Also‚ if you have suggestions for additions or corrections‚ let us know.
Thanks‚ David F.,1
129.137.117.61,Jan,12 Sep 2000,carterjs@uc.edu,Hi David‚
This should be in reverse chronological order‚ now.,968783286330
213.104.100.39,Riktrense,15 Sep 2000,riktrense@ntlworld.com,Hy David I have now eight cheeses waxed and waiting for maturity. As an experiment I have salted and pressed the Ricotta's . I have also added various herbs. They do taste nice as they are but I have waxed them to see how they turn out. I hope they keep in the fridge I shall test after twelve weeks. Will keep you informed.Can you make cheese from UHT milk?This is ultra high temperature treated milk that has a shelf life of 12 months in its unopened state?Nice touch this comments page.Regards...Rik vonTrense,969033306220
212.26.19.156,Ahmad,16 Sep 2000,topuzdag@usa.net,hi David,969092518330
213.104.100.174,Rik vonTrense,16 Sep 2000,riktrense@ntlworld.com,Hy David I think once people cotton-on to this board it is going to leave some of the others a bit bare....after all its like a parson having a direct line to God (if you will pardon the pun)I know Martin F my midlands collegue has problems and would like your advice.I know you love your lastikband press and I have no adverse comments it does the required job. BUT all my life I have been a perfectionist..striving to better things that I need If I find something doesn't do what I think it should then I get stuck in. It would appear we only have ten lines......Regards...........Rik vonTrense ,969139056470
213.104.100.174,Rik vonTrense,16 Sep 2000,riktrense@ntlworld.com,Hy David Sorry about the duplication I was typing away and did not realise the comments were limited to ten lines.I will email you or post the other half of my comments...can you erase the duplication please Regards Rik vonTrense,969141813340
62.252.64.5,Rik vonTrense,29 Sep 2000,riktrense@ntlworld.com,Hello David Guess you are very busy this fall. I am going public with my website which is http://homepage.ntlworld.com/riktrense it contains the photos of my latest cheesepress should anyone wish to make it themselves. It works very well.Regards....Rik,970260532140
129.137.116.240,David F.,09 Oct 2000,fankhadb@uc.edu,Just a note of thanks to those of you who have left messages‚ and an invitation to the rest of you who have visited the site. Give us a comment! Questions are welcome‚ as are suggestions for additions or corrections.Regards‚ David F.,971109041351
62.252.64.5,riktrense,13 Oct 2000,riktrense@ntlworld.com,David.....Martin F has tried several times to post on this comments page but keeps getting a refusal. I don't know what he is doing wrong.Rik,971472281150
146.235.65.3,Jon Armour,08 Nov 2000,jarmo2@jcpenney.com,When I mold and press my cheeses‚ and then remove them from the molds and cheese cloth‚ I seem to always get a rough finish on the outside and chunks come off here and there. Is there something I am doing wrong? How do you get a smooth rounded edge appearance? No one has done any writing on how to finish out a cheese as far as appearance. Can anyone give some tips on achieving a nice finish on my cheese? thanks‚ Jon,973725621795
146.235.65.3,Jon Armour,09 Nov 2000,jarmo2@jcpenney.com,I have several questions. First‚ What is the best way to apply the wax to a cheese? With a brush or by dipping the cheese in the wax and how thick does it need to be?Second‚ When lining my cheese mold I use a dish towel as David had suggested. My follower always seems to just barely fit and then there is alot of extra material hanging out. Do I cut off the excess material and fold the cloth over the cheese before putting in the follower or put the follower in directly contacting the cheese? And‚ my follower always seems to want to go crooked in the mold because of the weight in the press. ,973800052000
146.235.65.3,Jon Armour,09 Nov 2000,jarmo2@jcpenney.com,Third‚ What are the differences in salting‚ either adding the salt to the curds and mixing them in as in cheddar or brining in a container like gouda and feta. Is the only thing the salt suppose to do is develop the rind and keep the development of bad bugs from happening?Cordially‚ Jon,973800052000
146.235.65.3,Jon Armour,10 Nov 2000,jarmo2@jcpenney.com,This board is great‚ except I have not had anyone respond to my questions. There is no way to tell on the board if anyone is responding to anything. Can this be changed. Thanks. Jon,973895333706
129.137.116.240,David F.,13 Nov 2000,fankhadb@uc.edu,Jon: Sorry for no answers to your questions. Did not check this board since last week.
1: Cheese crumbles when un molded because it was too cool when placed in the mold.
2: The edges will round as the cheese dries.
3: Salt helps to dehydrate the cheese as well as prevent unwanted bacterial growth.
More answers soon! ,974129536920
209.176.65.6,dawn davis,14 Nov 2000,dd44099@yahoo.com,When my family and I purchased our home there was an item that was left in the garage. We still keep in touch with the previous owner and asked what it was. She said it was her grandfathers cheese press. It is rather large and doesn't look like yours. We would like to sell it‚ but I don't know where to begin. Do you have any advice? Thanks‚ dawn davis,974210305250
129.137.118.246,David F.,14 Nov 2000,fankhadb@uc.edu,Dawn: My cheese press is of my own design‚ and I never saw one like IT before... So it hardly matters that a cheese press looks different from mine.
I have seen folks post notices of having equipment for sale (including a cheese press) on cheese discussion boards. I'm not sure how kosher this is‚ but it has been done. Also‚ look up the Artisan Cheese Makers site: they might have folks interested in a press. Buona fortuna...
David F.,974237106580
129.137.116.240,David F.,16 Nov 2000,fankhadb@uc.edu,Answers to Jon's questions:
APPLICATION OF WAX:
As I mention on my page on waxing‚ I melt the wax in a pan‚ and roll the cheese through it. It gives much better coverage and seals completely. The wax only has to be thick enough so that it does not crack and flake off.
PRESSING CLOTH
I let the cloth hang out of the press. I found that if you fold the cloth in‚ the surface of the cheese was very irregular. Don't cut off the excess or the cloth will shred when you wash it. This means you have to carefully cleanse the follower too.,974386163885
129.137.116.240,David F.,16 Nov 2000,fankhadb@uc.edu,Answers to Jon's questions‚ part II:
CROOKED FOLLOWER
This is a continuing problem for me too. I check the cheese in the press every 30 min or so for the first two hours after loading in the curd and adjust the tension on the rubber bands so that the follower is straight. If you get an idea on how to manage this problem‚ let us know.,974386163885
152.163.206.194,Steve ,16 Dec 2000,kuehncourt@aol.com,Awesome!! I love all the information you have on your site. If only my college had intersting professors like yourself!!,976987821540
62.253.0.5,Peter Samsom,27 Dec 2000,p.samsom@virgin.net,fascinating page. I made cheese on a relatively small scale (@80kg/day) for 6 or 7 years to try and earn a living. Looking to have a go at mozzerella now - there's someone milking buffalo nearby (in the north of England)! Best wishes.,977907938940
129.137.229.103,David F.,01 Jan 2001,fankhadb@uc.edu,80 Kg/day is WAY beyond MY scale! I take my hat off to you. Please let us know how your experiments with mozzarella go. It is‚ in my experience‚ a challenging cheese to make‚ but one which is very rewarding. I presume you will not try to make 80 Kg on your first try ;-)...,978369241780
38.38.27.192,Max Taylor,20 Jan 2001,diamaxd@hotmail.com,Very interesting site.Enjoyed it very much and will start with making yogurt. Thank you. Max,980034657480
209.208.30.39,Nancy,21 Jan 2001,nlitwa@atlantic.net,Can you supply a simple recipe for making homemade cottage cheese?,980120422370
129.137.116.240,David F.,09 Feb 2001,fankhadb@uc.edu,Follow the basic recipe for cheese‚ but do not heat the curd at all in step 11. This produces a soft curd. If you want even softer curd‚ you should heat the milk prior to adding the rennet to only 28 C.,981731938600
216.243.186.199,Bear aKa Mark Digatono,09 Feb 2001,digatono@rorke.com,Thanks for your help and comments thanks to you and rik my first cheeses look to be a success. your page was imensely helpful.,981761756390
129.137.229.88,David F.,10 Feb 2001,fankhadb@uc.edu,Thanks for the positive feedback! What kind of cheese did you make? How old is it by now?,981831316650
