allow the wood chip to smolder and not over heat your smoker. This will take some practice and constant temp monitoring until you find the perfect balance. [Edited to remove ALL CAPS...].,1234301695941
76.113.117.156,Frank Servas,17 Feb 2009,fragras@aol.com,New person trying to make cheese. First batch with whole milk‚ turned out as yogurt‚ Good but not what I was looking for. Used buttermilk starter and rennet tablet. Think rennet was on the edge. Second batch done the same way with new rennet. Curd took 16 hrs. @ 68-70 deg. F to develop and this time I got cream cheese. Whey did no produce a good scrambled egg texture was soft and did not hold together that well. Cooked at 95-100 deg. F What am I doing wrong?,1234918955435
64.126.161.154,david,19 Feb 2009,david.trent.woodall@us.army.mi,Over the holidays I tasted a cheese made with a dark stout beer. It was rich and flavorful‚ very good cheese. I would like to recreate that myself. Any ideas how one would integrate beer into the cheese making process? i.e. marinate the finished cheese in beer or beer or adding the beer directly to the cultured milk? Any help would be appreciative,1235062626046
32.134.74.73,Caroline R Kestem,19 Feb 2009,Searosa01@msn.com,I really love your web page! I have been making many of your cheeses and utilizing your equipment ideas....thank you. I was wondering if you ( when experimenting) used rye or.rye/white in the pain rustics? I have trying to bake a version of a german black bread that I so miss much. It look alot like the bread you discribe... I guess I may just do a bit of bread experimenting. I mainly wanted to say how much I like your web site.. Can't wait to try other items that are on your list.. Thanks ,1235092850847
162.27.9.20,john a. noe,20 Feb 2009,john. noe@RRD.com,after deer is kill‚ skinned‚ eaten. How does the skin get tanned with hair on???,1235171230243
63.20.7.7,pat,21 Feb 2009,trashlp31@juno.com,I really wish you would make it easier to print up for people who are slow and careful. Do you have any books out?,1235271284734
65.26.158.237,David F.,22 Feb 2009,fankhadb@uc.edu,Sorry folks: got way behind in replying to comments. If YOU see comments you would like to answer‚ please jump in. DBF.
Walt: Buttermilk and yogurt‚ used as starters ARE meso-and thermophilic starters. They work great.
deb nelles: If you buy VERY fresh curds‚ try salting‚ pressing as per the recipe‚ and try.
M George: Using purchased brie to start your own: Try blending the brie into the inoculated milk just before adding the rennet. Treat wheels of cheese as per a brie protocol.
,1235309961076
65.26.158.237,David F.,22 Feb 2009,fankhadb@uc.edu,Valeree: Cottage cheese is a fresh soft curd cheese with LOTS of moisture in it.
Janet Chase: You cant age vinegar cheese because there are no bacteria present to prevent spoilage.
Mike Garanzini: Freezing may change the structure of the protein and make curds unstable. Try it and let us know. (Of course‚ freezing and thawing gallons of milk has a big carbon footprint.),1235309961076
65.26.158.237,David F.,22 Feb 2009,fankhadb@uc.edu,Liz and Butch: Regarding smoking cheese. I need to update my page. Yes‚ I smoked at way to high a temp. I have had success since without explosions. I WANT to use wood for the fire‚ but temp control is difficult. Many urge me to buy an electric burner. Still resisting.
Adriana: Remember that the effects of altitute affect the temperature at which water boils‚ not the temperature of non boiling water. Altitude should have zero effect on cooking times at temperatures below the point at which water boils at your altitude.,1235309961076
65.26.158.237,David F.,22 Feb 2009,fankhadb@uc.edu,Frank Servas: It sounds like you are over-acidifying your milk before adding rennet. Read my page on trouble shooting clean break failure.
Caroline R: I have not tried using rye to make pane rustica‚ BUT... Rye is EXTREMELY sticky‚ lacking glutin‚ and would probably would be impossible to get off the cloth? Good luck with that ornery rye flour!
john a. noe: Tanning with hair is difficult‚ but not impossible. I have done it but get a hide stiffer than a board. Use a paste of tanning salts on the well-scraped hide.,1235309961076
212.25.67.140,m attali,22 Feb 2009,michmosh@zeelim.org.il,does this websight exist in french?,1235315819031
209.250.212.95,Alan Garmer,22 Feb 2009,alancreamery@hotmail.com,Greetings Dr Fankhauser (et al): I am am trying to write an essay about homemade rennet to be posted on Vicky's web site‚ Small Dairy (something like that). May I have your permission to link to your wonderful website? Your pictures of goat innards are great!Thank you‚ Alan,1235347643507
202.153.214.69,Leann,24 Feb 2009,warrannz@westvic.com.au,Wow‚what an awesome site. Excellent easy to follow instructions and great pics. Fantastic‚ thanks.Leann,1235454836879
70.50.175.176,Brent,25 Feb 2009,brent.oster@gmail.com,Hi there‚ I'm new to making cheese. I tried your Neufchatel recipe from goat milk with great success. I'm going to try more with different types of milk‚ but I have a question:
How well does the Neufchatel freeze? Does freezing it affect the texture a lot?,1235584453355
76.179.119.178,MikeB,27 Feb 2009,mikeb@foxhill.com,Hi‚ Dave. It's Mike again. I just cut my first cheese since I switched to your recipe‚ date 12-22-08. It's very nice! Kinda dry‚ but holds together well‚ with a flavor like colby. Question: is there a substitute for citric acid in the mozzarella recipe? I wondered if lemon juice would work.,1235756074209
76.179.119.178,MikeB,27 Feb 2009,mikeb@foxhill.com,Some quirks I've worked out:I use two gallons per recipe‚ and I don't take the cream off (our shorthorn gives lots of milk)‚ so I've found I have to add 50% more rennet: I put in 3/4 of a tablet per two gallons to get a set within two hours. Not sure what effect this will have on the cheese.,1235756074209
76.179.119.178,mikeb,01 Mar 2009,mikeb@foxhill.com,uh‚ boy. More problems.In doing a 5 gallon batch‚ I find I cannot keep the temperature consistent. If I keep the pot on the stove top‚ the bottom cooks. If I keep the pot in a pan of warm water‚ the top never sets curd. Overall‚ the top of the pot and the bottom never work together. One is overdone‚ the other isn't done at all. I've tried placing warm wet towels over the pot‚ but I have to replace them every ten minutes. Any suggestions?,1235941700580
75.24.0.67,Wally,05 Mar 2009,fad0503@hotmail.com,I have enjoyed your website for quite a while. Please keep up the good work,1236259666853
81.184.17.38,Santiago,05 Mar 2009,smarino75@hotmail.com,First of all‚ thanks for all the recipes and clear explanations. I am learning to make cheese and I've started with the simplest ones ('Queso fresco' and Mascarpone).I made the mascarpone with lemon juice. For 1 liter of milk I used the juice of 1 lemon (about 30 ml)‚ so I confirm the comments from Fil and Pat. By the way‚ it yielded about 650g of mascarpone. Delicious!Regards from Barcelona‚Santiago,1236279189952
71.112.238.152,Tanya,05 Mar 2009,tangrene@hotmail.com NOSPAM,Hi concerning the comment about post ricotta whey having other uses...I have used whey for years in bread making. IF too sour or your having trouble with your yeast working you can refer to a good buttermilk or can do quick recipe...using whey as substitue. OR get yeast such as SAS Gold which works better in acidified doughs. I find natural acidification VS using added lemon juice or vinegar works better. A pinch or more of soda or baking powder can also help. OR use it to heat up your compost pile.,1236302900453
71.112.238.152,Tanya,05 Mar 2009,tangrene@hotmail.com NOSPAM,OH I forgot to add a hint. For those who have trouble with sticking curds. A 100 mylon curd bag is my choice 99% of time now. IFor 1 gal cheese a off the shelf jelly bag works pretty dang good. OR purchase 100 nylon fine mesh and sew a large bag. I make sure I put the raw seam on outside. It leaves a little seam pattern but it is smooth. You can be fancy and make a draw string for it‚ but I don't bother. The jelly bags were 2 for around $5.00 in the canning supply isle of farmers co-op. They have a little rubber stretch top and frequently it will stretch nicely over a tall snap and lock for ea,1236302900453
201.161.27.254,jose Gomez,05 Mar 2009,jogomez_m@yahoo.com,This is an excelent web page .. I was searching all over the web for a good cheese recepie but now I have all this excelent information .. Thanks to you. I really apreciate it .. ,1236319168346
97.100.168.1,Rachel,06 Mar 2009,rachel@rachelrgrant.com,I have just made my first cheese "queso blanco". It was o.k. but I would love more of a real"cheese". I just found your site and I think I will start again with your beginner page. I like some of your home made supplies‚ it gives me a better outlook on being able to adapt with what I may have around the house without having to buy an entire list of supplies. I still need to finish reading your entire site. Love what I see so far.Thank you‚Rachel,1236357110656
99.184.135.82,Jeff,08 Mar 2009,j.krug@att.net,Wow! What a fantastic site.Cheese‚ kefir‚ deer skinning‚ fermentation.You would be a cool teacher to have had in school.We will have to settle for the web site.I will undoubtedly use your site when teaching my two children.Do you ever get any hate mail about the Deer skinning?Check out some of the comments from a video that I did about a road killed turkey.http://www.youtube.com/watch?v=pmcSoA06ufcI was thinking of doing a project about pasteurization with my kids.Comparing our goat milk that we would pasteurize some and leave some unpasturized and then place the samples in different environme,1236530203734
69.145.140.67,Diane,08 Mar 2009,mikerae@bresnan.net,It's the rustic bread recipe that has my family swooning. THIS is the recipe I've been searching to find for decades. Thanks for your chemical wizadry (and travel) in figuring this out. We like to add some broken rosemary leaves to the sponge to give it a nice(r) flavor.,1236542523905
84.108.104.22,Arie,15 Mar 2009,arietrade@gmail.com,I love your beautifuly presented site.Very good‚ clear and detailed recepies. Thanks for your efforts!!Arie‚ Jerusalem‚ Israel,1237141753000
207.203.58.95,Jerry,18 Mar 2009,jjwicraft@yahoo.com,I'm looking forward to beginning cheese making. I only have local access to store bought milk‚ where would I find calcium chloride you advised for store bought milk. I know its a common salt‚ but I'm unsure where to look. Thanks for the help!,1237402119807
65.189.242.192,Heidi,21 Mar 2009,stonecoast@yahoo.com,Thank you for all you are sharing. Two questions‚ 1) What kind of goats do you have? and 2) for mixing the salt into the Neufchatel do you use your hands or a sterile spoon?,1237682820796
160.129.67.44,Ken Wilson,22 Mar 2009,wilsonken@live.com,To the Renaissance Man‚ a bow. I respect your desire to master these lost arts‚ almost as much as you kind ability to teach them. i look forward to learning much from you sir‚ I just found you tonight. Thank You Sir,1237700742717
70.48.28.155,Walt,25 Mar 2009,cansail@cansail.com,I made a Gouda cheese‚ about 2 lbs. It's now in the ageing stage‚ 2 to 3 months and it's waxed. Do you think there would be a problem if I cut the cheese in half at 3 months‚ re brined and waxed the cut face and left that half for another 6 months?,1237983642046
24.209.233.167,matt,25 Mar 2009,mattincinci@gmail.com,i'm in the process of making my fist blue cheese and after 7 days its begining to get covered with a very blue color i used rosenborg blue to start it‚ there isnt a very large air space between the cheese and the rack the cheese is sitting on‚ should i turn the cheese at some point? i'm afraid that it may not be getting very nice and blue on the under side‚ over the course of the day its become even more blue in color...smells good,1238006368758
75.104.192.56,Debra,01 Apr 2009,djlanius@yahoo.com,To MikeB re having trouble getting top of pot to set - have you tried putting it in a DEEP pan of water? I use a canning kettle that's slightly larger than my milk pot and it works great. Also a sinkful of water can work but it's more difficult to keep up the higher temps.,1238617040609
142.68.87.178,Chelsey,06 Apr 2009,ch220099@dal.ca,Hi‚ What a wonderful site‚ I can't wait to try some of your recipes. I'm wondering if you could add a recipe for creme fraiche on here. I have lots of recipes that call for it‚ but I can't buy it where I live. Thanks so much!,1239015555328
69.142.251.166,Leon Droz,07 Apr 2009,leondroz@hotmail.com,Profe Fankhauser‚ I'm about to satart a small cheese Factory‚I just fonud your site about a month ago‚like every body else I think it is just what we needed. At this point i'm working on the equipment.We're traying somthing like 150 Gallons per VAT. We will try to target the Latin American Comu I'm from Venezuela by the way so i'm sorry about any mistakes.When I say this is because that's the types of Cheese that I will be be making to Start thi Idea‚ that I hope will work.Whish me luck.My Q. is about Fresh Hard Cheeses.Once again thanks just for the SITE it's an exelent Staring Ponit for some,1239102589744
69.142.251.166,Leon Droz,07 Apr 2009,leondroz@hotmail.com,Bisides Wax. wahat other thing can we use to cover Cheese or‚ is this a FDA thing ...? ,1239106275339
67.194.210.128,Liz,08 Apr 2009,bellarica@hotmail.com,Thanks for creating this page‚ Professor! Quick question - I made a 1 gallon batch of hard cheese in January‚ dried and salted it as per your directions‚ then waxed it. A week ago I retrieved the cheese‚ but noticed that the wax had bubbled and I had accidentally popped the bubble. The liquid in the bubble (approx 1 tablespoon) was salty‚ not putrid. Safe to eat? What might have caused this?,1239201438437
98.19.168.135,Kelly,10 Apr 2009,randkweaver@yahoo.com,Thank you so much for sharing your knowledge. I absolutely love it! I'm craving to learn more. ,1239361078515
69.49.37.163,Walt,11 Apr 2009,cansail@cansail.com,After a cheese is waxed for final ageing‚ is the humidty important or just the temperature.,1239475885843
132.177.197.18,Doreen Madore,12 Apr 2009,drnmadore40@gmail.com,Thanks for putting all your 'food' related experiences out ther for all us other foodie folks. Great source of knowledge and inspiration as well. Be well. D,1239544697325
132.177.197.18,Doreen Madore,12 Apr 2009,drnmadore40@gmail.com,Thanks for putting all your 'food' related experiences out ther for all us other foodie folks. Great source of knowledge and inspiration as well. Be well. D,1239544697325
64.92.22.156,Jada,12 Apr 2009,guinnj2@consolidated.net,Why does my parmesan cheese seperate in the salt bath? Please help? guinnj2@consolidated.net,1239551847217
75.92.218.172,susan,12 Apr 2009,synszn@yahoo.com,I just googled and accessed your sit after buying some VERY sad and salty blue cheese for much too much money. A Danish blue. I will use it‚ I suppose with some buttermilk and make a dressing out of it. It will be OK. BUT just tasting it and thinking about the $16 a pound cost and how inadequate it was - made me google! I want to TASTE your 'blue"...DANG!After reading through most of your cheese recipes etc...I all of of a sudden am alarmed that I may have to jump through hoops even make some of the cheeses I put off making for years because of some of the regulations that Congress is tr,1239577120719
67.101.218.195,Ingrid,12 Apr 2009,ingridcrickmore@earthlink.net,(already commented but it didn't show up hope I'm not double-posting) Dr.F‚thank you for all your work in creating this amazing site! If anyone wants to make Greek-style "cheese"-yogurt: pour your finished yogurt into a hankie‚ tie edges together with a rubber band and hang most of a day to drip over a bowl (in fridge if it's a warm day) Or use coffee filter and cone. What's left is thicker than sour cream‚ really nice creamy texture. Question: why is it not necessary to be as sterile with making buttermilk as with yogurt? Thanks again‚--Ingrid,1239597056100
67.101.218.69,Ingrid,18 Apr 2009,ingridcrickmore@earthlink.net,re: the gjetost page (gjetost is the correct Swedish spelling; the Swedish spelling for "mysost"‚ is "mesost"-I guess that's what your recipe is for‚ it's a very different texture from gjetost). Gjetost is hard and smooth and is very sweet and rich. Really unusual and wonderful taste. Almost like a rich candy‚ and goes great with coffee. The imported one that is 100% goat cheese is the best and is kind of pricy.If you ever come across it maybe you would be able to figure it out from all your cheesemaking experience.Could it just be an aged version of mesost???,1240123458288
75.95.82.100,studios19@aol.com,24 Apr 2009,studios19@aol.com,Thank you Dr.‚ we have purchased a yogurt warmer and have been following your recipe. Except we strain for two hours and do greek yogurt. you are awesome. thanks again nice new site!!,1240580671890
24.16.93.95,Patti,27 Apr 2009,pvanno@comcast.net,I followed your recipe for buttermilk‚ using 4% milk. It is absolutely wonderful! Going to try sour cream next.,1240870593274
194.80.20.10,Max B,13 May 2009,roselandskid@yahoo.co.uk,[Text edited...] I am [offended by]... the person that put the recipe for Wensledale on this site!,1242205966695
65.27.224.99,David F,13 May 2009,fankhadb@uc.edu,Max B:WHOA... My wide tolerance of humor doesn't include threats of killing‚ and so have edited your post. Could you repost a description of and your problems with Wensledale (a variety of English contryside cheeses)‚ and why it arouses your ire?,1242218982703
65.19.54.220,Pam,13 May 2009,pamaples@aol.com,Hi there. I don't own a microwave so I was wondering if you know the correct temperature to stretch the mozz? Mine got rubbery so perhaps it was too hot?!Thanks‚ Pam,1242258493218
65.19.54.220,Pam,13 May 2009,pamaples@aol.com,OK‚ disregard my last question. After reading your ENTIRE web site‚ I think I got it! It is a wonderful source if info‚ thank you. Pam,1242259698265
75.172.73.186,Linnea,15 May 2009,linneavictoria@yahoo.com,Hello! I love your site- very informative. Do you have any tips on making mascarpone? The components seem simple enough: cream & tartaric acid. I'd like to hear if you or any of your readers have a good formula & procedure for making a creamy‚ fresh mascarpone.,1242407221633
10.230.100.26,David F.,15 May 2009,fankhadb@uc.edu,Linnea: Here is my recipe for How to make Mascarpone. The difficult part is often finding tartaric acid.,1242417923341
125.67.66.25,Rod Stevenson,17 May 2009,laoweilaoshi@gmail.com,I thought this might be right up your alley...soi...whatever 8)A blog on making Boursin style cheese with easily available ingredients/materials http://maipenarai.com/?page_id=77,1242539433421
96.233.118.231,Richard Stroud,18 May 2009,rstroud@hotmail.com,Found your site interesting‚ have you ever figured how much money you save by making your own cheeses? My wife and I lived in Europe for many years and are astounded at the prices of food here in the North East especially nice cheeses ect.Thanks‚V/rRichard ,1242687768203
24.209.24.26,David F.,24 May 2009,fankhadb@uc.edu,Rod S: The "boursin" described at your link is more of a clabbered cheese-like product (similar to labneh). My concern is that the guy says "quantities are not important..." This is the point of failure for many amateur cheese makers.
