Guest guest Posted June 29, 2009 Report Share Posted June 29, 2009 Hello, couple of questions: 1. Got the book Home Cheese Making. Love it! But most of the milk it mentioned is whole PASTEURIZED milk for obvious political reasons. When I switch that to raw milk, is that OK or will recipes need any adjusting? 2. It mentions Quark which is a wonderful cheese product I was first introduced to in Germany. And yet, it's not mentioned in NT. Any reason why? If I make it with raw milk, it should be nutritious right? 3. It focuses mainly boivine milk and then goat's milk. I intend to use for all my cheeses, a half/half ration of goat and sheep's milk. Any comments about this? Any advice or anything? 4. Just made cream cheese from raw sour milk. Strained out the whey from the cheese. The whey seems to have a thin, white " milky " later on top. I presume I should try and spoon that stuff off right? Mahalo. Calvin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2009 Report Share Posted June 29, 2009 not sure why quark isn't in NT but, made with raw milk, it should be very nutritious. someone on Discussing NT just posted a recipe for it. I sometimes leave the thin milky layer on my whey and sometimes I spoon it off and eat it. I think it's fine either way. > > Hello, > > couple of questions: > > 1. Got the book Home Cheese Making. Love it! But most of the milk it mentioned is whole PASTEURIZED milk for obvious political reasons. When I switch that to raw milk, is that OK or will recipes need any adjusting? > > 2. It mentions Quark which is a wonderful cheese product I was first introduced to in Germany. And yet, it's not mentioned in NT. Any reason why? If I make it with raw milk, it should be nutritious right? > > 3. It focuses mainly boivine milk and then goat's milk. I intend to use for all my cheeses, a half/half ration of goat and sheep's milk. Any comments about this? Any advice or anything? > > 4. Just made cream cheese from raw sour milk. Strained out the whey from the cheese. The whey seems to have a thin, white " milky " later on top. I presume I should try and spoon that stuff off right? > > Mahalo. > > Calvin. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.