216.129.66.215,Sam,10 Feb 2001,sxgale@netcom.ca,I made feta cheese -after a couple of days of it soaking in the brine - it started to go soft and the brine started to go milky white. How can I fix this ?,981836185580
216.243.186.199,mark Digatono,12 Feb 2001,digatono@rorke.com,We my wife and I made two batches using your basic protocol for hard cheese one with whole milk the other with skim ,982007377600
129.137.116.240,David F.,26 Feb 2001,fankhadb@uc.edu,MARK: What is your initial impression of whole milk cheese vs skim milk cheese. I have found skim milk cheese more inclined to be rubbery and squeeky to the bite? And‚ of course‚ a little less rich and flavorful.,983209401785
132.234.250.7,Liz Ellis,03 Mar 2001,lizmellis@powerup.com.au,I am currently writing a research paper along with a farmhouse cheese maker in Australia about teh virtues of using raw milk in cheese production. Would you please email hte addresses of any sites that would be a useful research tool as well as any books or literature that would also be of assistance. iam currently studying Applied Science in Dairy and Food Technology as well as having completed a degree in International Trade and Business. I loved you web page it was very informativeCheersLiz,983581636180
38.195.134.113,fauna,06 Apr 2001,west5@ionet.net,Drain yogurt over night in frig using coffee filter; add salt & chopped olives -either kind - great spread on crackers & bagles or add powdered sugar to drained yogurt to use on "breakfast" bagles/ raisin toast/english muffins! As a bee keeper‚ I use honey mixed in yogurt by itself‚ for smoothies and over fruit salads. Hard cheese is next for me if I can find the right rennet (liquid drops was all I could find - and I had no results with that!) Great site Mr. F.! Thanks!,986609777170
129.137.116.240,David F.,13 Apr 2001,fankhadb@uc.edu,FAUNA: Liquid rennet works fine for making cheese‚ you add (to my recollection) about two to four drops per gallon (one teaspoon per 5 gallons of milk) depending on the type of cheese you are making. (Right‚ Rik?) So full speed ahead on making hard cheese!,987173019662
152.163.204.77,Warren Whittemore,29 Jun 2001,wdchips@aol.com,Am trying your Bleu Cheese recipe as I love Bleu. Using your recipe for Chevre and goats milk... after 24 hrs I got a clean break but curds seem a little soft. ie didn't stay really discrete curds when mixed with innoculant and placed in mold. Does this indicate I didn't let the ripening go long enough ?,993821189650
129.137.116.240,David F.,09 Jul 2001,fankhadb@uc.edu,Warren: If you started with "Farmer's Cheese‚" it is a softer curd cheese than others. Did you drain the curds in a refrigerator to remove most of the whey? This should have yeilded a fine-curded product into which you mix the inoculum. There may be no problem with your cheese to this point. Be sure to give the developing blue cheese plenty of air as it is growing the mold both inside and outside.Let us know how you are doing with it.,994703711476
129.137.117.61,Jan,06 Aug 2001,carterjs@uc.edu,Just Testing. I made some changes.,997130160630
152.163.204.182,Warren,07 Aug 2001,wdchips@aol.com,David‚ My Bleu cheese is OK but lacks internal veining. Outside has heavy bloom. Internal lack probably due to softness of curd. On the "official" Stilton site in the production process they mention "buttering" do you know what this is? Also they do not press in molds. Trying again with longer drain time. Will let you know how it turns out. Warren ,997230703290
24.26.108.13,Stephen LeClaire,09 Aug 2001,steve@leclairefamily.com,This is the page I have been looking for. Thanks for the effort.,997393569850
128.252.22.63,Jeremy,13 Aug 2001,jdortiz2@hotmail.com,My comment is really a question: I was wondering if you had tried making a starter culture from an existing chesse like Parmagiano Regiano‚ in a way similar to your method for making the blue cheese starter? I am interested in trying this myself. Thanks‚JDO,997768815450
166.102.225.143,Connie Dana,17 Aug 2001,milkmaid1@alltel.net,Two years ago I was making some simple cheeses and they were turning out well. The next season I seemed to have lost my touch and I gave it up. After seeing this site‚ I am encouraged to get out the old cheese pot and try again‚ now that I know I can "SEE" and read all the wonderful information you have shared! Many thanks! I also have lots of frozen unpasturized goat milk. I haven't tried to do anything with it yet‚ as I am not sure what it will be good for. Any ideas? Thanks again!,998066069640
63.150.119.10,Partho Dutta,27 Aug 2001,partho.dutta@hok.com,Hi Dr. Fankhauser‚I have a great interest in cooking and have always been fascinated by cheesemaking. I have followed your recipe for the mozzarella but I have never achieved a clean break. I am using whole milk from the super market. I get a break when I put in the rennet‚ buttermilk + yogurt etc. ( i always have to add some citric acid)‚ but its not as clean as your photos show. Also‚ when I put the curd into cold water‚ after letting it sit for a while‚ it breaks up. Can you please advise on where I am erring.Thanks and regardsPartho,998927617410
152.163.206.208,Mark Gionet,04 Sep 2001,mgionet@aol.com,Hello thanks for the great site reg: the Ital mozzarella protocol. Recently got gal raw goat milk & pasturized (140Fx30 min then ice bath; note might have hit 160F for 1-2 min). Stuck with protocol except for 1 tab veg rennet rather than junket rennet. Achieved curd‚ washed‚ & let set for 5hr then overnight at rm tmp. Placed in frig during day. Checked acidity at 6pm‚ & still not spinning. Curd was firm out of refr but nearly dissolved in hot water. Going to let it sit out again but wondered if you had another idea to salvage this $14 experiment. Thanks,999654560330
205.188.193.161,Debbi,05 Sep 2001,dlvaughn@hotmail.com,I love your site. I am interested in making my own cheeses but do not know where I can get rennet. Any suggestions?,999740683980
129.137.229.91,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,Warren: Sounds like your blue cheese is progressing! Remember that fungi (mold) require oxygen to grow. You could punch additional holes thru your cheese to "aerate" it.,999885234430
129.137.229.91,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,JEREMY:Yes! You can use existing cheeses for starters for your own cheese. I got GREAT results using "Saga Blue" as a starter. But don't forget curingj temperature and humidity. They are crucial.,999885234430
129.137.229.91,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,CONNIE:Depending on the bacterial count in your frozen milk‚ I would a) only make yogurt with it‚ b) Make a hard cheese‚ c) turn it into farmer' cheese. See my site for all these recipes.,999885234430
129.137.229.91,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,PARTHO:Note that you are making a difficult cheese‚ one which still is the Master of me rather than... Make basic cheese first so you know what a clean break is all about.,999885234430
129.137.229.103,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,MARK: Please try the basic hard cheese (or yogurt/labneh) first. Mozzarella is a heart-breaker of a cheese‚ sometimes it works‚ but other times... As far as your current cheese: you can still separate the fine curd: pour thru a fine weave towel. Add salt to taste to the resulting soft cheese.,999895895520
129.137.229.103,David Fankhauser,07 Sep 2001,fankhadb@uc.edu,DEBBI: Ask your local supermarket manager to order it for you‚ mine in the US Midwest are willing to stock it. Here is the URL to an email I got from the manufacturer: http://Biology.clc.uc.edu/Fankhauser/Cheese/Rennet_Redco.htm. Cut and paste to see it. Also‚ there are mail order houses for cheese supplies. Who has a URL for a good one?),999896452690
129.180.1.204,Tish,15 Oct 2001,lsilberb@metz.une.edu.au,Hi there‚ I made my first ever batch of cheese on the weekend - following your recipe (basic cheese and ricotta). Both cheeses worked perfectly. many thanks!,1003128107050
172.157.34.191,Stefie,17 Oct 2001,kuzmacks@hotmail.com,You say that the curing temperature is crucial‚ but what is the effect of curing blue cheese at a few degrees warmer or cooler? Warmer would make the mold grow faster‚ I assume‚ but how would it affect the taste? Is there an issue of the cheese being safe to eat?,1003295080660