Richard S. Saving money is not my first priority‚ self reliance is. But yes‚ ignoring the time component‚ almost invariably‚ homemade saves money. And time is not important when you are enjoying yourself...,1243170053281
75.143.126.5,Bruce,24 May 2009,bdthornton@charter.net,I am beginning cheesemaker. I want to make blue cheese. I noticed that your recipe has much less salt than others on the web and in Ms. Carrols book. Is the salt "to taste"‚ or is it a primary preservative? ,1243179770827
123.238.28.166,Tia smith,25 May 2009,tiasmith6@gmail.com,I love eating cheese. It is really very fantastic me and all my family members are crazy about it.Tia smithrealestate ,1243235648543
81.159.0.229,Martin,26 May 2009,mfletche@btinternet.com,Hi‚ Been a long time since I came on here‚ bit it's rekindled my interest in cheesemaking! I'm going to build a cheese press but I wondered how much weight is required for Cheddar?,1243295850031
67.101.209.16,Ingrid,26 May 2009,ingridcrickmore@earthlink.net,Is the reason you have to sterilize the milk for yogurt but not for buttermilk because the yogurt is cultured at a higher temp? Thanks again for your site...I've been really happy with the yogurt‚ buttermilk‚ sour cream‚ have not yet gotten my nerve up for making "real" cheese...,1243384693746
194.80.20.10,Steven Fry,04 Jun 2009,stevenstevensteven@yahoo.co.uk,What is Batology the study of? Blackberries!!! ,1244107609333
24.131.145.227,Giovanna Valdes,07 Jun 2009,erickamunoz_@hotmail.com,Dear Dr. Fankhauser‚I am hoping you can help me.This is my first time making cheese‚ so you might understand if I ask dumb questions.I've used a recipe for Panela cheese in Mexico:Used fresh whole milk (from the store).1/2 cup yoghurt danone. (recipe said 1/4)Heated to almost 5o degrees by mistake (recipe said 43)then added 1/2 tablet of rennet.Then I let it sit for the whole night.but did not work.Tried to rescue‚ so the milk is not wasted‚ heated it agin to room temperature and added another 3/4 of a tablet.Can I assume that I spoil the milk?Can I use it again? should I dispose it?Thanks a l,1244385231042
76.102.210.107,Maria,07 Jun 2009,mbmlrogers@comcast.net,I am very new to yogurt and cheese making. I heated previously pasteurized goat milk to 100 degrees F. I added the juice of a lime. Nothing happened. I added a teaspoon of rice vinegar‚ nothing happened. I added a tub of greek yougurt and let it stand overnight. Nothing happened until I warmed the kitchen up. By the afternoon the milk had thickened and smelt like vomit. Decided to see if I could turn it into cheese. Am trying Labnah‚ added a tspn of salt. Am now draining it. The whey is white‚ is it supposed to be? Will the cheese be safe to eat? Thanks Maria,1244421910334
65.27.224.50,David F.,08 Jun 2009,fankhadb@uc.edu,Ingrid: The bacteria in yogurt are slower at fermenting‚ allowing contaminating bacteria to overwhelm the milk‚ spoiling the yogurt. Bmilk bacteria are much more 'aggressive.'
Giovanna and Maria: Please try my recipes for products you want. There are many recipes out there which often do not work. If you follow my recipes and have problems‚ let me know. Temp is VERY important for bacterial cultures. Rennet is destroyed by high heat. If it smells like vomit‚ throw it out... chalk it up as a learning experience. Bad taste or smell is a warning sign.,1244457620031
194.80.20.10,Richard Hammond,10 Jun 2009,RichHamm@btinternet.com,I love your cheese man!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! it has series falvour,1244633678610
98.228.36.245,Bridget,14 Jun 2009,mujeresliebres@gmail.com,So I was wondering what I did wrong with my cheese making. I tried making mozzarella. I had to use yogurt instead of buttermilk and liquid rennet because that's all my store had. I definitely achieved a clean break; I had a mass of curds in the morning that had settled together. But when I went to form the balls‚ it wouldn't melt properly and come together. It got hot‚ but not stretchy. The stuff I made seems to be more like a mascarpone cheese in texture‚ so I just put some salt in it and stuck it in the fridge? Any ideas? Thanks‚ Bridget,1245008875169
72.49.81.41,Michael Pangan,14 Jun 2009,rpang001@waldenu.edu,I'm glad I found your page! I live in Cincinnati but am preparing to relocate to Northern Italy and we want to be able to live as self-sufficiently as possible.Your page is going to be of great help!Thanks‚Michael,1245017549515
65.27.224.50,David F.,15 Jun 2009,fankhadb@uc.edu,Bridget Moz is an advanced cheese to try to make as a first cheese. Many parameters need to be satisfied. Read my page and you will know that I STILL do not have it down 100%. Milk type? balance of inoculum? Extent of acidificaiton? Amount of heat to be applied? Have you mastered the easier cheeses?
Michael P: Northern Italy? Where they know what fresh and delicious means? So you are trying to make me jealous??? Make friends with the locals‚ especially the dairymen and cheese makers. Soon you will be teaching me. (Not THAT hard.),1245077240738
69.157.106.81,Sidney,15 Jun 2009,canforge1@yahoo.ca,After the waxing stage‚ Is humidity still important or just ageing temperature?,1245090052531
10.230.100.26,David F.,16 Jun 2009,fankhadb@uc.edu,Sidney: It sounds like you have guessed correctly. Once a cheese is waxed‚ the humidity is much less important because the wax is intended to prevent water loss.,1245168958981
75.120.162.151,Alcena Gore,17 Jun 2009,vml@centurytel.net,Can a person use the leftover bring for say cucummbers from the garden like a open qrock pickle? Would you need to add vingar to it for keeping? Thanks just want to be a good stewart of the things God has given us. Alcena,1245260712845
202.162.33.90,bino,19 Jun 2009,bino_oetomo@yahoo.com,Dear Sir.I read your Cheese making site.I have 3 question about it : (1.) Room temperatur : at your web-site "room temperature" is refered to 20 C. I'm from indonesia‚ and our average "room temperature" is 28 C. How it will affect the process ? (2.) Rennet : The only rennet that I can found in my area is "FROMASE 50". Is it good enough ? (3.) Pressing : If I want to replace the tie-down rubber with some load‚ How many pound/kilograms will good for it ?Sincerely-bino-,1245397755029
189.182.243.233,jon,22 Jun 2009,jonmpollock@gmail.com,I love your site!I have recently tried to make some carbonated 'jamaica'‚ a hibiscus tea drink popular in Mexico‚ where I am currently living. The results are pretty beer-like‚ very foamy and it has a distinctly yeasty smell. I have used the same recipe for your ginger ale‚ even have tried cutting down on sugar and yeast some. Any ideas? Is the hibiscus too sugary and the fermentation is just too much? Thanks!,1245708589010
71.91.114.193,texas scott,22 Jun 2009,scttmg@gmail.com,Re: Smoking cheese.The bottom half was probably closer to the heat and the top half was closer to the smoking area.Maybe should be a little higher in the smoker.Thanks for the instruction.I appreciate your website!,1245710191485
219.88.83.209,Heather Campbell,24 Jun 2009,valleyfarm@xtra.co.nz,Hi‚ I think your site is great‚ thanks for providing such clear information,1245828931910
66.249.173.8,Kathie,28 Jun 2009,tarragon1420@hotmail.com,I started making buttermilk and then draining it to make soft cheese (qvark?) last summer; this summer I tried my first cream cheese‚ with Junket rennet tablets‚ and it is great! Thank you so much for this informative site!,1246234706812
199.103.52.17,Lisa,29 Jun 2009,lisa@goeaglenet.com,Hey Professor Dave!Success with my goat milking......I went back to a very simple approach (yours)and the milk is wonderful.Thanks again‚Lisa KnutsonCalifornia,1246321079140
71.231.154.250,Laurie Cooper,04 Jul 2009,cooper.laurie@comcast.net,Woke up and decided to make yogurt as we are ahead on milk. Read to the bottom and saw your name. I am married to Howard Fankhauser and we live in Edmonds‚ WA!,1246716438984
72.204.140.94,James Wm Ball III,04 Jul 2009,cyclops.eyesonly@mac.com,I found this site because I wanted to make rootbeer. The instruction was clear and made easier because of the pictures. I surfed on to the cheese page and I'm going to give it a go as well. Thanks for making what is seemingly complicated much easier. I wish I had a prof like you when I was in college!,1246725590556
65.255.141.236,Karin,05 Jul 2009,farmfresh@nvranch.info,Dr. Fankhauser‚ I was so excited to find your site. I had about 10 extra gallons of whole Jersey milk and after making butter wanted to make cheese. Found your site and ran out for my rennet. Imagine my surprise when I opened the package and the insert had the same recipe for neufchatel I was getting ready to make and had your name on it! Seems like I found the right place - and my husband is very happy I did. Thanks so much for the time and energy put into making this great site and sharing all your knowledge.,1246851302896
67.82.182.247,Zev,06 Jul 2009,zevmeis@gmail.com,Many thanks for your excellent site. I'd like to make buttermilk from scratch‚ but have one question about your instructions. You say to use "filtered" raw milk. What do you mean by filtered? That the cream should be skimmed off? Thanks.,1246854323393
24.33.124.158,David F.,06 Jul 2009,fankhadb@uc.edu,Laurie: There are a few Fanks scattered around the States‚ most originating from Switzerland.
Karin‚ James‚ Lisa Kathie et al: Thanks for the positive feedback. Your success is my main reward.
Zeb: "Filtered" means passed immediately upon milking through a sterile very fine cloth to remove dander and hair. ,1246930705859
67.82.182.247,Zev,07 Jul 2009,zevmeis@gmail.com,Thanks for your swift response. I'll let you know how it comes out.,1246974908593
64.12.116.7,leslie,10 Jul 2009,laebruce@aol.com,First time making cheese from jersey cow. I used her milk and let it set for about 2 hours but when I looked at it to make a clean break there was alot of clear liquid on top and chunky like stuff settled to the bottom. I believe this is because I may have had too much yogurt as a starter. Is this right? Can it be salvaged in anyway or do I through it out and start from scratch again. Thanks. ,1247248154734
24.33.124.158,David F.,10 Jul 2009,fankhadb@uc.edu,Zev: Sorry to get your name wrong. Yes. Follow directions 'religiously' and let us know how it comes out.
leslie: It is not clear what protocol you were following‚ or at which stage you got 'chunky' stuff. Inoculated‚ acidified milk LOOKS just like milk. Add rennet‚ and in 1-3 hours‚ you should get a clean break. 'Chunky' milk can be heated to 95 C‚ cooled and strained thru a cloth. Makes like panir.,1247262049281
203.217.68.71,Max Sargent,12 Jul 2009,maxsargent@ozemail.com.au,Hello David Fankhauser My blue cheeze has now been maturing just over 3 weeks. It is covered with green mould and 2 colonies of white mould about 1cm across have appeared. The white mould did not first cover the surface of the cheeze as your instructions said would happen. The green mould appeared after a week and is the same colour as the mould found in commercial blue cheeze that I buy here. Temperatures have been around 10 deg. c. with one day at about 17. Should I cut the white mould out? Thankyou Max Sargent,1247383103723
24.33.124.158,David F.,12 Jul 2009,fankhadb@uc.edu,Max: Many protocols call for wiping daily with a dilute solution of vinegar to remove excessive mold growth on the surface of aging cheese. I would not cut out white mold‚ but rather wipe it off. Of course‚ you MUST maintain specified temp and humidity‚ and turn daily.,1247401290045
124.168.72.248,Max Sargent,13 Jul 2009,maxsargent@ozemail.com.au,Thankyou David. Can you recommend a dilution rate for the vinegar solution? Cheers‚ Max,1247475245339
195.66.81.4,Raj Kapoor,13 Jul 2009,rajkapoor1000@gmail.com,Any ideas for vegans? Any cheeses from Soya milk or rice milk? I am a total beginner with cheese making‚ but just thought I would ask.,1247503188712
24.33.124.158,David F.,14 Jul 2009,fankhadb@uc.edu,Max: Try 1 part vinegar plus 4 parts water to wipe curing cheeses. (That is a 1% acetic acid solution.)
Raj: Did you see my recipe for recipe for soy milk and tofu? No animal product there. There are also vegetable rennets (including rennet tablets these days‚ made by cloning the rennin gene into a microorganism).,1247577138343
124.168.83.48,Max Sargent,15 Jul 2009,maxsargent@ozemail.com.au,Thankyou.,1247614792449
70.174.172.92,Madeleine Yeh,15 Jul 2009,myeh@wap.org,I loved your pages on cheese and yogurt making. I made yogurt in my crockpot but used a lot of your ideas and it worked. I especially liked straining the yogurt to make Greek style and yogurt cheese.
My current question is with the ginger ale. Why is it not necessary to pasturize the ginger ale liquid before fermentation. All the milk is heated before cheese or yogurt production‚ and beer wort is always boiled. Oh I made the ginger ale according to directions except I used 1/4 cup lemon juice instead of a whole lemon. It was great. Thanks for sharing your knowledge.,1247695160178
66.226.35.216,Eric Brown,16 Jul 2009,apicoltore@hotmail.com,Have you ever tried culturing what you call "old fashioned buttermilk‚" such that it has the kind of thickness and tartness you get from your milk-based buttermilk recipe? Wouldn't that have been what people meant by buttermilk when people still milked their own animals? In any case‚ that's what I'm partial to.,1247786247035
24.247.106.141,pam,17 Jul 2009,hotoes40@yahoo.com,Dr Fankhauser‚ have you used the Corynebacteria B. linins in cheesemaking? I got some from someone and cannot find a recipe that uses it. do you think I can just add a little to any hard cheese recipe? I am a fairly experienced cheesemaker‚ making a variety of soft and hard cheeses for a couple of years.thanks,1247833944218
67.101.214.43,Ingrid,21 Jul 2009,ingridcrickmore@earthlink.net,I think I found a use for the whey from strained yogurt: it seems to work to culture the next batch of yogurt‚ so you don't have to use any of the actual yogurt as a starter. (my first test batch isn't quite done yet so this may be premature but so far it is thickening up nicely). If it turns out‚ I'll try freezing some whey and using it later...,1248214510204
24.33.124.158,David F.,22 Jul 2009,fankhadb@uc.edu,Ingrid: Your preliminary results are VERY interesting. Be sure to let us know it it does work. If so‚ you get five stars: two for making use of yogurt whey‚ and three for finding an alternative inoculum for yogurt! Be sure to keep the whey clean. Brava.,1248298032525
24.201.144.169,Charles,23 Jul 2009,lasteyrie@gmail.com,Hello David‚Thanks so much for your web site. Very nice job and quite impressive. I have a question about bethmale cheese (made from cow raw milk): http://accel10.mettre-put-idata.over-blog.com/1/74/49/41//Fromage-de-bethmale.jpg It's an uncooked and pressed cheese. The rind is made with brine. As you can see on the picture‚ this cheese has small holes in the middle. Do you know where do they come from? Bacterian activity or large pieces of curd slightly pressed? Thanks again for your "cheese passion" you share with us. Good luck and work for all cheesemakers. Charles.,1248350618474
76.238.171.184,Stephen Kerst,25 Jul 2009,frabro@att.net,I am having a problem with the curds milking back into the whey while I cook at 100 F‚ and lift with my hand. I end up with a lumpy cream which pressed into a soft cheese. I like hard cheese.,1248503711812
24.145.70.67,Fabio,25 Jul 2009,ffigueredo1@hotmail.com,I consider your page is very helpful for people like me that love cheese and would like to become "cheesemakers".Thank you for all this info.,1248548770373
67.101.218.27,Ingrid,26 Jul 2009,ingridcrickmore@earthlink.net,Results from culturing yogurt with whey:Works great with fresh whey. (2 trials). Used the whey right after being strained (in the fridge) from (unsalted) yogurt. I didn't measure the first time. Second time used 1/2 cup whey to 4 cups sterilized milk.Frozen whey:Worked (but more slowly) on 2nd trial. Only used small amt‚ about 1 cup of milk. (1 ice cube of whey). Took much longer to start to gell up than my other 3 large containers of yogurt (2 with yogurt culture‚ 1 with fresh whey culture). (continued above),1248646765758
67.101.218.27,Ingrid,26 Jul 2009,ingridcrickmore@earthlink.net,(cont. from comment below) My first frozen whey trial I assumed was a failure when no thickening had started after 3 or 4 hrs (my oven is only 115? degrees‚ takes 7or 8 hrs minimum for yogurt). That trial had been 4 cups milk + 3 or 4 whey ice cubes. Didn't want to waste that much milk‚ so gave up and added yogurt starter. Now I am more willing to try ice cubes for larger amt of milk. Another trial would be to wait a month or more before using the frozen whey.,1248646765758
67.167.136.28,Naomi Winkel,27 Jul 2009,pokeywinkel@yahoo.com,You have a really neat website. I couldn't find it‚but looked under homemade cheese. I love the homemade bread and sweet rolls. They are such Yummy!!!!!!,1248759547750
24.33.124.158,David F.,28 Jul 2009,fankhadb@uc.edu,Charles: Holes in cheese come from bacterial fermentation‚ usually making C02. Good if it is intentional‚ not so good if not‚ and you make cheese and it accidentially gets "puffy." Can mean E.coli. Age it for 60 days to be sure of safety...
