| On 21 Apr 2007, Cassandra
Mirabal said:
Your website is absolutely wonderful! I've been looking for what seems like ages for how to make a good at home cheese press and your detailed directions were a god send! Thank you so very much for making this website! I think (hope) I'm at the stage I can attempt mozzarella! Thanks again!! |
| On 19 Apr 2007, Marty
said:
Thanks for the info David. I will let you know how the pressed labneh turns out. It might be suitable for a "feta" type cheese. Here is a link to some fantastic baking recipes using the leftover whey from the yogurt. www.storeyourcoffee.com/Whey%20recipies.html BTW I have been baking the no-knead bread also and find it to be very good‚ have you tried it with sourdough? It is fantastic‚ all you do is substitute a 1/4 cup sourdough starter for the 1/4 teaspoon of yeast. Very good. |
| On 19 Apr 2007, David
F. said:
Peter; Cheryll and Marty; Nice to hear from Peter again. Cheryll: wine cheese? Marinating the cheese in wine after pressing might work. Wouldn't you rather drink your wine along side your cheese‚ more respectful to both? My prejudice against "flavored" cheese is showing. Marty: Interesting idea. The yogurt bacteria would help preserve it‚ so I don't think it would spoil‚ but I wonder about the texture. Labneh does not knit together like curds of regular cheese‚ and might either fall apart when cut‚ or be hard as a brick. Anyone else try pressing labneh? |
| On 18 Apr 2007, Marty
said:
Hello‚ as an experiment‚ I have pressed and salted drained yogurt‚ and I was wondering if waxing and aging would be beneficial to this "cheese"? |
| On 17 Apr 2007, peter
said:
Cheryll: Sounds like an interesting project‚ but: If you are planning on some sort of firm cheese‚ the only solution I can think of is replacing some of the whey with wine‚ but it will waste a considerable amount of wine.. I have seen some commercially made blue cheese w. cognac in it‚ but I believe it was added by soaking the cheese in the cognac after pressing.. That wouldnt work with conventional firm‚ yellow cheese as you dont normally perforate the cheese ( perforating the blue cheese allows for just enough air inside so the blue mould can grow ) |
| On 16 Apr 2007, Liza
said:
Hi There! First off‚ great page - I found it from your posts at countrylife.net. I'd like to try your blue cheese recipe. First off‚ I'm planning on a more typical starting cheese using rennet/meso culture‚ since this is what I have experience w. Do you think that will introduce any issues? 2nd qu -- In recipe it says 2Gallons (i.e. 2 lbs) but pictures look like much less - 1Gallon/lb. I'd like to do 1Gallon/lb. - how would you change the inoculum amounts? |
| On 12 Apr 2007, Cheryll
Holmberg said:
My husband and I are looking for a goat cheese recipe that includes adding wine. Have you ever come across such a recipe? We enjoy your site very much.Cheryll Holmberg‚www.holmbergfarm.com |
| On 10 Apr 2007, Michelle
said:
Yes‚ I mean "home made from scratch buttermilk". We use all raw cow and goat milk. |
| On 31 Mar 2007, David
F. said:
margaret: For a lengthy page on kefir‚ see my friend Amfitheatro'sDOM's Kefir Page. Kefir grains are congealed colonies of mixed bacteria and yeast which ferment milk. They are rinsed and added to milk to make more kefir. Larry: If the whey is acid (as it should be after making ricotta)‚ the low pH inhibits the growth of yeast. I found my bread would rise poorly using it as bread liquid. But... if it works well for you‚ go for it. |
| On 25 Mar 2007, Larry
Hepker said:
Using whey from cheesemaking instead of water in Pane Rustica works well for me. I hate to throw whey away even after making ricotta from it. |
| On 24 Mar 2007, margaret
said:
What is this kefir thing? What are the "grains" they talk about?How is it different from yoghurt if at all? |
| On 24 Mar 2007, ruth
said:
Dear David‚ During a trip to Venice I accidentally bought a piece of Ricotta con Limone; which happened to be the most delicious sort of dessert. Tried to find recipe but did not succeed. Would you know what it is? Could you provide me with a recipe? Thank you; and again - your site is most informative and really pleasant. |
| On 18 Mar 2007, David
F. said:
Larry: Yes‚ several years ago‚ Redco‚ the maker of Junket tablets‚ asked me to write up a few cheese making recipes using their tablets. I didn't mind because I think tablets are a more stable source of rennet than liquid‚ and especially better for home cheese makers. Some "expert" cheese makers turn their nose up at tablets. I don't know a good reason why. |
| On 16 Mar 2007, Larry
Hepker said:
We live on a small farm in Iowa and have 2 Dexter cows‚ one of which I am milking. I wanted to make neufchatel cheese to use up some of our milk but couldn't find my recipe list from the Junket rennet box. I searched and ended up here. Your recipe seemed quite familiar. Imagine my surprise at finding the Junket recipes and there was your name at the top! The cheese turned out great as usual. |
| On 16 Mar 2007, Larry
Hepker said:
Here's a second comment since all wouldn't fit in one. I saw the Pane Rustica recipe and decided to try it. I'm an experienced breadmaker and used 50% white and 50% fresh ground kamut flours. The bread turned out great! Thanks for such a delicious recipe for bread that is easily as good as what they sell at Panera restaraunts! |
| On 11 Mar 2007, David
F. said:
Rick: "Cheese curds" are second nature to cintizens if Milwalkee and environs‚ but... a mystery to the rest of the world? In essence‚ I believe they are curds taken out when making basic cheese‚ after cutting curds and stirring (no heating). Someone out there knows for sure how to make Wisconsin cheese curds? As I remember WI curds‚ they were very similar to basic cheese curds before cooking. |
| On 10 Mar 2007, Rick
said:
My kids eat store bought Cheese Curd like its water. I have read all of the different recipes but cant find anything that tells me how to prepare the curd for eating and looking like the store bought stuff. Any suggestions?? |
| On 10 Mar 2007, David
F. said:
My web friends: Thank you for your kinds words‚ all. Michelle: Do you mean home made from scratch buttermilk? It certainly SHOULD work. If you mean making your own from purchased cultured bmilk + milk‚ ma certo! Pam and Kevin: I am perfecting a pane rustica with 60% white and 40% whole wheat flours. Will post as soon as I am satisfied. And yes--it is so delicious I have made no other kind of bread since I tasted it! Silvio: Yes‚ it is very easy to make some cheeses and they are delicious (see Labneh‚ neufchatel and farmer's cheese). |
| On 10 Mar 2007, Silvio
Fuentes said:
It is simple fabuloss to how to make cheese‚ it simple and ease thanks for that.Silvio. |
| On 09 Mar 2007, Pam
said:
I just ate a slice of the pane rustica...heaven! with a slice of homemade cheese‚ and a glass of homemade pear wine‚ no 4 star fancy restaurant could have been better! thanks for the recipe‚ it will be a family favorite. |
| On 27 Feb 2007, Kevin
said:
Prof. Fankhauser: Many thanks for this. You should know that these recipes are a real blessing for me and my family. |
| On 27 Feb 2007, Kevin
van der Laan said:
With the pane rustica‚ salt is called for in the ingredient list but never added. Why not? |
| On 27 Feb 2007, Michelle
said:
Just if anybody is wondering‚ I use homemade (not cultured‚ not pasteurized) buttermilk for the receipes on these pages and it works fine. Thank you David for these wonderful pages! |
| On 27 Feb 2007, David
F. said:
Kevin etc: Mea culpa...I am still modifying the original NYTimes recipe to my taste. (The original STUCK to the towel‚ did not have whole wheat flour‚ did not call for salt...) as I modify it‚ I may not remember to include changes in BOTH the ingredients list and in the protocol. That is what your helpful suggestions are for! So‚ add salt to the initial water. (Will try to alter the recipe now--wish me luck) |
| On 25 Feb 2007, David
F. said:
chris: FINDING LOCAL MILK: You might use several approaches‚ but be VERY diplomatic in all attempts‚ respectful of those who husband the dairy animals: 1) Go to local feed mills‚ ask if they know of local dairy goat farmers. Maybe ask to leave your phone # to have them call if they have milk. 2) Ask at local health food stores. It will be more expensive‚ but possible. 3) Take a nice country drive‚ look for goats along the back roads. Either the farmers may have milk‚ or will know who does. Remember that‚ legally‚ raw milk usually must be sold as "pet milk." |
| On 19 Feb 2007, chris
said:
Can you please tell me where I can get goat's milk in the Akron/Canton/Cleveland area?Thank you |
| On 19 Feb 2007, paul
said:
Aaron: I use buttermilk from the store and it works perfectly fine. The company that I use is Sealtest. I am not sure if you have access to the this company‚ but in Toronto it is a mainstream brand. If you doubt whether or not your buttermilk is active just take one cup or your buttermilk and mix it with three to four cups of milk‚ stir‚ and let it sit at room temperature for 12 hours or so. If it thickens and sours then you know your starter is ok |
| On 17 Feb 2007, peter
said:
Aaron: Buttermilk is made using a mesophilic starter and is what is used in commerciually made cheese 95% of the time.. If you are having buttermilk starter problems‚ check out my message dated Jan 15 this year.. There are loads of frozen DVS type cultures that can be used directly in the vat‚ but they are very expensive compared to using a homegrown starter |
| On 17 Feb 2007, peter
said:
Anthony F‚ David: I very much doubt that the buttermilk in question has been pasteurised after it was cultured.. Thing is that if you try to do this in an industrial setup‚ you will be cleaning hundreds of square ft. of heat exchanger plates and potentially hundreds of ft of pipes manually.. Ever try heating buttermilk to near boiling?... Same thing happens in the industrial setup.. It ends up being a gel like product that smells like burnt milk ( been there‚ done that‚ cleaned more heatexchangers than I care for ) |
| On 16 Feb 2007, Aaron
said:
Thanks Peter and Paul‚ I'll keep trying! Can you tell me what you have used as a starter? I've tried buttermilk. Are purchased mesophilic starters more reliable ? |
| On 16 Feb 2007, Aaron
said:
Thanks Peter and Paul‚ I'll keep trying! Can you tell me what you have used as a starter? I've tried buttermilk. Are purchased mesophilic starters more reliable ? |
| On 16 Feb 2007, peter
said:
Aaron If you want to do a little math on the fat content of the milk‚ I have made a couple of online calculators here:www.naeslund.dk/milk Pam You should be able to get the bb Linens to grow and restart in skimmed milk at 16 deg C.. Just scrape the surface a bit and use the scraping to innoculate the skimmed milk |
| On 15 Feb 2007, paul
said:
Aaron... Don't feel discouraged about the clean break issue‚ it took me quite a while to get it myself. Important word of advice‚ make sure that you heat the milk/culture mixture to 30 C and then add the rennet. I just finished making fat free cheese using store bought milk and I had an excellent clean break.I don't think the fact that the milk is homogenized makes much of a difference. After adding the rennet ( I use liquid rennet) I let the milk sit on my radiator which was about 26C. After two and half hours I had a very nice break. Temperature is very important because rennet is an enzyme |
| On 15 Feb 2007, Pam
said:
can limburger be used to inoculate a cheese for B.linins? B.linins is a very expensive culture to buy‚ if I could just use a little limburger that would be fantastic (I read that you can on another cheese site‚ but trust Dr Fankhauser more) thanks.Pam |
| On 15 Feb 2007, Aaron
said:
Success (clean break)! The trick with store-bought milk is to buy low- or no-fat milk and add cream (following http://schmidling.com/making.htm). David‚ you use a rubber band for pressing; some sites have specific weight/pressure schedules. |
| On 15 Feb 2007, David
F. said:
Anthony F.: If indeed the buttermilk you bought was pasteurized after it was cultured‚ it is worthless for making buttermilk or cheese. However‚ because the acidity of buttermilk is a natural preservative‚ it is very often sold without subsequent pasteurization. Look more closely at the supermarket shelf. I believe you can find a non-pasteurized product. If it is locally produced‚ it will probably contain live cultures. You can call the manufacturer to ask if there is a question. |
| On 12 Feb 2007, Aaron
said:
Anthony‚ you can buy buttermilk online from New England Cheese Making Supply Company (among others). David has links on this website.I'm in Boston and use Garelick buttermilk. I haven't had success but the buttermilk container doesn't say it is pateurized so it may not be the problem for me. Have you had success with store-bought milk? I have found a cheese website aimed at the urban cheese maker: http://schmidling.com/making.htm The author uses pasteurized milk or even powdered milk. I will try a batch over the next few days and report back how things go. |
| On 12 Feb 2007, Anthony
F. said:
I was trying to buy some buttermilk from the local supermarket for a cheese starter and noticed it was cultured buttermilk‚ but also pasteurized and homogenized. I assume pasteurized buttermilk will not work. Where can I get the buttermilk you recommend?Thank You |
| On 11 Feb 2007, Mia
said:
Well David‚ my bread turned out beautifully! I think I'll be making this a lot. Thanks for your wonderful recipes and especially for the step by step pictures- they really do help! :) |
| On 11 Feb 2007, David
F. said:
Mia: I have corrected the error in my Pane Rustica web page (cause: when I converted the recipe to double columns‚ I lost text). Thank you for calling my attention to it. Please let me know if there are any other questions about it. |
| On 11 Feb 2007, Aaron
said:
Hi. Thanks to David for a fascinating website. I'm wondering if anyone has had success with store-bought milk? I'm onto my seventh gallon of milk and cannot achieve a clean break despite carefully following the trouble shooting page and having added calcium chloride. I've tried adding rennet immediately after buttermilk and I've tried adding it the morning after. I almost had clean break today after letting the milk/rennet mixture sit for 24 hours. But the curds collapsed on heating. All help welcome! Thanks. |
| On 10 Feb 2007, Mia
said:
Hi David. I've tried your feta recipe and the soft cheese recipe. They tuned out wonderful. Very inspiring. I'm just beginning the rustic Italian bread this morning. I'm not sure of what 'nbsp' means in step 5- or what to do at that step. Could you clarify please? I'm also assuming the salt is added when the rest of the flour is whisked in? I sure hope my bread turns out like yours in the picture! It looks just like the bread we bought in Paris. Great site- I return here frequently. Thankyou. :) |
| On 04 Feb 2007, David
F said:
ziauddinshihab: Thank you for your positive email! I am SO grateful that anything we in the States can do to make lives more hopeful! May we ask where you live? Have you make cheese yet? What cheeses are eaten in your location? Thank you again‚ and PEACE TO THE WORLD. |
