Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 How much vinigar? Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette -- Pamela Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 How much vinigar? Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette -- Pamela Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 How much vinigar? Whole milk ricotta, 1/4 cup vinegar to a gallon of milk. Heat milk to 190 degrees add vinegar stir a moment and let set for about 10 minutes drain off the whey and drain in cheese cloth or pack into a form. Ready to eat. Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette -- Pamela Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Read the first sentence! Cheese? Hi:Has anyone ever made cheese with vinegar instead of rennet? If so whatare the measurements? Vinegar per gallon of milk?Thanks Waynette-- Pamela Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Hi Waynette, Welcome to the group and congrats on your cow! Now about the cheese most standard recipes call for milk @185* and 1/4C of apple cider vinegar. I have found that you can vary the amount to change the taste of the cheese. More makes for a slightly tangier cheese. This is the easiest cheese and GREAT for instant gratification of your work and assurance that you can make cheese. Have fun! Lucinda in PA > > Hi: > > Has anyone ever made cheese with vinegar instead of rennet? If so what > are the measurements? Vinegar per gallon of milk? > > Thanks Waynette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 The key to a really good whole milk acid cheese is to make sure that you use Apple Cider vinegar. at LoveTree lovetreefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 The key to a really good whole milk acid cheese is to make sure that you use Apple Cider vinegar. at LoveTree lovetreefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Hi Lucinda; Just made your recipe. It turned out great!!! The best Ricotta I have ever had. The only thing is the smell HA Thanks so much. Waynette > > > > Hi: > > > > Has anyone ever made cheese with vinegar instead of rennet? If so > what > > are the measurements? Vinegar per gallon of milk? > > > > Thanks Waynette > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Hi Lucinda; Just made your recipe. It turned out great!!! The best Ricotta I have ever had. The only thing is the smell HA Thanks so much. Waynette > > > > Hi: > > > > Has anyone ever made cheese with vinegar instead of rennet? If so > what > > are the measurements? Vinegar per gallon of milk? > > > > Thanks Waynette > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Hi Joyce, No salt necessary until you take the cheese out of your funnel. I don't refrigerate while it is draining. Try it and see. Marilyn On Tue, Apr 15, 2008 at 4:41 PM, jyc_mar <jyc_mar@...> wrote: > Okay, I saw the post about putting the kefir in the funnel. Do you > have to add salt? cover it? refrigerate? I would also like to ask how > to thicken it to a sour cream consistency. I think it would be good on > baked potatoes. :-) > Newby here, and I don't know much, but have a lot of questions. > Smiles, > Joyce > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 When I make sour cream I culture two cups milk (pasteurized, homogenized...so sue me; I like the results!), one cup cream, and I use approx 1/2 cup kefir rather than grains. Let it culture for 24-36 hours (until you see a bit of whey separating out) and then pour it into a cloth lined colander to drain. Let it drain until you have the consistancy you like. UMM GOOD! Baked potatoes? You betchem, Red Rider! I use it for anything for which I would use either sour cream or cream cheese. Haven't tried making a cheese cake yet, though. Rick jyc_mar <jyc_mar@...> wrote: Okay, I saw the post about putting the kefir in the funnel. Do you have to add salt? cover it? refrigerate? I would also like to ask how to thicken it to a sour cream consistency. I think it would be good on baked potatoes. :-) Newby here, and I don't know much, but have a lot of questions. Smiles, Joyce ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 I have some in a lined colander as we speak. I can hardly wait to try it. I think I will experiment with some herbs and maybe some crushed garlic or some diced onion or chives. Hey Rick! Let me know how the cheesecake turns out, I may try that too. I think I will make some sourdough bread tomorrow. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 I made some Ranch dressing last night. Kefir laban, a raw organic egg yolk, some almond oil(the only kind I had in the house), a little chopped onion, dill and sea salt in the blender. Oh yes! GOOD. I use my coffee pot for straining kefir. I washed all the parts real good to remove any coffee residue and I just keep filling the coffee filter lined basket. Which drains just like it was meant to into the glass coffee carafe. All my jars are full of lacto fermenting veggies and I have sourdough bread rising at the moment. I want to try the raw cheesecake recipe in the Nourishing Traditions book next. With all this good food, who needs coffee anyway?.....lol .....sharon When I make sour cream I culture two cups milk (pasteurized, homogenized...so sue me; I like the results!), one cup cream, and I use approx 1/2 cup kefir rather than grains. Let it culture for 24-36 hours (until you see a bit of whey separating out) and then pour it into a cloth lined colander to drain. Let it drain until you have the consistancy you like. UMM GOOD! Baked potatoes? You betchem, Red Rider! I use it for anything for which I would use either sour cream or cream cheese. Haven't tried making a cheese cake yet, though. Rick Recent Activity a.. 9New Members Visit Your Group Health Healthy Aging Improve your quality of life. Meditation and Lovingkindness A Group to share and learn. Sitebuilder Build a web site quickly & easily with Sitebuilder. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2010 Report Share Posted July 27, 2010 I just read on a gluten free site: 'start with a wedge of good Parmesan and aged cheddar; both are high in calcium and have zero lactose.' Would these be OK then? Quote Link to comment Share on other sites More sharing options...
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