Stephen Kerst: I suspect either your curds did not set properly (either too short or too long (go figure)‚ or you did not 'cook' (warm) to 34 C. Try warming curds to 37 C.
Ingrid: You have inspired me to try using labneh whey to make yogurt. If it works‚ I will credit you with the idea!,1248793777507
67.101.218.27,Ingrid,28 Jul 2009,ingridcrickmore@earthlink.net,The untested variable with your labneh whey-cultured yogurt is salt‚ since I don't add salt when strain my yogurt. I'm crossing my fingers for your experiment so I can have my chance at a few seconds of fame!,1248822289533
78.151.96.245,Sue Scott,01 Aug 2009,suziescott@yahoo.co.uk,Hi I think you web page is very informative and very helpful. But I have a problem that I can not find an answer to on your web page. I have successfully made basic soft cheese using cows milk and was very pleased with the result. So I tried using goats milk with cream added to for a richer cheese but was very disappointed as after heating the milk and adding rennet it did not separate! I heated the mixture a bit longer and even added lemon juice in a desperate attempt to make the curds and whey separate. Unfortunately nothing happened and I had to throw away the batch. Can you give me any ind,1249137761982
24.33.124.158,David F.,02 Aug 2009,fankhadb@uc.edu,Sue Scott: I am not sure what recipe you are following. Is it one of mine? "Basic soft cheese" does not ring a bell. (Adding cream is not called for in any of my cheese recipes.) What inoculum‚ temp‚ recipe??? You understand trouble shooting a recipe which is not mine is difficult.
Ingrid: I do not think salt is the problem using yogurt whey as an yogurt inoculum. The high acid content causes the clabbering.,1249211158421
68.113.65.89,Rebecca A. Sims,02 Aug 2009,bruce_becca@yahoo.com,I've been utilizing and recommending your site for many years. Thank you.,1249231209250
68.113.65.89,Rebecca A. Sims,02 Aug 2009,bruce_becca@yahoo.com,Sue Scott: I have read (somewhere) that if the milk‚ cream‚ or any of the other ingredients‚ is/are old that it can ruin the batch by not separating the whey and curds.,1249231209250
196.210.182.134,Malcolm Meredith,06 Aug 2009,malcolm@maab.co.za,What do you think of my DIY cheese press: http://www.youtube.com/watch?v=wfC5n_avfO0 check it out,1249587212484
10.24.144.79,David F.,09 Aug 2009,fankhadb@uc.edu,Malcolm: You clearly have mechanical fabrication skills! It looks like it would work very well. A question: a fault I find with many sites which try to be specific about pressure for pressing cheese‚ only give weight. (BTW‚ I don't even give THAT!)
To talk of pressure one must specify: wt/sq area. Do you have data on that?,1249820125570
69.157.102.221,Walt,11 Aug 2009,cansail@cansail.com,David F. Check out this link http://www.thecheesewhey.com/MasterSeriesCheesePressInstructionsV1.pdf Near the end of the article it gives a good explaination on weight vs psi for pressing cheese.,1250019694250
74.83.186.52,Douglas Mayhugh,10 Aug 2009,dmayhugh@hotmail.com,Thanks for the info. I ave tried off and on for a year or more trying to make fresh mozzarella following the recipe from New England Cheese Co.‚ But Saturday‚ I made the Basic cheese‚ and enough Ricotta for a couple dinners to boot. Thanks! ,1249948222049
216.144.24.213,Lisa F,11 Aug 2009,lisafoster@cfoster.com,I love this website and hope to try out some of your recipes soon..i was just searching online to figure out if i could make a yogurt cheese out of yogurt that was expired (but unopened) 8 months ago ..it apparently got lost in my fridge.I now have it in cheesecloth--it tasted fine and didn't appear to have any mold at all..Dannon plain 1 1/2 % milkfat. Is there any thing i should watch out for in terms of bad bacteria-it seems totally benign but i had no idea yogurt could stay fresh for that long.. I'm keeping your site in my favorites for future ideas and inspiration--thanks!,1250039753382
216.19.44.188,Susan,14 Aug 2009,souad@commspeed.net,Thanks so much for the work that went into creating and goes into maintaining it! Your site gave me the courage to try yogurt‚ and I've moved onto lots of other cheeses since then. I appreciate your generosity. Thanks again!Susan,1250315813772
65.27.225.183,David F.,16 Aug 2009,fankhadb@uc.edu,Douglas: Just to be sure:
"Fresh mozzarella" (challenging) uses a bacterial inoculum.
"American" moz (easier) uses chemical acidification.
Which did you make? (Good work making basic cheese.)
Lisa F.: One value of yogurt is that the acidity acts as a preservative. While 8 months is a long time in the fridge‚ it may still be usable. If tart‚ and tastes good‚ my take should be it is OK.
Walt: Thnx. My follower is 6" dia‚ the weight measured with bathroom scale is 50 lb‚ thus pressure with my homemade press is about 1.75 lb/sq in.,1250449267281
65.27.225.183,David F,22 Aug 2009,fankhadb@uc.edu,Cheese Page Readers: We have been having hacker problems on the Cheese Page which has caused us to shut down some features. I see that there have been no posts to the Comment Page in 6 days. Maybe all are on vacation? I am posting this partly as a test to be sure the page is working. Happy cheese making!,1250940016387
81.101.227.14,Alan Teather,22 Aug 2009,alan.teather1@ntlworld.com,Absolutly fantastic site. I found so much infomation and easy to read. I'll be making cheese very soon with the inspiration coming from your site.,1250980662812
74.5.62.138,Charley,25 Aug 2009,mulewood@embarqmail.com,I tried to make your Neufchatel cheese and to check the break there is half inch of whey on top of cheese hard to tell if clean break. is this normal. thanks,1251208696437
65.27.225.183,David F.,26 Aug 2009,fankhadb@uc.edu,Alan: thanks for your kind words. Don't miss my page on Beginning Cheese Making.
Charley: A layer of whey on top of renneted milk should be no problem. It just means that you let it coagulate longer than required. Proceed with the cutting of the curd‚ etc.,1251291487281
67.40.78.52,Roy,28 Aug 2009,mcdonald7154@msn.com,David‚ I made blue cheese by innoculating my milk with a blue that I bought. It is mostly covered with a grey-green mold. Is this too out of the ordinary? Should I worry about eating?,1251489440312
99.195.207.135,Alice,29 Aug 2009,goats@ykc.cc,Why does cheddar melt and chevre doesn't?,1251580568783
24.148.39.201,David F.,30 Aug 2009,fankhadb@uc.edu,Roy: What you mean by "inoculated milk?" Penicillium is typically blooms green to blue green. If the mold overgrows‚ brush it off and/or wipe with vinegar dampened cloth. Blue cheese should be tried only after mastering basic cheese making skills.
Alice: (My answer to why chevre melts poorly does not satisfy me...) Goat milk protein structure differs from cow's‚ and physically does not behave the same. I don't know why. My goat's milk moz never melts as well as cow's. But you must always have sufficient acidity. I want to find water buffalo milk!,1251632303301
207.118.162.148,Abbey,31 Aug 2009,jogtrainer4hire@aol.com,I have a question about buttermilk starters? If I would whip some butter from heavy cream‚ then strain the butter would the left over buttermilk work as a starter for buttermilk in bulk?,1251774091575
69.157.109.11,Walt,01 Sep 2009,cansail@cansail.com,David F.Good discussion remelting/non melting cheese here.http://en.wikipedia.org/wiki/Cheese#Eating_and_cooking,1251826399796
65.27.225.183,David F.,02 Sep 2009,fankhadb@uc.edu,Abbey: I do not believe your water extract of butter makings would work to make "buttermilk." It would have very few bacteria in it.
Don't confuse cultured buttermilk with the rare "true" buttermilk. The former (cultured buttermilk) is THE common buttermilk in the US‚ and is really misnamed. It is a cultured‚ bacterially clabbered milk product. Reread my page on buttermilk for details.,1251891783448
74.243.34.157,d jones,04 Sep 2009,delta_juliet@yahoo.com,Have you ever tried (and been successful at) salt-rising bread? Or have you ever messed with jar or wild-caught yeasts for bread baking? Thank you for posting & maintaining all this info on your site. Just learning what to do with excess fresh goat milk. Have you ever made cheese using kefir in place of buttermilk? How well do you think it could work?,1252084314461
68.175.23.242,Merry,07 Sep 2009,whitneysilver1@yahoo.com,Does anyone know how to make Gruyere Cheese Homemade? Let me know thanks‚ whitneysilver1@yahoo.com.,1252334211209
65.95.151.245,Rod,10 Sep 2009,rojaslee@gmail.com,I have truly enjoyed your page. Thanks so much for sharing your passion. I am a trained cook and fermentation fan myself‚ making lacto-fermented pickles‚ salt cured meats‚ and rye breads.I bake a fabulous no knead‚ no slash‚ no preheat rye bread. It is the most simple recipe ever and because of its long fermentation it has unbelievable flavour. I would love to share this recipe with you if you are interested. I also have a question: have you ever made mead? it seems that it could very easily be made with the same method of your ginger ale. Best wishesRod in Toronto/Canada,1252634588921
68.34.117.139,Barrett Partington,10 Sep 2009,evanscuttingboard@gmail.com,Dear Dr.Fankhauser‚I have a couple questions about cheese making.1. As previously asked about blue cheese‚ the outside of my cheese is very blue on one side and when I flipped it the bottom was mostly white. It's beginningto turn blue nowbut has an amonia smell. Is this normal? I used a valdeon cheese to innoculate.2. My camambert turned fuzzy after 10 days‚ I went to wrap it in foil and the bottom stuck and had no fuzz. After aging for a week 10 more day it is starting to get a skin around the whole wheel‚ but there's a couple holes in the rind. Is this normal?#. One more question about parme,1252636483197
68.34.117.139,Barrett Partington,10 Sep 2009,evanscuttingboard@gmail.com,One more question about parmesian. After adding the rennet‚ stirring‚ and allowing it to rest‚ I went to cut the curds and they were really hard. Did I add too much rennet? Can I add herbs to cheddar‚ and not compromise the longevity of the cheese?Is it possible to make apricot stilton using your bluecheese recipe?Thanks for any help at all!Barrett,1252636483197
66.191.192.39,Randy Wicker,12 Sep 2009,rwickhooktote@aol.com,Thanks for having an easy to read step-by-step process for cheese making and each step shown by pictures. This is a wonderful web page.,1252813569109
68.34.117.139,Barrett,15 Sep 2009,bsquirttech@gmail.com,Just tried my blue cheese. Delicious! However‚ the inside contains pockets of soupy liquid. Same with the brie I made from Schmidlings recipe. Should I be concerned. Also‚ tried my farmhouse cheddar last night. This was made from Leeners recipe. I added chives and dill. It came out soft and a little bitter. I took the whey and made gjetost. That turned out salty‚ bitter and dry. I used a whip for the final 15 min. of cooking‚ and whipped it as it cooled. May have over reduced it‚ and incorperated too much air into it.,1253071022604
74.71.141.93,Dan,19 Sep 2009,cheshirehuman@yahoo.com,Can you make blue cheese by crumbling up the curds‚ inoculating them‚ letting the mold grow‚ and THEN pressing? Leave the pressing til last. Has anyone tried that‚ and did it work or result in disaster? Anyone who has an answer to that question‚ e-mail me‚ please.cheshirehuman at yahoo dot com,1253371431828
68.103.31.16,Martha,21 Sep 2009,mother_nyx@yahoo.com,I've been making buttermilk‚ yogurt and fresh cheeses for a couple of months‚ and will be trying some of the others soon. Just wanted to thank you for sharing this valuable information with cheese lovers everywhere.,1253545124328
65.27.225.183,David F.,21 Sep 2009,fankhadb@uc.edu,d jones:I made and ate sourdough bread for years‚ but lost my taste for it. Strained kefir should work as cheese starter‚ never tried.
Merry: Never made Gruyere. Anyone out there?
Rod: Lay the rye bread recipe on us! I presume you add some wheat for the rise?
Barrett P: Blue cheese must be turned frequently. It should look lightly fuzzy. I like a hint of ammonia on exhalation‚ others not so much. Sounds like it is soft ripened??? Did you contaminate blue with brie?,1253565071523
65.27.225.183,David F.,21 Sep 2009,fankhadb@uc.edu,Dan: If you try to make blue cheese from curds‚ the curds should be VERY fresh and uncontaminated. Do NOT press‚ but warm them slightly (to 90 F)‚ mix in the inoculum (see blue cheese page)‚ and let the warm curds settle in the cheese frame. Pressing excludes oxygen required by fungi to grow.
Martha: Thank you for your kind words. Brava for your success.
Barrett again: Cheese should not be bitter. Trying to use turned milk to make cheese often causes that. BTW‚ gjetost IS salty‚ sweet‚ and relatively dry. But bitter whey makes bitter gjetost. Not so good.,1253565071523
98.239.27.231,Nicky,23 Sep 2009,nickymccloud@gmail.com,I just tried the ginger ale I made from your recipe‚ and it was great! If anyone asks‚ a rasp-style grater called a microplane works well on the ginger‚ if a grater such as the one you used cannot be found.,1253725649954
93.172.8.163,Yehudit,25 Sep 2009,piefke@walla.co.il,Thank you for your wonderful site and the detailed instructions. We are vegans‚ dreaming about blue cheese and camamber. This is the goal‚ though I am still in the yogurt-labneh stage (made from soy milk). Have you ever made non dairy cheeses?,1253907183565
218.101.5.42,Rob Clark,28 Sep 2009,robaclark@paradise.net.nz,Hello ChedophilesHello Dr FankhauserI have a problem with the cheese I am making. They seem to all be dry flavoured and textured. The cheddars and the blues are all delicately flavoured and have a dry crumbly texture. Am I doing something wrong or am I not waiting long enough before sampling them? tried a cheddar yesterday that is 2 months old - dry & sharp.Your comments would be appreciated. RegardsRob,1254108534612
70.22.172.120,Richard,02 Oct 2009,rjabba@fpa-inc.com,You have a lot of great recipies. Do you know of any that soak the cheese in wine. E.g. how long? best wine? in Frig or room temp. Thanks.,1254486399361
137.186.150.111,Nancy Bowman,07 Oct 2009,nan.bowman@gmail.com,I love your site and recommend it to everyone to whom it would pertain. I enjoy following the step-by-step pictures‚ and the lists of milk products. I think one improvement would be to include a glossary of terms; for instance: what IS clabbering? Keep up the great work!blessings‚Nancy.,1254899450551
67.193.195.105,m uliana,08 Oct 2009,uliana@cogeco.ca,How much liquid rennet do I substitute for the 1/2 tablet for the mozzarella cheese recipie?,1255039304171
91.153.253.79,Niklas B,11 Oct 2009,niklas.backman@gmail.com,David: thanks for a great source of information! I will be trying your recipes from an old Finnish cow breed.Did you have any recipes for the remaining whey? I'm testing an old swedish recipe of messmr‚ a kind of whey butter.Rod: please share your recipe‚ I'm happy to share ours with your‚ since rye bread is eaten daily here in Finland.,1255285502362
24.251.210.226,jim ,11 Oct 2009,jimortnson@cox.net,This is the cheesiest web site I've ever seen!!! Kidding. I am going through the list of beginner cheeses. Your directions are great. The blue cheese looks really cool. I would like to know more about other ripened cheeses for the semi-beginner.,1255312762442
131.207.242.5,Niklas B,12 Oct 2009,niklas.backman@gmail.com,Do you have substitutes for rennet? Like lemon juice or vinegar?,1255339124199
24.209.246.153,David F.,12 Oct 2009,fankhadb@uc.edu,Yehudit: See my page on making tofu.
Rob: dry curd can be from excessively high"cooking" temp‚ pressing curds too cool‚ or curing in low humidity.
Richard: Never cured in wine. That would give a winey flavor‚ but might inhibit other complexities of curing.
m uliana: see my page on rennet.
