Cheese Comments


On 04 Jan 2005, David F. said: PETER: Your responses are right on‚ thanks for sharing your insights! For those who don't know‚ Peter has considerable expertise in the ins and outs of cheese making. RACHAEL: Isn't microbiology interesting and relevant!? Thanks for your sunny report about ginger ale!


On 24 Dec 2004, Rachael Blomeley said: I was doing a search one day on microbiology for interests sake (as you do) and came across your page. I found that your page mixed my two great loves - microbiology and cooking - in a simple‚ user friendly way. In the past couple of weeks I've made about 20L of ginger beer and it's been perfect everytime. No explosions! After Christmas I'm going to have a go at cheesemaking too. Needless to say your page is bookmarked and I'm looking forward to continuing to get all the micro-organisms I can to do my kitchen work from now on.


On 20 Dec 2004, Peter said: A "group response": Agnes: The water-like fluid on top of your starterculture is whey... just leave it as is.. It wont do any harm.. Tracy: The rennet should work‚ even if the starter is bad... Test the rennet directly on a cup of fresh buttermilk.. You need to disperse the rennet evenly in the milk and wait till it sets..


On 19 Dec 2004, Ricky Knue said: I am very excited to get started. I can't find rennet locally‚ so will have to order in. I am presently teaching a biotechnology class in high school‚ to expose students to all aspects of 'life technology'‚ especially the ancient ways‚ and for our last lab we will attempt some sort of cheese making in the portable I teach out of. We have successfully extracted DNA‚ conducted an oil bioremediation lab‚ studied moldy tofu‚ planned for phytoremediation‚ studied the effectiveness of fungi and remediation‚ and tissue culture. This could be the best ever!


On 19 Dec 2004, lynn said: I cannot get my goat milk to "set" It is canned‚ all i can get now‚ and i have tried several different things.Please help!!


On 18 Dec 2004, Tracy said: What a fantastic website - I refer to it often... I live in Denver - are there considerations for altitude that need to be made? I cannot get the batch to the curd phase - I suspect it's the starter. I've tried both buttermilk and yogurt. I've tried both following the recipe to the letter‚ as well as have changed variables trying for a different outcome‚ and basically I get the same outcome each time - no clean break. I've also reviewed "how to achieve a clean break" without success so far. Any words of wisdom?Thank You.


On 18 Dec 2004, Agnes said: Your website is great! But‚ I am having trouble making Mesophilic starter from purchased enzymes. I have been following instructions in Ricki Carroll's book and I am not sure that what I have created is correct. My starter is solid and yogurt like‚ but there is a lot of water like fluid in Mason Jar. Do I just pour off the fluid and use the thick yogurt like substance? Thank you for your help. I am trying to make cheese for a school science fair.


On 07 Dec 2004, Gloria said: I liked the recipe for making a buttermilk culture from scratch‚ that I could make from ingredients that I had on hand‚ and the recipes to use that culture to make cottage cheese and sour cream. Is there an easy way‚ like that‚ to make cream cheese? Also‚ I wonder why the butter that I make from fresh raw milk stays harder at room temperature than store bought butter?


On 07 Dec 2004, ellen said: this is an awesome site


On 23 Nov 2004, Peter said: you can see a picture of the actual cheddaring process here: http://www.naeslund.dk/peter/files/cheese/cheddar.jpg -After cutting the slabs of cheese‚ as shown on the picture you need to knead a good pile of salt into the cheese before pressing it long and hard.. ( typically 24 hours ) before putting the cheese in vacuum baggies or other airthight containers


On 20 Nov 2004, David F. said: BRYAN: Cheddar cheese is made by "cheddaring": mats of fresh curd are cut into slabs which are turned regularly as a means of accelerating acidification/curing of the curd before it is pressed. This turning of slabs originated in Cheddar‚ England. Bandaging of fresh cheese helps to wick whey which comes to the surface after it has been rubbed with salt. It also keeps dirt off the surface.


On 16 Nov 2004, Bryan said: Terrific site‚ Dr. Fankhauser. I won't let the rennet snobs get me down! I have only made small forays into cheesemaking‚ based on recipes in the Rennet box. After reading through the posts‚I'm excited to move on‚ but I'm still vague on one thing. How exactly does one modify the "Basic Hard Cheese" recipe to make Cheddar? You defined "cheddaring"‚ but I'm still a little dense on the topic. Also‚ is bandaging strictly necessary? Thanks‚ BJL


On 14 Nov 2004, David F. said: LORING: Sterilized milk (UHT) can‚ with care‚ be used for making yogurt without scalding. Pasteurized milk cannot. UHT is rare in the States. Careful control of incubation temperature favors success. GARETH: Tho theoretically plausible‚ I have never heard of health problems from blue cheese mold. It may make infinitesmal amounts of penicillin which MIGHT be of allergic concern. Some might be allergic to the spores.


On 12 Nov 2004, Gareth said: David‚ Are you aware of any health risks from the bacteria of making Blue Cheese (such as breathing them in‚during pregancy‚ etc)? Thanks. Gareth


On 11 Nov 2004, loring said: your cheese site is fabulous and your videos are even bettter. i just returned from several years in italy and am astonished at the paltry selection of cheese even in the heartland of america: Cheddar. Swiss. Colby. i rang the supposed cheese expert at the university and asked if i could audit a lab or two to watch how cheese is made. she said no. I had already found your page but then I found your videos. Thank you‚ thank you‚ thank you. I don't need her. If you get around to it‚ tape yourself making fresh mozzarella. ciao//


On 11 Nov 2004, loring said: someone inquired about making yogurt with UHT milk. I never made cheese but i made yogurt for years. On Guam‚ I would cut the tab off a UHT container‚ insert a teaspoon of Dannon plain yogurt as a starter & leave the box in the oven overnight. The pilot light was sufficient. In Italy‚ I did the same thing and left the box on the radiator in my hotel. The technique worked fine in both places. I am not sure that yogurt isn't so easy to make that you almost cannot fail. Life should be like yogurt. //ciao


On 06 Nov 2004, David F. said: DOMENIC: Thanks for your posts. I would LOVE to see your dad's recipe for mozzarella if you would share it (email me). For failure to get a clean break‚ see my page on troubleshooting.


