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.