Niklas: See pages on ricotta and gjetost for uses of whey. Vinegar does NOT replace rennet‚ only the inoculum.
,1255343666975
74.234.145.30,Rachel R.,15 Oct 2009,raerain@bellsouth.net,I've tried to make a hard cheese twice‚ and the curds won't knit together. My press may be too large‚ as the cheese ends up being about 1 inch thick. The curds on the perimeter pop off and when I break it into chunks‚ even the middle will separate in layers. Help!,1255624697228
68.34.117.139,Barrett,16 Oct 2009,bsquirttech@gmail.com,Dear Dr. F‚Thanks for your last response.Is it possible to contaminate the blue cheese with brie if they are simply in the same cold box? reguardless the blue cheese was amazing. However the most recent batch‚ now 5 days old‚ has started to flatten out and the wheel is cracking on top and the sides are bulging out. Any ideas why? ,1255665850227
68.204.236.42,Bonnie Jackovich,17 Oct 2009,bonnie@spicesandvices.com,We have a site devoted to spices‚ cheeses‚ wines‚ etc.‚ http://wwwl.spicesandvices.com and I would be delighted to offer a link to your site on ours‚ with a little "blurb" from you to encourage our visitors to go to your site to learn what you have to offer them.Just let us know‚bonnie@spicesandvices.com,1255823997750
76.25.2.247,Christina,18 Oct 2009,caheard@gmail.com,What do you do with a failed clean break? I have a pot of milk that didn't harden and I would love to do something with it. Thanks!,1255884388203
24.209.246.153,David F.,20 Oct 2009,fankhadb@uc.edu,Rachel: Curds not knitting: usually due to being too cool when pressed.
Barret: Of course. Two different microbial cultures in the same closed container will contaminate (think being in a closed room with flu victim.) But the result MIGHT be wonderful?
Bonnie: Tried your URL and got a commercial web designer page! Will delete your post soon unless you email me off forum (where requests should be initiated).
Christina: Soon: a page for what to do with clean break failures. Safest use: heat & stir to 85-95 C‚ let cool‚ filter. ("Panir"),1256038063897
96.48.1.152,Michael Vogel,22 Oct 2009,.redbird_is @ hotmail.com,Thanks for this website!!! I first came across it about a year ago and now know how to make cheese! ,1256267471077
71.60.206.138,Gary,23 Oct 2009,gary.ailes@gmail.com,I made my first blue and the mold is blue/green‚ not white. Is this ok? I made an innoculum from a store bought blue.,1256308795257
71.60.206.138,Gary,23 Oct 2009,gary.ailes@gmail.com,I made my first blue and the mold is blue/green‚ not white. Is this ok? I made an innoculum from a store bought blue.,1256308795257
24.209.246.153,David F.,24 Oct 2009,fankhadb@uc.edu,Michael V: Thanks for the feedback. What is your favorite cheese so far?
Gary: "Blue" cheese is just an expression... Penicillium‚ the mold which gives "blue" its flavor‚ is better described as blue/green... So no problem with color. BUT... did you do the steps on the beginning page first? Blue is an advanced cheese. If in doubt‚ always age for 60 days.,1256387025142
186.40.3.238,Jann,25 Oct 2009,janningk@gmail.com,Thanks for the wonderful introduction to cheese making. I recently moved to Chile. Nice country but not much cheese here & I'm suffering from withdrawal. The only milk I have found is irradiated. Can cheese be made from irradiated milk?,1256481872334
67.134.99.87,Timothy Stringer,27 Oct 2009,timstring@mac.com,This site is absolutely wonderful.Tim Lazy S Farm Nubian & Nigerian Dwarf Goats Fine Cheeses Falcon‚ CO ,1256687105283
132.27.151.30,Tammie,29 Oct 2009,teaspoon67@yahoo.com,I live in Southern Turkey and my friend makes yogurt the same same way as the Clotted Cream. They add the already made yogurt to the milk and after it has sat overnight they take the top cream layer off (the clotted cream). Here it is called Kaymak. They also sell this in the store but it looks like it is made with just the cream.,1256804937834
71.180.250.123,Cavan,09 Nov 2009,jluke@archularal.org,Just wanted to say how much I love the site. I finally took the plunge and made some cream cheese following your protocols. The results are amazing. Also thanks in particular for the information on rennet. Simply fantastic.,1257746116120
173.19.255.181,April,10 Nov 2009,aprilholtan@live.com,I found this site about 2 years ago and have been making my own yogurt ever since. I love it. Recently have the opportunity to purchase raw organic milk--dairy owners are extremely interested in yogurt/cheese making--will email this site to them. Thank you for the great site! I feel as if I've taken a course on cheesemaking!,1257883825746
216.106.231.159,Kory,11 Nov 2009,postmako@gmail.com,On the Blue Cheese page the picture to Step #9 is wrong and points to the picture in Step #8. Awesome site though!,1257997695109
122.169.165.64,Huda Masood,13 Nov 2009,hudamasood@gmail.com,Thank you so much for simplifying cheesemaking‚ :) India does not have too much of a cheese industry but I need my fix. We get good raw buffalo milk everyday here and I tried making your buttermilk from scratch (cultured). When I let the covered fresh milk sit in a warm place for 24 hours it became really tasty yoghurt! I am confounded! The texture is soft yoghurt (doesn't hold its shape too well when spooned up) but tasty in a tart creamy sort of way.Question is‚ despite filtration and storing in a glass bottle previously unused and no starter‚can this be considered yoghurt or buttermilk? ,1258087061015
115.147.202.80,Roel,16 Nov 2009,tantorres@yahoo.com,Thanks for the great site! Can buttermilk that's been frozen still be used to inoculate milk (I use raw milk) to make mozzarella?,1258361637028
74.234.134.83,Sue Peterson Blyth,16 Nov 2009,sweetsue49@gmail.com,Hi David Thanks for the great information on cheesemaking! Funny - my greatgrandmother was born in Fankhaus Switzerland - her mother's last name was Fankhauser and her name was Beer (from Trub). Her family was cheesemakers too! Look forward to following some of your techniques.Sue,1258422886093
68.34.117.139,Barrett Partington,19 Nov 2009,bsquirttech@gmail.com,Dear Dr. F‚Thank you so much for all your insight. Couple more questions if you would be so kind. The last batch of blue I made came out soft ripened from the brie being in the same cold box.It was delicious and thusly‚ I recreated the same conditions. This time the blue has grown a rind that looks like‚ for lack of a better word‚ brains. Small squigly pattern all over the wheel. Any comments?Also‚ my bries are shrinking inside the rind. The goat was awesome‚ but the cow came out stiff and less than creamy. Thanks again‚Barrett,1258682593732
41.220.75.17,Bimo,20 Nov 2009,teegad.awesome@gmail.com,I would give your pages on cheese a book title of "Cheese Making Even for the Dummies." The simplicity of explanation and materials gives a warm beackon to everyone to give it a trial. It is so detailed and educative I must say 'thanks' and'congratulations.',1258754959151
68.34.117.139,Barrett,20 Nov 2009,bsquirttech@gmail.com,Hey Dr. F‚ me again. I just cut into a wheel of brie and it's liquid. It was made on the 14th of Oct. Thanks again‚Barrett ,1258773699928
68.102.60.203,Tom Lezniak,21 Nov 2009,tlezniak@gmail.com,Mr. Frankhauser‚ If I am getting unpasturized milk directly from the farm‚ do I need to pasturize it for cheese making? The milk is sold to a dairy as bulk milk and the milking processing is monitored by the government.,1258818149500
66.226.35.2,Eric,21 Nov 2009,apicoltore@hotmail.com,I tried following your instructions for making my own rennet‚ but so far I don't seem to be having any success. Could it be that calf's rennet doesn't work so well for goat cheese? Is a half inch square not enough for a half gallon of milk? Is the salt somehow a problem? Any ideas? Thanks!!,1258822743934
207.119.2.199,Kevin,24 Nov 2009,monkeyanvil@gmail.com,Wow‚ what a great site. I must say‚ as a Texan‚ I've been bereft of the native knowledge to dress a deer. Now‚ I am not completely in the dark‚ thanks to your excellent coverage on the topic. I'm happy to report I didn't even faint. I am definitely going to make some Ginger ale‚ and try one of the cheese projects. Thanks for your diligence and wonderfully straight-forward documentation. Much appreciated.,1259082074128
207.189.249.99,Martin,24 Nov 2009,mcguiganmartin@hotmail.com,I did not see anything about cheddar?What can you tell me?,1259121468281
70.250.218.59,Pepper Hume,26 Nov 2009,pepperh@dcworx.com,Your ginger ale is fabulous!!! I found your page when I was looking for what to do with the half gallon of whey left from a batch of ricotta made from someone else's recipe. Now I have to try yours! I only have 2 plastic litre bottles on hand right now‚ but I intend to keep one fermenting every day while we drink the other.Since the ginger ale was so successful‚ and I learned that whey is drinkable‚ I put the two concepts together. I made fermented whey! Not bad. The whey is even better made with brown sugar.Thanks again for your great page!,1259285748735
24.148.39.201,David F,28 Nov 2009,fankhadb@uc.edu,Huda: If just the right conditions and bacteria are present‚ raw milk will ferment into tasty products. Sounds like your luck.
Roel: I have used frozen Bmilk to start cheese. It could probably be used as part of the inoculum for moz.
Barrett: Sounds like your cheese making is coming along very well! How did the brie taste?
Tom: Raw milk makes the best cheese‚ but if there is any question about it containing pathogens‚ the cheese must be aged at least 60 days. ,1259455137486
75.163.228.164,Jean,30 Nov 2009,spichersinco@juno.com,What a great site! I want to start making my own cheese‚ but before I get started I'm wondering if/how living at 7000 ft. will impact the process at all. Any thoughts? Thanks!,1259635092864
194.80.20.10,Max Taylor,02 Dec 2009,jim@btinternet.com,i like all cheese it is lovely and i like dancing to rap music/samba.I like eating stuff out of bins.,1259759275008
41.177.68.84,Eric,02 Dec 2009,afr1candev@yahoo.co.uk,Hello David... great information on your site‚ but this comment page is in disarray... you need a forum! Greetings from Africa.,1259763034092
74.140.132.199,Andrea,03 Dec 2009,andrea_shipley4@eku.edu,I love this website!I have made your rootbeer recipe‚ and while it came out pretty good‚ I've made some modifications which I think have improved the end result. I swapped out the bakers yeast for champagne yeast - this eliminated the "yeasty" flavor and aftertaste. I also increased the sugar amount by a quarter cup‚ and used cane sugar instead of processed sugar - this just increased the sweetness factor by a slight amount. Instead of rootbeer extract‚ I used birch beer extract‚ and I doubled the amount - this saw a major difference in flavor! This version has some zing to it‚ w,1259888841211
96.49.14.169,Tarik Dal,14 Dec 2009,tarikdal@yahoo.com,Suh a great website. I would like to a big thank you. You have great recipes.Also I want to thank you for your nicely comment for my country (Turkey)I'm living in Vancouver Canada.Happy New year and Merry Christmas.,1260858666583
71.36.63.160,Jayne Neal,15 Dec 2009,jayneneal@aol.com,Dr. F:I tried using raw cow's milk to make a buttermilk culture. It clabbered in 24 hrs‚ no problem‚ but is bitter. Any helpful hints? I'm afraid I'll never progress on to cheesemaking if I can't get past Buttermilk 101. Thanks - Jayne,1260890576446
74.166.203.125,Mark Steffler,15 Dec 2009,sailfish21@hotmail.com,Impressed with your many interesting recipes‚ thankyou. Already did the italian breads‚ Limoncello and such. Cheese is new to us tho and will try it. You might want to look into brewing your own beer. Once you have (like the bread) you will never have store bought beer. Ben Franklin said "beer is proof that god loves us and wants us to be happy" Cheers‚ Mark,1260911957990
72.49.79.142,David F.,16 Dec 2009,fankhadb@uc.edu,Jean: Altitude only affects those cooking processes which involve boiling. It won't affect cheese making.
Andrea: I use baker's yeast because it is easily available‚ and use 1 c sugar/2 L to keep it from being too sweet (for me). Good work adjusting the recipe to your taste.
Tarik: We LOVED Turkiye. We will come back as soon as we can!
Jayne: "Bitter is bad..." The reason for the repeated subculturing of the soured raw milk is to allow the 'good' bacteria to out grow the bitter. Try using store bought as Bmilk starter to get the knack.,1260998419420
173.18.12.24,martin heldt,17 Dec 2009,marty@heldt.org,I found this page extremely helpfull when I first made cheese. I still do!!,1261031896379
75.130.74.123,William Still,17 Dec 2009,williamstill@mac.com,Enjoyed and appreciated all the information and explanation you provided in regards to the amount and use of Calcium Chloride. And the tip about Ultra-Pasteurized Milk products. Tried to make my first batch (1st cheese prior to finding your web site...) of sour cream last night with "Land of Lakes" 1/2 & 1/2 which is ultra-pasteurized...I'm not sure if I have sour cream or yogurt LOL! WOW You have had a full life with a measure of bravado kicked in. Your web site is amazing!!! Billybob (William Robert) ,1261069632884
96.49.14.169,Tarik Dal,19 Dec 2009,tarikdal@yahoo.com,Dear Mr. Fankhauser‚ When you go to Turkey nex time‚ you can visit my family in Antalya and you can be our guest.You see my e-mail. Any time you can write to me and I give to you my family addresses and phone number.Antaly is my hometown.,1261282976879
74.166.203.125,Debbie Kalte,21 Dec 2009,sailfish21@hotmail.com,Help. I need a math wiz to help me make a batch of Limoncello. I have 1 liter (34 oz)of 65% alcohol (115 proof). What quantities of sugar/ water go in this? Thankyou Dr. F. for this wonderful site.,1261414743644
128.143.61.215,Ian Glomski,21 Dec 2009,iglomski@yaho.com,Like Rachel back on Oct 15th‚ I also have problems getting my curd to "knit" together in the press. For the 1st try it came out looking like a brain! My 2nd try I just maxed out my press's ability to squeeze‚ which gave me a nice form‚ but I worry about the moisture level because lots of liquid came out under 100+ lbs of pressure (I am still aging it so I don't know the results yet). 3rd try was in between the first two tries. I can't imagine it is that the curds are too cool as you suggested on Oct 20. I take the curds straight from a 100 F bath to the press. Any other ideas? Thanks,1261434894921
76.23.15.192,ammon,29 Dec 2009,ammonnielsen@yahoo.com,i just wanted to say that you‚ Dr. Fankhauser‚ are the man.,1262133778645
124.168.27.11,Rupa,01 Jan 2010,devarupa@gmail.com,So glad I found your really interesting pages,1262342542346
64.71.217.7,Betty Kenworthy,01 Jan 2010,bettykenworthy@live.com,I will be making some of these cheese receipes..,1262352477233
98.223.205.64,Tom,01 Jan 2010,tomeast@bellsouth.net,Hi‚ Fantastic site!I have a question - are there any bacterial population growth curves available for yogurt fermentation? I would like to adjust to get the maximum population of probiotics in my yogurt. I was wondering if you knew whether the bacterial population has peaked at 6 or 7 hours and is declining after that‚ or whether it is still growing at 10 or 12 hours? I have done lots of growth curve studies before in other areas‚ and I'm familiar with a log growth phase‚ a plateau‚ and a death phase. Any info on how this might overlay yogurt incubation times?Many thanks and Happy New Year!Tom,1262364397359
71.191.96.21,Linda Sloan,01 Jan 2010,early_liberty@msn.com,Great site! Have you ever made olive oil? We want to get olive trees and make our own‚ and would appreciate any experience you have had making homemade oil. ,1262368614172
202.0.51.189,Rob Clark,03 Jan 2010,robaclark@paradise.net.nz,Time seems to make all the difference!Further to my post on 28 September‚ we cut a wheel of blue on christmas eve when our daughter arrived back from Germany for Christmas.It was fantastic! Sharp and full of flavour. Unfortunately it is all finished now. However I have another small wheel to try.Thanks for all the inspiration.,1262492527510
98.230.237.109,Kathy Dee,03 Jan 2010,kathydzasloff@gmail.com,Thanks so much for a wonderfully helpful page. I especially appreciate that the items one needs are easily obtainable. Your yogurt instructions are a great help to Sandor Katze's yogurt recipes from Wild Fermentation.. THANKS and I hope your new year is filled with delicious yummys...,1262555285268
24.41.92.30,Joe,03 Jan 2010,dkfj@ksjdf.com,Great website. I aspire to be like you.,1262565410345
166.137.138.182,Tom,06 Jan 2010,tomeast@bellsouth.net,Interesting article on yogurt bacterial growth curves‚ if anyone is interested..... http://jds.fass.org/cgi/content/full/91/12/4454#F6,1262789123458
207.200.116.130,Deborah Gilliss,13 Jan 2010,DyGilliss@aol.com,We have a family cow..she is a Jersey. We are looking for cheese recipes that use raw cows milk. I have used many recipes that are really for goats milk. Your website is AMAZING. Thanks for helping people. Sincerely Mr. & Mrs. Gilliss,1263415059241
70.166.32.178,Blair Fadem,14 Jan 2010,blairfadem@yahoo.com,Thank you for your information and videos! Any possibility you know how to make a Havarati?I am attempting to clone an existing Havarati‚ I make a water suspesion of a 1cm cube of the existing store bought havarati‚ add it to the milk and then follow your receipe for Cheddar like cheese. Do you think this will work? Have you ever tried something like this?,1263526561856
98.177.155.35,Shanna,15 Jan 2010,shanna.dave@gmail.com,Thank you for all the great recipes. I have made a few and have had different results‚ but all gave a nice edible product so far. I have been making almond milk this last year and want to know if there is a way to make cheese from nut or even rice milks? Anything you can share would be great. Thank you.,1263592284671
72.49.45.180,David F.,16 Jan 2010,fankhadb@uc.edu,Blair: Havarti is similar in process to farmer's cheese or neufchatel (see my recipes). Here is a recipe from the web to compare.,1263657076241
88.110.97.173,Taylor,17 Jan 2010,candvt@hotmail.co.uk,Do you know of any practical cheese making lessons that are available in th uk or europe,1263750204131
38.103.85.75,Margie Paskert,19 Jan 2010,lazyoxfarm@yahoo.com,Thank you! Keep up the excellent work! We love the Pane Rustica and many of your cheese recipes. They work!,1263918400828
71.132.134.36,Wesley,20 Jan 2010,wessaunders@yahoo.com,Hello. Does anyone know if you need to use unchlorinated water for diluting the rennet and citric acid. There seems to be some disagreement in sources I have read. Great site! I am sharing with all my friends.,1264035297273
209.62.233.188,Steve ,20 Jan 2010,groetken@cableone.net,Just found your pages today. Very pleased at the breath and depth of the information. I am sure to begin some cheese production soon. Great work!,1264050034111
10.24.144.113,David F.,23 Jan 2010,fankhadb@uc.edu,Tarik Dal: Look forward to meeting you on my next visit to Turkiye!