| On 04 Feb 2007, ziauddinshihab
said:
siriam very much greatful to you for your web page on cheese making. its make my life in a hopeful living.thanks |
| On 31 Jan 2007, paul
said:
Just a note to those who are having trouble: I find it most important to MAKE sure you heat your milk to 30C before adding your rennet‚ otherwise the curd will not form for a long time. I tried adding rennet at room temperature and absolutely no curd formed after two days! Beware. Also an extra special thanks to Peter who has been most helpful to me and others‚ and of coarse thanks to Dave for his help and web site |
| On 31 Jan 2007, paul
said:
Good for you Crystal‚ cheese making is very fun and exciting‚ don't stop and please don't hesitate to explain your procedures!! One question: how much weight should one use when making basic cheese. I am using a 5lb weight‚ but I only used two bags of milk which works out to approximately 2.6 liters of milk...thank you! |
| On 27 Jan 2007, David
F. said:
Crystal!: Wow! I am so happy that you have had so many cheese successes! There are so many pitfalls in the more advanced cheese recipes‚ that many of us may land on our faces in one or another! My latest culinary love affair is with pane rustica (Italian peasant bread). Isn't it wonderful. Thanx so much for your reassuring email. |
| On 24 Jan 2007, Crystal
said:
Thank you so much for this lovely cheese site. I'm now officially obsessed with making cheese and much of it is because of the great detailed instructions from this site. I've made the fresh mozzarella‚ neufchatel‚ blue‚ gjostest‚ and ricotta. And it's so much more than just the cheese; I made and entire dinner from these recipies- the gnocci‚ rootbeer‚ panna rustica‚ a lovely blue cheese‚ and the schnecken for dessert. Thank you so much‚ I can't thank you enough! |
| On 21 Jan 2007, David
F. said:
Peter and Paul: On the subject of CaCl2 added to milk: On 10 Oct 2005‚ Peter said: "...you might find it beneficial to add 2-4 grams of CaCl2 per 5 gallons of milk." By my calculations‚ this is 0.01 to 0.02% CaCl2. Measurements I did indicate that 3/4 teaspoonful weighs 3.6 gm‚ enough for 5 gallons. I still have not tried making moz with it. Will tell you when I do (soon???) |
| On 19 Jan 2007, Joseph
said:
This is so weird lol.i never knew where cheese came from...now i know.i want horse milk :P. |
| On 18 Jan 2007, peter
said:
Paul: I think I wrote a suggestion on how much CaCl2 to add somewhere on this page - if not feel free to email me - my email adress works without modification. Feta is easy - a suggestion tho: use 80% buttermilk and 20% yoghurt as a starter‚ and be very sure you get lipase enzyme extracted from lamb - there are other versions out there‚ but some taste really nasty |
| On 17 Jan 2007, paul
said:
I will try the CaCl2 Peter‚ I have read about it many times. Currently I am trying to make feta cheese‚ I will keep everyone posted as to how it went |
| On 17 Jan 2007, peter
said:
Paul‚ David: I would suggest making a fresh batch of starter‚ and not trying to restart the old one - the problems can be caused by phages and will not be fixed by restarting.. At the dayjob we do our own startercultures‚ starting from a 1 litre bottle of verified good "old" culture about once every 5 weeks or so.. The rest of the time we just take 200 litres of the old starter and add it to 5 tons of milk ( cheesemaking on a "slightly" larger scale ).. I still believe the key to proper "spin" in the mozz. is the addition of CaCl2 - Anyone try it? |
| On 16 Jan 2007, darlene
said:
love your site. am in the process of making yogurt as i write. thank you |
| On 16 Jan 2007, David
F. said:
Peter (thanx) and Paul: Thanx again to Peter for expertly handling questions while I was otherwise occupied. I agree 100% about Bmilk's longievity. If your Bmilk does not make overnight at 68-70F (20 C)‚ refresh as Peter suggests or buy fresh Bmilk. Use judiciously as starter. Paul: Fresh mozzarella is REALLY tough. I have yet to get reproduceable "spin" from mine. I suspect it requires very special milk. (I.e.‚ buffalo!) |
| On 15 Jan 2007, paul
said:
Hi Peter‚ don't worry about the feta question‚ I found some recipes‚ thanks. By the way‚ would you have any idea as to why my mozzarella wouldn't coagulate and stretch properly? It reached a pH of 4.8‚ thank you |
| On 15 Jan 2007, paul
said:
thanks a lot Peter‚ I will give that a try. I hope that some day I can be of some assistance to you. By the way‚ would you know how to make feta cheese. This is my next project but there is no information on how to make it on this site. Once again‚ your help is much appreciated‚ cheers! |
| On 15 Jan 2007, peter
said:
Paul: If it was that slow‚ its probably either really a really slow starter you are using‚ or the temperature is too low.. Buttermilk starters work best at 33 deg C‚ yoghurt starters work best at 40 deg. C.. One way to maintain a good starter is letting it go through a couple of generations before using: Take a pint of skimmed milk‚ heat to 90 deg C for 30 minutes‚ cool to 16 deg C‚ add half a cup of buttermilk‚ leave at 16 deg C for 16-18 hours‚ when pH reaches 4.6 repeat the process a few times before using for cheese making. |
| On 15 Jan 2007, peter
said:
Keep some bottles of the homegrown starterculture in the freezer and restart it as described a few days before you make a batch of cheese.. |
| On 15 Jan 2007, peter
said:
Clara: Buttermilk isnt as prone to go bad as regular skimmed milk etc. since the milk is already dominated by good bacteria. Generally: If it tastes bad or looks funny‚ it is bad.. Same goes for yoghurt and other cultured products |
| On 14 Jan 2007, Mia
said:
Great page. Now I'm interested in trying cheese recipes that don't rely on store bought sources- for example rennet made from the thistle plant- (lacking the fourth stomach of a calf). |
| On 14 Jan 2007, clara
said:
How long is buttermilk good after the expiration date? |
| On 14 Jan 2007, clara
said:
How long is buttermilk good after the expiration date? |
| On 13 Jan 2007, paul
said:
Hello everyone‚ I attempted to make mozzarella with unhomogenized milk‚ but I could not get the mozzarella to strech and fold. I checked the ph every couple of hours‚ and it dropped to 4.8 after about two days. Why wouldn't it stick together after the ph dropped so low? Thanks |
| On 13 Jan 2007, paul
said:
One more question‚ why did it take so long for the ph to drop? I waited a day and a half and the ph was at 5.7‚ then I left it over night it was at 4.8 in the morning. Thanks again!! |
| On 12 Jan 2007, Fabio
M. said:
I discovered your webpage by chance (as most do I suppose)‚ and really enjoyed your approach and recipes/methods.Just a short note on your Pane Rustico recipe: moisture in bread baking is 50% of the ingredients to have good bread.This because the moisture ‚ beside "transporting" heat to the dough‚ prevents an early dryout of the surface and crust formation‚ that would stop the rise of your bread. Having a good moisture level leaves the dough free to rise at its maximum before the crust forms.You found a very smart trick to do so‚ usind a big cast iron pot‚ an other way is to put an o |
| On 11 Jan 2007, Dr.
Yousef Diab said:
I would like to thank you for the information given on your site .Dr. Yousef |
| On 11 Jan 2007, Louie
Gambino said:
A few weeks ago I was able to assist cheese making. We pick-up fresh warm cows milk at 06:00am. We added 1 dissolved rennet tablet per 20 liter bucket of warm milk. Once home we put the buckets next to an electrical heater with a blanket over the buckets. One and a half hour later‚ we opened the buckets‚ cut the curd‚ covered again and 20 mins later we drained and the cheese was made. I must say his cheese is not bad at all‚ and it was made in no time. We also made ricotta . Since he does not use starter‚ is there some sort of loss in quantity or quality ? Regards‚Louie |
| On 10 Jan 2007, David
F. said:
Shuabe: Actually‚ these days‚ most rennet‚ including Junket tablets‚ are a product of the rennet gene being inserted into yeast (recombinant DNA) so are technically not animal‚ although the gene came from an animal originally. If you have problems with that‚ there are non-animal rennets from Mucor. See my page on rennet. |
| On 10 Jan 2007, Shuabe
said:
I found your advice on making cheese excellent. Is there a substitute one can use for rennet‚ which does not originate from animals.Thanking you in anticipation. |
| On 06 Jan 2007, peter
said:
Hector: Cheese w. lactose free milk is possible‚ but not really suited to kitchen production without some expensive lab equipment. Am a bit curious about lactose intolerance vs cheese‚ since the lactose content in cheese is very small.. That said: Heat your lactose free milk to 33 deg C‚ add citric acid dissolved in water ( 1 part citric acid‚ 3 parts water ) until the pH in the milk is 5.2-5.3‚ add rennet and continue as per recipe.. This is how some types of Feta and Mozzerella is made |
| On 05 Jan 2007, Hector
Godinez said:
If I am lactose intolrant what do you suggest I use for making cheeses.I can use the lactaid milk?Thanks‚Hector |
| On 05 Jan 2007, Hector
Godinez said:
If I am lactose intolrant what do you suggest I use for making cheeses.I can use the lactaid milk?Thanks‚Hector |
| On 04 Jan 2007, David
F. said:
Fleur: Kefir is extremely easy to make if you have kefir grains‚ and keep refreshing the culture. The best site I know of for kefir is one run by a friend of mine form a while back‚ Dom Amfiteatro. Here is his site on kefir. |
| On 03 Jan 2007, Fleur
Whitaker said:
Do you have a recipe for kefir? |
| On 03 Jan 2007, Joe
said:
Thanks Peter and David for your advice and expertise. I will keep trying! |
| On 03 Jan 2007, David
F. said:
Joe: I have long complained about the nonsensical way in which pressure in a cheese press is expressed. Students of physics knows that pressure must be in mass per unit area! 20 lbs on a square inch is 144 times the pressure as 20 lbs on a sq ft... Who knows what "press under 20 lbs" means??? Thanks again to Peter for his excellent contributions to this page! (And HAPPY NEW YEAR to all‚ including NN.) |
| On 02 Jan 2007, peter
said:
Joe: Sour cheese is often caused by not removing enough lactose ( fuel for the starter culture ) prior to cooking.. In industrial setting the procedure for cooking is to replace 30% of the whey with water hot enough to reach desired cooking temperature.. Doing this is not practical on the kitchen counter‚ so I'd remove 30% of the whey‚ add 100F warm water and start cooking. The acidity of the cheese could also cause it to be crumbly. |
| On 01 Jan 2007, Joe
said:
I have recently began attempting to make cheese at home with homogenized store bought milk. My cottage cheese turned out well. My monterey and cheddar are not the right consistency and flavor (taste the same and sour). I have 2 questions. 1) Is pressing the cheese under 20lbs of weight the same as "20lbs of pressure"2) Both the cheeses have had a clean break‚ pressed well and aged over a month but then are crumbly like feta. Do you have any ideas why this might occur- might the milk be the cause? Any suggestions would be appreciated. Thanks for your help. |
| On 01 Jan 2007, Nikolce
said:
Happy New 2007 Year! to you my friend David and every cheesemaker on this comment page!New Cheeemaking Forum will be on net nearly?Nikolce‚ Macedonia |
| On 31 Dec 2007, paul
said:
Good news Peter‚ I tried the fat free milk with the 35% cream and made my first hard basic cheese. Everything worked very well‚ I also used a little more rennet than called for. Thanks for your help‚ greatly appreciated!! |
| On 29 Dec 2006, paul
said:
Thank you for your assistance Peter. I will try it out and see what happens. Happy New Year!! |
| On 22 Dec 2006, peter
said:
Paul: I havent tried mozz. w. homogenised milk‚ but I would do the skimmed milk + cream trick I mentioned earlier.. That way only a small percentage of the fat globules are affected ( cream is not homogenised ).. Homogenised milk can give some funky results in gouda type cheese‚ so I wouldnt recommend it.. |
| On 17 Dec 2006, Lynn
said:
Thank you for putting this info up. Two Moms and five children are going to attempt cheese making at home! |
| On 15 Dec 2006, paul
said:
Peter: Thanks alot for your advice‚ in your opinion can good mozzerella be made from using whole milk that is homogenised? |
| On 14 Dec 2006, peter
said:
Matt: Re: Salt types.. I dont know about the US‚ but here in Denmark the "kitchen grade" salt you buy has been enriched with iodine‚ so you might want to get industrial food grade salt‚ as this is pure sodium chloride and nothing else. Seasalts contain a vast variety of minerals and other salts than sodium chloride. So I dont really know why this should cause a "reaction" |
| On 14 Dec 2006, peter
said:
Matt: Re: Rennet.. I dont know if this helps or not‚ but traditional rennet enzymes are extracted from the stomach lining from calfs‚ and a little googling turned up with this: http://en.wikipedia.org/wiki/RennetTraditionally‚ the method was just to put a small piece of dried calfs stomach in the milk‚ and that has worked for thousands of years‚ so start looking :-) |
| On 14 Dec 2006, peter
said:
Paul: First off: Make sure you are using whole fat milk ( 3% fat ) and stay away from that longlife (UHT) milk.. Homogenised milk shouldnt cause the problems you describe - if you want‚ you can combine skimmed milk and cream - that way you get very close to unhomogenised milk - look at www.naeslund.dk/milk for a guide how to combine skimmed milk and cream to reach the desired fat content |
| On 14 Dec 2006, peter
said:
Paul: Try doing a few experiments with just a quart of milk:Double the rennet quantity‚ Leaving it to coagulate for twice as long ( upto 24 hrs)‚ Temperature: Optimum temp. for buttermilk starter and rennet is around 33 deg. C- dont exceed 40 deg. C as this can cause problems for the rennet. Try adding more starter culture‚ Try adding 0‚1 grams of CaCl2 per quart of milk etc. Also: David has a good guide on troubleshooting rennet problems ( How to get a clean break).. |
| On 13 Dec 2006, Paul
Durkacz said:
Dear David‚ I would like to begin by first thanking you for your excellent web page on cheese making. It is to the point‚ yet detailed‚ and very informative. It is really nice to see that people like yourself take the time to make such a dedicated information site‚ free of charge! You deserve praise for your work David‚ cheers! I followed all of your recipes exactly‚ and I had no problems until I arrived at the "Neufchatel"? cheese‚ which is the first to use rennet. The end product is very cream‚ not as shown in your pictures.... |
| On 13 Dec 2006, Paul
Durkacz said:
(please read first letter)..I believe the reason is because I am using store bought milk‚ all of which is homogenized. I have tried three times with different milks‚ and I know that the rennet I am using works(I tested it separately)and after reading literature I have basically found the only reason could be the homogenised milk.Any help on this would be greatly appreciated. Can I use homogenised milk and successfully make cheese...Paul |