63.149.54.2,Anthony Clark,17 Oct 2001,teclark@crowechizek.com,I have had absolutely no luck with unpasteurized fresh goat milk. I can not get it to set. It cultures fine‚ (12 - 24 hours at 80 - 90 degrees Farenheit)‚ but it will not set. I use Dannon plain yogurt and the milk gets nice and thick but the Rennet will not give me a firm set. Any ideas?,1003341668026
64.91.49.23,brian moran,22 Oct 2001,brianmo@yahoo.com,Am in the process (cheese is draining in the cheesebag) of making the farmer's cheese‚ end goal being blue cheese. Using pasteurized store-purchased milk‚ we couldn't get it to make firm curds‚ only something resembling yogurt. Straining it does yield something that tastes and looks more cheesy than yogurt-y. Could the blue-cheese inoculation be done at the time the curds are being bagged and drained?,1003809126949
10.229.1.57,David F.,25 Oct 2001,fankhadb@uc.edu,STEFIE: I do not believe that there is much of an issue of safety when making blue cheese. So long as Penicilium mold is growing‚ pathogens should be inhibited. My impression is that the flavor is affected by the temperature. Too warm‚ and the mold overgrows and flavor is not as good. Too cool‚ and the mold does not grow well.,1004050119673
10.229.1.57,David F.,25 Oct 2001,fankhadb@uc.edu,ANTHONY: The milk should still be the consistency of milk after it has had starter added and let sit over night. It sounds to me like it is curdling BEFORE you add the rennet. No wonder if you are keeping it as hot as 90 F. You are making yogurt instead of cheese. No way will that give a clean break. Go back to the recipe on basic cheese: follow directions for proportions of yogurt starter‚ and temperature of incubation (should be room temp). "Nice and thick" it should NOT be when you add the rennet... Good luck.,1004050119673
10.229.1.57,David F.,25 Oct 2001,fankhadb@uc.edu,BRIAN: I think it is better to add the blue cheese inoculum just before you place the curd in the molds. Be sure to make holes so that the mold gets air. Won't grow without oxygen. I have successfully made cheese with store-bought milk‚ tho never tried blue cheese with it. Bona fortuna!,1004050755077
24.66.94.141,Judi C,28 Oct 2001,judi.craig@home.com, We found that there were problems making the follower stay straight while pressing We made a follower that is 3" thick by joining two pine boards together now our cheeses are always square.,1004302685310
24.66.94.141,judi,01 Nov 2001,judi.craig@home.com,I was wondering if you could tell me when a cheese is "off"? I made a cheddar and was ready to wax it when it developed mold and an unpleasant smell.I brushed off the mold with salt and vinnigar but it still smells bad! Is my cheese ruined? Thanxs David ,1004649448740
24.208.35.143,Mark Ostrenga,05 Nov 2001,mostrenga@hotmail,I followed the recipe for neufchatel cheese‚ and ended up with a sour tasting but very soft cheese‚I left the pot sit undisturbed for 24 hours‚ but failed to cut the curd(I thought I read it correctly but was thinking of a chevre recipe I had read. anyway‚ I put the uncut curd into cheesecloth and let it drain overnight.I did this over the kitchen counter not in the fridge. the product was like a thick yogurt. I put it in chevre molds that I had made with holes in them and have them sitting in the fridge draining onto a pan‚ they seem to be thickening some but what consistancy should they be .,1005008465170
24.208.35.143,Mark Ostrenga,05 Nov 2001,mostrenga@hotmail,My goal is to make the blue cheese you show on your recipe page‚ I read another recipe that says not to poke holes but let the bacteria start on the outside then poke the holes‚ why is that?I have some maturing under my cupboard at about 58degrees‚it is pretty firm‚ it's only been there 4 days‚ should I poke holes?,1005008465170
24.208.35.143,Mark Ostrenga,06 Nov 2001,mostrenga@hotmail.com,This may sound stupid‚ but‚ could someone make a blue cheese out of say..a feta recipe? I make feta pretty well it seems. The consistancy comes out pretty well. could I just add my blue cheese culture after the curd is cut and then put the cheese into a mold and let it drain‚ then age it?,1005057820780
205.188.192.23,Zack,06 Nov 2001,ZGwingzero@aol.com,I'm a long time reader‚ first time poster(like you haven't read this before. Any way‚ on with the rest of my post)‚ and I think that it would be a good idea to post recipes for Cheddar‚ and Locateli cheeses on your site. I would also like to find out how to make my own butter. Thank you,1005075455970
24.208.35.143,Mark Ostrenga,07 Nov 2001,mostrenga@hotmail.com,Is this site visited by anyone? I was hoping for replies from other cheese people. Someone must have some information to share. ,1005168595840
209.191.195.35,Dave Beaupre,12 Nov 2001,beaupre@paulbunyan.net,I used the recipe for cheddar cheese‚ 1 gallon whole milk purchased from a local grocer. As it turns out the cheese was very good according to several of my family members. I had two observsations however. The cheese was very dense‚ dry‚ and salty. I am wondering if these characteristics were due to the weight that I used to press the whey out of the cheese‚ (5 lbs)? any thoughts on this?,1005621200310
10.24.249.127,David F.,18 Dec 2001,fankhadb@uc.edu,DAVE: Dense and dry sounds like you may have left it in the refrigerator too long‚ or over did the salt application to the forming rind. I don't THINK it has to do with the pressing pressure unless you REALLY cranked up the pressure. You should only let it cure in the refrigerator until it forms a rind‚ then wax it. Also--did you double check the amount of salt you added? 1/4th cup per cheese from 5 gallons of milk is the proper amount.,1008689583280
10.24.249.127,David F.,18 Dec 2001,fankhadb@uc.edu,MARK: Sorry if I don't get to this page as often as I would like... sometimes my teaching responsibilities take precident. It sounds like you never got a clean break on your neufchatel. If you don't get a clean break‚ you will never get curd. IF you stir it before you get a clean break‚ you will never get a clean break.
And yes‚ in theory‚ you can make a blue cheese with any curd so long as it has enough moisture‚ air‚ low salt‚ proper temp and humidity.,1008689924310
64.12.107.48,Zack,06 Jan 2002,ZGwingzero@aol.com,I would like to find out how to make cream cheese. I would really apprecieate it if you would tell us how to make it‚ or at least guide us to a web site that will. Thank you.,1010366533270
152.163.197.63,Warren,22 Jan 2002,wdchips@aol.com,URL for Cheesemaking things. Its New England Cheesemaking Supplies. I've had good luck with them. http://users.crocker.com/bigcheez/about.htm Best of luck‚ warren,1011742362260
209.170.162.2,Gabriel McAtee,25 Jan 2002,Sarkhori@megsinet.net,I am having great difficulty finding ANY cans that are not ribbed. Can anyone recommend a product that comes in an un-ribbed can?Failing that‚ I went to the local hardware store to look at PVC water pipes‚ thinking to purchase a 1' section of 8" interior diameter pipe. Of course‚ they (1)only sell it in 8' and 10' lengths (depending on brand) and (2)won't cut it down for me... laugh They want me to buy a fancy saw‚ too...Will PVC pipe work? If not‚ how about any other solution that will do the trick?Thanks!--Gabriel,1011972353885
195.93.65.8,Carole,05 Feb 2002,cskidmore3@aol.com,I love this websiteit is so informativeI am considering cheese-making to sell the cheese at our local farmers markets.I am starting from scratch and not sure of which milk to access. Many years ago I did a course on cheese making‚ so long ago I fear nothing I learnt will be of use today. The milk I would have used then was from an Ayrshire Cow‚ (native of Scotland) because of the high butter fat content.I have access to fresian milk any ideasCarole UK,1012927922430
63.27.81.35,Lisa Reese,04 Feb 2002,reese.lightwriter@highstream.n,This is my favorite site on cheese-making. The Professor has a firm connection to the real world--frugality‚ common sense‚ and utility. I'd love to meet him‚ or hear him speak!Thanks‚ Professor!Lisa,1012875594530
66.25.26.172,shel,09 Feb 2002,skincloset@hotmail.com,hi...i just read something on your website that really interested me..you said you and your wife like to experiment with cheese making and you teach some of the techniques in your biology lab... i find that exciting! i too have just started making a very simple milk cheese (ricotta) with my soon to be husband. i learned how to do this from an indian teacher i work with...and i too am also a biology teacher! ive never emailed anyone like this before...but i felt compelled to email you...thank you for your site..i enjoyed reading from it.shel ,1013292847640