Debbie Kalte: Follow the recipe at the bottom of the Limoncello page using 100 proof vodka. If you must‚ add 5 oz of water after you have extracted lemon flavor and added sugar (or use the 115 straight--all the more potent.)
Ian: Knitting problems is often because the curds were too cool when pressed. BTW‚ total pressing weight is meaningless unless you give the area to which it is applied.,1264262178829
72.49.45.180,David F.,23 Jan 2010,fankhadb@uc.edu,Taylor: Sorry‚ not aware of cheese lessons in Europe‚ but I am sure they are there.
Wesley: Slightly chlorinated water should not affect either rennet or citric acid. If in doubt‚ either boil and cool the water‚ or let it sit open over night.
Shanna: The only non dairy product I have made is tofu. ,1264279942062
96.230.254.148,Jason,25 Jan 2010,jason@sunnyrockfarm.com,I tried Basic Cheese recipe today. Started with Store-bought whole milk and used home-cultured buttermilk. Your recipe calls for 2-3 tsp--is this a typo? Recipe in Junket box calls for 1/4 cup. I innoculated in evening w/ 3 tsp Buttermilk. Then‚ in morning‚ I opened Junket box and noticed buttermilk amt. so I added extra 3 Tbsp and let sit 15-min then added 1/2 tablet Junket. Milk started to gel‚ but after an hour stopped. No clean break after 8 hrs. I went ahead and cut curd... cut nicely‚ but fell apart when stirred. I aborted and strained remaining "cheese" is like sour cream so,1264455226490
128.135.227.178,Lynn,30 Jan 2010,kuzmacks@hotmail.com,Hi! I'm wondering about the safety issues of draining yogurt at room temperature to make laban. Your recipe says that it can be drained in the fridge "to ensure freshness‚" so I gather it doesn't have to be drained in the fridge. What are the safety issues of draining at room temperature‚ and how is flavor affected? BTW‚ I just tried that idea of culturing yogurt with whey from my last batch‚ and it worked perfectly. The whey blends into the milk very nicely‚ too.,1264914200733
96.56.216.250,Paul,02 Feb 2010,pdzielinski@yahoo.com,I am making buttermilk for the first time. Realized I used ultrapasteurized mild for first innoculation‚ clabbered nicely‚ but not as sour as I expected. Second innoculation with normal pastuerized milk. My question concerns how many times you can use the same starter before it "wears out"? You mention in the buttermild pages about a month‚ so I assume it's not like using sourdough starter‚ that as long as you keep feeding it‚ it's good. Thanks.,1265121194103
208.102.7.21,Lisa Friedman,02 Feb 2010,lisa.alphapro@fuse.net,Can you substitute creme fraiche for cultured buttermilk when you are making cream cheese? I make creme fraiche from raw cream (jersey cows),1265166749937
24.17.160.201,Neal Farmer,04 Feb 2010,nfarmer@comcast.net,Please substitute a plastic PVC pipe for the Glass Jar in the cheeze press. If the jar broke when you pushed on it‚ You could have very serious lacerations to your wrist. ,1265316633337
24.11.101.156,Todd,06 Feb 2010,ribaldeagle@gmail.com,QUESTION: Instead of sterilizing‚ can I disinfect with the powdered‚ non-rinsing‚ peroxide disinfectant that I've used when making beer? Thanks.,1265475269171
4.131.45.143,Caroline,06 Feb 2010,talkhorses@gmail.com,Hello!In just 2 weeks of my first try at making Kefir‚ I've started my very first try at cheese. I'm wondering can I make red wine cheese? I'm still in the 24 hour stage‚ this morning I added sea salt and it's been pressed for about 2 hours. This is really fun stuff! I already feel so healthy.Thank you for this site!! Caroline,1265483218776
173.16.120.71,Renee,08 Feb 2010,prdyer99@yahoo.com,Thank you Dr. F.!! I consider myself a bit of an amateur gourmet‚ but have always avoided baking‚ or any process that requires precise measurements or temperatures. During a recent snowbound weekend‚ I discovered your page while trying to find instructions for making cheese. The Pane Rustica is the exact bread I have been trying‚ to no avail‚ to reproduce for several years‚ was a huge hit at the Super Bowl party I attended yesterday‚ and was the perfect accompaniment to the Farmer's Cheese (I used 1/2 gal skim milk instead of goat's milk and 4 drops of liquid rennet‚ so I'm unsure if it's sti,1265675127859
24.3.244.242,Chuck Christen,09 Feb 2010,clc142@pitt.edu,I want to thank you so much for this webpage. I am a beginning cheesemaker. I have been following your suggestions and starting with yogurt and then buttermilk‚ then neufchatel. I am preparing to make mozerella and Hard Cheese (I just finished making a cheese press. I used a different plan than yours.) I am a huge fan of Blue Cheese and have had SAGA and look forward to making it‚ but I am wondering how do you change the firmness or the taste of the "blueing" of the cheese? Do I have to just use different cheeses for innoculum. Or is there a way to change the bacterium or innoculum s,1265758100600
72.65.97.63,paul H.,11 Feb 2010,blucheese@myfairpoint.net,I just want you to know this site is the best i have researched. I have already made ‚swiss‚blue‚chedder‚and last night made motzereala.tonight I will make pizza from it. you are a amazing person. i especially love the thoughts on society and nucelar warnings. my next cheese will be brie. and thank you very much.,1265926518856
72.49.45.180,David F.,14 Feb 2010,fankhadb@uc.edu,Jason: You did the right thing. Failure of clean break can often be salvaged by draining through a boiled handkerchief‚ treat like sour cream.
Lynn: Because of the acidity of yogurt‚ there is less of a risk. Draining at room temp: safe for same reason. Thanks for your experiment using whey as yogurt starter. I will try that!
Paul: Buttermilk culture works with ultrapasteurized. Buttermilk stater can be used VERY many times.
Lisa F: If the starter you used for your creme fraiche makes plenty of lactic acid‚ then you can use it as cheese starter.
,1266159652064
72.49.45.180,David F.,15 Feb 2010,fankhadb@uc.edu,Neal F: I use unblemished canning jars which are quite strong. But you are correct that a broken jar could do serious damage to one's hand.
Todd: I am not sure what your powder is‚ but peroxide goes away fairly quickly. I boil water in my covered cheese pot‚ boil the cloths‚ and wash glassware in hot soapy water‚ rinse well‚ let air dry.
Renee: Agreed. Pane Rustica is the bomb.
Chuck C: The inoculum used makes a big difference in the product. The more you heat the curds‚ the more firm they get.,1266268695734
203.167.215.29,Rob Clark,16 Feb 2010,robaclark@paradise.net.nz,HelloThe cheese making is progressing well but I want to have more control over the results.How can I measure Titrateable Acid % at home? Is there an inexpensive acid testing kit available?Do you bother about this?thanks in advance,1266287096938
66.153.139.250,Ed Bieniek,16 Feb 2010,mred8585@yahoo.com,I can not seem to get any citric acid from the pharmacy. Can I use a substitute like vinagar or lemon juice. Im trying to make American Mozzarrella from your recipe.Thank you‚Ed Bieniek,1266352466552
68.46.138.24,David A.,17 Feb 2010,mdskpr@gmail.com,I found another source of rennet. It however can only be found in the mediterranean‚ caper leaves. Wikipedia says: "Dried caper leaves are also used as a substitute for rennet in the manufacturing of high quality cheese" so next time you are in the mediterranean i suggest you pick some :),1266426089256
12.175.230.54,Karen King,20 Feb 2010,mrskk1962@wildblue.net,In your recipe for Pasta Filata‚ you list only buttermilk as the culturing agent. From what I have read‚ buttermilk is more of a mesophilic culture. I use your basic recipe (expanded to five gallon batches)‚ but use plain yogurt as my culture and have had wonderful results. A friend used your recipe as is and the curd fell apart when she tried to spin it.Any comments?Thanks! BTW - I love this site‚ your recipes and photos. It gave the me confidence to start cheesemakiing with the things I already had in my kitchen‚ only having to purchase rennet. Thank you!,1266677421150
96.50.73.30,Stefan,20 Feb 2010,snkaban@uvic.ca,Great Site! Following your 'syllabus'‚ I have made yoghurt and chevre so far‚ but am waiting on CaCl before trying the hard cheese‚ as I am getting really soft curds. Not sure if you mention this on your site‚ but a rough approximation of whole milk from store-bought that I have seen elsewhere‚ and used with some success‚ is a blend of skim and heavy cream. Question: in your feta recipe‚ when the cheese comes out of the press before brining‚ should it be quite hard at that point? or does it firm up while pickling? Thanks! -SK- ,1266700533953
128.135.227.206,Lynn,21 Feb 2010,kuzmacks@hotmail.com,Thanks‚ David. I am kind of confused in general about when it's important for something to be sterile‚ and when it isn't quite as important. For example‚ when making buttermilk you specify that the jar should be very clean‚ but not that it needs to be boiled. I gather that that's because the buttermilk culture is so active? But then‚ although the yogurt is less active and needs to be cultured in sterile containers‚ once it's thickened it's acidic enough to resist contamination? (A page that deals systematically with all of these sterilization issues would be great.),1266816837306
128.135.227.206,Lynn,22 Feb 2010,kuzmacks@hotmail.com,Since my other post‚ I've worked out a space-efficient way to drain yogurt in the fridge. Take two standard‚ plastic gallon milk jugs. For the first jug‚ cut off the bottom 1/4"‚ and cut off the top 2" of the handle. That'll be the colander/funnel. With the other jug‚ cut off the top to about 1/4" below where it starts to taper. Cut inch-long slits every two inches around the top. Set the funnel piece upside-down in the other jug‚ pinching the funnel jug's handle so that it'll fit into the base's handle -- that helps provide stability. (cont...),1266818439607
128.135.227.206,Lynn,22 Feb 2010,kuzmacks@hotmaill.com,(...cont) Line the top jug with a cloth and pour in the yogurt. You can even use the cut-off base of the funnel-jug as a rough lid. You don't need to drill any holes; the opening of the jug and the cut-off handle let enough whey out on their own. The footprint of this setup is no larger than any milk gallon‚ and it'll hold about 12 cups at a time.,1266818680085
64.251.128.146,Annie,22 Feb 2010,gardenan@hotmail.com,I am so happy I found your site! I have wanted to make my own rennet but could find no pictures to illustrate what part of the stomach it was. I have baby goats who die after being born and I hate to waste them and now I can save the abomasums for rennet and feed the rest to the dogs. Thanks again.Oh and would you know where to find the pancreas and thyroid? I have never been able to find those either!?,1266864257531
203.167.215.29,Rob Clark,25 Feb 2010,robaclark@paradise.net.nz,Hello David I recently used your Ricotta recipe and ended up with no usable curd!!!!??! I read back through the recipe and compared it with other recipes and found that yours did not mention vinegar while the recipes I compared it with did. Is my failure due to some error on my part or should the recipe call for vinegar?,1267060344714
203.167.215.29,Rob Clark,26 Feb 2010,robaclark@paradise.net.nz,Hello David I recently used your recipe for Ricotta but ended up with almost no curd. I noticed when I compared your recipe with other ricotta recipes that yours did not mention using vinegar but the others did.Is it necessary to use vinegar or should I have got good results following your method?,1267133052167
71.60.34.45,Jill,26 Feb 2010,aurora.girl@live.com,I have a question‚ not a comment. I would like to start making hard cheeses‚ but I don't want to bother sending away for cheese wax. I was wondering if I could use plain parafin wax on my cheese instead of "cheese wax"?Thank you for your time.Sincerely‚Jill H,1267215559106
74.140.109.254,Chris Clenney,05 Mar 2010,Cordliz@Yahoo.com,Found your website purely by accident.Found it fascinating and so easy to follow directions. I live in Northern KY and have always wanted to make my own cheeses. Was wondering if you have any information on making a variety of homemade chedder cheeses‚and the procedures‚using the equipment you presently use. ,1267818246296
186.66.115.91,Melba,06 Mar 2010,melbahigbee@hotmail.com,I am truly a beginner and found your site while researching yogurt making. I began with a "starter packet" but have been using 8oz yogurt (set aside from last batch)but Every new batch seems a little tarter than the previous one. Any suggestions.,1267879648490
72.10.87.167,Sandra Ivester,07 Mar 2010,bivester@pineland.net,Great website. Interested in how you purchase your flour from ADM. Accessed their website and unable to locate ordering. Please advise. Thanks. ,1267975538874
97.116.36.48,Nick,07 Mar 2010,jordan.nick@gmail.com,I have been trying to make buttermilk from scratch from raw milk using your protocol. I keep ending up with something that looks like granules of yogurt floating in whey. It doesn't taste bad‚ sweet and slightly sour. But definitely not buttermilk. Should I try to add some vinegar to the starter? ,1267976497838
98.166.12.232,Renee,08 Mar 2010,dnaleri3@gmail.com,I have been searching the bowels of the World Wide Web for "real" cheese recipes and only seemed to stumble upon 'super beginner' recipes that only made ricotta-style cheeses‚ was very simple‚ and had no variety. I'm so grateful that I have found your website and that you are kind enough to share your knowledge‚ recipes‚ and experiences. I am a huge cheese fan and would eat it all day‚ every day if my body allowed (haha). Again‚ I'd like to thank you for the resources. I am definitely going to go right down the line and try all the cheeses and pair them with my homemade breads also!!,1268099399820
203.167.215.29,Rob Clark,09 Mar 2010,robaclark@paradise.net.nz,sorry about the multiple posts. I wasn't trying to make a point. I blame Vista!!!,1268106487589
174.39.175.51,Joe,11 Mar 2010,Joe@pearlstreetbrewery.com,Love you site! I made some cheese thanks to your good instructions and it was d-licious! Got any idea how to make cheddar cheese?,1268331328418
12.5.88.173,Katelyn,16 Mar 2010,kanders85@gmail.com,Hi! I used your yogurt instructions and it worked great. I used two different starters actually‚ some of that Fage and Stonyfield yogurt‚ for a total of 6 bacteria. It seemed to have worked. I also added maple syrup to one jar before incubating and it was VERY good‚ though I am wondering how the sugars would have effected the live cultures...? Thanks for a great website!Katelyn from East Texas,1268768875921
72.224.183.166,bernie,17 Apr 2010,berfoed@hotmail.com,regarding your cheese situation on the smoker- it was smoked to hot.i have been smoking foods for quite a few years (hot and cold smoking)at the moment i am working on perfecting "speck" an austrian specialty. which is pork that is salt cured and then cold smoked on and off for up to six month,1271535362062
72.74.234.184,Karen,28 Apr 2010,kmbrusso@yahoo.com,Have you ever made soap from animal fat collected from cooking? Years ago my grandmother always had soap which she made. I was too young to remember how it was produced. Thanks Karen,1272491164788
67.171.136.240,Melissa ,29 Apr 2010,mahowells@comast.net,Regarding your ginger ale recipe‚ can I use honey in place of the sugar? Thank you. ,1272595499106
74.38.180.62,JoAnna ,03 May 2010,owejia@citlink.net,We have made several batches of american Mozzarella . It has always works untill this week end. We could not get the curds to come together after heating in the microwave. The day we made it was raining with high humidity. Not just a little rain- flooding lasted days later. Did this make a difference?,1272909025031
63.16.201.52,Ross,04 May 2010,r0ssfdr@yahoo.com,If one wanted to add‚ say‚ bits of jalapeno chile or garlic to the basic cheese‚ at what stage should it be added?Perhaps when the salt is added?,1272995622844
63.16.203.102,Ross,04 May 2010,r0ssfdr@yahoo.com,Very nice and informative site! Thank you. One possible misprint on your "Problem getting a clean break" page‚ "critical parameters" section‚ item 3‚ you mention in the parentheses using no more than two TABLESPOONS of buttermilk/gallon of milk. Your other references say 2-3 TEASPOONS for one gallon of milk. ,1273003042843
72.231.186.87,Eve Hawkins,12 May 2010,ehawkins@nycap.rr.com,Re; production of mascarpone cheese: Tartaric acid is the acid at the bottom of an aged bottle of wine. I think the ancient Italians could have discovered that. ,1273664447295
74.38.3.187,karen paff,12 May 2010,kpaff@yahoo.com,Your recipes and comments are very interesting and useful. A suggestion re the pan rustica: King Arthur Flour has a delicious "White Whole Wheat Flour"(special variety of whole wheat) which may work as all or part of the flour in your recipe.,1273684934807
144.131.12.164,Fliss,09 May 2010,flissohc@bigpond.com,Thanks for the Pane Rustica recipe - have been looking for ages. Have tried making it without a recipe but just got flat bread with a nice crust. Will try your way and see what happens.,1273374990093
86.96.228.88,Mak Kubeisy,15 May 2010,makram@rocketmail.com,Dear Dr. Fankhauser‚thanks for a great site. I have tried several of your cheeses and have really enjoyed experimenting and tasting (with mixed but improving success).I was wondering if you have a recipe for haloumi cheese that you could share with me.many thanks Mak ,1273934730185
10.230.100.23,David F.,24 May 2010,fankhadb@uc.edu,Joe: Americans think most hard cheese is "cheddar‚" but in fact only cheese whose curds have been flipped prior to pressing (a.k.a. "cheddaring") cheddar. My hard cheese has all the traits of cheddar.