| On 12 Dec 2006, matt
danko said:
i cannot use those either. I have gotten a hold of vegetable(microbial) rennet and have used that‚ but still question it as far as my diet is concerned. It contains a very small amount of regular salt‚ .5% i think. I havent had a reaction to it yet. My real question is‚ does any one have any recipes for making cheeses that require no rennet. I have made the labneh and panir from Dr. Fankhauser's page‚ but i have heard of a type of mozzarrella that requires no rennet‚ but cannot locate a recipe. Does anyone have any insight? Or any other type of rennetless cheeses?Thanks so much!!!!! |
| On 12 Dec 2006, matt
danko said:
I have been making various soft cheeses through the help of Dr. Fankhauser's site for over a year now. But recently I have adopted an all organic diet‚ which means that i cannot consume non-organic milk or regular salts (I can only consume a high quality sea salt). So basically‚ any cheese i wish to consume has to be made by my own hands‚ becase no company produces cheese following both of those aforementioned requirements. Many companies make organic cheese‚ but always use regular salt in them. Some cheeses are made with sea salt‚ but not organic milk. Junket tablets contains regular salt‚ so |
| On 05 Dec 2006, Pam
said:
I have found that goats milk makes more curds/less whey than cows milk‚ and I have used both store bought homoginized whole cows milk and raw fresh‚ my goat milk always ends up with more cheese per gallon than the cows milk‚ there is some variation between type of goat and protein and fat levels‚ I have nubian and nigerian goats‚ both on the higher end. |
| On 01 Dec 2006, David
F. said:
Phil: Because I raise goats for milk‚ goat's milk is my mainstay. "Make whey?" You probably know whey is a by-product‚ not a goal of cheese making. I do not know that goat's milk has significantly more whey than cow's. After heating acidified whey to near boiling for ricotta‚ most of the protein has been precipitated‚ including‚ I presume‚ immunoglobulins. Obviouly‚ these would be inactivated by near boiling temps. |
| On 30 Nov 2006, Phil
said:
A great site‚ thank you for sharing this information. Do you use goat milk to make your whey? Is it easier since it has much more whey and maybe 20% curds? Does the liquid whey at the end of making ricotta have any proteins? No immunoglobulins? Thank you. |
| On 28 Nov 2006, peter
said:
Mike: Adding meat or veggies to cheese can make it a bit dangerous in the food safety department as both dried meats and veggies can contain clostridii family bacteria wich can cause botulism. If you intend to experiment with this I'd strongly suggest you add postassium nitrate or sodium nitrate to the milk before starting the cheese ( use 1.5 grams per 10 litres of milk ) as this will inhibit the clostridii family bacterias growth. Also sterilise the products going into the cheese by baking at 95 deg C for atleast 60 minutes. |
| On 27 Nov 2006, Ravi
said:
Thanks for these pages and the syllabus. My second and subsequent tries at labneh and ginger ale have been very successful and I'm in the final stages of my first batch of Neuchatel. I used raw milk from the local gourmet supermarket and everything seemed to go according to the plan you have detailed. One minor comment‚ one gallon of milk created much more curd than a single filter could handle. I had to spread it over several cloths and that's after I lost one partial batch due to clumsiness. Otherwise I am hopeful that I'll be able to salt‚ roll‚ and taste my product by tomorrow. |
| On 27 Nov 2006, Mike
said:
Do you have a recipe for Pepperjack cheese‚ or others cheeses that involve adding cured meats and/or veggies? |
| On 25 Nov 2006, peter
said:
Farnsworth: I just created a handful of javascript based calculators for the most common milk fat calculations.. They can be found here:http://www.naeslund.dk/milk/ When I say skimmed milk‚ I am thinking of the really low fat stuff ( 0‚03% fat in industrial situations)‚ but regular skimmed milk is typically 0.5% and I wouldnt consider the difference a big deal in kitchen counter cheesemaking as there are many other uncertainties:-) |
| On 24 Nov 2006, Farnsworth
said:
Peter: re: Mixing cream and skimmed milk Aah‚ reading your comments carefully‚ I see I will need 97% fat free milk.. Thanks for your help.. Will definately post my results.. |
| On 22 Nov 2006, Farnsworth
said:
Peter: re: mixing cream and skimmed milk It absolutely did make sense.. Just one more question‚ when we talk about 'skimmed milk'.. What are we refering to? As we have skim milk with different percentage of fat‚ even skim milk which claims to have absolutely no fat at all.. Which should I use for this percentage to work? |
| On 20 Nov 2006, peter
said:
Farnsworth : Re: mixing cream and skimmed milk:.. Just dump the 2 parts in the bowl.. for semi hard yellow type cheese w. 45% FIDM you want approx. 3% fat in the milk..for 10 litres of 3% milk you need 0.8 litres of 38% cream and 9.2 litres of skimmed milk.. Did that make sense? |
| On 13 Nov 2006, Farnsworth
said:
Hi Peter. Thanks for your comments in regards to using skim milk and cream. What is the method of mixing the two? Should I simply add the cream and stir? |
| On 01 Nov 2006, Nancy
Hayes-Plazolles said:
Your website is so very helpful. We have been making cheese from our goat milk for a few years now. I'm glad to see you added the very simple recipe for Paneer. We have been making that a while. Now‚I have been looking for a recipe to make Kasseri‚ a greek cheese used to make saganaki. I have sheep and dairy goats‚ so the milk is not a problem. From the description‚ it is similar to mozzarella‚ (warm curds‚ kneeded‚ etc.)‚ but it is aged. Have you tried this one yet? or have you heard of it? If you go to a Greek restaurant‚ order it‚ and you will understand why I would like to make m |
| On 31 Oct 2006, David
F said:
Hey Cheese Folks: I will be in Berlin‚ Germany for the next couple of weeks. I hope to make a weekend trip to Prague and Brno Nov 10-12th. If there are folks interested in cheese making in these general areas‚ let me know! Maybe we can share a beer‚ a wurst and a slice of cheese! Forgive me if I do not answer questions as quickly in the next weeks. |
| On 29 Oct 2006, peter
said:
Farnsworth: You can use homogenised milk‚ but you will have to adjust your method to some degree as the process changes the milks properties to some degree.. I'd use skimmed milk and cream - it shouldnt cause any problems.. |
| On 29 Oct 2006, peter
said:
Emma: Adding "stuff" to spice up the cheese isnt a problem.. We sometimes add caraway seeds to the cheese over here ( 8 grams of caraway seeds per kg of cheese )... Sterilise these by baking at 95 deg C for 60 minutes as they can contain clostridium family bacteria and stir them into the curds just before pressing.. |
| On 29 Oct 2006, David
F said:
Neil: Please tell me this is not the first cheese you have made... (Newbies: see my Beginning Cheese Making page!) As I warn on my moz page‚ moz is extremely temperamental. But‚ getting no firm curd is a fundamental problem‚ not just moz. Calcium chloride helps make firm curd in Pasteurized milk. Raw milk? Seek out cooperatives. Ask for "pet milk..." (Find leads at health food stores.) |
| On 28 Oct 2006, Neil
said:
I was told to look for un- pasteurized‚ non- homogenized milk‚ but it is so hard to find. Do you recommend a place to purchase the fresh milk if I need it? If I don't need fresh milk for this procedure‚ what do you think that the problem is? Thanks for the help. |
| On 28 Oct 2006, Neil
said:
I tried the recipe for the fresh mozzarella (Pasta Filata several times using store bought milk (I even tried mixing in heavy cream a couple of times to get the consistency of fresh cows milk). Will I get the same results if I used this store milk? It hasn't worked for me yet. The curd formed each time‚ but was very watery and loose when I tried cutting it (even after waiting the right amount of time). I used rennet tablets (maybe the ones I bought were weak?) dissolved in water and a little salt‚ as well as active cultured butter- milk. I followed the instructions step- by- step. I was told t |
| On 28 Oct 2006, David
F. said:
Farnsworth: Our friend Peter would be able to answer with more authority‚ but I know homogenized milk can be used to make cheese. You may have to add a little calcium chloride to get firmer curd. I don't think it would be worth adding cream to non-fat‚ but may need more research. |
| On 23 Oct 2006, Farnsworth
said:
What milk to use? I can use non-homogenized milk bought at the store‚ which I was assured would make the best cheese‚ but I pay $10 per gallon.. Which is outrageously expensive. Can I use non-fat milk and add whole cream? Would that be the same as non-homogenized milk? |
| On 19 Oct 2006, David
F. said:
Gopal: I assume you refer to Water Buffalo (true buffalo)‚ not the American Bison‚ erroneously called a buffalo. If so‚ then asolutely it can. In fact true buffalo milk makes the BEST Italian mozzarella. If you are new to cheese making‚ be sure to study Beginning Cheese Making. It sounds like you are writing from India? |
| On 19 Oct 2006, Gopal
Sharma said:
Can buffalo milk be used for making good cheese? |
| On 17 Oct 2006, David
F. said:
Emma: "Additives to cheese...?" Now my prejudice is showing. I think if you are going to make cheese‚ make cheese. You can always add esoteric spices afterward (much like yogurt: add flavors afterwards!) There is a yuppie trend to add all kinds of stuff to cheese to make it unique. Hey--if YOU made it‚ it IS unique. P.S. I LOVE freshly grated horseradish! Mix with sour cream: yum. Clears your head. |
| On 16 Oct 2006, Emma
said:
One question‚ my grandfather used to make horseradish‚ and garlic cheese for us... do you ever add anything to spice it up? are there rules for this?Thanks |
| On 14 Oct 2006, David
F. said:
Paula: I do not know of any pathogenic mold which may grow on mature cheese. Indeed‚ when supermarkets are ready to throw away cheese with mold‚ I think it is just getting good. Blue/green mold is Penicillium--no problem. The white is mycelium that has not yet sporulated. Yellow and orange even I might trim off--anyone know details of unusual cheese molds? (Could be Neurospora?) Black is Aspergillus--NOT desireable. |
| On 13 Oct 2006, Emma
said:
Thanks for the site‚ it's helped a lot... People seem to think I'm nuts for drinking raw milk‚ now what will they think that I'm making hard cheese too!Emma |
| On 10 Oct 2006, paula
said:
Hi David‚ Could you do up a page on molds? I mean one that identifies a mold on cheese by color and characteristics‚ and lets us know if its OK to eat?? You know; blue‚ white‚ yellow‚ orange‚ dark green‚ etc. (Like I have on some of mine‚ now!) |
| On 10 Oct 2006, Gary
said:
Would it be a problem if I waxed a cheese before it developed a rind? I'm looking to make a very small cheese that the kids can take with lunch or have for a snack. I would like to wax it for storage and transportation purposes‚ but don't want a rind on it. I guess I'm trying to duplicate those little waxed cheeses you can get at the grocery store. Would waxing before rind development cause a problem? Is it only for aging purposes that you let the cheese develop a rind?Thanks for the help. |
| On 10 Oct 2006, Gary
said:
David:Thank you for the reply. After I had posted this question I read a lot of stuff that led me to the same conclusion. The only thing that puzzeled me was that the curd did not float‚ and other batches that I have produces from the same materials‚ diffrent milk‚ have produced no bubbles.I have tasted a batch that did not age long (5days) it was great. I can't wait until I get to try the aged product. Its your farmers cheese we are talking about here. Thanks for the help. |
| On 08 Oct 2006, David
F. said:
Gary: Bubbles in cheese means that your starter is contaminated with a CO2 producing bacterium. E. coli is the mose common. This does not necessarily make it dangerous‚ but since you didn't INTEND bubbles‚ you need to get fresh starter or cleaner milk to start with. |
| On 04 Oct 2006, Gary
said:
I have made farmers cheese and my third batch is kind of spongy. I cut a little off the top and there are a bunch of tiny airbubbles in it. Any ideas as to what might casue this? I used yougurt starter. The curd did not float. I use 4" pvc in my press. |
| On 01 Oct 2006, David
F. said:
David Zilly: Cover it‚ for sure. One wants natural bacteria from the milk‚ not from the ambient air... |
| On 01 Oct 2006, david
zilly said:
in your buttermilk from scratch recipe you don't say if the jar should be covered or not. i'll find out soon enough‚ as i've already started‚ but thought i might find out faster from you and also that it may well be a question that others have. |
| On 19 Sep 2006, Sherine
said:
David F and Ivan: Thank you for your reply. I have found a recipe for soy yogurt that you can drain for a "Labneh" kind of soy cheese. I will try both and let you know of the results. |
| On 19 Sep 2006, peter
said:
David re: Additives Sorry for the delay- have been incredibly busy the last couple of weeks. Sodium Phosphate is commonly used in cheese spreads‚ and yes - it does make it more alkaline‚ but by the time this happens‚ the protein bonds have already been formed.. I dont know the chemical reaction‚ but it does seem like it dissolves the cheese to some extent The curd cooking process may also have some effects‚ as some of the enzymes destroy the long protein chains during time‚ but it shouldnt happen right away.. |
| On 18 Sep 2006, Ivan
said:
Whilst I've never done it myself‚ I do know that there is such thing as soy cheese.. And tastes‚ surprisingly‚ amazing. I don't know if this is the same recipe of commercial soy cheese‚ but it'll make for an interesting read this |
| On 18 Sep 2006, Ivan
said:
It's a bit worrying though‚ for when you read ingredients in the commecial non-dairy cheese products you see a list such as:Water‚ non hydrogenated vegetable fat and oils‚ soya protein‚ starch‚ thickeners: carrageenan‚ and locust bean gum‚ salt‚ yeast extract‚ emulsifying salts: calcium phosphate and potassium phosphate‚ raw cane sugar‚ flavour‚ herbs‚ spices‚ colour: annatto and beta carotene.. Whereas when you buy dairy cheese‚ ingredients are: milk‚ rennet and (in some cases) lipase. |
| On 15 Sep 2006, David
F. said:
Sherine: Sorry... "Real cheese" is made with milk‚ using starter and rennet. No way around that. Others will doubtless be more knowledgeable that I on this subject. Tofu is the closest I know of using soy. You may want to research which milk protein is the offender. Perhaps milk from other sources may be less allergenic? |
| On 14 Sep 2006, Sherine
said:
What a wonderful webpage. However‚ I have a Child with life threatening allergy to milk and its byproducts and I was researching making " real" cheese from soy or other nut milks. Is this possible?. I would really appreciate your comments. Thanks |