63.27.81.191,Lisa Reese,18 Feb 2002,reese.lightwriter@highstream.n,Howdy! I'm hoping to clear up a question or two here. I cut the first cheese I made when it was 2 weeks old‚ and it tasted a lot like a Monterey Jack cheese--very mild. I cut the next cheese when it was 6 weeks old‚ and it was so sharp-cheddarish that I myself didn't like it! My father‚ who loves that really sharp‚ crumbly cheddar‚ thought it was very good. Here are my questions: 1. I thought it took 6 months to get cheese really sharp? (rest on next posting),1014048077040
63.27.81.191,Lisa Reese,18 Feb 2002,reese.lightwriter@highstream.n,2. Nearly every recipe I've seen says that you have to age for at least 60 days to be sure that the "bad" bacteria have been overcome by the "good" ones. Does that mean this 6-week old cheese isn't safe? Thanks for any help you can give!,1014048372860
209.198.193.55,cc,04 Mar 2002,ccisnado@hotmail.com,hi‚ i made some blue cheese‚ i use roquefort as a starter‚ its been aging in my fridge 3 months‚ and now the mold has some red color in it‚ should i throw it away??,1015277913570
10.24.249.150,David F.,09 Mar 2002,fankhadb@uc.edu,Thanks Warren for the URL to New England Cheese making Supplies. To remind all of their URL address‚ it is http://users.crocker.com/bigcheez/about.htm. While I have never used them‚ I see their name with regularity among cheese makers on the web.,1015687546020
10.24.249.150,David F.,09 Mar 2002,fankhadb@uc.edu,LISA: How long before a cheese is "sharp?" This is the "art" of cheesemaking‚ not the "science." I love my sharper cheeses‚ my wife doesn't want to even cut them... My suspicion is that the sharper cheeses are less likely to harbor pathogens than fresh‚ but...? If you start with properly handled pathogen-free milk‚ no problem.,1015688373580
24.222.128.65,Liz Breslin,28 Mar 2002,Lizbreslin@hfx.eastlink.ca,Very clear concise instructions and illustrations. Great website.,1017322919980
66.81.17.246,Jude',15 Apr 2002,hey_jude_007@Yahoo.com,I just LOVE this web page‚‚ thanks David F. I just got my kit and am now looking for fresh goat milk‚‚ so I am sure I will be back to this page for questions and ans. I do have one ? how to maintain a temp of 75 degrees to make culture? house cold / crock too hot‚ no pilot lights etc. any suggestions?,1018899128311
24.53.88.164,David F.,15 Apr 2002,fankhadb@uc.edu,JUDE: Remember that you can use "store-bought" cow's milk to make any of the recipes on my page‚ so you don't HAVE to wait for goat's milk. Yes‚ the flavor and/or consistancy of the cheese from cow's milk may differ‚ but give it a try. Ironically‚ a warm spot to grow cultures in many American homes is on top of the refrigerator near where the warm air comes up. It would help to know what culture you are trying to grow‚ and how long you need to incubate it. I use yogurt and/or buttermilk for my bacterial starters for cheese‚ and give directions for how to propagate them. Ciao.,1018914254520
141.219.83.206,becca,23 Apr 2002,rebeccaj@mtu.edu,is it possible to home-make unrenneted cheeses with a buttermilk starter culture? i've made simple cheese with vinegar to coagulate the milk‚ but i'd like to try a starter culture now. ,1019595536343
68.68.116.133,David F.,23 Apr 2002,fankhadgb@uc.edu,BECCA: You can make a cheese with buttermilk if you drain the buttermilk through a fine weave sterile handkerchief‚ similar to making Labneh from yogurt (see my recipe on my main page.) It will be a soft‚ tart‚ spreadable cheese to which you may want to add salt. Try mixing with seived mint and olive oil and serving on pita. ,1019608922300
198.94.227.123,Jude',24 Apr 2002,hey_jude_007@Yahoo.com,Never mind the recipe‚‚‚ I found it here on this web page (face now very red! :0 ),1019685828870
198.94.227.99,Jude',25 Apr 2002,hey_jude_007@Yahoo.com,Hi F.‚ I added my buttermilk to the milk last night. The only problem is that I work and can't finish it until this evening. I did not put it back in the Fridg. I left it out at room temp. Is that ok? Or should I throw it out and start over!,1019746071260
68.68.116.141,David F.,27 Apr 2002,fankhadb@uc.edu,JUDE': Not exactly sure which recipe you are following‚ but one does have to be careful with buttermilk as a starter. It is quite aggressive. If you know that you will have to leave it for a longer period of time‚ add less buttermilk. On the other hand‚ if you add buttermilk as the inoculum in the early AM‚ you could make the cheese in the later evening. Under no circumstances should the milk appear at all thickened when you add the rennet.,1019928624600
66.81.28.251,Jude',28 Apr 2002,hey_jude_007@yahoo.com,Thanks for last ans.It worked but ended up more like cottage cheese. Tasted ok but will do things different next batch.=learning curve 2nd-? is I only have liquid rennet right now‚ is there a comparison chart for tabs? ,1020016308681
66.81.28.251,Jude',28 Apr 2002,hey_jude_007@Yahoo.com,oops 2 times! #3-? is from my goat lady. She read your info on milk and asked if she puts 1" of milk in a fruit jar and then freezes it. After milking she filters and adds fresh milk to this frozen milk. mixes milk around until she feels the milk cool. She then refrigerates it. She wants to know if this is good system to keep bacteria down. She said she does not sterilize the lids but washes in hot sopy water. good/bad? She liked idea of milking board. Thanks for all your help‚ On other question I was using your recipe.,1020016735965
10.229.1.57,David F.,29 Apr 2002,fankhadb@uc.edu,JUDE': If you got a clean break and good curds‚ then it worked! (congrats). If the curd was too soft (you said like cottage cheese)‚ you can firm it up by warming the curds&whey to 35 or even 37 C. (98 F). It sounds like your "goat lady" has the right idea about rapid chilling. Any technique that quickly chills the fresh milk is good. RE: sterilization of jars & lids: As long as the milk keeps for 7-10 days‚ then it is adequate to wash with hot soapy water‚ rinse well‚ and let air dry. Sterilization by boiling is fine too‚ but may not be manditory if all else is very clean.,1020092156631
205.188.199.36,Warren,13 May 2002,wdcips@aol.com,First questions..1) hard cheese pressing pressure is usually given in pounds only. Wouldn't a more reproducible and accurate unit be PSI( pounds per sq inch)? Pounds only could result in much different pressures depending on the horizontal cross section of the mold. (smaller mold=higher press.)2) HOW can I check acidity of Mozzarella curds ? I can use litmus paper for liquids but what do I use for a solid ?Comment ( no offense David)A site with a few good cheese recipes is WWW.fiascofarm.com I have I have made her"Queso Fresca" a number of times and it is excellent. Warren ,1021315836070
10.229.1.57,David F.,14 May 2002,fankhadb@uc.edu,WARREN: You are technically absolutely correct. Pounds is meaningless unless expressed in terms of a unit area. To be frank‚ I approximate the appropriate pressure with my homemade press‚ adjusting so that adequate compression and expression of whey is acheived. And yes‚ I have seen the Fiasco site‚ and like the variety of info they have there. One of my principles has been to try ut use materials readily available nearby. So I try to make good cheese without purchasing specialty starters‚ etc. One day I will do the experiment with them,1021392566211
12.162.144.139,Gary J,02 Jun 2002,qltfnish@omniglobal.net,David‚You should come over to www.homesteadingtoday.com and lend them some of your expertise.,1023051548560
24.188.114.166,Clark B,03 Jul 2002,rosclark@optonline.net,In the supermarket I looked at the ingredients of 4 packaged american mozzarellas (Polly-O‚ Sorrentino and 2 others I forget). None of them use citric acid. They all use vinegar. Obviously what's important is getting the proper pH in the milk‚ and vinegar is much easier to obtain then citric acid‚ so what I'm wondering is: what is the equivalent amount of 5% vinegar to achieve the same pH in 1 gallon of milk as 1 and 1/4 tsp. citric acid? Thanks muchly for any help here. ,1025752720660
10.229.1.57,David F.,05 Jul 2002,fankhadb@uc.edu,CLARK B: Good question‚ I will have to do a little chemical calculation to answer definitively. Alternatively‚ you might do a Google search for mozzarella + vinegar. I am sure someone out there has that info for you. Let us know if you find out before we do...,1025875957400