Katelyn: Just to be sure‚ I would add sugar after you make your yogurt. Lactobacillus likes lactose.
Karen: Yes‚ have made soap a number of times. Critical is to get the correct proportions of lye to fat!
Melissa: Honey should work fine. The G.A. obviously will taste like honey. ,1274707950042
10.230.100.23,David F.,24 May 2010,fankhadb@uc.edu,bernie: My smoker page needs an update. I sukccessfully smoked 12 lbs of fresh cheese this weekend. The critical factor is temperature: no higher than 40 C (100 F)! Don't over smoke.
Joanna: I don't think humidity would affect American moz. More likely the condition of the milk (you used Pasteurized? Think about adding calcium.) You used the same amount of citric acid? Rennet is good?
Ross: Thanks for pointing out the typo! Yes‚ 2 tsp buttermilk/gallon as starter‚ not 2 Tbl! And yes‚ add pickled jalapenos when you salt the curd.,1274707950042
10.230.100.23,David F.,24 May 2010,fankhadb@uc.edu,Mak Kubeisy: You inspired me to final post my recipe for haloumi . Traditionally this brined cheese is made with goat or sheep milk.
Fliss: "White Whole Wheat Flour" would be worth a try. Does the gluten develop better than with regular whole wheat? This Pane Rustico requires sufficient active gluten. (BTW: my Italian was corrected recently when it was pointed out that pane is masculine‚ therefore it should be modified with "rustico" rather than "rustica"...,1274707950042
92.73.195.188,Jutta Jordans,28 May 2010,capella@jutta-jordans.de,Thank you for this wonderful page. I had the opportunity to get some cheese making experience while volunteering on an organic farm where they made goat cheese and I just started my own cheese making adventures at home. And I am looking forward to trying your recipies for ginger ale and possibly root beer (though it might be difficult to get the extract for that over here). Greetings from Germany‚Jutta,1275082098005
98.18.34.237,David Clymer,29 May 2010,dbc4@windstream.net,I'm just getting started and I am so impressed by all of the information you offer.Thank You !,1275170657941
98.18.34.237,David Clymer,29 May 2010,dbc4@windstream.net,also‚ is there a group of cheesheads that stay in touch to keep up tp date ?,1275170657941
71.173.253.13,sheldon,30 May 2010,sheldonspeicher@gmail.com ,do you have videos on youtube and if not you should think of doing it ,1275241284728
98.200.92.233,Dan,31 May 2010,dagualtieri@gmail.com,Incredible site‚ thank you so much for sharing! -- Dan,1275349793989
98.26.144.42,Amed Mesa,06 Jun 2010,amedmesa@gmail.com,This site is awesome! Found this on google and saved in my favorites - Graham‚ NC,1275804358048
156.68.148.216,Marina,10 Jun 2010,eislinn_99@yahoo.com,I really like your page‚ and will be definitely experimenting with what you have posted here‚ but I do have a question‚ and that is‚ could you use the same recipes that you would for root beer and ginger ale to make a lemon‚ or lime or lemon/lime soda‚ or would it be too acidic and kill the yeast beasties?,1276185201160
67.249.24.224,Julie B,10 Jun 2010,julie@cadfs.com,What a great site! I stumbled upon it because I heated my milk for yogurt to well over 200 F in a double boiler and wondered if I needed to not use it for yoghurt but for my husband's favorite custard! So I will try it your way.I want to try the root beer with my son this summer--attempted it when I was his age‚ but failed.I saw you made feta---what about a Montrachet-type of soft goat's milk cheese?,1276186565218
122.62.176.208,pam jensen,11 Jun 2010,pam.jensen@xtra.co.nz,my son and I are enjoying homecheese making...we have followed several of your recipes.Do you have a recipe for Gouda cheese...many thanks Pam,1276214300281
24.196.67.75,cheryl,21 Jun 2010,cwjd@ticon.net,What would cause a cow's milk cheddar to taste sour? Texture is good.,1277152493328
97.127.51.149,Libby,23 Jun 2010,bakersblessings@gmail.com,Thanks for the great site! Found it while googling for things to make with my goat milk‚ and just had to try the mozerella and the gjetost. They both turned out very good!The gjetost wasn't hard to make‚ just took all day.I'm looking forward to making more‚ but only get 10 cups a day from my one milking goat. ,1277300971813
99.140.247.178,John,25 Jun 2010,JFAMICI@MAC.COM,Thank you for taking the time to maintain this great site! I recently watched a TV chef make butter using 2.5 C heavy cream & .5 C sour cream. Is the resultant buttermilk "cultured" and can it be used to make cream cheese‚ for example?,1277485885846
68.47.166.243,Wendy,27 Jun 2010,wmshamblin@gmail.com,I am having a blast reading your site and trying cheese recipes! Thanks so much for making this info available.,1277668675931
99.197.32.57,Mike Wood,29 Jun 2010,Woodfarm@directv.net,This site has an incredible amt. of practical information. How did someone with your common sense become a Phd?,1277826647000
78.83.131.11,Dave Mitch in Bulgaria,30 Jun 2010,dkmitch@hotmail.co.uk,One of the (very few) things I miss from 'home' (the UK)‚ aside from Cadbury's Dairy Milk :o)‚ is a chunk of full flavoured cheese. I have researched many methods‚ recipes‚ equipment needs and read much advice but none of this material has been sufficiently detailed (for a complete novice) nor does it use simple language‚ with one noteable exception ...... YOUR PAGES!! Massive thanks from someone in deep cheese withdrawal.,1277890934560
86.96.229.89,arun ajinkya,03 Jul 2010,arunajinkya@hotmail.com,I would like to share with you an accidental joy having made "cream blue cheese" !!I had a small old stub of blue cheese gone hard in the fridge which i used to crumble when needed with the tip of a cerated knife.Once after removing these granules i dipped the same knife in a jar of cream cheese also to help myself to some.Then I closed the jar again.A few days later I saw a blue spot on top of the cream cheese!! I had the bloom mixed forked in the half filled cream cheese jar and relished the same till the jar was over..i am actually a big worshiper of blue cheese..though I am of,1278177666671
76.102.227.18,Caitlin,03 Jul 2010,caitpaige@gmail.com,I am eating a bagel covered with Neufchatel made from your recipe. It is fantastic! Thanks so much for putting this website together. I am diving into home cheese-making and this is an invaluable resource.,1278202594449
196.35.246.194,johan,04 Jul 2010,johannesbr@tshwane.gov.za,Most amazing.I'm a beginner and found so much information to get started. Watch this block i will be visiting often. Dankie Duisend !!!!,1278232795836
24.155.244.218,Diane H,05 Jul 2010,deedle2038@gmail.com,thank you so much for sharing your knowledge and recipes. I made the cucumber yogurt soup (substituted fresh spearmint for dried; added finely sliced tomatoes) and it was wonderful. lovely recipe and fascinating site.,1278309598479
128.135.227.148,Lynn,07 Jul 2010,kuzmacks@hotmail.com,Hi! I've started experimenting with brining cheeses‚ and I was wondering how sterile everything needs to be once you're at the brining stage. Does everything need to be sterilized‚ or does the salt of the brine take care of that? I'm using a weaker brine than your feta recipe specifies (1 tbs. ordinary salt per cup of whey‚ rather than 2 tbs. salt per cup of whey). I want to brine the cheese for a month or more‚ so I don't want to skimp on the sterilizing unless boiling everything is overkill.,1278560529247
163.195.24.174,Sammy Dayal,09 Jul 2010,dayals45@yahoo.com,Exellent and easy to understand and nothing left to the imagination.I only wish you were my lecturer at university!South Africa ,1278689071812
71.197.163.212,Wil,12 Jul 2010,morriswil32@comcast.net,I tried the basic cheese recipe. It never had a clean cut. Reading up on it‚ I think it was because I waited too long or it was too warm and it thickened up like syrup acidic consistency before I added the rennet. What do I have now? And‚ is there anything that I can do with this or should I just feed it to the septic system? It's in the fridge now. Smells sweet‚ like yogurt. Maybe I can I cook with it?,1278984664959
200.108.107.54,Geoffrey ,15 Jul 2010,likuta@hotmail.com,Thank you for all your work here. I have a place high in the Peruvian Andes and have started making cheese for my clients www.TheWayInn.com. I was wandering if you had any suggestions for high altitude cheese making. I am at 3700m. Thanks again. Geoffrey,1279213888117
200.108.107.62,Geoffrey,17 Jul 2010,likuta@hotmail.com,Blue cheese is on day 6. It finally has stopped weeping and has a beautiful blue bloom all over. Only 54 more days.,1279392581821
121.200.208.53,graeme,26 Jul 2010,graeme@wwwires.com,Been using your page as a reference often. thank you. is parmesan simply basic hard cheese thats very old? Cheers,1280104366126
71.176.150.96,Josh,29 Jul 2010,josh.hart@verizon.net,Thank you for your informative site. Just brought my first batch to room temperature for the overnight rest. I keep my fingers crossed.,1280445482832
71.176.150.96,Josh,30 Jul 2010,josh.hart@verizon.net,David‚ I have a question about waxing. When coating with wax‚ do you coat just the sides or the complete wheel? Also‚ how do you remove the wax when it is ready to be consumed?,1280514316141
68.217.248.214,Bruce Hawes,04 Aug 2010,bruce_hawes@att.net,I have recently begun to make cheese here at home and am having a slight problem. The middle of my cheese tends to be "sticky". That is‚ when I cut it with a knife‚ the middle of the wheel sticks to the blade. Also‚ it tends to be crumbly. I have only made cheddar and the taste and texture is good. The cheese itself ripened for about 1 month. Any advice you can give will be very much appreciated. Thanks.,1280936869663
68.68.173.49,Nancy,08 Aug 2010,shadygrovefarm@wkybb.net,I've been using your site & recipes for several years now‚ and have milk from my own goats this year. Just wanted to mention‚ if you don't have a double boiler‚ that placing a Revere stockpot (stainless steel with copper bottom) inside a castiron #8 skillet‚ is a virtually foolproof way to keep milk from scorching‚ and to heat evenly. ,1281306193389
66.142.97.167,Todd ,15 Aug 2010,toddself@sbcglobal.net,Can I age my first hard cheese in refrigerator if it maintains a temp of 40 not 50 degrees?,1281910858750
69.22.73.31,BOB AERTS,18 Aug 2010,BOBBLEDUIT@EARTHLINK.NET,YOUR THE GREATEST.PRINTED 5 GREAT RECIPES THANKSPRINTS ALL GREATEXCEPT RASPBERRYJAM. DID A CUT AND PASTE.AHLE BE BAACKBA,1282144477783
173.169.17.226,Ronnie,22 Aug 2010,RoinielMayea@gmail.com,Hi‚ I've read all your yogurt making and cheese making instructions and their great. I'm going to be trying my first batch of yogurt today and I was wondering if you knew how to make the yogurt flavored instead of plain. For example‚ making a strawberry yogurt without mixing it in after. I figure if you mix in after‚ you would have to open the jars up and that would make the yogurt lose its shelf life by a lot. I would really love to hear some feedback from you. -Thanks‚ Ronnie.,1282501678502
74.248.136.18,Darlene Kennedy,24 Aug 2010,darlenekennedy@mac.com,Thank you Dr. Frankhauser for such an informative site. I think I've learned as much from your web page as I have from the half dozen books I recently purchased. I love that you teach how to use buttermilk and yogurt rather than having to order cultures online. I do have one question‚ I have noticed some sites say not to use Junket Rennet for cheese making as they are not the same type of rennet. Of course these sites are in the business of selling cheese making supplies. Could you please explain the differences? Thanks Again!!,1282692616915
202.68.95.173,Jamie Lee,26 Aug 2010,Jamiespage@yahoo.com.au,Thankyou Dr. Frankhauser. You've showed me a new way of life. & you have really inspired me to dedicate my life to cheese making. Its all i think about‚ its all i dream about‚ i divorced my hunsband for cheese making. This is how much i am obsessed with cheese. All i eat is cheese. All i drink is cheese. I have a 90 year old piece of cheese. I worship it. Thank you for reading this. x0x0x,1282791564621
72.49.34.242,David F.,27 Aug 2010,fankhadb@uc.edu,I don't get to respond as often as I would like‚ but ere:
Marina: In my experience‚ lemon does not inhibit carbonation in either root beer or ginger ale.
Julie B: Over heating milk will probably not ruin yogurt if the rest of the temps are rigoursly controled. But may taste 'cooked.'
cheryl: Sour cheese comes from excessive incubation before pressing.
John: Inoculating with sour cream will acidify milk much like buttermilk. You must drain the soured cream for thick sour cream.
,1282924472459
72.49.34.242,David F.,27 Aug 2010,fankhadb@uc.edu,More responses
Lynn: Properly prepared brine inhibits bacterial growth. Less salt is less bacteriostatic. Be sure to use acidified brine.
Wil: Haywire cheese is one of the adventures of cheese making. You probably could have drained it like panir. But‚ risks recognized‚ sweet‚ pleasant‚ tart taste should be OK to cook with.
Geoffrey: Many times‚ your question: below boiling temp‚ altitude has no effect on cooking‚ only those applications requiring boiling H2O.
,1282924472459
72.49.34.242,David F.,27 Aug 2010,fankhadb@uc.edu,More responses
Josh: I dip my cheese in wax because it does a better job of sealing. Peel it off‚ but won't hurt if you eat it.
Bruce Hawes: Sticky in the middle means your initial curing was inadequate. Maybe too dry in the initial fridge so that it dried out too much on the surface.
Todd: I am more relaxed about curing temp than many. 40 F will not hurt‚ but takes longer to cure. Keep testing/tasting. If you get a taste you like‚ that is your answer.
,1282924472459
72.49.34.242,David F.,27 Aug 2010,fankhadb@uc.edu,More responses
Ronnie: I would never add flavor before the yogurt is made‚ then add all you want as you consume it.