On 06 Nov 2004, David F. said: MARGARITA: Congrats on your successful cheese making! The art of cheese making often results in variations with each cheese that one makes‚ especially at the beginning. Tastes like beer??? Hmmm. That would be a big draw for some folks ;-) One of the variations could be your homemade yogurt. You might try Dannon plain‚ or fresh cultured buttermilk as a starter to see how the taste is affected. But the bottom line is‚ if you like the results‚ stick with the technique!


On 06 Nov 2004, David F. said: LOREN: The more problematic ingredients for most far-flung cheesemakers are rennet and bacterial starter. These can be purchased by mail (see links on my main page.) Plain yogurt or cultured buttermilk are often available for starter. Pots and thermometers are usually available. Look at my page on Beginning Cheese Making for detailed suggestions.


On 05 Nov 2004, Loren Claassen said: I live in India and am tryinig to have a friend bring out the equipment to make cheese. What do I need to order to make Cheddar in particular? Loren


On 04 Nov 2004, Margarita said: I just want to thank you for all the information on making cheese. I made my first cheese with store bought milk. It worked just great! I have always wanted to know how to make cheese‚ and your sight gave me all the basics that I needed to do just this.I am on my third one pound cheese made from store bought milk!( Never knew I could use store bought). All three seem to have a different taste to them ‚ I love it! I started with homade yogurt as my starter. The result‚ a cheese that I had tasted in Mexico‚ sharp with a taist of beer!‚ at least- that is what my son and I thougt. Love it‚ love it


On 31 Oct 2004, Domenic said: I am having a hard time getting goat's milk to coalugate. Any suggestions?I keep ending up with this gelified yogurt substaince.


On 30 Oct 2004, Dianne Crampton said: What a wonderful site for the beginner. I have been looking for a cow farmer's cheese through our local stores for over a year and committed to make my own. It is essential to my family's cheese cake recipe. You filled the ticket. Thank you!Dianne Crampton


On 28 Oct 2004, Domenic Abitino said: I want to thank you for the extensive info you provide on your website.i am from napoli Italy (now reside in central Florida)and my da as been making fresh mozzarella for the last 40 years and that was the only cheese I was tought. through the years I have developed a passion form this milky substaince. I am dyeing to try you recipe for bluecheese. I will let you know the results. I must tell you I have tried to make ricotta and let me tell you I got it down and tasting really good. Wish you could try it. Well once again thank you for all yur Info. Domenic Abitino


On 28 Oct 2004, Domenic Abitino said: PS I am a chef and owner of an Italian restaurant here in Melbourne Florida.www.abitino.com


On 24 Oct 2004, David F. said: Tim: Thanks for the post. (One has to be registered with NYTimes to see the article.) The article points up the legal US prejudice which favors corporate interests and slams the small family producer. Most artisan cheese producers have struggled to satisfy obsessive/compuslive regs which want us to trust only corporate foods. Rather than clean up and humanize corporate meat and dairy production‚ they want us to overcook meat and eggs‚ and give up the unique delicious home made cheeses etc. Cost to gormet taste in the US? Just taste cheeses and real salamis in Europe.


On 23 Oct 2004, Tim said: There is an interesting article in todays NY Times(http://www.nytimes.com/2004/10/23/nyregion/23mozzarella.html though I don't know how long you can read the archive)about how the state health inspectors are stopping all the small Italian cheese stores and dairys from making the traditional mozzarella! Apparently nowadays cheese made this way can be bad for you! What a pity. Thanks for creating a site that will allow me to try making my own cheese (until the inspectors close us all down).


On 17 Oct 2004, David F. said: Steve: Chymosin is another name for rennet‚ the enzyme which coagulates milk. Yes‚ you need rennet (chymosin) for most cheeses. I have used Junket Rennet tablets successfully for years‚ and get them in the pudding section of my local supermarket. Look at my web page "Beginning Cheese Making" for suggestions for first cheese projects.


On 15 Oct 2004, Steve Chastain said: I've read several pages calling for Chymosin as part of making cheese. Please tell me where I could purchase this or if I really need it.Thank you very much for your website..I have been wanting to learn to make cheese for years and your page has given me the confidence to give it a try.Thank You‚Steve R Chastain


On 15 Oct 2004, David F. said: Gareth: Cheese that is more acid will melt more. Two ways for this to happen. The most effective is to let the curds sit several hours in a warm place (some recipes call for leaving it in the whey) to acidify before pressing. The other is curing. Acidification will continue in a cheese that is aging. I believe your cheese will melt better after it is several months old. Also‚ my experience is that goat cheese does not melt as well as cow's.


On 15 Oct 2004, David F. said: Vanessa: Cheese is essentially the protein separated out of milk and either eaten fresh or preserved. So yes‚ what you describe is a simple cheese. It will be very mild‚ and will not age well (lacking bacterial starter which helps acidify the cheese).


On 15 Oct 2004, David F. said: Liz: I have added a line on my page on the nutritional content of milks to include whey. Also on that page‚ I have placed a link to the USDA Composition of Foods data base that you can use to search what ever food product you are intersted in.


On 13 Oct 2004, Liz said: Yea. I have finally succeeded in making a clean break. I kept some of the whey to drink which is quite good. What is the calorie‚ protein‚ and other nutritional info. Please guide me. Thanks. L


On 11 Oct 2004, Vanessa said: Hi There! This is a great site! Well done :) I have been successfully making yogurt for a few months now without a thermometer‚ in the hotwater cupboard... But I will definitely get a thrmometer now so I can try making some of your cheeses. One I make at the moment: You heat raw cows milk until it starts to rise‚ then add lemon juice‚ stir and strain thru cheesecloth. Rinse in water‚ then press (I use a good sized rock) for a few mins‚ then eat! Even the kids love it‚ esp with a little rock salt and olive oil to dip it in. What do you think? Is this real cheese? Cheers from NZ


On 10 Oct 2004, Gareth said: Sorry‚ that should read...it did NOT melt.