216.23.59.69,ward wenstrup,07 Jul 2002,wardwenstrup@yahoo.com,Fantastic site. And wonderfull cheese. Thanks for the samples last week. Your neighbors Ward & Jody,1026066965770
68.68.116.163,David F.,14 Jul 2002,fankhadb@uc.edu,WARD and JODY: Thanks for the kind words. Really had me going until I got to your names! Glad that you enjoyed the cheese samples. Wish I could share them with more of these fine folks. When will you take the plunge and freshen your does??? ;-),1026659068124
194.6.84.123,Camilla,12 Aug 2002,camilla.selmi@cw.com,Great site‚ really enjoyable to read.I have tried you basic recipe for cheese and I have managed to produce something that resable cheese in look and taste. As per instruction I left the milk overnight at RT to inoculate with the yoghurt. The morning after the liquid had assumed a certain consistency like very liquid yoghurt‚ is this how it should look?ThanksRegardsCamilla,1029161949750
68.68.116.163,David F.,13 Aug 2002,fankhadb@uc.edu,CAMILLA: Sounds like a problem. You should add yogurt starter to room temperature milk the night before. Let it sit at room temperature overnight. The next morning‚ the inoculated milk should still have the consistency of "regular" milk (but will be slightly acid). If is has thickened at all‚ then something has gone awry. I presume that you added the correct proportion of yogurt the night before? If the milk will have problems getting a "clean break." Be careful with the temperatures‚ amounts‚ and times.,1029248055140
136.142.21.148,J.T. Peirce,31 Aug 2002,gbpeirce@ucis.pitt.edu,Great site! I have one suggestion and one question. About two years ago I started making beer in my basement. There is a product called "One Step" that is available at most home brewing supply stores. It simplifies equipment sterilization considerably. Now for the question: I made yogurt for the first time last night and it was delicious. However‚ it turned out too thin. (I used the suggestion of adding the milk powder before the heating of the milk.) I am theorizing that the incubator did not stay warm enough long enough. Does this sound plausible? Any suggestions?,1030848186030
68.68.116.163,David F.,01 Sep 2002,fankhadb@uc.edu,J.T.: Too low incubation temperature can cause yogurt to be too thin‚ as can too short incubation‚ too little inoculant‚ deteriorated inoculant‚ and possibly other reasons... However‚ remember that homemade yogurt is always more delicate than commercial. Yes‚ adding powdered milk would thicken it up. Do you have a thermometer to monitor the temp? Let us know.,1030909103452
213.84.9.189,Julia,20 Sep 2002,julie@xs4all.nl,Hi David‚ Nice site. I recently started making my own yogurt. The instructions I originally found and currently follow are like making lebanese cheese‚ however the yogurt is only drained for a few hours. I usually allow mine to drain for 3-6 hours maximum and then it achieves the wonderful thick and creamy consistency of greek yogurt though without any added cream. I do this because I prefer a thick yogurt and didn't really want to add another ingredient (gelling agents). My question is‚ what nutrients are lost from my yogurt from the whey that is dripping off? ,1032513070056
68.68.116.163,David F.,20 Sep 2002,fankhadb@uc.edu,Julia: Interesting question‚ and a simple way to thicken up yogurt. Draining yogurt like this will lose soluble vitamins (B vitamins‚ especially riboflavin‚ which you can SEE in the whey as the greenish cast)‚ minerals and any undigested lactose. What you DON'T lose is the protein. Of course‚ these same losses occur when one makes cheese.,1032558254374
150.176.170.26,susan b. miner,26 Sep 2002,pioneers_miner@yahoo.com,i really liked your web site. even though i know somewhat about cheese making‚ i really felt your site was so informative and interesting. it's about time there are recipes for goat milk without all the ingredients that can't be found locally. god bless:),1033078612224
68.8.20.59,Juan Junos,01 Oct 2002,tbonedavinci@hotmail.com,have you ever looked into the non-dairy cultures of coagulated proteins? like bean cheezes - the active agent is a fungus call Koji - used to make fermented bean cake and sake and tempeh- but I can't seem to find koji anywhere- thanks for the cheeze info tho- got 26 gal milk yesterday and successfully clabbered half - don't know if it will be cheddar or what? got some Ideas for cheeze equip that might be easier & cheaper - I'm using cheap Rubbermaid storage bins and a heating pad keeps perfect 36 deg C at low and 145f and 170f at med and high- gonna try mozarella too.,1033493232250
10.229.1.57,David F.,09 Oct 2002,fankhadb@uc.edu,JUAN: I am quite interested in making‚ for instance‚ tofu‚ but have not tried it yet. If anyone hears of a tried and true recipe‚ I am interested.
FYI‚ "cheddared" cheese merely means that the curd is turned several times to remove more whey before it is pressed into wheels or blocks.,1034173216956
24.164.17.66,Lisa,18 Oct 2002,Hale@tampabay.rr.com,Great site. We are going cruising on our boat and will enjoy the "fresh" dairy products we make while sailing on a skimpy budget in costly exotic islands. Thank you.,1034980959610
68.68.116.163,David F.,18 Oct 2002,fankhadb@uc.edu,LISA: Tell us more about your sailing adventure. And what dairy products will you be making? Will you have cultures‚ or keep culturing your starter? Where will you get your milk? Or do you plan to make cheese before you go and eat it along the way. Good plan.,1034993727263
68.68.116.163,David F.,18 Oct 2002,fankhadb@uc.edu,FOLKS: Sorry about the double posts (and sorry Lisa). I need to work on the posting system. It does not clearly indicate that the post has been received. Will try to clarify.,1034993880482
206.172.135.35,Lucille,22 Oct 2002,cila@sympatico.ca,Fantastic site! I've been making "Portuguese style" cheese with my mother for a number of years‚ but was concerned because we use the Junket tablets. Many cheesemaking books tell you not to! It was reassuring to find that you also use the tablets with success. Your cheesepress was incredible! All of a sudden I'm not having to worry about how much a press would cost. I really appreciate the simplicity‚ and the use of readily available items. Thanks from Guelph‚ Canada,1035340926050
216.83.64.235,Brenda Brice,30 Oct 2002,bbrice@pmt.org,I was wondering about making a cheese called farmers cheese its a white mild cheese kind of like mozerella‚ do you have access to any special hints? We are a small dairy in Idaho (34 cows) and want to make cheese curds for local home delivery. Your mozerella reciepe has worked out really well. I use rennet from the store and some yougrt mixed in makes it have a little more taste than before. Im still profecting the process. We will have to set up a building here on the farm to sell cheese (inspected) Our local kraft plant is going to close down and we are looking into selling our milk proc,1035973890530
68.68.116.163,David F.,02 Nov 2002,fankhadb@uc.edu,BRENDA:
I believe what you are describing is an uncured version of my basic cheese recipe (5 gallons). (That assumes that when you say it is like mozzarella‚ you primarily mean that it is white and moderately soft‚ not that it has the melting properties of mozzarella?) Try the basic cheese recipe‚ and see if the fresh product is not what you are looking for. Curds are a different story. Ask. Congrats on passing inspection (no easy task).,1036253185046
68.68.116.163,David F.,07 Nov 2002,fankhadb@uc.edu,LUCILLE:
Please tell us more about "Portuguese style" cheese. Is this a white semi-soft cheese eaten fresh? Want to share your recipe and what you like to use it for?
P.S. Rennet tablets work just fine. Don't let the "rennin snobs" get you down! ;-),1036725052859
217.37.38.154,Bob Greaves,10 Nov 2002,robgreaves@hotmail.com,After successfully making hard cheese with whole milk. I have just tried1gallon of dried skimmed milk and 1 pint of double cream.. Not turned out sogood. I am sure its me (not the milk) The problem occured at the "cut andstack " part of the process. Normally I get a nicely consolidated curd thatcan be cut.This latest attempt seems to stay almost like a paste.I would welcome any thoughts please.bob,1036957949293
68.68.116.163,David F.,11 Nov 2002,fankhadb@uc.edu,BOB:
Perhaps you cut the curd too early before it had time to firm up. If it is then stirred (for instance‚ during "cooking") the curd falls apart. Was the curd VERY delicate?