Darlene Kennedy: Some cheesemakers turn their noses up at Rennet tablets. They work perfectly for me. Enough said?. See my page on rennet for more.,1282924472459
74.178.185.127,Sue W.,28 Aug 2010,cindykq@att.net,Thanks so very much for all the homesteader info! Your pictures and explanations make learning cheese-making so much easier‚ almost as if you were teaching me in person. You're also a primo example of how growing older doesn't mean to shrink and waste away mentally--it can be to grow as a person and to learn continually. ,1283008315437
174.52.230.225,David,05 Sep 2010,dbryan1953@comcast.net,Is buttermilk and Whey interchangable? ,1283704813463
64.12.116.7,sandy,06 Sep 2010,snd4c@aol.com,Where can you purchase calcium chloride‚ and what is it?,1283781825095
98.23.20.142,Ron Houp,12 Sep 2010,rhoup@gointernational.org,Thank you for the excellent suggestions for cheesemaking! We are on our way ue to your help. Many thanks!,1284347565421
190.247.43.49,Mariana,13 Sep 2010,marianamolinari@gmail.com,Hello‚ Im from Argentina and Im experimenting with cheese making process. I followed your advices and I succeded! Ive made simple hard cheese and now Im trying the yogurt as a starter‚ so far with great results. Ive had some trouble achieving the "clean break" of the curd‚ but Ive noticed that with a slight upper temperature‚ the milk turns into curd much better (35-39C). Anyway‚ I wanted to congratulate you for such a great site and thank you for the information!,1284399479363
67.50.170.57,mike,15 Sep 2010,woodburn@us.ibm.com,Thanks Professor again for the great site‚ truly what I have been looking for. Labneh is straining right now‚ accidentally did half the salt but expect it will be fine... Question for my next step - Neufchatel - Can the Neufchatel be made with cow's milk or would that miss the mark?,1284585371582
67.213.245.85,Janet Steffey,19 Sep 2010,flynfur@yahoo.com,Hi I am a accomplish cheese maker but I have looked and looked for a easier recipe for Provolone cheese‚ my question is do you know of a easier recipe?,1284916759687
72.173.32.39,Ken,21 Sep 2010,vknorris4@yahoo.c,I have not made cheese for about a year but have used your recipe when I did and I was never disappointed.My wife loves the yogurt(that is why I have not made my cheese?). But I have a question‚ can I use the whey from the yogurt for anything‚like Ricotta‚ other than feeding the chickens?,1285118538384
67.172.183.15,Darrell,25 Sep 2010,parkerdrwho@comcast.net,Cracking open the two wheels of blue cheese Prof. Seems a bit dry‚ but thems the breaks. Let's see how it turns out.,1285442622807
208.31.142.31,Naomi,02 Oct 2010,michmilk@gmail.com,I'm SO glad I found your site. I was on a mission to find the correct spelling of Vernors ginger ale and first found your recipe and directions for making ginger ale at home. Yum. BTW‚ I had spelled Vernors correctly but my wonderful spell checker said I was wrong‚ so of course I doubted myself more than the checker (again). It was a happy accident. I found so many things on your site that I want and need to read and reread.,1286044418222
203.173.200.175,Zena,10 Oct 2010,thevarneys%@hotmail.com,(note; remove the % in email address).What an awesome resource for the beginning cheesemaker! Just what I have been looking for. I have been experimenting and had success with a few‚ and ones which arent a success I just rename! The best part of this site is what we call 'kiwi ingenuity' (being from NZ) - where you make your own cheese press etc. Saves a lot of money!,1286694039062
174.55.4.165,Deb,14 Oct 2010,dadzcats@comcast.net,I can't believe my good fortune in stumbling upon this site. Thanks so much for providing this scientifically grounded info. I'd like to try my hand at making cheese & using raw milk to do so but want to be totally safe about it - can you tell me how to cure it properly?,1287068992338
71.124.41.76,Norbert Hepp,18 Oct 2010,Tractor204@gmail.com,Your web site is SUPER. It has tremendous and valuable information I have been searching for. THANK YOU.My smoking experience has been to keep the heat in the smoking chamber between 200-220 deg. F. Use an internal temperature probe connected to an external digital thermometer to monitor the temp. Time should be of no concern‚ internal temp is important. the lower smoke box temp. will keep the meat from drying out‚ but the slow heat penetration will cook the meat to the desired level of done. I hope this helps‚ thank you for your excellent site.Norbert Hepp,1287424335025
98.251.34.175,Dwight,18 Oct 2010,burn1cesharpe@yahoo.com,Just wanted to report that‚ in making my own "buttermilk"‚ I seem to be getting good(to great) results using a much lower percentage of "starter". The original starter I used was Kroger store brand Natural Sour Cream. I used 2 oz of this to inocculate 20 oz of 2% milk(plus a little nfdm)‚ which was pre-scalded for 30 minutes‚ then cooled to about 80 degF(before inocculation). This was then incubated for about 19 hours at 75 degF. This yielded a very thick‚ custard like buttermilk‚ which I use for baking. Is this really buttermilk? Smells and tastes like it.,1287438142609
67.247.175.124,Laurie,19 Oct 2010,mscagli1@rochester.rr.com,Your site is fantastic! As a beginning cheesemaker I didn't want to spend a fortune on supplies before I knew if I wanted to continue doing this - you made it possible to make delicious cheese without the expense. Just as a suggestion for the cheese press - I did not want to buy a 10 foot section of 6 inch pvc‚ so i found a tupperware storage dish at goodwill for a couple dollars that was just the right size. I drilled a bunch of holes in the bottom and it works perfectly. ,1287537703750
174.55.4.165,Deb,27 Oct 2010,dadzcats@comcast.net,Forget my earlier question about raw milk - I skipped a word & read something incorrectly. But - I do have this important question - are there any food safety concerns inherent in using the PVC pipe - will any chemicals leach into the cheese?,1288186300317
64.12.116.7,Dusty,31 Oct 2010,dustysaws@aol.com,I am checking myself actually. I made feta from Junket recipe I pressed it in the fridge then cut and whey brined both batches. It doesn't have the store bought feta's acidity or the stinky feet parmasean-ish taste.I made it twice and it was the same both times. I like the flavor it just doesn't taste like feta. I had some get two weeks oldit developed a butter/milk flavor that was really good. I'm going to try not to eat this batch and let it age and see if the acidy flavor develops. Was it because I didn't let it stay out in the warm room and get acidy. Is the cold aging considered French mi,1288551483890
67.180.157.188,Maria da Silva,09 Nov 2010,josedasilva@comcast.net,Thank you‚ Dr.Fankhauser‚I have never been a confident cook‚ but recently when I tried to make Neufchatel cheese with a liquid‚ European rennet and failed I decided that I needed to know the hows & why. I had been mocked‚ you see. I am so grateful for your website. I skimmed over a comment on Brie that you made. I'd love the recipe‚ PLEASE. Also‚ my liquid rennet asks for 20-25 drops per 5 liters. How do I convert the liquid rennet drops to a Junket rennet tablet. Or do you only recommend Junket rennet tablets? Where do I buy?Best wishes‚ Maria,1289358187289
96.237.104.42,brian henriksen,17 Nov 2010,sdfsdf@yahoo.com,cheese,1289998849346
209.112.222.77,Huey,18 Nov 2010,hughericwinston@yahoo.com,I can not get a clean break for the life of me! However‚ this last try I just began cooking the milk anyways‚ and it was pretty coagulated but defiantly not a clean break. Anyways it seems to be working and I am pressing the curds that I got out of it right now. So now I am wondering how my cheese will differ from a cheese that was made after a clean break is obtained. Thanks for your insight. ,1290149065217
174.1.230.64,Janelle,19 Nov 2010,janellelaycock@gmail.com,Do you have a bocconcini recipe? Is it just the Fresh Mozza recipe‚ or different? I buy bocconcini from the store that stays in the brine...Is there a brine recipe I could use to permanently store it in (maybe less salt?)? I just made my first cheese tonight! The basic hard cheese‚ it is currently being pressed. I have also tried the yogurt and a slight variation on your bread recipe (wet dough left in the fridge for 12 hours to ferment and then risen for another 12 - YUM!).,1290154675891
174.1.230.64,Janelle,19 Nov 2010,janellelaycock@gmail.com,The yogurt I made had a bit of a chalky texture‚ not super smooth like normal store bought yogurt. Still tastes good tho. Do you know why this happened? I used store bought patsturized 3.25% milk and plain natural yogurt.,1290154675891
128.147.28.1,Barry,21 Nov 2010,bmckee561@yahoo.com,I really enjoyed and appreciate the information available on your site. I am new to cheese making and look forward to using your Blue Cheese recipe soon.Thanks.,1290319058487
108.105.253.187,Dan Devereaux,03 Dec 2010,lindadans@gmail.com,thank you for posting all this wonderful info. please keep up the flowDan,1291395934381
24.42.204.76,melissa,11 Dec 2010,mjcap77@yahoo.com,thank you for all of your wonderful recipes. everything looks so good ‚ reminds me of new york and my younger days . can't wait to try them all,1292112798765
71.48.186.185,Cliff,14 Dec 2010,rohrabacher@embarqmail.com,Thanks Doctor. I was thinking of getting into cheese making. Your web pages make the subject so much more approachable. ,1292373086776
203.97.112.194,Laurence,15 Dec 2010,laurencenz@gmail.com,You are amazing! Thank you so much for sharing your knowledge and talents. I am glad I found your site. Laurence from NZ.,1292408832368
213.55.72.13,pol,15 Dec 2010,pvalendis@gmail.com,Thank you for this excellent website!A question: What kind of wax do you use? Can beeswax do?,1292429726972
76.22.29.183,Wayne,15 Dec 2010,nib_maps@comcast.net,FYI‚ -rennet- is also available from amazon.com‚ of all places. And citric acid‚ if you need that.,1292446291165
98.251.34.175,Dwight,16 Dec 2010,burn1cesharpe@yahoo.com,Doc‚ love the site. I use your formulas to make my own yogurt and buttermilk. Are you familiar with quark(cheese). Do you have a DIY formula? Thanks,1292546338774
136.205.16.20,Mike,23 Dec 2010,micomlar@gmail.com,Great web page for the do it your selfer‚ or the "I'm Tired of things that are supposed to taste good‚ that don't". Now we can make them ourselves!!! And they will taste good!,1293126287033
71.181.247.36,Steve,02 Jan 2011,zereos_eq2@hotmail.com,I have two questions:1. Instead of using buttermilk as a culture‚ could I instead use cultured buttermilk‚ warmed‚ with rennet added to form curds by itself? It seems I should be able get a very consistent product that way.2. Are there other sources of molds that can be used to produce 'blue' style cheeses? (Purely as an experimental idea...like molded bread‚ or other foods) ,1293982509814
124.82.50.2,siti nor hayati,15 Jan 2011,pch_ro@yahoo.com,can l ve the xact measuring of making homemade cheese?what is the different betw plain milk and creamy milk?tq,1295055326179
71.196.208.75,Corry,21 Jan 2011,hencorde@aol.com,Do you have a recipe for the yogurt sold in France and the Netherlands?I would also like a recipe for making quark?Thank you so much.,1295659542909
70.226.170.169,aka David,22 Jan 2011,akadavid5@yahoo.com,I come back to this page time and time again. I appreciate the precise and thorough directions. Thank you so much! A suggestion: I recently wanted to make sour cream and so‚ of course‚ I came here first. When there was no link on the main page for sour cream I was surprised and looked elsewhere instead. However‚ just now I noticed that there are sour cream directions on the buttermilk page. It might help future searchers to have a link on the front page that says "Sour Cream (see Buttermilk)"? Or change the "Buttermilk" link to read "Buttermilk and Sour Cream".,1295722501793
151.151.109.24,John Redondo,22 Jan 2011,redondoinglendale@live.com,the rennet ingedient‚ how does one find that?do you buy it‚ and do you have a start to finish recipe for making a starter batch of cheese? like with a gallon of milk or less?,1295749473829
76.127.168.183,Mike,23 Jan 2011,mwdiluzio@gmail.com,I built my own smoker and smoke more than " a few things". As far as the over smoked cheese you need to use a cold smoke for cheese ‚ it's already cured. Try indirect cold smoke.,1295789944362
200.106.194.132,Sandra,23 Jan 2011,molina3@hotmail.com,Thank you Doctor Fankhauser for you excellent page! Ive been preparing yogurt for 6 months and yesterday I tried my first cheese. It worked out perfectly. One thing: I left the inoculated milk only 3 hours at about 30 C instead of overnight‚ taking care that the whole gallon would not turn into yogurt. Sandra from Bogota‚ Colombia,1295793292064
66.157.151.178,Arlene,27 Jan 2011,adbj99@yahoo.com,John RedondoYou can buy rennet at www.cheesemaking.com I like the Chevre C20G from them . I make cheese at least 3 times a week.,1296187964510
208.168.241.169,Tafa,29 Jan 2011,tabels@gmail.com,Thank you Dr.Fankhauser‚ my experiments have gone both ways... I tried my first batch with goat's milk and yogurt innocualte however living in the Cayman Islands may be a bit too warm as I ended up with a delicious greek goat yogurt.Next I tried Cow's milk with a buttermilk innoculate and have had sucess ever since... ,1296305839117
69.226.211.228,Corinne,29 Jan 2011,luvmusic0428@gmail.com,Hello! How can mozzarella cheese can be made from unsweetened non-dairy milks‚ such as soy‚ rice and almond? I have tried making mozzarella from these milks using vegetable rennet and citric acid‚ with no yield. Can you help me? ,1296329292156
76.184.212.92,AJ Scott,29 Jan 2011,xada_scott@yahoo.com,What a fascinating web site. I landed here searching for info on the amount of casein in part-skim milk ricotta. While I didn't find the answer‚ I'm delighted by what I did find. Does "part-skim milk ricotta" mean that skim milk is added to the whey‚ or that the whey came off a mixture of skim/whole milk used for making another cheese? Thank you for your site and your meticulous directions for an amazing range of foods!,1296350291546
71.179.122.166,Jennifer,30 Jan 2011,Jennifer.Kukula@hcps.org,Re: White Peasant Bread recipe. Ingredients list 1 tsp. kosher salt; directions say 2 tsp. salt. When do you put it in? Do you use 1 or 2 tsp? The wheat recipe uses sugar and salt and 5 c. flour rather than the 3 c. that the white calls for. Please advise - I really want to make this bread‚ but I'm confused.Thank you for a wonderful site! ,1296409771140
24.58.214.23,Keith Edelman,01 Feb 2011,keithedelman65@gmail.com,I stumbled across this page while searching or a yogurt recipe. I instantly bookmarked it. What a wonderful resource you have here.,1296586861555
220.175.134.19,Rod Stevenson,04 Feb 2011,laoweilashi@gmail.com,Hi David F. Can you or anyone else who knows tell me‚ can ricotta be made from whey from your labneh recipe?What about if the labneh you make is from store bought yoghurt and you happen to live in China and can only find yoghurt with added sugar?,1296794330113
24.123.212.146,Sheryl Oilar,05 Feb 2011,sheryloilar@gmail.com,I wish all instructions were this thorough and well written. Thank you for the detailed instructions!,1296931570637
75.135.69.56,Mark White,13 Feb 2011,mwhite141200@AOL.com,Well‚ my first attempt at Mozzarella failed......it was crumbly rather than stretchy! Will try again using the more-detailed process steps outlined here in this website.,1297646275938
86.15.225.15,KalrlUK,01 Mar 2011,ktclarke@ntlworld.com,Thanks for the Root Beer recipe‚ its hard to find rootbeer in the UK. I am just waiting for mine to carbonate.,1298979017761
76.87.106.162,simon weinfeld,01 Mar 2011,simonweinfeld@yahoo.com,more of a question please.What is the resulting nutritional data when making homemade yogurt out of either low or non-fat milk?More importantly‚ what are the nutritional numbers for both the whey‚ and resulting "soft cheese" when it is dripped. I got about 2-1/2 quarts of whey from dripping a gallon of yogurt.Thank you,1298999061038
38.112.87.6,R. Mitchell,03 Mar 2011,from@hotmail.ca,I visited this site to try to find what in the process of cheese-making causes various types. I may have just missed it‚ but can someone clear this up? I'm doing a paper on it for my 12 U Bio class,1299175001907
173.181.95.63,Matt,03 Mar 2011,jacobeiserman@gmail.com,Dear Dr. Fankhauser: I've tried making cheese three times now (twice successfully!). I tried aging my first successful wheel in the fridge for two months‚ but I found that mold has actually developed underneath the wax (I could see the darkness beneath the white wax). Do you know how I can prevent this? (I think I may have waited too long before waxing it‚ and maybe left it too long in the fridge too.) I now have another newer wheel aging‚ and I want to be able to feed it to other people without scraping off mold first.,1299218697411
68.2.83.69,Tim,06 Mar 2011,hail_legion@yahoo.com,Hello Dr. Fankhauser. Thanks for all of the information that you've provided here. To answer a question you've proposed in making buttermilk and the starter amounts required‚ I would imagine that it's much like brewing beer and or using live yeasts. In this case‚ you should be able to make a "starter" within a few hours just by adding a few tablespoons of "live" buttermilk to a pint or so of fresh‚ pasturized milk at the optimum temperature. Let the bacteria do it's thing‚ reproducing and feeding‚ then after as little as a few hours‚ you can pour that starter into a gallon,1299445041439
98.251.34.175,dwightsharpe,10 Mar 2011,burn1cesharpe@yahoo.com,Dr‚ seemed to have made a fantastic starter. 1oz nfdm powder + 2oz water‚ scalded 30 minutes‚ cooled. Added 2oz homemade buttermilk‚ incubate 12 - 16 hours‚ refrigerate 1 day‚ then freeze. Thawed 1oz of this starter + 1 quart reconstituted and scalded nfdm made a quart of the thickest buttermilk I've made. Thanks.,1299765562625
71.237.204.103,Richard Schmitz,13 Mar 2011,beaner2@comcast.net,Do you have any good web links or tips for making a "cold box" for aging cheese? I have a Johnson Controls thermostat and I'm looking for an old refrigerator. Thanks!,1300038608468
24.58.65.238,kim,14 Mar 2011,kmperry4082@twcny.rr.com,I am thrilled to have found this site and would like to make some of these cheeses. I am working with milk kefir grains and am hoping to incorporate the kefir into the cheese. Also I started smoking meats last fall and have never tasted chicken so wonderful. I have the same smoker that you do and was never able to reach the "ideal" temp. I have also tried brining techniques and have had very good luck with pork and some fish. I plan to smoke some home made sausages and cold smoke cheese this spring. I appreciate this site with such an abundance of helpful information. Thank you.,1300152742906