On 10 Oct 2004, Gareth said: David‚ I hope you did not mind me jumping in there a couple of days ago with the response to Kristin! Now for my question. Friday was the GRAND OPENING DAY (1 month maturing) for my first cheddar. A little crumbly‚ and needs more time for the favour to develop more fully‚ but not bad. My question though‚ is when I tried to melt some cheese‚ it did‚ it just kind of browned on the surface. The favour and the texture seems to be OK‚ so any ideas why this should happen ? I am using whole cows milk‚ and 50 Pounds of pressure in the mold. The cheese was air dried for 4 days then waxed


On 09 Oct 2004, David F. said: Lori: Gorgonzola: If you are premitted to bring in gorgonzola‚ that would be an excellent choice because in the States it is of lower quality and higher cost. I am not sure whether USDA will permit it‚ but because of its long cure time‚ it should be OK. Tomini: As I recall‚ these are like tiny flavored mozzarella balls? I do not have a specific recipe how to make them. I KNOW they are fresh cheeses‚ and doubt that USDA will let them into the country.


On 06 Oct 2004, Kristin said: When I cut the curd‚ I cut it into 1/2 inch cubes as your tutorial described (I had it printed out and stuck to the range-hood above the stove). When I cut it‚ though‚ it fell apart...not liquidy‚ but fell apart. I can't remember how long I let it sit...my parents came over right then and I was interrupted for awhile.


On 06 Oct 2004, lejahnke@lycos.com said: Dear David f. I found your site yesterday and read so much that I had a nightmare about you last night. You and cheese. I am in Italy at the moment and preparing to return to the States. I am not sure I can live without tomini and fresh mozzarella. I found the recipe for fresh mozzarella but do you know how to make tomini? If the answer is on your site‚ I am sorry I did not find it yet. For the moment‚ a short answer will do until I return. Should I try to bring back a chunk of tomini or is that irrelevant? I guess another question is should I bring back gorgonzola? ciao//lori


On 05 Oct 2004, David F. said: Kristin (and Gareth): I agree with Gareth. You probably should have cut the curd earlier (as soon as you get a clean break). But this is not serious. Sinking curd is good (floating curd has bubbles which could be bad). It sounds like you cut the curd too small: should be 1/2 inch cubes. I believe your cheese will be fine‚ if hard and dry (as Gareth mentioned).


On 05 Oct 2004, Gareth said: Kristen‚ It sounds to me like you let it sit for to long before you cut the curds. Obviously it depends what cheese you are making but I always leave it at 90F for about 90 minutes (but you can ckeck it before this). You should not have to leave it more than 5 or 10 minute more than this before you cut the curd. I suspect that your cheese will now come out very dry. What were you making? Hope this helps.


On 04 Oct 2004, Kristin‚ Again said: I made basic hard cheese (it is ripening in the fridge now). After adding the rennet and letting it sit for 3 hours (I think?)‚ the milk separated‚ but the curd sank to the bottom in one large lump. I couldn't tell wether I had gotten a clean break or not‚ so I went and cut the curd. I ended up with the tiniest curds‚ almost as if the curd had shredded rather than been cut. What did I do wrong? Took me much longer to drain and press‚ but it's finished...unsure how it turned out though‚ taste wise.What happened?


On 02 Oct 2004, Kristin said: I bought it at the Vermont Country store. Their online store is just as good as their in-person store. Lots of old-time remedies.www.vermontcountrystore.com It's difficult to find cola syrup anymore (as I found out when I was pregnant 3 yrs ago)‚ and when you do find it it's usually in a tiny bottle. Vermont store has it in a nice big‚ like 10 oz bottle‚ I think. Costs $10 at most.


On 02 Oct 2004, David F. said: Kristin: Presuming that cola syrup is THE major flavor in cola drinks‚ then you certainly could use it just like root beer extract in my recipe for making home made root beer. Let us know how it turns out! Where did you get cola syrup?


On 01 Oct 2004, Kristin said: Question: I have a bottle of Cola syrup (kept around for cases of nausea). Can I make carbonated cola with that the same way as the root beer?


On 30 Sep 2004, David F. said: Gareth: In my experience‚ the reason cheese does not bind together when pressed is two fold: a) the curd was too cold when placed in the press‚ and b) there was not enough pressure in the press.


On 30 Sep 2004, David F. said: Grant and Michael: I do not have recipes for either longhorn nor burrata (tell me more about the latter). If anyone DOES have recipes for these‚ please post!


On 30 Sep 2004, David F. said: Kim: In order to have carbonation in home made rootbeer or ginger ale‚ you must add sugar. Pasteur discovered this connection. So‚ no‚ you cannot make carbonated drinks using fermentation with splenda or other artificial sweeteners.


On 30 Sep 2004, kim lewis said: We are going to make the ginger ale and root beer but I was curious if anyone knows the amounts to use if you are using splenda and sugar for diabetic students.


On 25 Sep 2004, Michael Newsome said: Do you have any recipes / instructions on making burrata cheese?


On 20 Sep 2004, Kristin said: For those looking for Junket Rennet Tablets‚ it is avaiable online (and in person) through the Vermont Country Store: http://www.vermontcountrystore.com/shopping/product/detailmain.jsp?itemID=6152&itemType=PRODUCT&iMainCat=39&iSubCat=173&iProductID=6152 In the store‚ one box is under $3‚ but online you can buy 3 boxes for $8. This has been one of the only places I have found it.


On 20 Sep 2004, Gareth said: Thanks for the great informative website. Just a short question. I made Stilton a couple of days ago‚ it is now drying‚ but I am not sure about the exterior texture. It seems to not be very bound together (as it is not really pressed much). It his correct (or should I have pressed it harder)? THanks


On 19 Sep 2004, grant grider said: enjoy your site.Have been brewing for years‚just started making cheese.Am looking for info on "longhorn cheese"Any info you have would help.Again‚great site.