Should I ask why you used dried skimmed milk plus double cream instead of whole milk? It is possible that the powdered milk is a problem. In my experience‚ once milk is powdered‚ it no longer behaves like regular milk. I have not had good luck with it either for cheese or yogurt. But there are those who say they have had some luck using it.,1037048524842
12.211.67.139,Bob Jordan,12 Nov 2002,bobjordn@attbi.com,What a great little site! Thanks for your time and efforts. We'll try out most of the things this winter while it rains here in Seattle.(even the ice cream!),1037114203331
217.37.38.154,Bob,12 Nov 2002,robgreaves@hotmail.com,David‚ thats right the curd was delicate. Longer time needed. I can only get homogenised milk‚ so I wanted to try with dried adding the fat as an extra.I will try again. Thanks for your help.Bob,1037139871058
207.218.205.225,Michael Clay,07 Dec 2002,x@TheClays.com,Howdy from Texas -- GREAT STUFF! Found out about it from a Portuguese buffalo e-mail list. Plan to try some of your recipes with milk from our water buffalo. THANK YOU! http://www.TheClays.com/buffalo/,1039272684740
216.209.137.3,Lucille ,09 Dec 2002,cila@sympatico.ca,I'm back! Yes‚ the "Portuguese style" cheese is a white semi-soft cheese that we eat fresh. I'll have to track down the actual recipe‚ but basically you press the curds into molds‚ salt the top with coarse salt‚ let it drain for an hour‚ flip the molds‚ salt again‚ let it sit‚ then slide the cheese out‚ and it's ready to eat. I've also mixed black pepper‚ fresh parsley etc in the curds before pressing. It's really good. By the way‚ we make our "molds" by cutting 2 inch long rings out of a length of white PVC piping. I get about 12 -15 individual size cheeses. ,1039439760060
68.68.116.163,David F.,09 Dec 2002,fankhadb@uc.edu,MICHAEL CLAY:
I would LOVE to try making Italian mozzarella with buffalo milk! Unfortunately‚ I know of no water buffalo here in SW Ohio. Please let us know your progress. You may know that some (incorrectly) say that mozarella can't be made with goat's milk. However‚ WB milk is the real thing! I'll never forget my confusion in Naples‚ Italy when I saw on the sign on a shop "mozzarella di bufalo"‚ thinking of our bison...,1039444816671
142.167.38.29,Mary R.,11 Feb 2003,cntryfolk@ime.net,Okay. This year I want to be able to make some good cheese. I have been making yogurt and soft cheeses for years. I have had limited sucess with parm and gouda. I make montery jack and cheddar but they end up tasting the same and are very dry. What am I doing wrong?,1045008577740
68.68.116.163,David F.,16 Feb 2003,fankhadb@uc.edu,Hmmmm... Not enough info here‚ but "very dry" suggests you may be: 1) warming the curds to too high a temp‚ causing them to be too hard‚ 2) pressing the cheese with too much force‚ or 3) curing the cheese too long before waxing.
However... Being successful at making Parmesan‚ then the problem is probably not your skills‚ but the application thereof. What recipes are you using? Let's try one at a time‚ say the cheddar‚ which is very similar to my "Basic Cheese"I just made a couple changes in the JavaScript. See if it works any better for you‚ now.,1045596285529
63.157.99.172,Nancy,Sun 23 Feb 2003,nanperk@hotmail.com,Loved your carefully illustrated and wonderfully detailed instructions on cheese making. Thank you for this information. We are getting away from cow's milk and hope to use more goat's milk and it's products as we go along. I did have a question about using Bifidum Longum Acidophilus capsules as a yogurt starter in place of already established yogurt. The capsules contain Lactobacillus acidophilus‚ Bifidobacterium bifidum Bb-12 and bifidobacterium longum in a 460 mg capsule. Do you think it would work and how many capsules would it take? Thanks in advance. N,1046023281340
68.68.116.163,David F.,Wed 26 Feb 2003,fankhadb@uc.edu,NANCY:
I have never used capsules as an inoculum. What I KNOW is that the bacteria must be alive and well‚ sufficient numbers must be added to overcome competing bacteria‚ and proper yogurt protocol must be employed. For a start‚ I would use a cup or two of milk‚ and try one capsule per cup‚ carefully following yogurt protocol. If that makes yogurt‚ you can scale up‚ and try more milk per capsule. If it doesn't work‚ use two capsules/cup.,1046307566468
192.150.10.150,Thach Nguyen,Mon 10 Mar 2003,thach@adobe.com,Hello Dr. Fankhauser‚I am fascinated by your cheesemaking pages.I understand from your blue cheese recipe that you created the inoculum from a "Saga Blue" that is uncontaminated. Does this method work for other type of cheeses? For instance brie‚ camenbert‚ or Stilton?Many thanks.Thach,1047369058258
67.3.26.106,Richard the K,Tue 11 Mar 2003,modeler@sinclair.net,A fine site‚ Dr. Fankhauser. Thank you. I'm just getting started‚ but here are some comments. I did the initial heating in a non-stick dutch oven‚ IN THE OVEN‚ figuring a non-point source of heat would eliminate any scorching problem. It did‚ but it took 4 hours @ 200. I'll try higher temp next time. I also use my (electric) oven for all kinds of low temp things by changing the lightbulb. 40W yields 80-90 for proofing bread‚ 75W gives appx 110 for keeping yogurt snuggy‚125W for jerky and like that.,1047420593920
67.3.26.106,Richard the K,Tue 11 Mar 2003,modeler@sinclair.net,Now a question or three. You mention freezing buttermilk. Can you also freeze yogurt and have it maintain its "starter" properties? How about freezing whey 'til there's enough for a sizable batch of ricotta? I just threw out a couple of pints of whey.,1047425082760
198.199.209.77,Juan Torres,Wed 12 Mar 2003,juan.torres@tampagov.net,Mr. David:I have been in a lot of sites reading about "home making cheese". Your site is the most complete . I feel confortable now to start trying. I will let you know how it goes. Thanks.JuanT,1047502993260
10.229.1.57,David F.,Mon 17 Mar 2003,fankhadb@uc.edu,THACH NGUYEN:
I believe that using existing cheeses for an inoculum should be possible for a variety of cheeses‚ but not all. Stilton should work‚ since like other blues‚ the mold is introduced after the curds are formed. Brie and camenbert are a different story‚ but could plausibly be used if added at the milk stage rather than the curd stage. These latter require more careful attention to temp and humidity. ,1047944844849
24.92.234.67,Janis Graham,Wed 26 Mar 2003,grahamj@twcny.rr.com,Hi. I write a monthly women's health column for Redbook Magazine. I am reporting on a study from the University of Oulu in Finland‚ which found a link between consumption of fermented cheeses as well as yogurt and a reduced risk for urinary tract infections. I was hoping you might be able to tell me which cheeses commonly consumed in the US are fermented. Is it correct to assume that most cheese is fermented? Much thanks‚ Janis,1048694804210
170.215.218.80,anne cuozzo,Fri 11 Apr 2003,acuozzo@citlink.net,Hi. I tried your Italian mozzerrella‚ and it came out great! I had to make some changes to it. I have just come off chemo for the 2nd time and have to be careful what I eat. I used pasterized‚ homogenized whole milk‚ added 1/4 cup heavy cream‚ but I had to use 3 rennet tabs to get it to come out right. I think this was because of the milk I used. With this success‚ I am going to try some of the other cheeses. Thank you for making it easy to follow. Sincerely‚ Anne Cuozzo,1050107649654
200.168.56.242,roberto markulin,Mon 14 Apr 2003,rmbaires@yahoo.com.ar,Hello David‚The cheese & home page are excelent.It will take a while for me to read all.I live in Buenos Aires‚ Argentina.Greetings‚Roberto.,1050341316033
68.170.100.248,David F.,Sat 26 Apr 2003,fankhadb@uc.edu,JANIS GRAHAM:
You are correct that most cheeses are fermented. This is because‚ as a rule‚ a bacterial starter is added to acidify the milk so that the rennet enzyme will work well during coagulation. This acidification is a result of fermentation. Would you let us know the citation to the Finish study? ,1051367887827
68.170.100.248,David F.,Sat 26 Apr 2003,fankhadb@uc.edu,ANNE CUOZZO:
Thanks for the feedback. Interesting that you had to use 3x the rennet. You DID add bacterial starter‚ right? It is especially impressive that you succeeded with the mozzarella since that is a more challenging cheese.