| On 04 Sep 2006, Bob
Bowers said:
Following David F.'s suggestion on what to do with my non-setting milk‚ it made the best ricotta I have ever had. It appears that homogenization was the most likely cause of my failure to set as the milk did not look like buttermilk but did have an acid taste. It also appears that using yogurt as a starter is less likey to cause over-acidity than buttermilk in any case. Another web site suggests using powdered milk and adding a pint of cream per gallon. I am trying to learn to make good cheese becuase I spend a lot of time in Mexico where there is excellent fresh cheese but any aged cheese has |
| On 04 Sep 2006, Bob
Bowers said:
(Continuing) ... but any aged cheese has no resemblance to the same product in the US. One reason is that the only dairy product one can trust to truly be dairy in Mexico is milk. Both butter and cheese products often say "and/or vegetable fats" in the ingredient list. Well I can always take some with me‚ but not a large quantity. |
| On 04 Sep 2006, Bob
Bowers said:
I'm on my 2nd cheesemaking adventure. My first was a soft cheese like a goat cheese and was successful. My second was the basic cheese recipe from this site for 1 gallon of milk. I do not have access to raw milk. I am not getting a clean brak‚ which is either because the milk has clabbered or because of using pasteurized milk. What can be done with the mix‚ besides throw it out and try again? |
| On 03 Sep 2006, David
F. said:
Peter on Mozzarella: You are correct that curds must be acid to spin for moz‚ but there is more--but I don't know for sure what... I suspect that the structure of protein in the milk is critical (i.e.‚ water buffalo milk has perfect protein???) I doubt that Na2HPO4 would help--that would make the curds more alkaline... (Did you mean NaH2PO4?) Maybe PO4 helps??? STILL looking for the perfect "taffy" spin with goat's milk... |
| On 01 Sep 2006, peter
said:
Pam: Try using a buttermilk starter ( use buttermilk made form cows milk - its probably the easiest to find) - using buttermilk is usually a lot cheaper and much more efficient than the frozen or dried cultures.. I have absolutely zero experience with kefir as a starter‚ but it is indeed an interesting experiment Re: Homogenising I have no idea if this works‚ but the key to homogenising is to treat the milk as rough as possible‚ maybe pretend it is whipping cream and whip the ll out of it? :-) |
| On 01 Sep 2006, peter
said:
Re: Mozzarella CaCl2 shouldnt interfere with the stringyness of the cheese when cooking‚ but too little acid could cause problems - get some pH strips and check the acidity of the whey or milk - you should end up pretty close to 5.25‚ lower the pH even more to increase the elasticity.. For low fat cheese‚ another trick can be ( might not be legal in your area if done commercially) adding upto 0.02% Na2PO4. Never tried this myself‚ but it is suggested as a solution in the Dairy Processing Handbook Tetrapak sells.. |
| On 29 Aug 2006, David
F. said:
kate: I have confessed this before‚ but again‚ there are aspects of making fresh mozzarella which occasionally escape me... Perhaps Peter knows mozzarella production well enough to spell out the particulars? But‚ about half the time‚ my moz does NOT spin well. (The issue is not ONLY acidity...) The good news is that the (NOT) mozzerella tastes good‚ and is consumable. There are SO many parameters to making fresh moz. I need to take another trip to Napoli to learn the details! |
| On 27 Aug 2006, kate
said:
Great website! I'm a beginner cheese-maker. I made the American Mozzarella with powdered milk and cream and it came out pretty well. Thought I'd try the fresh Moz but used store homog and used 1/2 t of calcium chloride along with the rest of recipe. My curd never spun. It was crumbly and lifeless. Could it have been the milk and calcium chloride or the fact that my thermometer broke and I think it could have gotten up to 98F after I cut it. Also the house was rather cool - maybe not enough acid???? |
| On 27 Aug 2006, Pam
said:
I am using DVI culture mm100 from the dairy connection(I wish I found this site before I started making cheese!)I have experimented with using kefir as a culture starter‚ came up with a nice holey cheese‚ am planning on trying one with viili next. how do you homoginize at home? |
| On 25 Aug 2006, peter
said:
Ivan: What spreadsheet are you talking about?.. I think I have a few different ones on my website?.. If you are trying to make whole milk from skimmed milk + cream you should be fine aslong as you dont use that longlife milk that can be stored outside the fridge.. |
| On 25 Aug 2006, peter
said:
David / Pam: The goaty flavor coms from the 3 fatty acids called caproic acid‚ caprylic acid and capric acid.. These fatty acids are especially dominant when milk fat is broken down by the natural enzymes in the goats milk. Homogenising the milk helps the hydrolysis greatly since this reduces the thickness of the protective "shell" around the fat globules |
| On 25 Aug 2006, peter
said:
The common way to make blue and white cheese more "goaty" would be to homogenise the milk - this is how it is done on an industrial scale.. When making Feta you typically both homogenise and add lambs lipase enzymes.. What kind of starter culture are you using?.. This could also affect the final result |
| On 23 Aug 2006, Ivan
said:
Peter.. I'm a b it confused.. Your spreadsheet states that it's okay to use skimmed milk (if you also add to it cream).. Is this correct‚ or would it be obsolete for me to try this? Should I be able to follow the recipes on this page by using normal‚ store-bought homo-pasturised milk? |
| On 22 Aug 2006, Pam
said:
I must be doing something right‚ as my milk and cheese are never goaty.I do have some lipase‚ purchased when I first started "cheesing" for a recipe for mozzarella (my family didn't like it) the goat cheese I got on a salad in a VERY nice restaurant had a distinct goaty flavor‚ and someone that gets cheese from me would like some goatier‚ so I was hoping for a way to get it funky for her‚ but safe to eat.blue cheese was made from the soft cheese recipe‚ how long is it OK to eat? we have been using some I made about 9 months ago |
| On 22 Aug 2006, David
F. said:
Pam: Frankly‚ in my experience‚ "goaty" flavor comes when the milk is collected in less than sanitary conditions. (Peter is undoubtably correct about hydrolysis of butterfat contributing to 'goatiness'‚ but personally‚ I never add lipase.) If you mean strong cheese‚ then age your cheese at least 6 months. Also‚ fresh soft chevre should be eaten soon. It should not be kept long--it is likely to spoil. |
| On 21 Aug 2006, Emma
Stout said:
Have you done any experimenting with French goat cheeses like crottin? I am interested in trying some that are not so common.Thanks for your site. The cheeses look great! I'm trying Brie right now.Thanks again for your site.ejs |
| On 21 Aug 2006, Karl
Ehlert said:
I found a great Greek Style yogurt for my starter culture. It has 5 different bacteria‚ compared to most other's only 4. My question is‚ "Does the orginal culture break down‚ in terms of bacterial composition or percentages‚ perhaps depending on each bacteria's ideal temperature/conditions? Should I start with a fresh culture each time or periodically? |
| On 21 Aug 2006, peter
said:
Ivan: Making cheese from skimmed milk alone is a waste of time and milk - first of all it will have the same feel as if you took a bite of the tyres on your car‚ second - the taste will be close to non existant - if you do get some flavor in it‚ it wont be very pleasant.. The curds will be very fragile when you cut them‚ but as the whey separates they will become more firm‚ so just stir gently while cooking - cook a little longer if you want the cheese really firm..good luck |
| On 21 Aug 2006, peter
said:
Pam: The "goaty" flavor comes when the some of the lipase ( David ? ) enzymes start decomposing the fat in the cheese.. You can buy these enzymes ( typically from Lamb‚ but they work ) and add as needed.. - Email me if you want brand names for this product.( dont have them at hand ) |
| On 17 Aug 2006, Pam
said:
I have what may be a strange question‚ I make a soft chevre type cheese with fresh goatmilk‚ and its great‚ but it does not taste "goaty" is there a way to funk it up a little and still have it safe to eat? wondering if I let it sit till "goaty" then pasturize and make the cheese? would welcome suggestions! |
| On 17 Aug 2006, David
F. said:
TO BEGINNING CHEESE MAKERS: If you are new to cheese making‚ please read my page on Beginning Cheese Making before you plunge in. It may save you many trials and tribulations. For instance‚ ultrapasteurized milk‚ in my opinion‚ is worthless for the purpose of cheese making. Many questions come from folks using recipes other that those I have posted. Please understand that I can trouble shoot problems with my recipes. Specify precisely which recipe you are following. |
| On 17 Aug 2006, Ivan
said:
Hi Peter.. Thanks for your advise. I followed the hard-cheese recipe in this page and whilst I got a clean break the curds formed were rather weak and fell appart easily. Could this be because of the milk I used? I used normal‚ sore bought‚ homogenised milk. Perhaps I should use skim milk instead next time‚ but I fear the cheese will be too hard afterward.I'm making another batch next week so I'll spend some time reading some more. |
| On 17 Aug 2006, Ivan
said:
Is powdered milk homogenised? Perhaps it might be an idea to try this.. |
| On 15 Aug 2006, Hilary
Elmer said:
About the w.w. bread recipe:Your recipe is lacking in two ways. 1: kneading.All that bran interfering with the gluten makes it essential to develop the gluten well. That means 10 minutes for an experienced kneader‚ and 15 for an inexperienced kneader. 2:rising. To soften up the bran (as well as dissolve phytic acid)‚ you need a long rising period. Rise the dough at room temperature. Let it rise twice in the bowl‚ and a third time shaped into loaves‚ then bake it. A typical batch of bread takes 6 hours‚ and I always try to slow it down rather than speed it up. |
| On 15 Aug 2006, Ivan
said:
Hi Tyson. Living in the city makes things hard when trying to make cheese. Particularly living in Melbourne‚ Australia‚ which makes things rather limited. I had to travel one and a half hours to buy rennet‚ and paid $80 for a kilo. Granted‚ they claim it's good for 5000+ liters of milk‚ but it was still rather pricy. I don't know if there'll be a difference between brand name milk and no-name‚ cheap milk.. Although I will have to do more research on how to get raw milk.. I hope I don't have to go back to where I bought the rennet though. |
| On 15 Aug 2006, peter
said:
Ivan: Gouda needs to be slightly more acid than regular hard cheese‚ so you will want to add more starterculture.. Start off by doubling the starter.. The substitution of whey for water is intended to stop the acid production in the cheese‚ so I'd remove less whey than you would on a normal cheese.. |
| On 14 Aug 2006, Tyson
said:
I think Sarah and Ivan are having the same problems as me. They both probably use store bought‚ ultra-pasteurized milk. And if they're like me‚ they got the 3.29 milk instead of the 4.69 brand name. I'm experimenting with calcium chloride but I sitll don't know much about it except the label is a shocker when seen in my spice cabinet. The ultiimate result might be we just have to get raw milk. |
| On 14 Aug 2006, Tyson
said:
What Sarah described I think was a very weak curd. Last time this happened to me I cut the curd anyway and put it on the stove to get it to the right temperatures you describe. Let it sit for a few minutes‚ the whey will separate out of the weak curds and the curds will get a little more stiff. I had to be careful but I did manage to get an amount of cheese pressed and it's curing in my fridge now. If you're using store bought milk you may have to deal with a weak curd and a lot more trouble‚ i'm not even sure if what I made is cheese or a future poison but I'll let everyone know in a week. |
| On 13 Aug 2006, John
said:
Just finished my first cheese making‚ a farmhouse cheddar from my New England Cheesemaking Kit. Came out very good so far‚ just a couple of questions for those who are fimiliar with these recipes. If I make a double batch from these recipes that came with the kit‚ what Items do I "NOT" need to double? i.e. Culture‚ Rennet? |
| On 11 Aug 2006, Thanis
said:
Was checking out the Mascarpone recipe and it requires TARTARIC ACID. Just wondering if using cream of tartar would be alright‚ and asked if anyone was succesful in using lemon juice to make their mascarpone? |
| On 11 Aug 2006, Thanis
said:
Did some research and I found that Tamarind has lots of tartaric acid. Just wondering if I can use tarmarind juice instead. I can't find tartaric acid in my stores and there are no wine stores in my country. |
| On 11 Aug 2006, Billpete002
said:
hey‚ awsome page and a great depth of knowledge! keep up the great work! looking forward for more recipies in the future! |
| On 09 Aug 2006, Ivan
said:
Your recipe for hard cheese (Which I will use as a guide to make gouda).. Is that using supermarket milk‚ or fresh raw milk? I'm assuming the former‚ as you're ading buttermilk to it and I read somewhere that this process gives the milk the consistency of raw milk.. But I could be wrong.. Please let me know.. To make gouda I will simply modify your hard cheese recipe to after cutting the curd‚ raising the temperature and substituting whey for water‚ and dunk it in brine at the end of the process. Have you ever made gouda?How does it turn out? |
| On 09 Aug 2006, Ivan
said:
Okay.. I found instructions to build a great cheese press.. Check it out.. http://fiascofarm.com/dairy/cheesepress.html I will be working on it this weekend.. And in regards to milk‚ I also did more reading and found my answers to it.. Really exciting as things are about to happen.. I took your advise and made some kefir.. It's resting now. I've made it in the past‚ many years ago.. But had forgotten most of it.. I'll be making some batches of gouda this weekend‚ and will post my experiences. |
| On 08 Aug 2006, Sarah
N. said:
I love your site! I've been trying with varying degrees of success to make cheese. I made Panir and I've been trying to make the easy Mozzarella. I succeeded the first time‚ but I had to add four times the rennet‚ or it wouldn't set curd at all. My last two batches have been unsuccessful‚ they look like they have a clean break on top but underneath there's no solid curd‚ even when I leave it longer‚ add calcium chloride‚ extra rennet‚ etc. What am I doing wrong? |
| On 07 Aug 2006, Ivan
said:
What I wanted to know was.. What type of milk do I use? Is it acceptable to make cheese by using the mil bought at the supermarket?I'd assume that would be full of chemicals and other non-pure substances.. Living in the city kind of narrows down my choices.. |
| On 07 Aug 2006, Ivan
said:
Hi there. In terms of your cheese press: It does look like a decent invention‚ though I don't know how reliable it will be. I've looked at some recipes over the internet which suggest you press the cheese at a certain weight‚ and with the home made cheese press you suggest there is no control over this. My question is: Is regulating weight in the cheese press necessary? |
| On 06 Aug 2006, David
F. said:
Dr. Samara: Intersting that you have the ‚same last name as the generous family with whom I stayed in Bi'lim‚ Palistine! Microwave time depends rigorously on the power of the oven. Time is relatively meaningless. The starter depends entirely on what is available in your country. The bottom line is‚ does it WORK for you??? If the protocol you use makes good yogurt‚ then go with that! I do not strain my yogurt at all. |
| On 05 Aug 2006, david
samara‚ M.D. said:
Dear Dr. F; I really appreciate all the wonderful advice on your site; it reminds me of the Frank McGee encyclopedia‚ "On Food and Cooking." I make yogurt on a regular basis‚ being Lebanese and I'd like to share some of my techniques to make the process go a lot faster.I use a large 2 quart(2 liter) Pyrex mixing bowl which has a handle which comes in useful later. I use 1% organic milk as it has a good flavor. I find that I can microwave the milk for 19 to 20 minutes in my microwave depending on the coldness of the milk to get it to the proper temperature. This means no stirring or w |
| On 05 Aug 2006, david
samara‚ M.D. said:
Dear Dr. F;. This means no stirring or watching or boiling over and I can even do this while putting up the groceries as I come into the house. Heat and forget. I then use the handle of my bowl (which is really in the shape of a giant measuring cup)and place the whole thing in a pot of cool water. I have a pot which is small enough to allow the mixing bowl to sit on its lip and handle and be suspended in the water. This allows it to cool down within 40 minutes. If I over cool it‚ back into the microwave for another minute or so.Total prep time is about an hour and I can be doing other things d |
| On 05 Aug 2006, david
samara‚ M.D. said:
Dear Dr. F; Sometimes I add or replace my starter with a commercial brand called Yogourmet out of Canada which I get at my local health food store. This starter retains its power and is quite good. To limit the wateriness of the yogurt‚ I have taken to straining it for only about an hour‚ no more‚ in a strainer with my hankerchief (they sill make them!)as the filter.I get great product every time and the yogurt comes out nice and creamy as if it were made with full fat milk.I hope these tips may be helpful for your readership who may have less time to prepare the yogurt in the old fashioned w |
| On 05 Aug 2006, David
F. said:
Ivan: STILL... I suggest you try a few of the projects on my beginning page. Make some yogurt‚ and then Labneh from that--you'll love it‚ and it is SO easy. Frankly‚ anyone who has made the basic cheese I have posted say they love it‚ especially after several months curing. Here is a home made cheese press. Did you see it? No need to spend big $ (or rubels?) for a press. |
| On 04 Aug 2006, Ivan
said:
Hi David.Thanks for your reply.I do understand the fact that parmesan and blue cheeses are hard to make.. I just don't think that unless I make a cheese I will enjoy‚ I'd see the process rewarding enough to continue.. In any case.. I've enough resources to create the right environment for both situations.. The only thing I need is a cheese press.. And I'm not going to buy one for $100.. My only other option is to fabricate one.. And this part‚ I will find challenging. =/ |
| On 03 Aug 2006, David
F. said:
Gary: It is posible that excessive heat would cause harder curd (lumpy?).The temp during the setting of the curd is especially important. Temp when hanging is less so. As soon as the neufchatel forms a clean break‚ cut and hang--do not let it sit too long in the heat. Tyson: In my experience‚ you cannot make cheese with ultrapasteurized milk. Try it with inexpensive fresh milk. Also‚ the milk may have clabbered from excessive acidificaition. Cut down on proportion of inoculum‚ length of time‚ or temp of incubation. |
| On 03 Aug 2006, Tyson
said:
I tried to set up a curd again. I bought a half gallon of organic milk that the box said was good until sometime in september. I split it up into two quarts‚ and added 1 tablespoon (half of the recommended ratio) of yogurt. after 10 hours I added a quarter tablet of rennet to one‚ and a half tablet of rennet to the other. Two hours later both of them still have the same‚ weak curd that leaves white specs all over my finger. if the milk has clabbered‚ then what kind of kind of monstrous yogurt have I made? could the problem be temperature? Do I need to monitor the temperature exactly? |
| On 03 Aug 2006, Gary
said:
Dr. Fankhauser‚ thanks for such a great resource. I have started making cheese from my own goats milk. Things have gone well as I have followed your curriculum. I have made it all the way up to mozzarella. I have however had a problem of late with my neufchatel. The first several times I made it it was fantastic‚ but the last few batches have been lumpy. The taste is still great‚ but the texture is lacking. I have gone back to the instructions every time and I still have the same lumpy texture. My house temp is kind of hot but I am hanging it in my fridge. Any thoughs on the lumpyness? Thanks |
| On 03 Aug 2006, David
F. said:
Pam: I have a refrigerator set on the warmest setting in which I cure my cheeses. The temp turns out to be in the upper 40s... There are thermostat kits that one can buy to turn a fridge into a 50 F "cave." But if you are just starting‚ I would wax your cheese‚ and let it sit in the warmest part of your existing fridge for 2-6 month. |
| On 02 Aug 2006, Pam
said:
HiI'm enjoying the website & have spent several days reading it. I've made yogurt‚ kefir and soft cheese‚ but am attempting my 1st aged cheese. I followed a recipe from a cheese kit for farmer's cheddar cheese & dried it on my kitchen counter for 3 days & today was the day to wax it & store it for 2-6 months. I understand that ideally 55 degrees is what it should be stored at.....I have no place that stays at 55 degrees. Will a refrigerator work at all?Thanks! |
| On 02 Aug 2006, peter
said:
Ivan - Re: Cheese yield As a rule of thumb 10 kg of milk turns into 1 kg of cheese‚ but there are a few factors that affects this:Water and fat content : Most cheese contains 40 to 60% water and 10-70 % FIDM ( Fat in dry matter ).. I have some more detailed info on this subject if anyone is interested - please email me if you want this |
| On 01 Aug 2006, Jerry
Ulett said:
I have been making my own yogurt and yogurt cheese for several years and now want to try making mozzerella and ricotta. I can do it on my own using the Fankhauser instructions‚ but I would like to find a home cheesemaking group near Seattle‚ WA where I live. |
| On 01 Aug 2006, David
F. said:
Ivan: Please look first at my Beginning Cheese Making page and follow its 'curriculum.' Parmesan (lengthy aging‚ carefully controlled conditions) and Blue cheese (careful attention‚ proper inoculation and strict temp and humidity) are very challenging cheeses‚ to say the least. Gouda is a possibility. BUT... if you are new to cheesemaking‚ may I say AGAIN‚ the complex skills must be learned. Do the projects in sequence and you will have less frustration‚ and better cheese! |
| On 01 Aug 2006, Ivan
said:
.. and I will certainly keep a log of my ventures which I will happily share to all who wish to read it.My question is in regards to the yield of cheese from its respective quantity of milk.. From a gallon of milk‚ how much cheese (whether it be parmesan‚ bleu or gouda) should I expect to have?By looking at some home-made presses‚ they seem to be rather small.. And what I want is really a substancial wheel.That is all for now. |
| On 01 Aug 2006, Ivan
said:
Impressive.. I've been rading through the board and you've been consistently replying to messages for over six years‚ and that's something to take my hat off to.Anyway.. I'm looking into making cheeses (hence why I'm here). I am one of those people who want to read about it until the theoretical resources have been exhausted‚ before I start to 'do' something.. And so i've been around many cheese sites for the past week reading about the making of cheese..I think I will begin with three: Parmesan‚ bleu‚ and gouda. It seems to be an easier job than I had expected.. |
| On 31 Jul 2006, David
F. said:
Pam: Thanks for the recipe! Dropping chunks in hot coffee took me by complete surprise! Tyson: Sounds like the milk had clabbered. Reduce the amount of BMilk by 1/2 or even 1/4. It probably won't hurt to double the rennet‚ but it sounds like you are describing clabbered milk. (You saw my page on Trouble shooting clean break failure?) |
| On 31 Jul 2006, Tyson
said:
I made the yogurt and buttermilk without any problems at all. I tried making actual cheese and I could not get the milk to form a curd. The milk was thick and when i tried to test the break it looked like it would work but then i ended up with a bunch of white on my finger. the curd was too soft for me to grab a cube after cutting it. Did the milk clabber? I'm not sure what happened. Maybe the tablet rennet I have is old and I need to use more? |
| On 29 Jul 2006, pam
said:
since I have enjoyed making the wonderful recipes that Dr Fankhauser has generously shared with us‚ I thought I might share one of my own‚ it is for Juustoa‚ a traditional finnish cheese‚ also called squeaky cheese. 2 1/2 gal milk (I use goat) warmed to 88F‚add 1T sugar and 1T cornstarch‚ blended into 1c of the warmed milk‚ then mixed into rest of milk add 1/2 tab rennet dissolved in 1/4c cool water‚let set till clean break‚ cut into 1/2" cubes and rest 15 min‚ drain‚ squeezing as much whey out as possible and press into cake pan‚ bake at 400F for about 15 min‚ pouring off whey as it come |
| On 29 Jul 2006, pam
said:
s out‚ then broil till light golden brown‚ cool on rack and let dry for 1-2 hours‚ we love to drop chunks in hot coffee and eat it all melty. |
| On 28 Jul 2006, mr.pokerstick
said:
Awhile back i found your website when i needed to make whole wheat bread.I then discovered all the other great recipes .Its such an inspiration please dont ever remove this wonderful site .I hope u dont mind i put your link on my website www.pokerstick.com (plug)thanks |
| On 28 Jul 2006, mr.pokerstick
said:
Awhile back i found your website when i needed to make whole wheat bread.I then discovered all the other great recipes .Its such an inspiration please dont ever remove this wonderful site .I hope u dont mind i put your link on my website www.pokerstick.com (plug)thanks |
| On 27 Jul 2006, David
F. said:
Veronica: I presume you have seen my design for a home made cheese press??? I have been using it for years with great success. These days‚ the hardest thing to find is a tire inner tube to cut the rubber bands from. But you could use rubber hose in the same way. Take a look. |
| On 25 Jul 2006, Veronica
said:
Thank you so much - I've been making cheese with my goat milk for a few years‚ but have never seen it put so well. Your instructions are wonderful and easy to follow. Now if I can just figure out a good press! |
| On 15 Jul 2006, amy
said:
Regarding the tartaric acid for mascarpone cheese‚ the early Italians would have used the tartaric acid residue scraped from the inside of used wine barrels. |
| On 15 Jul 2006, Vivek.M
said:
Hey‚ Hello‚ Really neat site! Many thanks! I'm not a expert in the kitchen‚ so the pictures are a great help! I've always wanted to make cheese for pizza :) and it's simple enough for a newbie. Thank you! BTW: You might want to alter or disable the email address format check. There are bots that parse web-sites and harvest email id's and then spam them; your check makes it easy for them since i can't disguise my email ID; which is vivekm1234 |
| On 13 Jul 2006, cheryl
said:
i love this site. thank you for all the information. I have just recently started making yogurt and cheese which I have found that i love doing. I have 3 blocks of cheese aging in my refrigerator now. My butter keeper seems to hold the right temperature for the aging process. Was wanting to know.... Is it ok to use my Foodsaver to seal the cheese while it ages. I have done this and the cheese looks fine. |
| On 09 Jul 2006, David
F. said:
Hello All! Back from Palestine and Israel! Will soon post pictures of a Palestiniam woman making "Jibna beida‚" (cheese white) which they serve every AM. Everyone: please tune into the desparate plight of Palestinians under Israeli occupation. The world needs to bring justice to the region. Rebecca: Make your brine with whey to prevent surface dissolving. You can rinse off xs salt to use‚ or soak in milk overnight. Sean: It sounds like you are not following my recipe rigorously (recheck it)... For yogurt‚ scald to 185 F‚ then incubate at 120 F. |
| On 09 Jul 2006, Julie-Anne
Latham said:
I have been looking for cheese and yogurt recipes in my town. Not having any success thought I'd check the web‚ found your site!Will try your recipes‚ easy ones first!!!Thank you so much from Down Under. |
| On 07 Jul 2006, Connie
said:
Has anyone tried to make mozzarella cheese from American Buffalo milk? |
| On 07 Jul 2006, peter
said:
Rebecca: Too much fat makes the cheese very soft.. Also: you really dont want to go below 15% salt in the brine as this can make the surface of the cheese dissolve or turn slimy.. The only thing I can think of to make the cheese less salty is to make the cheese harder from the start ( press it longer and maybe heat it a little longer when cooking the curds ).. Ofcourse you could take it out of the brine before it gets too salty‚ dice or slice it and store it in olive oil with oregano‚ garlic and some olives... a nice‚ ready to eat snack :-) |
| On 07 Jul 2006, shaheen
said:
thank u dr fankhauser for your best site off making cheese it helps me alot at making mozzarella as i have factory of making cheese in egypt can i fin informatin about romano cheese |
| On 06 Jul 2006, Rebecca
Cody said:
My feta (from raw cow's milk) is much too salty. I tried a batch using less salt in the brine‚ but the cheese turned to mush. How do they keep commercial feta from being so salty?Also‚ the batch that turned to mush had a lot of butterfat (Jersey milk). Would it work better if I skimmed most of the cream off? |
| On 06 Jul 2006, Rebecca
Cody said:
My feta (from raw cow's milk) is much too salty. I tried a batch using less salt in the brine‚ but the cheese turned to mush. How do they keep commercial feta from being so salty?Also‚ the batch that turned to mush had a lot of butterfat (Jersey milk). Would it work better if I skimmed most of the cream off? |
| On 06 Jul 2006, Sean
M said:
Cool site‚ I really appreciate the explanations of the changes at various steps. Tremendously helpful! Regarding altitude (5‚000')‚ I have noticed that my double boiler only
heats milk to 190F‚ which is insufficient for yoghurt. I kept getting a
really nice ricotta instead. I have to heat the milk in a regular pan to
a full simmer to break down the proteins.