On 09 Sep 2004, David F. said: JENNY: The "DO NOT DISTURB" sign is up only after the rennet is added. It does not matter while the inoculum is "ripening" them milk. Some recipes add rennet with the inoculum. These should not be disturbed from the beginning. Others let the inoculum work for hours before adding rennet. No problem aggitating these prior to adding rennet.


On 02 Sep 2004, Jenny said: question about innoculating milk... on your "Critical factors in getting a clean break" page‚ you state that inoculated milk should sit undisturbed overnight; yet most of your recipes say to let it sit 1-2 hours.when should it sit longer? Thanks‚


On 02 Sep 2004, ken roark said: hello 1st of all thanks for the great page on making cheese........but i need some help! i used raw whole milk to make NEUFCHATEL for the first time.........i left the cream in‚ instead of skimming it off.....after adding the rennett i let sit undisturbed for 12 hours (overnight)‚ the next morning it seemed to be set but i was unsure.........so i let it set for another 12 hours... then i did the clean break test again and i noticed that under the surface approx 1/2" it was set very firm‚ but the top was not.........i proceeded to cut and ladle out when i noticed that what was on top was t


On 28 Aug 2004, David F. said: ARIS: How dry do you want your ricotta? Two suggestions 1) Let it hang an extra day or two in the fridge‚ 2) freeze it and thaw it (forces out water). If you want it DRY‚ I have no experience‚ but you will have to salt it and press it.


On 28 Aug 2004, David F. said: CORDARRAL: Thank you for your comment. Let us know which cheese you make! May we ask where you live?


On 28 Aug 2004, David F. said: LORE: The curd is SUPPOSED to sink after you cut the curd. If it floats‚ that means it is contaminated with CO2-producing bacteria. Sounds like you are succeeding.


On 28 Aug 2004, David F. said: POLAT: I recommend you start your cheese making journey with the cheese projects on my Beginning Cheese Making page. I hope to be able to visit your cheese factory some day! Where do you live?


On 24 Aug 2004, Polat Karlidag said: Dear Sir‚I thank you it's realy great.I will try to do home cheese if I can do that I will make my cheese factory after that I will invite you to see it.


On 23 Aug 2004, Lore said: This page is great because it has good pictures and good instructions. I have a question‚ though. My curds fall to the bottom of the pan. Am I doing something wrong?


On 20 Aug 2004, cordarral said: This is a very good page to learn about the makeing of cheese from.


On 17 Aug 2004, Helene & Gary said: Ooops Cheese Cake:Use Feta Cheese Recipe:1. Wait until curds have almost drained.2. Sample April's wine.3. Trip‚ catch bottle and dump curds back into whey.4. Strain again.Note: Cheese should not resemble anything close to Feta...It should have consistency of a cream cheese.5. Use cheese instead in any basic cheese cake recipe.Cake was wonderful‚ covered in Strawberry preserves. We have actually named it Fankhauser Cheese Cake....would love to know what happened...is this 'double straining' a known technique ?


On 14 Aug 2004, Aris Bakas said: Do you have any suggestions on how to dry ricotta?thanks


On 11 Aug 2004, barrett said: What a great site! I'm going to annoy my wife for month's with these recipes.One other really easy cheese to put on for beginners (and the only one I've ever made) is the Indian paneer‚ found in sag paneer and other dishes. A decent recipe for it is here - http://1stholistic.com/Recipes/recipe_panir.htm


On 10 Aug 2004, David F. said: MICKY: Any stainless steel pot with an added thick bottom (usually 1/8 - 1/4 inch pad of aluminum‚ but copper is even better) will do. The pad of metal distributes the heat preventing the hot spots you are having problems with. The one I currently use is made by "Morgan Ware" and specifies that it is 18/10 stainless‚ and carries the words "Sandwich Bottom" on its bottom.


On 08 Aug 2004, Micky said: I love your website! I have made jogurt before. My problem is the stainless steel pot which invariably scorches in a ring at the bottom. May I ask the brand name of your expensive but super efficient milk boiling pot? Thank you so much.


On 08 Aug 2004, David F. said: GLENN: My problem with aluminum is that acid dissolves the metal‚ and the metal ions become soluble and dissolve in the milk‚ perhaps increasing the risk of Alzheimer's (and possibly other problems?) I don't think anodized makes any difference. Teflon coated would provide a barrier‚ but you don't want to overheat it (which wouldn't be a problem if you are only heating milk in the pot).


On 04 Aug 2004, Helene & Gary said: our apologies to Glenn and Liz for jumping back in...we used store bought cow's milk for our feta...i don't believe this is forum for ranting about local dairy regulations...we can only imagine how good this would be with fresh goat's milk !!!


On 04 Aug 2004, Glenn said: Does the prohibition against using aluminum for acidifying milk also apply to anodized aluminum such as calphalon? Thanks.


On 31 Jul 2004, David F. said: LIZ: The recipes your are using are not from my pages? Two points right away: 1) I have not had much success making cheese with powdered milk‚ and do not recommend it. 2) Stringy yogurt is contaminated with unwanted bacteria. For successful Yogurt‚ use a fresh starter‚ I recommend Dannon Plain. See Beginning Cheesemaking to refine necessary skills for successful cheesemaking.


On 31 Jul 2004, David F. said: HELENE & GARY: Thanks so much for feedback from our friends from the North! Did you use store bought or farm fresh milk for your cheese? I too love the pure flavor of the home made feta. As you say‚ "Whooohooo!"


On 29 Jul 2004, Helene & Gary said: ...thank you !!! the feta is wonderful...we are surprised with both quantity and esp. quality......we could not have done this without your remarkable website...again‚thank you !!!