Brava for concentrating on eating healthfully in a time of chemo (and afterward). We are pulling for you.,1051367887827
68.170.100.248,David F.,Sat 26 Apr 2003,fankhadb@uc.edu,RICHARD THE K:
(Sorry for the delay in answer.) You can certainly freeze whey until you have enough to make ricotta. I think it would be better to let it sit at room temp for 12-24 hours first‚ then freeze‚ then thaw and heat to near boiling. If you wait to acidify until after freezing‚ the bacteria might not be as active. BTW‚ you can make about 6 ounces from a gallon of whey.,1051367887827
130.76.32.20,Brian,Wed 30 Apr 2003,brain_solenoid@yahoo.com,David‚Just a quick question......just about every other source for cheesemaking states that "Junket" Rennet tablets are not adequate for making cheese. I realize you do well with it. Any comments / theories as to why the prevalent negative opinion on Junket? Thanx!,1051757008697
130.76.32.21,Brian,Wed 30 Apr 2003,brain_solenoid@yahoo.com,David‚Another quick question......there is a lot of documentation out there on Calcium Chloride use in cheese recipes that are based on store purchased homogenized milk. Is this an improvement? I realize with any hobby‚ there are those who will try to sell you anything and everything stating that you "must have this extra thing here...".Sorry for the comparisons as to what "others" are doing‚ I'm just trying to understand the differences.BTW - Beautiful website! Great job!,1051757008697
68.170.100.248,David F.,Sat 03 May 2003,fankhadb@uc.edu,BRIAN:
I have never understood those who look down their noses at Junket tablets. I have never had problems with them. They keep better than liquid‚ are perfectly measured for 5 gallons of milk (1 tablet)‚ and are readily available at my local Supermarket. Check my page on rennet.
CaCl2 apparently makes a firmer curd‚ and may improve cheese made with pasteurized milk. I have never used it‚ and have not felt the need. Reports are that the taste is affected by CaCl2‚ not necessarily for the better. Anyone else have experience with CaCl2?,1052001379998
205.188.208.71,Elmo,Sun 04 May 2003,Anele@aol.com,IT'S ALL SO CONFUSING!!!WRITE A KID VERSION FOR THE KIDS NEXT YEAR THAT HAVE TO WRITE AN ESSAY ABOUT CHEESE OR OTHER FERMENTED STUFF!,1052077711150
24.136.212.155,Yolanda,Sun 04 May 2003,justtobeme2@aol.com,Just want to say I love your site. I have spent all afternoon reading over it. I am excited to start "trying" my hand at making some cheeses other than yogurt and yogurt cheese. Uh oh could this be the beginnings of a new hobby? Thank you for such an informative site!,1052084667317
200.71.129.68,Rick,Mon 05 May 2003,katelsa@hotmail.com,I had use your Mozzarella recipe and it's work great‚ but I am getting less than 1/2 Lb 1 Gal of milk. Why ?.,1052144994830
68.161.193.58,Anne,Tue 06 May 2003,ninebyninesquare@yahoo.com,Thank you so much for your beautifully documented recipes and instructions. You are very generous to provide such a resource. I can't wait to get to work.,1052238279859
68.100.191.134,Farid,Sun 11 May 2003,soulimani@hotmail.com,Thank you very much.,1052640672760
68.100.191.134,Farid,Sun 11 May 2003,soulimani@hotmail.com,Thank you very much.,1052640672760
66.169.228.236,Lisa Almarode,Mon 12 May 2003,lisamaciver8@yahoo.com,Thank you so much for this great site! I'm new to goat milking and new to cheesemaking‚ and I just made my first 1lb. of basic hard cheese and 6oz. ricotta from 1 gallon of milk. Your instructions were clear and wonderfully detailed. (you're missing a farenheit conversion in a spot or two) Question: for feta‚ on step 7‚ is there no heating involved to contract the curd?,1052765491509
171.75.221.54,Connie,Tue 13 May 2003,west5@ionet.net,
Thank you SO much for the time you take to maintain you web site! It gave me the courage to try!
I began making yogurt with your method "a long time ago" (? 3 years or so). My family says mine tastes better than store-bought and they can make it the flavor they choose.
I often drain the yogurt and add powdered sugar (rather than salt) - we use this with fresh fruit and graham crackers - it tastes a bit like cream cheese.
Question: is there a cheese that can be made from whey drained from the yogurt? (with no rennett) or do we just feed it to the dogs?.,1052875915150
68.170.100.248,David F.,Sat 17 May 2003,fankhadb@uc.edu,CONNIE:
I have made ricotta many‚ many times‚ but never with whey from yogurt. Check out my page on making ricotta‚ and see if it might satisfy your request for something to do with the whey from yogurt.,1053207875014
68.170.100.248,David F.,Sat 17 May 2003,fankhadb@uc.edu,LISA:
You are very observant. Yes‚ in my experience with feta‚ there is no warming (some call 'cooking') of the curd for this cheese. If anyone else out there has experience with feta‚ we would love to hear it.,1053207875014
68.170.100.248,David F.,Sat 17 May 2003,fankhadb@uc.edu,RICK:
Tried to respond to your post last week‚ but the cyber gods were not favorable... I do not know why you might be getting less cheese with your moz‚ but two ideas occur to me. One: What milk are you using? Commercial skimmed milk might make less curd. Second‚ are you getting a firm 'clean break' before you cut your curd? This would increase your yield. ,1053207875014
200.71.129.100,Rick,Wed 21 May 2003,katelsa@hotmail.com,I use raw cow milk for my moz and getting a good firm 'clean break' but when I make my moz pizza why it's get so yellow and grease‚ that because of to much fat in the milk if it's so what can I do?,1053537600540
208.59.156.96,Suzanne D,Sat 31 May 2003,gsdeardoff@yahoo.com,I have been struggling with making a good hard cheese for almost a year using direct cultures (MA). In each batch I experienced more failures. I just waxed my first batch using your your basic recipes and I think it will be a great success. Thank you for your simple‚ step by step recipes that seemed to take much of the mystery out of cheese.I wanted to share a great whey cheese recipe. Take the whey from 2 gallons of cheese. Boil to 200 degress‚ add 1/4 cup vinegar. Strain through fine cloth and weight (20 lbs) for 24 hours. Flavor for 4 days in 1 quart of wine and 1 quart of salted wa,1054421365984
209.197.0.23,Kris,Sun 01 Jun 2003,kriswb@yahoo.com,Thank you for this site-have made yogurt and first 1 lb. of cheese from your very clear directions and my fresh goat's milk! Have a couple of questions though. I live in high altitude (nearly 5000 feet above sea level) and wonder if I need to adjust tempuratures accordingly. So far‚ I have had success using the same temps. as suggested in your directions. Also‚ my block of cheese was dry and with a yellowish rind after only 24 hours after pressing. Could this be because I live in a dry climate? Can I go ahead and wax the cheese now? Thanks!,1054478092250
209.197.0.23,Kris,Sun 01 Jun 2003,kriswb@yahoo.com,One more question‚ please. I want to try the larger recipe with 5 gallons of milk‚ but to get that much milk I would need to use milk 2 1/2 days old. Do you think that will be fresh enough‚ or should I just make the smaller batches with the freshest milk? THANKS!!,1054478092250
10.229.1.57,David F.,Thu 05 Jun 2003,fankhadb@uc.edu,SUZANNE:
It is GREAT to get good feedback on my cheese pages! You are correct‚ the essentials of cheese making are not difficult‚ once clearly understood. Let us know how it tastes once you cut it open.
Your "Whey Cheese" is a kind of flavored ricotta. You got cut off at the end of your recipe by the 'post length police...' Please repost! Thanx,1054827211962
208.59.156.66,Suzanne D,Fri 06 Jun 2003,gsdeardoff@yahoo.com,Finish for post on whey cheese. Float cheese in combination of 1 quart of white wine and 1 quart salt brine for 4 days. I also added lemon verbena to this. Eat immediately. My husband has flipped over this cheese.,1054919611406
68.158.191.140,Ruby,Fri 13 Jun 2003,ruby@danebytes.com,I will soon be able to acquire raw water buffalo milk and will be trying the Buffalo Mozz recipe. If you ever get to Italy‚ i invite you to see‚ do‚ assist my sister in law in making ricotta on her farm in the mountains...plus‚ this is the same area of the world that makes Italian Buffalo Mozz‚ and i am certain that you would be welcome to watch‚ as they do it behind glass for the public to see‚ also ... my other brother in law knows the family and could get you in‚ if you wished.Please save my email address.....just in case. I will visit again‚ after i get my milk and make your recipe.,1055492046936
68.170.100.112,David F.,Sat 14 Jun 2003,fankhadb@uc.edu,RUBY:
I am excited to get your email on Mozzarella di bufallo‚ as we learned to love it in Naples‚ Italy. I presume you are in Italia? I eagerly look forward to my next visit to Italy‚ and will take you up on your offer!
