Re: was: Rotten Raw Milk???-- now Rogue Yeast?

[Guest guest]

Ok, does that mean that if i am making yogurt on the counter and I have sourdough stater on the counter that the yeasties from the sour dough could mess up my open yogurt?

[Guest guest]

Yes; this is an important point. None of our milk product operations are sterile, with only the "right" organisms having their way with the milk, we can only maximize the possibility that those right guys have a decent chance. So we keep things clean (not sterile) and we try to keep the equipment, jars, strainers, tools the same for each specific product. I am convinced that one of the reasons that some people are remarkably successful in producing a particular product is because they have repeated the processing and the tools, etc (including the counter top) has become the home for the right microorganisms.

The down side of that is that if you are trying to make a lot of different products, keeping the environment rich with the right guys becomes difficult. I would suggest not only keeping the tools, containers, etc. specific for a given product, but also try to do the counter top activities in different areas of you home.

Ted

Re: was: Rotten Raw Milk???-- now Rogue Yeast?

Ok, does that mean that if i am making yogurt on the counter and I have sourdough stater on the counter that the yeasties from the sour dough could mess up my open yogurt?

[Guest guest]

Maybe I'm not understanding, but I do my milk on the same part of the counter that I clean all the time. Are you saying that part of the counter is too clean? I'm not trying to be funny, I'm trying to understand your thinking.

Since I'm not a chemist, I don't know why another part of the kitchen would have the "right guys". I've never had a problem with my milk going bad too fast, etc.

K.C.

Re: was: Rotten Raw Milk???-- now Rogue Yeast?

Ok, does that mean that if i am making yogurt on the counter and I have sourdough stater on the counter that the yeasties from the sour dough could mess up my open yogurt?

PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

HI ,

When I went to the Glengarry cheesemaking course we were told that in fact you should not make bread or anything with yeast for 3 days prior to making cheese. Something to do with the yeast in the air and temps etc..

I had always thought this was a old wive's tale but apparently it is very true!!!

No bread or yeast before cheesemaking or it wont turn out.

Regards, Bev Miskin Meadows Farm http://www.hawk.igs.net/~emerald/Farm/farmindex.html Owner VankleekHill_Freecycle http://groups.yahoo.com/group/VankleekHill_Freecycle

[Guest guest]

Ted Beals wrote:

> I would suggest not only keeping the tools, containers, etc.

> specific for a given product, but also try to do the counter top

> activities in different areas of you home.

>

This recommendation will not sit well for those in small living spaces!

I have a small kitchen, and at various times will have sourdough rising,

kefir bubbleing, saurkraut or kimchee doing its thing, beer brewing, and

lately I have curdled milk for cottage cheese. No problems yet, however,

in my tiny kitchen. But I will move the beer to the basement, come summer.

Best,

[Guest guest]

Isn't it in a closed container like my wine?

K.C.

Re: was: Rotten Raw Milk???-- now Rogue Yeast?

Ted Beals wrote:> I would suggest not only keeping the tools, containers, etc. > specific for a given product, but also try to do the counter top > activities in different areas of you home.> This recommendation will not sit well for those in small living spaces!I have a small kitchen, and at various times will have sourdough rising, kefir bubbleing, saurkraut or kimchee doing its thing, beer brewing, and lately I have curdled milk for cottage cheese. No problems yet, however, in my tiny kitchen. But I will move the beer to the basement, come summer.Best,PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

Tinybabe wrote:

> *Isn't it in a closed container like my wine?*

> **

> *K.C.*

>

> * Re: was: Rotten Raw Milk???-- now Rogue Yeast?

> But I will move the beer to the basement, come summer.

>

> Best,

>

>

>

Yep, it has a fermentation lock. I only meant due to the warm temps

during summer, the beer would be moved to the (cooler) basement. I was

rambling. But I do culture the ale yeast with a starter in the kitchen,

and pitch in the kitchen, as that is where I make the wort, mill the

grain, etc.

[Guest guest]

I guess beer takes many more steps then wine. I put all the stuff in a bottle and that's about it. In a couple days, add the yeast and leave it for a couple weeks. Once the sediment is taken out, it's just left there for a few weeks.

I guess when it's opened for a few seconds, things can change around the kitchen. Never thought about it.

Does beer need a cooler environment? Since I don't drink beer and don't know how to make gin, I don't know much about making ales and beers.

K.C.

* Re: was: Rotten Raw Milk???-- now Rogue Yeast?> But I will move the beer to the basement, come summer.>> Best,>> >Yep, it has a fermentation lock. I only meant due to the warm temps during summer, the beer would be moved to the (cooler) basement. I was rambling. But I do culture the ale yeast with a starter in the kitchen, and pitch in the kitchen, as that is where I make the wort, mill the grain, etc.PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

Tinybabe wrote:

> **

> *Does beer need a cooler environment? Since I don't drink beer and

> don't know how to make gin, I don't know much about making ales and

> beers.*

> **

> *K.C.*

Ale yeast works best I believe from say 60'F to maybe 72'F. Lager yeast

requires 40's and 50's. In the summer it is much warmer than that in my

kitchen, so I will move the ale while fermenting to the basement.

Best,