On 25 Jul 2004, Helene & Gary said: you have brought us back to our roots in prairie saskatchewan...we have finally found junket in ontario (nicastro's in ottawa) if anyone local is looking)...am making feta first time...am about to add the junket...whooohoooo...cheers from perth‚ ontario


On 18 Jul 2004, Liz Lirette said: Your web site is great.Attempt #5. 1gal milk(powder)1 qt cream‚ 1/2 cup bulgarian buttermilk‚ 1/2 rennet tab. warmed the milk to 80 added culture‚ 3hrs later the rennet. This set in laundry overnight. I made a yogurt but it was very stringy or drippy. I could not even strain it. Could it be the bulgarian style? #6 1gal. milk‚ cream I used the Mesophilic starter and 1/8 cal.chloride. After several hrs. I added 1/2 rennet to set for 18 hrs. My clean break cut the curds but then the whey got milky. I have another bag cheese draining as I write. Thanks for all the help and courage you've given thr


On 10 Jul 2004, David F. said: BARB: Interesting experiment you have performed‚ the only problem is we don't know the variable! I suspect (as you mention) that the temperature difference was the culprit. It sounds like you estimated rather than measured the temp? Precise temps are very important for yogurt. Jostling would cause it not to firm up‚ but it should still be thickened like buttermilk. I doubt you can start over on the liquid batch. I would add rennet to the liquid portion and make cheese from it.


On 09 Jul 2004, Barb said: I made a batch of yogurt (2 gallons in pint jars) and incubated in two ice chests. The ice chests are identical and I have used them both for making jogurt. One batch turned out perfect; the other turned out with the consistancy of milk. The water I filled the chests with came from the same source and the temperature (120 degrees approx) was within about 3 degrees of each other. The only thing I can figure out is that the second batch got jostled too much.Question: Can I take the 'bad' batch and run it through the whole process again or do I need to throw it away?Thanks‚Barb


On 09 Jul 2004, Barb said: I learned "how to" with this site and it is still the one I come back too.


On 06 Jul 2004, David F. said: David E.: You raise an interesting question to which you may have at least a partial answer. The bacteria in yogurt convert lactose to lactic acid by fermentation. If one used a low lactose milk as the starting material‚ I would expect the acidity of the product to be lower. Have you made yogurt with milk you know is low in lactose?But‚ as you know‚ 2% refers to the milk's butterfat content‚ while the lactose remains the same. I predict that "acidophilus" milk would not work well for yogurt. Anyone try it? Thnx for the McGee reference.


On 05 Jul 2004, David E. Samara‚ M.D. said: I have referred to your site many times! I make yogurt and labneh a lot since I am Lebanese. I am lactose intolerant and always have lactose-free milk at home. My question is whether or not the yogurt starter bacteria will be "happy" in a low lactose environment. I currently use regular 2% cow's milk and a very good starter from YOGOURMET (when I have no fresh yogurt.) Also‚ You and your readers with a scientific bent may be interested in "On Food and Cooking" by Harold McGee which addresses the chemical properties of food during cooking‚ baking and processing.


On 03 Jul 2004, David F. said: NOTE: The link in the previous post must have a "squigle" after the / and in front of the katzer to work... Apparently my server doesn't recognize and display it in this context. Sorry. DBF


On 03 Jul 2004, David F. said: KWAKU: Ah‚ yes... Sounds like you suspect the answer (Great American Dupe...). Americans especially add bright orange annatto dye (http://www-ang.kfunigraz.ac.at/katzer/engl/generic_frame.html?Bixa_ore.html) to make commercial cheese "yellow." Puzzling over this‚ I suspect the origin is that long-aged cheese becomes creamy yellow‚ so the yellow suggests more flavorful cheese??? Anyone else have an idea?


On 02 Jul 2004, kwaku brown said: why is american cheese orange‚ yet bwe call it yellow. Moreover‚ what is it that makes it orange. The "Gerat American Dupe".


On 30 Jun 2004, Fred in Wisconsin said: Thank you for maintaining this page! I've referred to it many times now. The directions are remarkably clear and complete. I do appreciate it!


On 30 Jun 2004, Bill Outlaw said: This is one of the best web pages I've ever come across!!


On 26 Jun 2004, David F. said: ADA: Thanks for the interesting question. According to the info on http://www.ochef.com/257.htm‚ "Greek yogurt" is made with ewe's milk‚ which is about 5% butterfat. So two important differences: type of milk (hard to adjust for this one since ewe's milk is qualitatively different from cow's) and % B.F. ("whole" milk in the States is 3.5%‚ so you would have to add cream to bring it up to 5% B.F.)


On Fri 25 Jun 2004, Ada said: Hello. I learnt how to make yoghurt and buttermilk using the information on your webpages. So lots of thanks to you for putting them up. I have a question - what make greek yoghurt greek? Are there any special tricks that one must know if one is to make greek yoghurt? I am very curious. Please share your thoughts.


On Fri 18 Jun 2004, David F. said: DON: In the US‚ most large supermarkets have Junket Rennet tablets in the pudding section. There are many beer and wine supply stores which also sell cheese making supplies. Or ask the managers at either of these stores to order it. There are numerous web-based supplies as well. Finally‚ herbs like Lady's Bedstraw or Stinging Nettles are reputed to have rennet activity. Will let you know after I do the experiment...


On Wed 16 Jun 2004, DON said: GREAT INFO...JUST ONE QUESTION FOR NOW....CANNOT FIND RENNET LOCALLY‚ IS THERE SOMETHING ELSE I COULD USE?


On Fri 04 Jun 2004, Kris said: I let it drip overnight‚ but I was using commercial yogurt..the cheap generic brand since I can't afford to use regular bottled milk (too expensive and my boys go through 3 gals/wk!) to make yogurt. I happened to have some plain yogurt in my fridge and thought I'd give it a shot‚ but it barely did anything. Next time I get a chance‚ I'll try making some homemade yogurt first‚ then make labneh. I've also got to do some running around to try to find rennet...


On Thu 03 Jun 2004, David F. said: KRIS: Can't imagine that plain white handkerchiefs aren't in your local variety store‚ but any fine weave cotten cloth will serve as a milk filter. Some folks turn their noses up at Junket tablets‚ but they are the same as rennet. In fact‚ the tablets have a longer shelf life than liquid rennet. (Do NOT use flavored Junket pudding with rennet‚ obviously.) How long did you let your yogurt drip? I hope you used homemade yogurt; artificially thickened commercial yogurt may not separate as well.