Steve S.: Citric acid is often available in bulk at mid-eastern (at least Lebenese and Syrian) markets and specialty stores. |
| On 06 Jul 2006, Sean
M said:
Labneh sounds a lot like salted quark. Are there differences other than the salt? |
| On 05 Jul 2006, Kate
said:
Had fun with your recipe for ginger ale over the July 4th weekend. We used champagne yeast instead of bakers‚ and 6+ Tbsp of grated ginger. Lots of flavor! |
| On 04 Jul 2006, Sherrie
said:
I love your site. I am collecting the supplies that I am going to need and have found a source of raw goat milk. I want to find out if I'm good at this before we go to the expense of getting a couple of dairy goats :)I was wondering if you have a recipe or a site I can go to to find a recipe for Mizthra cheese? I know it should be made out of ewes milk but I would like to work my way up to it. |
| On 03 Jul 2006, Mr
Smith said:
Cheese is tasty |
| On 03 Jul 2006, Mr
Smith said:
Cheese is tasty |
| On 26 Jun 2006, peter
said:
David: Enjoy your trip‚ and yes‚ I will keep an eye on things here :-) Thanis : UHT pasteurised milk is not suitable to make cheese from since the UHT process alters the proteins in the milk.. As an alternative I would try powdered milk.. Make sure you get whole milk powder and not skimmed milk or buttermilk powder.. It might take a few trys to get it right‚ but it shouldnt be that much different to using regular milk.. Good luck ! |
| On 26 Jun 2006, peter
said:
Janet: Making butter from goats milk is exactly the same process as from cows milk‚ so yes‚ you can use a regular churn! You will need to cultivate your own starters from a conventional starter. Heres what you do: Take 1 litre of skimmed goats milk heat to 90 deg C for 30 minutes without boiling‚ cool to 16C and add half a cup of normal buttermilk.. Leave for 16-24 hours at 16C until it thickens nicely.. Repeat process until you feel the cows milk has been diluted sufficiently.. |
| On 26 Jun 2006, peter
said:
Janet: continued Same process works for yoghurt‚ but use yoghurt‚ raise the temperature to 38C and reduce the time to 3-6 hours.. Questions? Email me! |
| On 26 Jun 2006, peter
said:
Janet: continued II Forgot to mention: Due to some enzymes present in the goats milk‚ the butter may turn rancid quite fast and taste horrible‚ but its worth a try. Unfortunately these enzymes are pretty hard to get rid of... |
| On 26 Jun 2006, peter
said:
Pam /David : The stringy feel that real mozzarella has when it melts is afaik due to the acid environment in the cheese‚ and you generally want the pH in these types of cheeses slightly lower than in the normal hard yellow types of cheese. However: There are versions of cream cheese designed for use in burgers etc that are made by adding trisodium phosphate ( slightly alkaline ) to the cheese and then melting it.. |
| On 24 Jun 2006, Thanis
Lim said:
Just wondering if instead of Fresh milk‚ I use one of those UHT (Long Life) milk sold in cartons. Fresh milk is not readily available in my country so UHT milk will have to do. What are the possible effects? Will I still be able to make cheese? |
| On 23 Jun 2006, Janet
Brown said:
Thank you so much for goat's milk recipes! I'm allergic to bovines but passionate about cheese. I read at the end of your goat milking instructions that keeping goat's milk longer allows the cream to rise. Is it possible to use this cream to make goat's milk butter? Would one use a regular type butter churn to do it? Second question‚ how do I get cheese‚ buttermilk and yogurt starters that aren't from cow's milk? |
| On 23 Jun 2006, David
F. said:
Cheesemakers: Until 9 July‚ I will be in Palestine and Israel‚ meeting with peace activists on both sides of the wall. You will understand if I do not respond to posts on this board. Maybe my expert friend Peter could respond to questions in the interim??? Thanks‚ Peter‚ either way. Meanwhile: Pam: My understanding is that melting cheese is cheese made in an acid environment. Right‚ Peter? Noriya: You should have no problem making yogurt. Jon: Have not made sour cream. Try it both ways: use a) BMilk or b) yogurt as starter. See my fermenters page. |
| On 21 Jun 2006, Jon
Wallin said:
I'm pretty stoked about your page. I just received a 26qt stockpot for Father's Day and can't imagine a better way to inagurate it than with your yogurt recipe (not that I'll make 26 quarts!!). I can't wait to proceed up to Fresh Mozarella (via your reccommended "learning to make cheese" process)...I loved that stuff while living in Italy. Here in the USA it costs $5.00/ball‚ so I don't eat it. One question: Do you have a recipe for Sour Cream? Would it be like your yogurt recipe only using cream instead of milk and sour cream instead of yogurt for the starter? I've even read |
| On 20 Jun 2006, Noriya
Wright said:
Dear Mr. Fankhauser‚I just read your yogurt recipes. Thank you so much for putting them on the internet. I can't wait to make it. I love yogurt so much‚ especially the natural kind‚ and it is so expensive in the stores. I am going to read your artical on making cheese. I look forward to browsing your website even more. Again‚ thanks so much.Sincerely‚Noriya Wright |
| On 20 Jun 2006, Pam
said:
I have a couple of questions‚ 1st‚ what makes the difference between cheese that melts (or should!) like mozzarella and cheddar‚ or panir‚ sometimes my cheddar will melt‚ other times not‚ will your basic hard cheese recipe yield a "melty" cheese when done properly? 2nd‚ I read someones post at another site where they said their cheese got "sour"‚to them bad. is there a difference between sharp and sour? PS love the idea of the notebook‚ we do that with our soap‚ will start with the cheese!thanks. |
| On 14 Jun 2006, David
F. said:
Rob: The reason I like Zatarain's is that it has a richer flavor than other extracts I have tried (notably Hires and McCormick's). You might also experiment with increasing the amount of concentrate you add. Did you follow their recipe or mine? Try adding 1/3rd - 1/2 more extract and see what you think. |
| On 14 Jun 2006, Rob
said:
After successfully making the ginger ale (wonderful!)‚ I couldn't wait for my order of Zatarain's Root Beer in order to make root beer. So‚ at the nearest grocery store they have McCormick's Root Beer "Concentrate"‚ so I purchased some. The recipe on the box called for yeast and fermentation so I thought that maybe it would be the same. The result tasted like root beer flavored club soda. Any words of wisdom‚ David‚ about concentrate vs. extract? |
| On 12 Jun 2006, Damon
said:
I'm taking your advice and starting with yogurt before making cheese. My yogurt tastes great and is a fine consistency. Adding powedered milk thickened my second batch just as it was supposed to. But I'd like to know a couple things: 1- Can I safely make even thicker yogurt by adding more powdered milk? Is there a cut-off point there where I might be adding too much‚ or where it would have no added effect? 2- My yogurt has a slightly "grainy" sort of texture to it. Is there any way to make yogurt that is perfectly smooth like the supermarket variety? Did I just screw up? |
| On 12 Jun 2006, David
F. said:
Teresa: Stop being SO perfect!!! ;-) Seriously‚ without knowing the precise protocol you are following (is it my recipe for neufchatel?)‚ I can't tell for sure the problem‚ but rubbery cheese often comes from 'cooking' the curds too warm. Neufchatel does not call for ANY 'cooking' at all... Recheck the recipe and compare what you did. Take home lesson for all: Keep a detailed notebook for your cheese projects so you know for sure what you did and can build on your experience. |
| On 12 Jun 2006, David
F. said:
Scott: In my experience (as I think you suspect)‚ the most likely reason curds do not knit together is that they are too cold when pressed. Try pressing as soon as you have finished 'cooking' them and they are still quite warm. |
| On 08 Jun 2006, Scott
said:
I've made my first batch of hard cheese and came accross this problem. I did achieve a clean break and set the curd at 93 degrees for 15 minutes. All seemed to go well with the brining and pressing. After a few days in the fridge‚ I opened accidentally fumbled the container and the cheese broke in half. Upon examination‚ it looks like the curds never‚ for lack of a better word‚ congealed. It looked like I tried to press together the curds that never had a prayer of coming together. I could still see the individual curds!I'm thinking that either I let the curds cool to much before I pres |
| On 07 Jun 2006, peter
said:
Cricket: According to my literature the composition of horse milk is: 1.3 % casein‚ 0.9% whey proteins‚ 1.7% fat‚ 6.2% carbohydrates ( lactose ) and 0.5% minerals etc... actually its pretty close to goats milk‚ apart from approx. 60% less fat.. |
| On 07 Jun 2006, peter
said:
Cricket: The bacterial starters normally used for cheese‚ yoghurt etc. should also work with horse's milk |
| On 06 Jun 2006, Cricket
said:
Hello!We are on the GFCF diet... My children are able to tolerate goats and sheep milk but only 1 out every 2 months.When I am making yogurt and cheese with goat's milk... and since they seem ok with store bought goat's‚ would I use the same starters as you show on your website? Also I would be interested to know about the casien content in horse milk?Thank you for any and all help! Cricket |
| On 06 Jun 2006, Darlene
Kelly said:
I have searched the Web for various cheese making instructions but your's is by far the best. The instructions are clear and informative. My only regret is that I live too far away to sign up for your class. Dr. Fankhouser is fabulous!!! |
| On 06 Jun 2006, Teresa
said:
When i first made the Nuefchatel cheese I did nothing perfect and the cheese came out great.Now that we have a love for this cheese I can't make it. It turns to rubber rather than a soft cheese. I have tried 3 different rennets‚ sterlized pots etc. Any ideas? Thanks‚Teresa |
| On 04 Jun 2006, David
F. said:
Michelle: Here is a recipe for harvarti Jim Wallace posted on cheesemaker's list serve a while back. I have neither made it‚ nor converted it into the materials I use (raw milk‚ buttermilk‚ rennet tabs‚ etc). Sorry you had problems with Danlac recipe. Write to them--I have communicated with the guy who founded it‚ and I think he would be interested to hear your problem. |
| On 04 Jun 2006, Michelle
said:
Good evening!I came across a recipe to make havarti cheese on the danlac website‚ I tried to copy and paste the recipe I purchased($5) from them to my other cheese recipes on my notepad but I couldnt seem to do it?Would I get in trouble from Danlac if I forwarded thier recipe to others? |
| On 31 May 2006, peter
said:
David: The holes in the havarti cheese is regular air‚ left when the cheese is pressed.. Normally‚ when making swiss cheese‚ Edam types etc. you do the first stage of pressing in the cheese vat‚ so the cheese is still covered in whey‚ and thereby filling any holes in the cheese block with whey.. When the cheese is cooled and brined the curds swell and suck up the whey in the holes |
| On 31 May 2006, peter
said:
David: The nice round holes in cheese are formed when Leuconostoc mesenteroides ssp cremoris ( part of the buttermilk culture ) start fermenting the citric acid in the cows milk. Coliform bacteria can also make holes in your cheese if you havent added KNO3 or NaNO3 to the milk ( this inhibits their ability to produce CO2 ).. Please email me for a more detailed description of the process |
| On 31 May 2006, peter
said:
David: Havarti origins: According to my literature‚ this is indeed a Danish thing‚ but it is also widely popular ( and has always been ) in the northern part of Germany‚ so I cant imagine that they havent made at it at some point.. AFAIK The Havarti name has been protected by the Stresa Convention since the 50s.. This means that you cant call blue cheese made outside the Roquefort district Roquefort and so on.. |
| On 30 May 2006, David
F. said:
Peter and Michelle: THANK YOU Peter! Thank you for sharing your expert knowledge on cheese making! Michelle--I did a search on the web‚ and found descriptions of Havarti‚ but no recipe. Peter: do you know which bacterium produces the "bubbles" in havarti? It is said to originate in Denmark‚ right? |
| On 31 May 2006, peter
said:
Michelle Follow the recipe for making basic hard cheese‚ add a pint of cream and use 2 cups of buttermilk per gallon for the starter.. Make sure you dry press the curds ( normally you'd press the curds while still covered in whey‚ but you want airholes in a Havarti).. Wax or vacuumbag the pressed cheese as soon as its dry enough.. Age it for a month or more.. |
| On 29 May 2006, C
said:
David‚I had the same problem with my wax cracking (parrafin)‚ but‚ as I am also a novice bee keeper‚ I simply mix beeswax (approx 25%) to my parrafin to obtain a softer wax. many less problems with cracking now!!C |
| On 24 May 2006, mvroske
said:
My kids and I love your whole wheat bread recipe. Thank you. I am enjoying the rest of your website as well. |
| On 19 May 2006, Michelle
said:
Hello there!I am hoping someone might be able to help me find out how to make havarti cheese?I have been searching for a recipe to make Havarti cheese for quite some time with no success‚I would greatly appreciate your help.Michelle |
| On 18 May 2006, David
F. said:
Joe: Crumbly sounds like the curds are too dry. I have no idea what recipe you are following‚ but here are 3 points: 1) if curds are heated too high‚ they get tough‚ 2) if they get cold before they are pressed‚ they will not knit together‚ 3) leave in the fridge only until the surface is dry‚ then wax. Steve S: I am sure you can use Fruit Fresh to make American Moz‚ but not positive about the proportions. Do this experiment: 1/2 gal milk + 3/4th tsp FF‚ 1/2 tab rennet. Take careful notes and report back how it works... |
| On 15 May 2006, Steve
S said:
I wanted to try making the American Mozzarella recipe on this site‚ but am having trouble finding the citric acid powder. The closest I can find is Fruit-Fresh‚ which is a mixture if ascorbic acid and citric acid. Is this worth a shot‚ or should I keep looking? |
| On 13 May 2006, Joe
said:
I have a problem after aging my cheeses a month‚ they are very dry and somewhat crumbly. I have tried 3 cheddar recipes which I sealed in wax and stored in a cool closet for a month. Each time they turned out too dry. I also have tried to make a Gouda and let it age in a Fridge for a month without waxing. Same result...too dry and crumbly. Any ideas on what I am doing wrong? |
| On 10 May 2006, bill
meyer said:
Great for the beginner!bill |
| On 09 May 2006, Sharon
said:
I made the 30-minute mozzerella following a recipe from Ricki Carroll and the only thing I changed was that I used 2 junkets tablets for the rennet. I used store bought milk and did not check acid level. |
| On 03 May 2006, David
F. said:
Sharon and Pam: Pam is making American moz‚ not sure of Sharon. BUT... US recipe vs Italian is VERY different. Yes‚ the whey from US will be milky--maybe you could extract ricotta by boiling? Italian: lack of melting is usually due to low acidity. Let curds sit longer. Take home lesson? Moz is a challenge... |
| On 02 May 2006, Sharon
said:
Hi Dave‚I made mozzzerella cheese and it had a good flavor to it. It also made a good slicing cheese but I could not get it to melt on pizza. I used 2 junket tablets to a gallon of milk as I had not found this site and was just guessing the amount and this was the first batch of cheese that I had made. Am I correct in assuming that it did not melt because of the amount of junket that I had used? |
| On 01 May 2006, David
F. said:
Karen: SALT: I have used both table and Kosher salt. When adding it to curds or laban where it will dissolve‚ I use kosher salt (which does not dissolve as rapidly as table)‚ but rubbing the outside of a cheese‚ I use table. BTW‚ how much difference IS there in densities? |
| On 29 Apr 2006, Pam
said:
I made some american mozzarella from your recipe yesterday‚ turned out perfect thank you very much! but am wondering‚ when I make mozzarella I always seem to have a lot of cream left in the whey‚ it's not clear like when I make other cheeses‚ not just this time‚ but it seems to always be that way with mozzerella‚ am I doing something wrong that I am losing the cream? |
| On 28 Apr 2006, Karen
said:
I was researching yogurt makers when I stumbled on your site. I think I spent 2 or 3 hours reading as much as I could. Now I have a batch of yogurt getting happy in a cooler! The step-by-step pictures are great‚ especially the series demonstrating a clean break. One question as I read through the recipes‚ what kind of salt are you using? Regular table salt or kosher or sea salt? They have different densities so equal measurments end up with different levels of saltiness. Just curious. Thanks. |
| On 26 Apr 2006, bo
said:
Love your website‚ and wish I could have had you as my biology professor! Thanks for all the tempting Cheese recipes‚ but I'll take baby steps and start with making homemade GingerAle and RootBeer =D |
| On 17 Apr 2006, anu
said:
I'll post my recipe soon but I have a ton of this stuff taking up freezer space so if you would like some‚ direct me to a mailing address. |
| On 17 Apr 2006, David
F. said:
Shannon: Thanks for your question--providing me the opportunity to get on a soapbox... (No worry‚ I'll be nice)... I love experimental cheeses with imaginative additives--BUT... I urge folks to master the basic processes and learn to appreciate what the 'honest' cheeses taste like before they add supernumeraries... Answer to Q1: add your stuff after curds but before pressing. Q2: freezing halts curing‚ hinders taste and character. Only freeze if you have not added salt and followed pressing protocol. |
| On 16 Apr 2006, henry
clay said:
Aloha‚I came upon your page on a web search. I can tell taht your recipes will have me making cheese in no time.Thank you for providing professional and scienctfic recipies |
| On 16 Apr 2006, Shannon
said:
I'm very new at cheesemaking‚ and your site rocks! Thanks so much for sharing your expertise!I have a question: I'd like to make the basic hard cheese‚ and add herbs‚ or other ingredients like garlic‚ or hot peppers‚ etc. Is that possible? If so‚ at what point would I add them‚ and does the addition of such ingredients change the handling procedures to avoid spoilage?Thanks!! |
| On 16 Apr 2006, Shannon
said:
Do you recommend freezing any of your finished cheese? I'd like to make a large batch‚ and would like to freeze for later use.Thank you |
| On 16 Apr 2006, David
F. said:
Anu and Pam: Here is my recipe for Limoncello. Let me know if yours differs significantly. Thanks for the inspiration. (The link seems to be messed up. If it does not work‚ merely go back to my main Cheese Page‚ and click on "Limoncello.") |
| On 15 Apr 2006, Pam
said:
yes PLEASE publish the limoncello recipe! I am making mead‚ melomel and methleglin‚will send some your way when it's ready if you are interested? whats better with cheese than a little wine or spirits? BTW‚ your waffle recipe is the BEST |
| On 14 Apr 2006, David
F. said:
Harriet:: Slow heating is important for warming milk. Your toaster oven idea seems like it would work for this purpose. Anu: When did I ever decline limoncello??? I loved it in Italy‚ and a local friend taught me to make it here with everclear‚ sugar and lemon. Shall we compare recipes? Better idea: send me some‚ and I'll let you know... ;-) Hey folks‚ shall Anu and I publish our recipe(s) for limoncello? |
| On 14 Apr 2006, Nancy
Brown said:
Your cheese pages are great. The instructions are written so that even I can understand and believe that I can make cheese. Thank you |
| On 09 Apr 2006, anu
said:
Dr. F‚ I absolutely love your site! I'm a lawyer by day‚ fromagiere by weekend!!! Thanks for great‚ clear‚ instructions that focus on instruments you'd have around the house. I have a (chevre) goat cheese going now. I also dabble in limoncellos...let me know if you want me to send you some (made from Meyer lemons from San Francisco) |
| On 04 Apr 2006, Harriet
Smith said:
I live in Costa Rica and have a small farm with only three goats. I am making cheese to sell to tourists - from US‚ Europe and Canada - and find that your pages are the most helpful I have found here in my tropical isolation. It is nice to see a kind of "make-do" attitude when it is not always possible to run down to the store or order something online that you need. I have one idea - I use my toaster oven to gently warm the milk. I put the big pot on top of the toaster oven and just put the toaster oven on warm. I check the temp every once in a while. This brings the temp up g |
| On 02 Apr 2006, Marcie
said:
Thank you‚ Dr. F--my first batch of cheese is in the press and everything has gone according to plan so far. Thanks for the wonderful clear instructions! |
| On 02 Apr 2006, Marcie
said:
By the way‚ for Dave Martin and others concerned about lactose intolerance--try goat's milk cheeses. Lactose intolerant people (like me) can handle them just fine. As for cow's milk products‚ yogurt and hard cheeses are supposed to be better tolerated than soft cheese‚ but I have trouble with all of it. I still eat it‚ but with a side of Lactaid! |
| On 31 Mar 2006, David
F. said:
Pam: Honestly‚ I am not sure that these "new-fangled" mix of cultures are significantly better than the traditional cultures. I try to use cultures which I can purchase near my home which work great‚ i.e.‚ Dannon Plain. Newer cultures must be ordered. If anyone has experience with the newer cultures‚ tell us. Matthew: I am with you 100% but... My audience here-to-fore has been primarily from the US‚ thus I use the "English" system of measurements which is my milieu. I am trying to provide metric measurements as well. The revision is far from complete. |
| On 30 Mar 2006, Matthew
said:
You've got really great information on this website. It's a pity a lot of the measurements are in imperial‚ like quarts‚ ounces‚ gallons and cups‚ so it's often confusing as to how much we are talking about. For example‚ 1 quart (US‚ dry)=1101 ml; 1 quart (US‚ liquid)= 946 ml; 1 quart (UK)= 1137 ml. I was wondering if we will ever see some consistency so that the information is clear throughout the world. Or are we going to be stuck with multiple systems and constant conversions? I don't think measurement should vary between countries. |
| On 28 Mar 2006, Pam
said:
a culture question‚ I have yogurt culture I purchased in my beginning days‚before I got cheap‚ which contains streptococcus thermophilus‚ lactobacillus delbrueckii subsp bulgaricus‚ lactobacillus acidophillus‚ and bifidobacterium longus and infantus‚ Dannon has a new "Activa" yogurt‚ with "bifidus regularuis"(trademark) is this the same bifidobacterium? and is this better than yogurt with just the streptococcus thermophilus and lactobacillus like Dannon plain? |
| On 27 Mar 2006, David
F. said:
Mat: Bravo on your hard chese! Have you tried making Labneh from your yogurt? (Super easy) Delicious drizzled with lots of quality olive oil‚ dusted with sieved dried mint‚ and eaten with toasted pita wedges. Try it and get back to us. |
| On 27 Mar 2006, David
F. said:
Victoria! No‚ YOU rock! You sweetheart! My mouth is watering and I already feel greedy... I make red raspberry jam from the bushes on my homestead. We should trade. |
| On 27 Mar 2006, David
F. said:
Vera: Raw milk cheese is more delicious but carries finite risk. It is safe to eat after 60 days aging. Is the cow your own‚ or are you closely familiar with the cow? This is advantageous. The cow should be TB tested‚ have very clean quarters and healthy environment. Cheese made from bulk milk should certainly be aged 60 days because it would be easy for milk from one diseased cow mixed with hundreds to be carrying a pathogen. |
| On 27 Mar 2006, David
F. said:
zerhkl‚ alias jj.com‚ alias hkh: Sooo... Is there some way I can help you? I would like to think that you have something positive to offer. Vandalization brings a certain purile satisfaction‚ I know. But tell us how we can help you. I HATE censorship‚ and will not do it if I can help it. What do other readers think? Countrylive.com recently had a poster they had to censor--I thought they should just leave it up for "society" see it for what it was. |
| On 27 Mar 2006, Mat
said:
Great website‚ I started with yogurt and have just made my first hard cheese. Keep up the good work! |
| On 26 Mar 2006, zerhkl
said:
CRAP rubbish site suckers |
| On 26 Mar 2006, jj.com
said:
POO POO POO POO POO POO site!! |
| On 26 Mar 2006, Serene
said:
Great website! Great work! Just one simple question. Tartaric acid is not readily available from where I am‚ can I substitute it with white wine vinegar or is there a better substitute? |
| On 23 Mar 2006, hkh
said:
you suck! |
| On 23 Mar 2006, Vera
said:
My father has recently taken up cheese making and is very into it! He is using fresh cows milk‚ it is not pasturized‚ can this be a problem? Is there anything he can do to ensure the milk is safe to use? |
| On 22 Mar 2006, Victoria
Winde said:
Dear Dr. F‚You rock! Not only do you know what you're talking about‚ but you're thrifty to fault! I love you man! The world needs more like you. I'm a total fan‚ and if you ever need blackberry jam from washington state to put in your yogurt‚ just say the word!Best‚ VLW |
| On 08 Mar 2006, peter
said:
David / John: I am trying to figure out what the purpose of the cheese salt is.. As I mentioned earlier: if its just for salting the cheese‚ regular salt will work fine. Re: Iodine in salt: I have no idea if the iodine in the salt affects the curds‚ but I have noticed a slightly different taste from these salt types.. The stuff we use at work does not contain iodine |
| On 07 Mar 2006, David
F. said:
Peter: Cheese salt??? "Cheese salt" seems to be an extremely diffuse definition... CaCl2 is used in extremely small quantities. But‚ when salting cheeses NaCl is used in much greater quantites. So... Does or does NOT iodide signigicantly affect the quality of cheese curd? My experience is that iodide does not have a major impact on curd quality. I could be wrong (obviously). Who know what effect iodide has on curd quality?" David F. |
| On 06 Mar 2006, peter
said:
John / David: What is the purpose for "cheesesalt".. If it is added to the milk it may well be Calcium Chloride. If its for salting the cheese‚ regular salt will do fine‚ but beware: Atleast over here‚ the tablesalt you buy in stores is iodine enriched ( by law )‚ if this is the case in the US too‚ you can use the salt used in dishwashers - that stuff is pretty clean |
| On 06 Mar 2006, peter
said:
Julie / David: I have had great success with the following method: Regular bluecheese recipe made from milk w. approx. 6.5% fat. Mix regular buttermilk starter with the blue mold and proceed as usual.. after 1 week of ageing I sprayed the cheese blocks with a white mold culture ( P. Camembertii ).. Leave for another 3-4 weeks until a nice thick white mold covers the cheese.. If you want it softer‚ age it some more or use milk with even more fat :-) |
| On 05 Mar 2006, Pam
said:
I have had cheeses get blue‚ white‚ black‚ yellow and pink molds‚ the one with black stunk so bad I would not have tried to eat it‚ the pink one was slimy...so out it went‚ I trimmed the yellow off and tasted the cheese and it was very good‚ so we ate it...and are still alive‚ no harm done‚ the the blue was on purpose‚ as was the white‚ St Maure? all of my cheddars end up with a blue mold on the outside‚ but it does not seem to hurt them.should I be more careful about tasting them when moldy? |
| On 01 Mar 2006, David
F. said:
Julie: It is easier to answer if you distill your question(s) down to a single post. Blue cheese: please read the page on blue cheese that the humidity must be around 70% and the temp 50 F. You clearly had around 100% humidity. Mold overgrows. Purchase a decent hygrometer. Black mold may be Aspergillus--not a good one. Green is usually Penicillium--good. I would taste a tiny amount to see if it is tasty--if bad‚ good bye. Anyone else want to weigh in on good/bad cheese mold? |
| On 28 Feb 2006, julie
siers said:
PART 1 of question...I'm aging a blue cheese right now. I used a crumbled (ruined) cheddar cheese and added a blue starter‚ homemade from some store bought cheese‚ per the instructions on your site. I put it in a clean plastic bucket with a tight fitting lid. I had a bowl of water in there with it for the first 3 days‚ but took that out when I figured it was too humid (the insides of the bucket were wet). The temperature has stayed at a near constant 50 degrees. It is now day 12 and I looked at it. I am afraid of it. How can I tell if this is good mold or bad?? |
| On 28 Feb 2006, julie
siers said:
PART 2...The entire thing is covered in greyish blue fuzz - totally uniform. It smells like blue cheese‚ but also like regular mold‚ but I've never seen that much mold on store bought cheese‚ so I've got no experience in what much mold is supposed to smell like. I have no way of gauging the humidity (my homemade hair hygrometer didn't work). The bucket is still wet on the inside walls and the cheesecloth I have the cheese wrapped in is damp. Do I assume it is spoiled if it's been that damp for 12 days? |
| On 28 Feb 2006, David
F. said:
Therese: As I understand it‚ Quark is made from cooked buttermilk: catch curds in a cloth‚ drain whey out. Same principle as when making ricotta. Easy to make. Pam: Brava for your blue cheese successes! It is a Master's cheese. Dave: Yes. I saw and agree with that New Scientist article. It seems obvious that the strong flavors of a quality cheese would trump the delicate nuiances of wine... Conclusion: Serve fine wines first‚ then serve a house red with richly flavored cheeses. |
| On 28 Feb 2006, Dave
Martin said:
John: Did you see the article in New Scientist magazine a few weeks ago about wine and cheese. Apparently cheese does soemthing to the sense of taste and prevents you from tasting many of the subtler flavours in wine. After cheese a panel of experienced wine tasters were unable to pick good wine from bad (well average anyway). |
| On 26 Feb 2006, Pam
said:
just wanted to share a happy‚ I made blue cheese from your recipe‚ with my fresh goats milk‚ my daughter took some to a chef at the culinary school she attends‚ and he RAVED over it‚ said it was wonderful‚ and wanted a LOT more. thanks for the great recipes! |
| On 26 Feb 2006, Therese
said:
Great page! I just made my first Neufchatel and am loving it. Just a few questions...(1) Would you happen to know whether Neufchatel is the same as "Quark" (in German)? It looks and smells a lot like it.(2) Is there a recipe for cottage cheese somewhere on the web site? The booklet that came with my rennet had one‚ but it involved lots of stirring and warming... is that really needed?(3) Can the whey leftover by Neufchatel be used for Ricotta cheese? I tried to‚ but no curds formed (and generally‚ there seemed to be little white stuff left in it.) |
| On 24 Feb 2006, David
F. said:
John: I have no clue what they mean when they specify "cheese salt..." Pomposity‚ perhaps. Maybe you have to buy it from them? Let's ask Peter‚ our resident professional. I have used table‚ Kosher and sea salt. They all work. Finer grain size mixes better with the curds. I got scolded by a reader of my site for not using sea salt all the time. He may be right‚ but... Salt prevents unwanted bacteria from growing--not rocket science. So--if you have sea salt‚ fine. Kosher salt may be a little coarse? Table salt works perfectly in my experience. |
| On 24 Feb 2006, John
said:
Hi all‚ Im a wine maker at heart but with all good wine one must have good cheese. I received my first hard cheese making kit in the mail today and have been reading through the directions and the recipes. Question: All the recipes call for cheese salt‚ but none came with the kit. Is there a substitute? Like regular table salt‚ sea salt etc... Thanks for your help and please don't run off on me‚ Im sure once I start my first batch‚ Im going to have questions. Does anyone have suggestions on things I should differently than what the recipe calls for in my kit (New England Cheese Company K |