24.58.65.238,kim,14 Mar 2011,kmperry4082@twcny.rr.com,Regarding Rennet-I have found Rennet in my Grocery ( Wegmans ) with the puddings and custard boxes. I also saw it at Price Chopper. It was not expensive.,1300152742906
72.171.0.147,Mona,18 Mar 2011,mkrupski@hughes.net, I'm trying my first batch of 1 gallon cheese today‚ wish me luck. One question‚ What temp. is room temperature? My house is always cold‚ is that okay? LOVE‚ LOVE this site. Thank you for it.,1300463050528
125.205.198.117,Rob McMahon,24 Mar 2011,mckuma3@yahoo.com,Hi I live in Hokkaido Japan and have been making cheese here for about a year. Enjoyed your cheese page and am wondering where you recommend getting cultures from. Currently I have been getting mind from The Cheeseman". Thanks for any advice. Rob,1300917270067
110.174.33.35,Gus Klekner,25 Mar 2011,klekner@tpg.com.au,What an extraordinary website ! Thank you‚ you have done all the hard yards with cheeses. May I ask a question to clarify an aspect of mozzarella making. The spin step confuses me a bit. Is the whey poured off the night before and the curds sit in a warm place ? Or does it sit with the whey? By the way this is my first evr cheese making effort‚ and until this step it all worked perfectly as you detail.Thank You and regards‚Gus Klekner,1301028226816
99.9.206.103,ellen,31 Mar 2011,ellengorkos@yahoo.com,Have you made milk or water kefir? Thanks for all the great info in your "cheese" section‚ we have become adept at making yogurt and yogurt cheese. I would like to take a class on mozzarella (I have not had a successful batch but have fun trying)! ,1301604607730
72.79.184.116,John,01 Apr 2011,jmzaleski@verizon.net,Wish I would have found your site before I waisted my money on a cheese book‚your recepe's are short and come right to the point.thank you John Zaleski,1301697893391
65.175.213.105,Wilfred Morrison,09 Apr 2011,wbm@metrocast.net,Cold smoking is exactly what it is.Years ago my uncles had some of the largest smoke houses in Lubec‚ Maine where they used to smoke herring and other fish.Sometimes one would find hams and other meats strung up for smoking too.Herring would be in large hogsheads in a salted brine where the women would reach in and grab a herring by the head and flip up a gill flap and then thread a spruce dowel through the gills Thats how herring choaker got its name. After the herring were threaded on the 4 foot dowel they were passed to others into the smoke house. The herring were strung horizontally on pe,1302338038599
64.136.26.228,Mike Claffy,17 Apr 2011,summitoregon@netzero.com,Just read the making Buttermilk page and have a question?After starting with purchased store bought cultured buttermilk‚ why couldn't someone perpetually make their own B-Milk using the newly formed solution of Cultured B-Milk and whole milk‚ again and again?Thanks in advance for your response ,1303075829228
63.232.110.81,Vanessa Q,01 May 2011,vq.magdalena@gmail.com,This is an incredible mass of info for the home cheesemaker! Thanks to you‚ I have my first semi-hard cheese pressing right now and confidence is high. I see there is more cheese in my future which works well with my wine-making just fine.For others - I used liquid vegetable rennet with no problem. Whole pateurized cows milk from the grocery and my gourmet sel gris (cheese salt is on order). The press was only half as elegant as Dr. Fankhauser's and yet is working just fine.,1304284463348
72.42.97.233,J Whit,04 May 2011,jwhitmor@machlink.com,Just curious... Will lactobacillus ferment sucrose‚ and if so‚ what are the end products.,1304554044063
72.42.97.233,J Whit,04 May 2011,jwhitmor@machlink.com,Can Brevibacterium linens (red Schmear) bacterial inoculatant be prepared from limburger cheese or the rind of muenster cheese?,1304554536349
70.245.253.187,Peri,11 May 2011,nowon2more@yahoo.com,How horrifying that to make cheese you have to murder a baby goat so young it is still a "suckling kid" whose stomach lining you used to obtain rennet.That's so depressing.I had heard there were now commercial enzyme alternatives‚ and like many gentle DIYers‚ am done with eating other 2 and 4-legged creatures.,1305146730093
117.215.16.93, dating sites,13 May 2011,sweatallan@gmail.com,Love you made milk or facility kefir? Thanks for all the enthusiastic content in your "mallow" section‚ we eff metamorphose wiz at making food and yoghurt cheeseflower. I would similar to deal a aggregation on mozzarella (I make not had a eminent assemblage but change fun trying)!--------------------stewart1dating sites,1305225218770
98.149.139.120,ld,13 May 2011,queencafe777@yahoo.com,I have a quart of fresh goat's milk right now; can I mix a gallon of regular store bought milk to make camembert chesse? do I still have to add calcium cl to the milk if mix them both? Love your website Thank you,1305311048046
12.189.238.29,Tom Turco/S & T Farm,14 May 2011,tomturco@kuhncom.net,After being a commercial grade A dairy We got tired of just barely paying the bills. In Jan 2011 sold most of the herd and kept a handfull of our best cows. Decided to try our hand at cheese making (hard cheese) Found your article and played around in the house kitchen for a couple months Made a home made press from your instructions and cranked out several wedges of cheese Aged for 8 weeks and tried it Gave several samples to fellow farmers (all menonite) or as people call them Amish. Was all well taking Now after converting our milk house in to a cheese house Put in electric stove and got so,1305411536984
97.102.21.182,Cheryl ,15 May 2011,cclbischoff@aol.com,I loved your informal page on cheese making. I am on a mission to try and make cheese using coconut milk. I have made yogurt and buttermilk using coconut milk. Tell me what you think. My son cannot have gluten or casein. ,1305510100931
71.174.67.173,Gwen,20 May 2011,gwen.beaven@yahoo.com,Love your site‚ I hope it continues to be present. Haven't gotten past yogurt‚ but my son made me a beautiful cheese press following your directions. Now I just have to use it!,1305899079874
74.123.248.38,Jay Gasaway ,22 May 2011,jaygasaway44@hotmail.com,Many thanks for the cheese-making resource. I recently cut open my first blue cheese‚ a fantastic success‚ made by combining your recipe and that I found in a purchased book. Particularly‚ I used your suspension method for introducing the bacteria. This got me thinking: might the same method work for adding penicillium candidum‚ too? That is‚ can I clone Brie or Camembert the same way I did a blue? Please let me know what you think from a biological standpoint and also any advice you may have regarding white mold-ripened cheeses.,1306102153855
74.123.248.38,Jay Gasaway ,25 May 2011,jaygasaway44@hotmail.com,I've recently started a cheese blog of my own‚ chronicling the happenings of a far less accomplished cheese maker than Dr. Fankhauser‚ but it's growing with every cheese I try (another on the way this weekend) and includes lots of pictures. Additionally‚ I depart in some areas from Dr. Fankhauser's methods‚ so I think it's good to have another perspective. Anyhow‚ amateurcheesemaking.blogspot.com. ,1306386373353
75.181.62.108,CONRAD POGORZELSKI,06 Jun 2011,CRPSR8@BELLSOUTH.NET,I USED 100%LEMON JUICE FOR MY CALCIUM CHLORIDE. YOUR ADVICE ON THIS WOULD BE APPRECIATED. THANKS,1307389202520
75.181.62.108,CONRAD POGORZELSKI,06 Jun 2011,CRPSR8@BELLSOUTH.NET,I USED 100%LEMON JUICE FOR MY CALCIUM CHLORIDE. YOUR ADVICE ON THIS WOULD BE APPRECIATED. THANKS,1307389202520
72.201.67.194,Jennifer,10 Jun 2011,theerd@yahoo.com,I love all of your recipes. I especially love your cheese page since it is set up like a course which walks you through the easy cheeses to the more difficult ones. I've been making yogurt for some time so I'll be doing your lebneh recipe next and will work my way up to feta. I also have a bottle of your cream soda brewing. I can't wait to see how it turns out. thanks for sharing.,1307767426496
216.47.59.93,Beth,27 Jun 2011,beth.n.harris@gmail.com,Thank you for taking the time to put all this together! We recently‚(last month)‚ purchased an Oberhaski dairy goat and have been working through the recipes you have shared here. I am just getting ready to wax my first hard cheese to age. We tried a bit shredded and melted on fresh bread and it was AMAZING! It was more the texture of hard Parmesan cheese and not as soft as I expected. trying a lower temp when heating the curds this time around. Not sure why‚ but my Hubby‚ who is diabetic‚ has no blood sugar spikes to bread made from the whey just an fyi for anyone that it might help. :) ,1309192565836
112.198.64.79,sherryl,30 Jun 2011,sgm_shailor@yahoo.com,what is the packaging of american cheese?,1309397590125
75.201.153.145,Nancy Brown,08 Jul 2011,rockytop.fan@yahoo.com,Have I over looked on your site about how to make cottage cheese?ThanksNancy,1310135875361
66.228.218.189,Tony Kay,08 Jul 2011,tony.kay@gmail.com,David‚ I really appreciate your pages on fermented milk products. Great stuff. Thanks for making this available. Whey is also nice for lacto-fermentation of veggies and other foods...didn't see that yet‚ so if it isn't here‚ it might make a nice addition.,1310184836837
113.199.142.18,Ashok Rimal,18 Jul 2011,ashok_rimal@yahoo.com,I am from Nepal. I am working in my small dairy production and also milk collection center in remote area in Nepal.If i will know- how to make cheese.It will be best for me as well as those people in village.So can i get entry in your cheese making courses? i am looking for your positive responce.thanks. ,1310958654797
95.148.24.63,Russell,20 Jul 2011,RussellpBrett@gmail.com,Hi DavidThnks for your previous help.I managed to get a clean break for the first time (after 7 attempts!)It was the innoculation -clealy the milk became too acidic even after only an hour of leaving. It was commecial mesophilic bacteria.When I put all of the ingrediens in together an hour later I had a clean break - with the bubbles even solidified!Now I need to buy a big pan to try 5 gallons!Cheers.,1311172273369
95.148.24.63,Russell,20 Jul 2011,RussellpBrett@gmail.com,Hi DavidThnks for your previous help.I managed to get a clean break for the first time (after 7 attempts!)It was the innoculation -clealy the milk became too acidic even after only an hour of leaving. It was commecial mesophilic bacteria.When I put all of the ingrediens in together an hour later I had a clean break - with the bubbles even solidified!Now I need to buy a big pan to try 5 gallons!Cheers.,1311172273369
168.103.70.137,Hal Hammond,27 Jul 2011,hhammond@q.com,What a lovely page! Your recipes will keep my busy for a while.Any thoughts on how to make Scandinavian/German quark?,1311746953143
67.142.172.25,Rachel McGinnis,27 Jul 2011,rachel.mills2@msu.montana.edu,Dr. Fankhauser‚ thanks so much for your recipes! I live on a cattle ranch‚ and we also are aiming at self-sufficiency :) Due to our own beef‚ a nice vegetable garden‚ chickens‚ and four milk cows we are getting quite close! I have been very successful with the mozzarella‚ hard cheese‚ ricotta‚ and neufchatel -- I used some of the neufchatel to make a cheesecake‚ and it turned out extremely well. I am very excited to try the swiss and blue cheese recipes! Thanks again! ,1311799337380
70.8.167.250,mary ehmen,28 Jul 2011,ehmen23@gmail.com,Can I substitute fruit freshascoorbic acid/citric acid for the citric acid called for in the mozarella recepies? Thank you,1311902481201
10.24.144.206,jan,14 Dec 2011,jan@jan,testing,1323881657515
10.24.144.206,jan,14 Dec 2011,jan@jan,testing,1323881657515
10.24.144.206,jan,14 Dec 2011,jan@jan,testing,1323881657515
24.92.241.214,Bob Tatro,20 Dec 2011,bobtatro@yahoo.com,What a find. Thank you for all your effort in creating this page. Christmas weekend will be my first cheese making experience. I will start with cottage cheese. I've been making yogurt for a while and also make creme fraiche regularly. This will be a big help. ,1324426534469
24.92.241.214,Bob Tatro,20 Dec 2011,bobtatro@yahoo.com,What a find. Thank you for all your effort in creating this page. Christmas weekend will be my first cheese making experience. I will start with cottage cheese. I've been making yogurt for a while and also make creme fraiche regularly. This will be a big help. ,1324426534469
76.193.18.93,capt,20 Dec 2011,Captgrail@yahoo.com,Thank-you so much for sharing your knowledge on your web pages - cheese and otherwise. They are most informative and much appreciated! I have been making yogurt for years but want to try expanding on to other cheeses so this is really great.,1324432835754
166.181.3.165,justjim65,23 Dec 2011,jvskitty@yahoo.com,Thanks for a great site‚ I am not competeing with Kraft yet‚ tho I am delighted making some cheese.!!And it good.The Rustica Pane is wonderful‚ have not tried the whole wheat version as yet‚ as stated the Rustica is wonderful.Keep up the good work‚ we need more good folks involved!!Best to you and yours over the holiday season.,1324657055647
166.181.3.174,justjim65,23 Dec 2011,jvskitty@yahoo.com,For those interested in making Quark.8 quarts whole milk.1/4 teaspoon aroma culture‚ 1/8 teaspoon liquid rennet‚ 1 tablespoon kosher or sea salt‚ heat milk in stainless steel pot‚ slowly to 77 degrees‚ stiring slowly to prevent scorching‚ remove from heat.Sprinkle culture over surface of milk‚ let soak about 5 min.s‚ stir gently drawing culture down into the milk‚ dilute rennt in 1/4 cup of water mix as above.Cover and let set in draft free area for 24 hours‚ check for clean break‚ when you have clean break‚ cut your curds‚ let whey surface for a few min.s dip off the curds‚ then take a large p,1324657055647
166.181.3.186,justjim65,23 Dec 2011,jvskitty@yahoo.com, plastic or stainless steel colander‚ line with muslin‚ dip the curds onto your skimmer and put into colander to drain‚ let drain for four hours‚ remove cheese from bag‚ mix in salt mix throughly into cheese‚ put in bowl‚ taking a bite or two before you put in frig.‚ just to make sure its all right.Will keep for about two weeks‚ its a nice‚ easy cheese to make‚ and tastes good as well.Hope you like it! ,1324657055647
71.32.189.182,David ,31 Dec 2011,puff654321@yahoo.com, I followed your step by step instructions to a T‚ but I am 5 hours into making cheese and I don't quite have a clean break. I'm going to let it set up to twelve hours‚ is it a lost cause after that? I'm not going to let that discourage me from attempting it again. Any suggestions or guidence.,1325356014525
207.171.103.126,David,31 Dec 2011,puff654321@yahoo.com, I posted the last comment and I think I should have added calcium cloride. But at what stage do you add it? when you add the rennent? ,1325367864703
207.171.103.126,David,31 Dec 2011,puff654321@yahoo.com, I posted the last comment and I think I should have added calcium cloride. But at what stage do you add it? when you add the rennent? ,1325367864703
108.194.162.61,Chris Moore,03 Jan 2012,cmmoore1982@gmail.com,I don't see any links about butter on your page‚ but since you appear to be all-things-dairy sage‚ I have a question: How long can butter stay at room temperature (both covered and uncovered)? I have been making butter from raw milk (recipe from Mother Earth News: http://www.motherearthnews.com/Real-Food/1978-03-01/How-To-Make-Butter.aspx).Thanks X one million!!!,1325657237757
174.54.190.146,Emily,08 Jan 2012,emins919@yahoo.com,Can I use homemade butter milk(milk and vinegar) for my starter??? I don't have yogurt or butter milk on hand. ,1326047987406
24.92.241.214,Bob Tatro,09 Jan 2012,bobtatro@yahoo.com,Yogurt cheese and neufchatel were a success. I want to try cottage cheese with a buttermilk culture and creme fraiche.,1326154344405
125.239.70.136,Bob,14 Jan 2012,bobanddei@windowslive.com,About smoking food.The smoker you have is a hot smoker. The heat from the charcoal cooks the food while the smoke flavours it. With a cold smoker no heat get to the food only the smoke. this can be achieved by having the heat and smoke sourse separate from the food container and piping the smoke through to the food. This way the food is preserved by the smoke. Cheers‚ Bob. You have a very interesting site. Thanks.,1326485958748
24.92.241.214,bob tatro,22 Jan 2012,bobtatro@yahoo.com,My first attempt at cottage cheese was a failure. I don't think I waited long enough for a hard curd. I only kept it at room temp for 14 hrs. When I tested it the curd was separated from the whey and when i cut it into cubes it appeared to be holding but when I poured it into the cheesecloth the curd fell apart. I was going to change my plan and go for neufchatel. I think that would have worked but I thought i would heat up the curds to 115 and maybe they would tighten but that didn't work. I must have killed off any bacteria and it essentially turned into thick milk. In hindsight‚ I should ha,1327242447250
70.243.111.7,Crystal B,28 Jan 2012,c_beshore_rn@hotmail.com,Thank you so much for this site!! My Boyfriend and I are trying to live a more "non-commercial" life and our first project is cheese from home. Your site is AMAZING..you need a book!,1327777257092
86.163.51.162,Graham,29 Jan 2012,gpstreet@yahoo.co.uk,Thank you for the site. I have been using it on and off for a few years now. Working through the newbie projects. Failed on making neufachel but will persist.,1327840359274
184.4.74.139,Yevette Green,02 Feb 2012,yevettecmf@mindspring.com,Is it possible to make butter out of goat's milk?,1328239353382
71.233.142.113,Holly,03 Feb 2012,Hollys011375@aol.com,Mozzarella! I've gotten a clean break on the previous projects. I'm on batch #2 of the fresh mozzarella & cannot for the life of me get a clean break‚ anyone else run into this problem? My butter milk is reduced fat‚ could that be the problem? It is store bought milk - i ran the 1st batch w/out calcium chloride‚ the second batch with - no difference. Help!,1328290903024
71.233.142.113,Holly,03 Feb 2012,Hollys011375@aol.com,DAVID - I added the Calcium Chloride first - since the processing strips it - I figured put it in before starter & rennet. BOB TATRO - I found a cold smoker technique much like an incense burner @ http://www.smokepistol.com/smokedcheese.html It's a fairly simple process.,1328290903024
209.105.143.157,Mary Ann,09 Feb 2012,maguiles@gmail.com,Can I use a mesophilic starter(Mesophilic A) that I purchased from Leeners instead of yogurt or buttermilk. ,1328805458673