On Wed 02 Jun 2004, Kris said: I love your website! I have a couple of questions‚ though... what size handkerchief do you use‚ and what do I do if I can't find a handkerchief? Unfortunately‚ they are not as widely sold as they used to be.Also‚ one cheesemaking tutorial said NOT to use Junket brand rennet‚ that it's "not the same thing as cheesemaking rennet"‚ not that it matters since I can't seem to find it anyway.I tried Labneh‚ but it didn't drain off the whey hardly at all‚ it was just as liquidy as when I started‚ even though it had long since stopped dripping. used walmart 'ladies' handkerchief & yogurt.


On Mon 17 May 2004, Ginger said: Love your site‚ thanks for all the work and info. WHERE DO YOU FIND THE TIME!? I have goats; since finding your site I have been anxiously waiting for milk production to exceed demand (we drink ALOT of milk!)...I anticipate my first cheesemaking attempt in the next few days. Wish me luck‚ and keep up the good work!


On Sun 02 May 2004, David F. said: LAURENT: Thanks to the support of the University of Cincinnati‚ this site has been up since before 1999‚ and‚ depending on their continued support‚ will be up for the foreseeable future. (Ah‚ the fragility of the web world. It worries me.) Let us know how your cheese projects go‚ and how we can improve this site. The French are master cheese makers--what is your connection with the French?


On Sun 02 May 2004, David F. said: JOYCE IN KS!!!: Old friend--Thanks for the feedback on your recipe for American Mozzarella (you are famous!). Yes‚ the stage of lactation makes a big difference in the process and it the quality of the cheese. I attribute the "failures" I have had in recent years to rich milk shortly after freshening. I still occasionally see references to old Lactobacillus Board contributers Dominic and Ric.


On Thu 29 Apr 2004, Joyce in KS said: Hi David! Just wanted to let you know that I'm still out here making lots of cheese & yogurt in Kansas‚ but with 4 children to homeschool now‚ I just haven't had much time to talk about it!! Glad to see the site is still here and going strong!


On Thu 29 Apr 2004, Joyce in KS said: to Chris Larson---It is possible that there is a little too much citric acid in the mozzarella cheese that you were making. Different amounts seem to be needed in different parts of our goats' lactation‚ and I have to adjust during the milking season. What kind of milk are you using? Even if it doesn't come out really smooth and melty‚ the cheese is still useful in cooking--like in lasagna. Also‚ this mozz. can be frozen and used later. I've got a 4 1/2 gallon batch finishing up on the stove right now‚ but I have "failures" occasionally even after 4 or 5 years of making it.


On Wed 28 Apr 2004, Laurent said: Hi guys‚ this line just to thank you. I find your site amazing‚ being an amateur cheese maker myself (using a french book)‚ I found lots of additional explanations and new techniques to experiment. Congratulations for this fantastic work.Hope you'll keep the site alive long enough to give me a chance to try everything. Cheers Laurent


On Wed 21 Apr 2004, David F. said: CHRIS: Measure quantities very carefully. The times in the microwave vary according to the wattage of your microwave. Try pouring 1/2 gallon 80 C (175 F) water over a pound of curds to see if it spins better than using the microwave technique. (Don't know what "for longer worse" means.)


On Sun 18 Apr 2004, chris larson said: tried to make your american moozzarella and when I got to the microwave portion it really failed it would not come together tried mic for longer worse? can you help? thank you chris


On Wed 14 Apr 2004, Mark Bulger said: Thank you‚ for this wonderful website. I am a big believer in making it at home and have always had a strange love of all things fermented. I feel we are losing our touch with making the simple things in life and taking the time to learn and make cheese or beer or anything else‚ gives us a connection to life that is so important. Thanks so much.


On Tue 06 Apr 2004, David F. said: TEENAGER: I loved your comment! Thanks. I know exactly where you are coming from. Never are new projects more interesting than when you have a deadline task weighing on you. Please don't leave us hanging! What cheese will you make? I suggest either labneh from yogurt‚ or neufchatel. Did you see the page on Beginning Cheesemaking linked to my main page?


On Mon 05 Apr 2004, Teenager said: Haha‚ these site is awesome‚ for some reason I'm compelled to make cheese. Even though I'm onl 17 and I should be typing up a paper >.>


On Fri 02 Apr 2004, W. D. Bathgate said: Thanks very much. I'm trying the buttermilk approach as we speak. SO‚ I gather that acidic cheeses are a "now" sort of thing where bacteria cheeses are the ones that age and become hard? I appriciate your help‚Wes


On Thu 01 Apr 2004, Kathy Fick said: I try to make a different type of cheese each year. I found your page this year and I'm going to try 2 or 3 this year. Thank you.


On Sat 27 Mar 2004, David F. said: CARLOS: Check out New England Cheese Making Supply (http://www.cheesemaking.com/) for the precise cultures for buttermilk if you do not have fresh cultured buttermilk available.


On Sat 27 Mar 2004, Carlos Bauza said: Looking for buttermilk in the internet‚ your site came up! Thanks! Is it possible to purchase cultured bacteria for making buttermilk? I cannot get any sort of buttermilk in Puerto Rico.Please help.


On Wed 24 Mar 2004, David F. said: W.D.: Mascarpone‚ according to the recipe I use‚ is acidified with tartaric acid‚ not bacterial fermentation. Thus‚ it will not get any more tart than it is immediately upon preparation. "Aging" it will only encourage contaminating bacteria to grow‚ and can cause off flavors. Two solutions: 1) use a little more tartaric acid than the recipe currently calls for‚ or 2) try inoculating the cream with 1/8th part buttermilk just before you add the tartaric acid. The buttermilk will cause continued fermentation with "good" bacteria.