| On 21 Feb 2006, peter
said:
Julie: It sounds like your curds are too dry. There could be 2 reasons for this: Too much / Too agressive starter or the cooking process is too hot or too long. If you feel your curds have gotten too firm you can add cold water. This helps the curds regain some of the lost whey. |
| On 20 Feb 2006, David
F. said:
Dominic: If the cheese is no thicker than an inch or so (2-3 cm)‚ brining would be OK. It is best to have the brine be slightly acid so the cheesee does not dissolve on the surface (use the whey‚ or add a little vinegar). Do not leave in the brine longer than several days. The best temp for curing cheese is 50-55 F. Should be 60-80% humidity. Wax as soon as you get a dry yellowish "skin" on the surface. |
| On 19 Feb 2006, Dominic
said:
Hi Frank‚ just made my first cheese‚ all looking good except I forgot to add the salt before pressing. Could I give it a brine bath? Also could you advise on best place to cure the cheese? Is a cool room OK? |
| On 15 Feb 2006, Julie
said:
I just thought of one more thing. When I'm stirring the curds during the slow temp raise‚ the curds start binding together and I keep cutting and cutting trying to get everything to 1/4 inch cubes (which really seems impossible). Can you cut the curd too thoroughly resulting in too much whey loss in each curd? |
| On 15 Feb 2006, Julie
said:
One gallon raw milk brought to 88F‚ add 1/8tsp mesophillic- wait 1 hour‚ 1/4 tab Junk rennet- wait till firm curd -- can you wait too long? I got caught up in messes with kids and I know it curded nicely an hour or more before I got to cutting. Please let me know if that could be the mistake. Second question: how do I innoculate some blue into those loser curds? |
| On 15 Feb 2006, Julie
said:
I've just seen your instructions regarding inoculating blue cheese into your curds... my curds are dry crumbles varying in size (from crumb to pea to walnut). Would the water/blue mix rehydrate my curds and let it turn into a block like I see in your pictures? |
| On 15 Feb 2006, David
F. said:
Julie: Without knowing what other recipes you are following‚ I do not have a definitive answer‚ but failure to mat may be due to one or more of these: a) curd is too cool when placed in mold‚ b) curd was over cooked‚ making curd tough‚ c) not enough pressure in the mold. Your narrative sounds correct‚ so I would check the accuracy of your thermometer. Otherwise‚ well formed salted curd at 90 F and pressed in the mold should knit together. It is still edible. You might even try inoculating with blue cheese spores since air can get inside the cheese... |
| On 15 Feb 2006, Julie
said:
Curd won't mat. I have tried to make cheddar cheese three times now. First time was with your recipe using buttermilk (or yogurt - I forget now)‚ second and third times have been with mesophilic culture from Leener's site. This third time I have done everything correct. The milk stayed at a constant 88 degrees farenheit in the beginning and after cutting‚ never went above 96F. I gently stir/scooped and kept cutting around 96F‚ then drained (this time for only 10 minutes)‚ then decided not to try "cheddaring" and so salted (1 gallon raw milk‚ 2 tsp sea salt) and put straight into |
| On 15 Feb 2006, Julie
said:
Curd won't mat. PART 2... the mold. The cheese was still at 90F when put into the press. Whenever I put it to drain it clumps together‚ but each time I salt it and mix around I can feel it is already rubbery and dry. It won't clump together again. Please - what am I doing wrong?! |
| On 15 Feb 2006, Julie
said:
Regarding my two part question above: can I still age the unmatted cheese curds and if so‚ how? The first time I made cheddar and it stayed curds I stored them in a baggie with a lot of air in it in the fridge hoping to age it. I kept digging into it though and now they're gone. They tasted like dried buttermilk clumps. |
| On 14 Feb 2006, Frank
Mason said:
Thanks for all instructions. I just am starting out so I'm working threw your list. My family just finished of my first batch of Yogurt and realy liked it. I'm right now looking for Rennet. I asked for it at my local Safeway and the clerk gave me that "Crazy Person at Aisle 5" look. But I will try a few more stores before I order it on line.thanksFrank |
| On 12 Feb 2006, Nathan
said:
I really enjoy you're site. I have one question though. I added the rennet to the Fresh Mozzerella and waited over four hours but it was still completely liquid. It was only after that that I added a full tablet of rennet to a tablespoon of water and then it thickened. I live in Denver‚ could it be the humidity or some other factor? Thanks. |
| On 10 Feb 2006, Erroll
said:
I think there's a reason for every detail in most old recipes. The reason might not be relevant any more‚ might have been unfounded‚ or might have some benefit that we don't know about any more. In a lot of cases‚ and not just with cheese‚ we may never know the reason. It might be worth trying the recipe both ways to see if there's a noticeable difference. I'm wondering if one way might be more reliable‚ in terms of getting a clean break‚ than the other (he says looking at his liquid not-milk that smells something like cheese while recalling fondly the flawless neufchatel from last month). |
| On 09 Feb 2006, David
F. said:
Erroll: Some recipes call for inoculation and adding rennet nearly simultaneously‚ others inoculate‚ wait then add rennet. I have no full answer‚ but these are the traditional recipes. Call it the art of cheese making if you like. My suspicion is that adding inoculum early and waiting allows more flavor to develop. The cheeses which call for nearly simultaneous addition are more likely to be eaten fresh. What do you think? |
| On 09 Feb 2006, Erroll
said:
Thank you so much for sharing your knowledge of making cheese. I have a question about the timing of rennet additions in your cheese making course. I noticed that in making neufchatel you add rennet when you inoculate‚ but in making "basic cheese" you add rennet the following day. Why the difference? |
| On 07 Feb 2006, margaret
said:
Yes‚David. The whey from labane (ie yoghurt) is no good in bread-making. But whey from some of the Israeli white cheeses I used to make when I had my dairy on the kibbutz is fine (pH around 4.6) |
| On 06 Feb 2006, peter
said:
David / Felice: I dont know if you guys get Danish Feta in the US‚ but most danish feta is made from cows milk too. A common trick to steer the taste towards the greek versions is adding Lipase enzymes from Lamb. I have noticed that I have some slight problems with this kind of feta - so for me it seems that the enzymes are causing problems. Another issue might be the difference between traditional feta and the feta made by ultrafiltration ( the UF feta is cast into the container and has no holes ) |
| On 04 Feb 2006, David
F. said:
Felice: First A major idiosyncrasy of feta is its high preservative salt content. Have ruled this out? Some folks soak it in water a day to remove some salt. Second‚ real feta is made with ewe's milk. Is it plausible that you are allergic to sheep's milk? American feta is usualy made with cow's milk. Third‚ is your feta domestic or imported from Greece? The bacterial flora in the two would not be identical. Plausibly‚ a bacterium in one could cause you problems but not the other? Beyond this‚ you are on your own‚ unless someone else has an idea. |
| On 04 Feb 2006, felice
bedford said:
Your page is terrific. I have sort of an odd question that maybe you can help with.I read thru how to make feta- the reason I looked is that I can't seem to eat feta- while I love it; it produces digestive statis for about a month. Thus i was looking to see what other cheeses might be too similar and cause the same reaction. I still cannot figure out what in feta would produce such a strong reaction‚ when other cheeses are fine.So the question is what is the difference between a fresh goat cheese and feta? and how similar are they? I want to know if it is ok to try fresh goat which I just purc |
| On 04 Feb 2006, May
said:
I really appreciate this web-site. It has been a tremendous help to me in my desire to make cheese.I had trouble finding rennet but finally found it at Wal-Mart in the ice cream toppings section. The last bought was $1.49 on 2-3-06.I wish to make goat cheese for the coming winter months as well as take Elderberry. High levels of sialic acid may prevent both A & B types of flue. Goat milk cheese is much higher in sialic acid-42% compared to 4% in cows milk. Whey is also high in sialic acid. Source of info: http://www.pnas.org/cgi/content/full/2131556100/DC2 Thank you for the site. |
| On 03 Feb 2006, David
F. said:
Susan: Well... gjetost is salty because you are condensing down all that whey‚ which contains electrolytes including NaCl‚ to a small fraction of its original volume. Gjetost should be made with fresh whey. If made from soured whey‚ the sweetness is proportionally reduced. Also‚ toward the end of the evaporation‚ you must stir like heck to keep the final product smooth like fudge. Due to too little stirring‚ mine has tasted like gjetost‚ but has turned out granular. Any of this help? |
| On 01 Feb 2006, susan
said:
We just made our first batch of gjetost.....it is awful!...VERY salty and not the sweet 'caramel' flavor that I'm used to from 'store-bought'. any suggestions? |
| On 27 Jan 2006, David
F. said:
Margaret: It IS true that it takes a lot of whey to make ricotta‚ but‚ as pointed out‚ there are few other uses for whey. I get about 8-10 ounces ricotta/gallon of whey. You can also make gjetost by boiling it down. There IS a problem using whey in bread if it has soured any at all‚ because yeast does not like low pH... I have had problems with bread not rising well using whey. |
| On 26 Jan 2006, Doug
said:
David F. Thank you. I tried your recipe using one gallon of milk and the results were very good. I had been using a mesophilic starter from an online cheese making suply house and it always failed. The homemade starter you prescribe works just fine. Thanks so much! |
| On 26 Jan 2006, margaret
said:
Elaine: You can make ricotta from whey but it takes a huge amount for a little ricoota.Also I used it for liquid in home breadmaking. (Unless you keep kosher)It also has cosmetic uses apparently |
| On 25 Jan 2006, Julian
Harig said:
I am so glad that i found your cheese page. your page is the only page that really explains how to make cheese. Thank you! |
| On 21 Jan 2006, David
F. said:
Doug: Floating curd is due to contaminated starter inoculum. It is not necessarily dangerous‚ but CO2 generating bacteria are present (not supposed to be for most cheese). Get fresh starter (buttermilk or yogurt)‚ be scrupulous in cleaning and air drying equipment. Try my recipe for hard cheese and see how you like that cheese. |
| On 18 Jan 2006, Doug
said:
Hi folks‚ a novice here and searching for advice. I have made several attempts at making basic cheddar and jack recipes. Each of them has resulted in acidic and dry cheese. The curds always float‚ could that be part of the problem? |
| On 18 Jan 2006, Dave
Martin said:
Peter: Thanks very much for the info. I'll look out for the stuff with the holes and see how it goes. |
| On 17 Jan 2006, peter
said:
Dave: If you have a look at the feta‚ you will notice that there are 2 kinds of feta on the market - the traditional one with lots of wheat grain sized holes in it‚ and a "new" version with no holes at all. The traditional version is made like most hard cheeses described here and shouldnt cause problems. The kind with no holes is made by filtering the whey off the milk before making the cheese‚ that way it can be cast into cans or other aseptic containers. |
| On 17 Jan 2006, peter
said:
This kind of Feta can be made by using acid instead of a starter and therefore it may contain lactose‚ but check the dietary info on the package. Afaik lactose is the only possible source of carbohydrates (sugars) in cheese. |
| On 16 Jan 2006, Dave
Martin said:
Peter: Thanks for the reply. I have emailed you for the details. Hard cheeses aren't so much of a problem but its the softer ones that my wife really misses (ricotta and fetta especially). These do contain lactose. I'll let everyone know how my experiments go. |
| On 15 Jan 2006, peter
said:
Dave Martin: You are correct in assuming that the starter culture wont work with lactose free milk - this causes 2 major problems with the cheese: The curds will be way too soft and the cheese will rot when you start ripening it. It is possible to acidify the milk using chemicals‚ but it does require access to the proper acids ( Citric acid will work‚ but wont taste right ) and a decent pH meter. Email me for details on the acid(s) used and procedures. |
| On 15 Jan 2006, peter
said:
The enzyme trick you mention may work‚ but it would require a couple of test runs. OTOH - the quantity of lactose left in Gouda and Edam type cheese after aging is so small that it is often specified as "0" on the datasheet for the product |
| On 12 Jan 2006, David
F. said:
Elaine: Did you look at my recipes for hard cheese (etc?). They suggest saving the whey for ricotta. |
| On 12 Jan 2006, Elaine
said:
Whey.What do you do with your excess whey? I make cheese at a small dairy and see a lot of whey go to feed pigs. Aside from making butter‚ are there any other uses for it? I would appreciate your advice. Thanks‚ Elaine. |
| On 11 Jan 2006, Dave
Martin said:
Hi Folks. Another lactose free question here - I am trying to make lactose free cheese for my wife. From all I have heard‚ without lactose the starter will not acifify the milk and will cause setting problems with the curd. I seem to have 2 options - use lactose free milk and acidify with citric acid (or similar) or use regular milk‚ culture and let it naturally acidify then add the lactase enzyme to remove any remaining lactose before adding the rennet. The downside with this is that the enzyme takes 24 hours which may be too long a wait between culturing and rennet. Any suggestions? Thanks. |
| On 08 Jan 2006, Michael
M. said:
I just made home made butter‚ and I would like to know if any one can tell me how to keep it for longer period of time? Can it be froze‚ is there an other was to keep it fresh? |
| On 06 Jan 2006, David
F. said:
Victor: I think the closest to queso fresco would be Farmer's cheese. Alternatively‚ look at Neufchatel. If you make it‚ let me know if it is what you wanted. I had what I would call "fresh white cheese" in Costa Rica which was similar to this. |
| On 04 Jan 2006, Victor
Valle said:
Please send recipe of How Made Fresh cheese.Como hacer queso freeco?.AtentamenteVictor Valle |
| On 05 Jan 2006, Matthew
V. said:
Wonderful cheese pages! Recipes are well explained and ingredients are easily available... except for the calcium chloride. Would you have any idea of somewhere I could purchase some?I have tried your neufchatel recipe and it worked quite well‚ but my cheese was too moist. Would it be better if I had let it drain longer in an other cloth? (Cause the cheese was dry near the bag and moist in the middle) Thanks! Matthew. |
| On 02 Jan 2006, J.
Imhoff said:
Hi‚ Fank‚ Found your cheese pages while looking for a recipe for Cincinnati Schnecken. What a great discovery! Thanks so much for all the good instruction and information on cheese making (and schnecken‚ too). I am wondering if you sell your goat cheeses in the area‚ and also‚ if you have a good local source for tartaric acid for mascarpone making? Thank you again.Judy Imhoff (Anderson Township) |
| On 01 Jan 2006, Mat
said:
Fantastic web site‚ keep up the good work! I made my first batch of yogurt using your recipe today‚ and it's great! Once I've perfected the techniques I'll move onto Labneh... |