An assignment for you: would you ask the folks that make the mozzarella (where you live?) what bacterial starter they use for their mozzarella? I use a mix of buttermilk and yogurt‚ but am uncertain what is used traditionally in Italy.
Grazie mille‚ David F.,1055599958577
68.170.100.112,David F.,Sat 14 Jun 2003,fankhadb@uc.edu,KRIS:
If you have handled your milk carefully (see my page on "Proper Handling of Milk")‚ you can use milk as old as a week if it tastes sweet. I often do this when the goats are tapering off‚ since it takes that long to accumulate 5 gallons of milk. An advantage of milk this old is that the cream has separated enough that you can make a batch of ice cream (see recipe). I responded separately that I don't think your altitutude would seriously affect cheese making.
David F.,1055599958577
68.38.96.71,Howard Cohen,Sat 21 Jun 2003,hcohen@comcast.net,Having a great time. Have made several soft cheeses and have started to build my own cheese press. Only problem is a milk intolerance that requires a bit of self control,1056206350065
24.164.178.202,Laura,Thu 03 Jul 2003,harveytex2@hotmail.com,I'm making goats milk cheese and I'm not getting alot of curds and whey. What can I do?Thank youLaura,1057260921640
68.170.100.112,David F.,Fri 04 Jul 2003,fankhadb@uc.edu,LAURA:
"Not getting a lot of curds and whey?" Perhaps you mean you are not getting a lot of curds? By definition‚ one gallon of milk makes exactly one gallon of curds and whey. Depending on which recipe you are using (which one ARE you using?)‚ you should get at least a pound of curds per gallon of milk. Give us more info for a diagnosis.,1057325639420
205.188.208.71,Brian D.Young,Sun 13 Jul 2003,brijanyoung@aol.com,Fantastic site. I'm also curious to the temp. differences at higher altitudes as another persons has asked. I'm at 5-6000ft. My wife said she doesn't want to get sick and die from my cooking experiments! Is there a concern about eating something not done just right? Also‚ if something comes out weird can you salvage it by putting it into somthing else? Thanks- BDY,1058125304828
209.216.169.39,Eva Hughes,Sat 12 Jul 2003,wacko@gorge.net,Everything went fine until I went to drain off the whey. All the curds started sticking together and got stringy. By the time I drained off the whey it was one glob of cheese. I salted it the best I could and put it in the press. Where did I go wrong‚ and is the cheese going to be any good? Should I toss it out? I need some help here? Thank you for your help.,1058067673750
68.170.101.16,David F.,Sun 13 Jul 2003,fankhadb@uc.edu,EVA:
Which cheese were you making? Did you follow the directions explicitly? Curds will naturally meld together if left unstirred in warm whey. By "stringy‚" do you mean that the curds stretch and pull like taffy? This occurs when the whey is quite acid and too warm. (This trait is much sought after for mozzarella.) The cheese may be OK even with these unexpected results.,1058105392045
209.216.168.245,Eva Hughes,Sun 13 Jul 2003,wacko@gorge.net,I made the cheese in the video. The biggest stainless pot I have holds 4 gal‚ so I used 3-gal milk‚ 1 cup live cultured yogurt‚ 1/2 tablet Junket rennet. I had no problem with clean break. I might have cooked it to long. The curds were floating on top of the whey. Yes the curds stretch and pull like taffy. I tried not to do that to it‚ but then they all stuck together. It was the consistency of bread dough when I put it in the press. Thank you so much for all your help. I think your web site is the best I have found. It is so nice to have you share your knowledge with others. ,1058116416660
68.170.101.16,David F.,Sat 19 Jul 2003,fankhadb@uc.edu,BRIAN:
The concern about high altitude cooking is that water boils at a lower temperature. Therefore‚ steamed or boiled foods cook at a lower temp and require a longer cooking time. There should be NO problem if you use a monitoring thermometer because it is in fact the TEMPERATURE at which foods are cooked which is the key factor.
There is little problem with aged cheeses in terms of pathogenic bacteria. With fresh cheese‚ you must have good quality milk and starter.
Many is the cheese project which‚ altho it did not turn out as expected‚ became a delicious 'something else...',1058647864780
193.128.114.66,Kay,Tue 29 Jul 2003,kaystead@hotmail.com,Firstly - Thankyou! I've had a great deal of fun lately trying out all your recipes :) - Cheddar all waxed and in the fridge‚ ricotta great‚ feta just about ready to eat‚ and last nights magical mozzarella spinning was the highlight so far - and tastes gorgeous!Your recipes really do work first time for dummies (biggest case in point of all: ME) - and the video's are really valuable to watch (and a good laugh ;)) Do you think it would be possible to culture some mould from store-bought brie and use it to make a brew to coat a cheese with? Any guesses on how you'd tackle this?Thanks again -K,1059481772508
68.170.101.16,David F.,Tue 29 Jul 2003,fankhadb@uc.edu,KAY:
Indeed‚ it IS possible to subculture mold from fungally cultured cheeses to make you own version of these expensive cheeses. For how to do it‚ look at my recipe for blue cheese linked to my main cheese page. Essentially‚ you collect a sample of the desired mold‚ suspend in water‚ and lightly wash the curds with the suspension before pressing. Brie is a CHALLENGING cheese‚ requiring carefully controlled temp‚ humiditiy and turning. Blue cheese is easier.,1059501110821
67.74.41.21,MGG,Wed 30 Jul 2003,mggilbert@earthlink.net,This is a very interesting site‚ thank you!I am planning to make all the soft cheeses. I live in an urban area and can only access a dairy case of a local supermarket. Any advise on what I should expect in terms of taste?,1059586958840
68.170.101.16,David F.,Wed 30 Jul 2003,fankhadb@uc.edu,MCG:
One can make very fine cheese from store bought milk. If you make it with whole milk‚ the flavor will be richer. Partially skimmed less so‚ and skimmed milk may be very mild. I have not had good luck with reconstituted powdered milk.
Also‚ (although I have never resorted to this) some say that addition of lipase to store bought milk improves the flavor. (See the link to New England Cheese Supplies.) Keep us informed!,1059596568327
67.74.45.179,mgg,Wed 30 Jul 2003,mggilbert@earthlink.net,Thanks‚ I will be using whole milk.David‚ when making Neufchatel do you test for a clean break in the curd?Also‚ I assume that the temperatures specified in your recipes should not be adjusted for the garden variety supermarket milk‚ is this correct?,1059616615920
67.123.236.89,Evelynn,Sat 02 Aug 2003,SierraE01@hotmail.com,Ok tried making the italian mozz cheese. Everything turned out OK. I ate some and it tasted like mozzarella. Thirty minutes later... Explosive trip to the restroom. I did sterilize the pot but only used a dishwasher on the utensils.What possibly types of "bad" bacteria might I have met?,1059831318634
67.74.41.56,mgg,Sat 02 Aug 2003,mggilbert@earthlink.net,I made my first renneted cheese - Neufchatel! It tastes very pleasant‚ slightly tangy‚ added 1.5 tsp kosher salt. I followed the recipe and it took 26 hrs to get a clean break; the curd was very fragile‚ though‚ and as I started laddling it my little cubes disappeared. I assume‚ that is what I should expect with cold renneting. I used grocery purchased whole cow's milk and buttermilk.Now‚ that I am on a roll‚ what should I try next? (I like fresh unripened cheeses). May be Feta? ,1059839433050
68.170.101.16,David F.,Sun 03 Aug 2003,fankhadb@uc.edu,I presume you are referring to 'explosive' diarrhea and possibly vomiting? If this occurred within 30 minutes after eating any food, it would be because of a toxin (or allergen) in the food, termed an an intoxication. That would not be a bacterial infection. The most likely culprit for an intoxication in milk would be Staph. aureus (which makes enterotoxins). It could be in either the milk or the inoculating cultures.
Infection is less likely, because pathogens do not multiply well in acid conditions such as acidified milk. I would be to check the expiration dates on your materials to rule out infections.
It is also possible that it is 'coincidental,' as if something else you ate during the same time frame was the culprit.
Finally, I presume that you are not allergic to milk products? Did you eat unusually large quantites of the cheese? Did anyone else sample them with you? Did it have the same effect on them?
I have never heard of this kind of reaction to fresh cheeses. There are diseases which can be passed thru raw milk, but they usually take much longer than 30 minutes to develop. ,1059944663014