On Sun 21 Mar 2004, W. D. Bathgate said: DAVID:I did make some good mascarpone but it never really developed any "tang" to it before it started to smell like bad milk. How do I get the aged flavor out of it?


On Thu 18 Mar 2004, David F. said: U. CURJEL: Because one scalds and cools milk before making yogurt‚ the scalding is actually MORE than pasteurizing it. So‚ no need to pasteurize. Use the fresh milk (even better‚ use it immediatelty while still warm). Pay attention to proper cooling to below 55 C before adding the starter.


On Wed 17 Mar 2004, U.Curjel said: Great site! This week I'll try making yoghurt. I have access to farm fresh (cooled) cows milk. Is it necessary to pastureize it or can I use it "raw"?


On Sun 14 Mar 2004, al said: thank you


On Sun 07 Mar 2004, David F. said: MAZIM: I am sure there should be little problem mixing a variety of fresh high quality milks‚ though the precise times for a clean break‚ and the quality of the firmness of the curd will vary. Pay close attention at each stage (see my page on basic cheese)‚ and make the slight modifications necessary. Please keep us informed about your findings.


On Sat 06 Mar 2004, mazin marji said: I like your web site and I would like to ask a question: is it OK to make white cheese by mixing milk from cow‚sheep and goat and what is the best way to do that? Thanks


On Tue 24 Feb 2004, Sandy said: Your directions are wonderful! Thanks so much for the detailed information. I have a housefull of children..all were excited and even the non readers could check if I was doing it right. Thanks again


On Sun 22 Feb 2004, David F. said: STEVE: Officially‚ skyr needs a special starter from previously made skyr‚ but an approximation is: 1) Scald 1 gal skim milk‚ cool to 100 F. 2) Stir in 2 tsp cultured buttermilk (should be skyr for starter). 3) Dissolve 1 rennet tablet in 1/4 cup cool water‚ stir into milk. 4) Let sit at 80 F for 4-5 hours until soft clean break. 5) Cut curd‚ drain in cloth like labneh. Here is a web site for skyr. Or cut and paste: http://www.isholf.is/gullis/jo/Miscellaneous.htm#thet


On Sun 22 Feb 2004, David F. said: INGRID: Temp and humidity especially affect the curing of cheese. Yes‚ the type of milk affects the taste and consistency of cheese. For instance‚ the best mozzarella is made from water buffalo milk. (Do you have that available in Indonesia?) But a cheese can be made from any milk. Go to my page on Beginning Cheese Making for suggestions for first projects. Moz is a bit of a challenge.


On Sat 21 Feb 2004, Ingrid said: Dear Dr.Fankhauser‚I just love your website‚ it gave me a lot of information on the chemistry of cheesemaking.I currently residing in Indonesia‚ went to school in United States before and also a cheese lover.In Indonesia‚ it is so expensive to purchase cheese and fresh mozzarella is just not available.Now I will test on making the cheese.I am wondering if the humidity (temperature) and the type of milk will affect my cheese making process?Thank you‚Ingrid


On Sat 21 Feb 2004, Rose said: Thank you Thank you Thank you! As a true homesteader wanna be‚ I am seeking all info related to dairy and cheesemaking. I needed some true basic information. I will try this prior to my moving south to the ranch after retirement.


On Fri 20 Feb 2004, Steve Sykes said: I am quite impressed with your cheese pages. Do you have a recipe for Icelandic Skyr?


On Wed 18 Feb 2004, David F. said: Eric: Freezing yeast is good for storing for long periods (maybe even a year)‚ but several cycles of freezing/thawing is a killer. You should perform the classic test: 1 Tbl yeast‚ 1 tsp sugar‚ 1/4 cup warm water. Mix thoroughly. If it doesn't foam up in 15 minutes‚ it will do a poor job of raising bread.


On Wed 18 Feb 2004, Eric said: What is the proper way to store yeast and for how long can it be stored? I have some leftover yeast for my breadmachine that I put in the freezer but its been sitting in there for about a year so its probably not good anymore‚ right?


On Sun 15 Feb 2004, David F. said: JONATHAN: Yes‚ frozen buttermilk is interchangable with fresh buttermilk if it is kept fozen solid (0 F or below) and tightly sealed. The bacteria are relatively unaffected by the freezing (but they do not like repeated freeze/thaw cycles). And yes‚ it would work perfectly in pancakes. However‚ I only freeze it so that the culture remains pure over several months.


On Sun 15 Feb 2004, Jonathan said: i notice you use frozen buttermilk in one of your recipes...does freezing kill the milk's culture? is frozen buttermilk interchangeable with fresh? ie can you still make buttermilk pancakes with thawed buttermilk...with the same effect? love your cheeses!


On Sat 14 Feb 2004, W. D. Bathgate said: THANK YOU! :>) After only two tries I got a clean break and made my first cheese with your 1-gallon recipe!And on the third try I actually made CHEESE!:>).I was able to find a Beer makers supply store that had Tartaric acid and made some of the best tasting Mascarpone Ive ever had.I cant get it in my local store either which made it a REAL treat.Anyway‚ thanks again. Youve really made may year.Wes


On Fri 13 Feb 2004, David F. said: BATHGATE: You answered your own question re. liquid rennet equivalence vs tablet (1 tsp = 1 tablet). Re. chemical acid use in cheese making: I already mentioned I prefer bacterial acidification. If you want to use chemicals‚ purchase pH paper and add sufficient acid powder to reach the desired pH. Tartaric acid (a crust formed during wine fermentation is used in air bags and cosmetics) is more acidic than cream of tartar. (I.e. use more "cream" than "acid.")


On Fri 13 Feb 2004, W. D. Bathgate said: Ok‚ I have another one.Does using cream of tartar have the same affect as tartaric acid?They do differ somewhat in composition.Thanks‚Wes


On Fri 13 Feb 2004, W. D. Bathgate said: By the way‚ sorry for so many questions I've become VERY inspired.


On Tue 10 Feb 2004, W. D. Bathgate said: OK‚I found the rennet liquid to tablet equivalent on your pages. Thanks much. I still need to know what happens when you use too much/little. Also I can't find citric acid powder anywhere but the net and I don't like ordering. Can ascorbic acid be used to make mozzarella?


On Mon 09 Feb 2004, W. D. Bathgate said: Thanks David. My next question is two fold. First‚ How much liquid rennet to tablet rennet?And second‚ What happens when you use too much or too little rennet?


On Mon 09 Feb 2004, Diana said: Thank you!! Do you know how difficult is‚ first of all‚ to find cheesemaking instructions at all? If there are some‚ they often assume we know more than we really do. Your instructions are wonderful! I was especially impressed with the fact that you actually tell what rennet is‚ and WHERE IT CAN BE FOUND. WOW! That wes my biggest question. Maybe I'm unusually dim-witted‚ but I don't think so. I'm getting fresh farm milk this morning‚ and now at least I know where to get rennet. Wish me luck.


On Sun 08 Feb 2004, moazam said: how do i get the colour of kraft cheese (yellow)


On Sat 07 Feb 2004, David F. said: Moazam: I strongly endorse the use of metric system for measuring. I try to include both English and Metric on my pages. At home I would like to metric (esp. temperature)‚ but often use Tbl‚ tsp‚ cups‚ etc... Please let me know which pages do not include metric measurements.


On Sun 08 Feb 2004, moazam azam said: After searching for a week and viewing different sites i found your site most intertesting and easy to follow.However i havent yet started actually making cheese.The Measures and weights are given in Gallons and pounds which are rarely used in India.If litres and KGs is used it is easy to follow


On Fri 06 Feb 2004, David F. said: W.D. I rarely make cheese with exogenous acid (I prefer acidification by fermentation)‚ but I am certain that you can substitute lemon juice for tartaric acid. There are vinegar cheeses too‚ but these don't seem appetizing to me. Calculating the conversion factor for tartaric acid to lemon juice is a good challenge for a student of chemistry... anyone?


On Tue 03 Feb 2004, W. D. Bathgate said: I'd like to know if Lemon juice can be substituted for tartaric acid in making cheese.If so‚ what is the conversion?


On Mon 26 Jan 2004, David F. said: ANVAH: We live in a 150 year old house with a stone (unheated) basement. I can age cheese quite nicely there in the winter (about 45-50 F) If I need higher humidity‚ I age in an unpluged refrigerator in the basement. In the summer‚ I use a refrigerator with the thermostat turned as high as it will go. I adjust the humidity with a pan of water of the diameter which yields desired humidity.


On Sat 24 Jan 2004, Anvah said: Dear David‚How do you maintain proper humidity and temperature at home? I'm making my first Mozzarella from your page. I'd like to try Cheddar eventually. But the aging has me worried since I have no room to maintain the proper temperature or humidity. (Fridge is the closest I can think of. )Thanks‚Anvah


On Wed 21 Jan 2004, Bobbi Harris said: David‚ you should really write a book on Cheese Making for Dummies! This place is great! I had made cheeses with my aunt years ago when she had a small dairy goat herd‚ we now have our own small farm and yes that includes our dairy girls! I now make goats milk soaps and cheese. Your recipes break things down so nice‚ that I can't wait to get my kids into the cheese making! Even tho they don't eat much of it! Mom does!!! Thank you so much!!!!


On Thu 08 Jan 2004, David F. said: THOMAS: Whether you "hurt" the cheddar by aging it in the same container as blue is a matter of taste‚ but you will certainly get Penicillium growing on the cheddar‚ and get a bit of the blue 'tang' in its flavor. If you want to preserve the cheddar nature of your cheese‚ it should be aged separately from the blue.


On Mon 05 Jan 2004, thomas bricker said: i have made a blue cheese and a farmhouse chedder and am ageing them both in the same cooler. now the farmhouse chedder is getting a blue mold on outside and was wondering if it is taking on the blue mold and flavor. you can age them together cant you with out hurting them


On Sat 03 Jan 2004, David F. said: ANN: While there will be differences in a given cheese based on which milk source is used‚ to my knowledge‚ the recipes I have posted will work with any untainted milk. I use goat milk because that is what I have‚ but have used store-bought cow's milk with success. I know from experience that store milk works fine for yogurt and many cheeses. However‚ reconstituted powdered milk may not be satisfactory‚ in my experience.


On Fri 02 Jan 2004, Ann said: I love your page and I believe it has given me the courage to try making cheese. But I have a question...when you say "milk" as in your yogurt or basic cheese receipe‚ do you mean fresh‚ unprocessed COW's milk? Your other recipes (like feta) say "goat's milk." I will have goat's milk‚ so does that mean I can't use your recipes that just say "milk"? Obviously‚ I'm new to this...your thoughts would be appreciated! - Ann


On Thu 01 Jan 2004, Glenn L. said: OK no swiss yet‚ but I did get a lively culture from a small amount of Jarlsberg today...perhaps cheddar or gruyere. They can't kill the culture without ruining the cheese is my theory.


On Thu 01 Jan 2004, David F. said: MAKING SWISS CHEESE: Dean‚ you motivated me to post the Swiss cheese recipe I have had for a while. It is at Making Swiss Cheese. You will see that it is a challenge...


On Thu 01 Jan 2004, David F. said: GLENN: I do not recommend that anyone new to cheesemaking attempt Swiss cheese. (See my page on Beginning Cheesemaking.) Swiss cheese is quite complex‚ requiring an additional specific bacterial culture not used in other cheeses (Propionibacter shermanii) plus a complex series of temps‚ humidities and salt baths‚ taking up to a year to complete. To answer your question‚ it is plausible that live cells of this bacterium survive in mature Swiss cheese. However‚ to attempt this cheese the first time‚ I would purchase the culture from New England Cheesemaking (see my links).


On Thu 01 Jan 2004, Glenn L. said: Your Cheese Page has inspired me to try making cheese myself (today‚ in fact). I am thinking that commercial cheeses still contain useable cultures‚ I.E. swiss cheese‚ jarlsberg‚etc. Am I correct or crazy?

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