Re: Clabbered Milk Cheese...

[Guest guest]

Rona,

Do you mean that you keep air out of either the setting milk (fill completely

to top and cover) and/or the curd after it is drained/pressed? I have a vacuum

packer, but have been a bit reluctant to use it for that purpose because of a

concern about listeriosis. Since listeria is a ubiquitous bacteria, and from

what I understand loves low oxygen that has been a concern of mine w/

experimentation like that.

Have

not tastes the blue yet. Will pick up from Debbie’s tomorrow, and have

some curd going to inoculate now.

www.MajestyFarm.com

" Few

Men desire Liberty;

most Men only wish for a just master. " Sallust

From:

RawDairy [mailto:RawDairy ] On Behalf Of Rona Sullivan

Sent: Thursday, August 11, 2005

7:20 AM

To: RawDairy

Subject: Clabbered Milk

Cheese...

On Aug 11, 2005, at 3:19 AM, RawDairy wrote:

Finally I decided to drain it through muslin, which I

did, and ended

up with several pints of whey and about a pint of soft

creamy/cottage-y cheese. It's quite soft (probably

because I drained

it through muslin rather than cheesecloth), and tastes

rather tart,

but otherwise just fine! I haven't tried to

un-rancidify and drink

milk that's " turned, " though. May have to.

Tom

What you all are describing is how I make my cheese,

with one exception. That exception is that I do not leave air space in the

container. That's because the government makes me age all my cheese 60 days

before I sell it. 60 days is too long for semi-soft cheese, and not long enough

for hard cheese. So, I do what I can with the milk and curd to have at least

SOME 'mildish' cheese. Most of it is not mild, and sells great, but I should

really be able to sell it much sooner.

Anyhow, I can control the taste by keeping out the

air, which allows for the selection of milder bacteria to take over. I have

definitely found that the milk takes care of many problems on it's own, if we

just give it a chance. Commercial cheesemakers all talk about the occasional

blown cheeses, but I never have that, since good milk works out the bad bugs if

given the right conditions and time.

This is how I can make cheese with fresh milk using no

starters, rennet, cooking, etc. That keeps me from being dependent on ANY

suppliers.

Rona Myers Sullivan

Sullivan's Pond Farm, Inc.

http://www.bonnyclabbercheese.com

http://www.southerncheese.com

Deltaville, Virginia

" Man cannot live by bread alone...

He'd better have some goat cheese and wine to go

with it! " Rona

[Guest guest]

What do you all do with your whey!! I've got quite a bit from making cheese. (And I do not have pigs to feed it to!) There must be a more nutritious thing to do with whey???

Thanks!

Rose Marie

[Guest guest]

We use it in baking instead of water or milk. I have heard of people chilling it and using it in drinks such as lemonade etc.

& Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

Re: Clabbered Milk Cheese...

What do you all do with your whey!! I've got quite a bit from making cheese. (And I do not have pigs to feed it to!) There must be a more nutritious thing to do with whey???

Thanks!

Rose Marie

[Guest guest]

Why are you concerned about listeria? Has it been a problem with the dairy?

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

RE: Clabbered Milk Cheese...

Rona, Do you mean that you keep air out of either the setting milk (fill completely to top and cover) and/or the curd after it is drained/pressed? I have a vacuum packer, but have been a bit reluctant to use it for that purpose because of a concern about listeriosis. Since listeria is a ubiquitous bacteria, and from what I understand loves low oxygen that has been a concern of mine w/ experimentation like that.

Have not tastes the blue yet. Will pick up from Debbie’s tomorrow, and have some curd going to inoculate now.

www.MajestyFarm.com

"Few Men desire Liberty; most Men only wish for a just master." Sallust

[Guest guest]

Thanks and Debbie, when you use the whey in baking, does it sour whatever you are making?

Rose Marie

[Guest guest]

No I don't really notice any difference except that the bread crusts are softer. You could try cooks.com and see if they have anything there or gourmetsleuth.com.

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

Re: Clabbered Milk Cheese...

Thanks and Debbie, when you use the whey in baking, does it sour whatever you are making?

Rose Marie

[Guest guest]

I don't know what results they get, but it actually makes my pancakes sweeter and when making bread with it, look out, people will grab it without even slicing (LOL).

K.C.

Re: Clabbered Milk Cheese...

Thanks and Debbie, when you use the whey in baking, does it sour whatever you are making?

Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> What do you all do with your whey!! I've got quite a

> bit from making cheese. (And I do not have pigs to

> feed it to!) There must be a more nutritious thing

> to do with whey???

> Thanks!

> Rose Marie

Rose Marie, I feed the whey to my calves. they love

it as much as milk, maybe more. When I have enough of

it I even feed it to the older bulls. They might drink

up 5 gallons at one time.

____________________________________________________

Start your day with Yahoo! - make it your home page

http://www.yahoo.com/r/hs

[Guest guest]

Whey is supposed to be good for you, so go ahead and drink it if you like it. I don't make cheese, but get whey from cream cheese that I make. I use it along with salt to pickle things. I also use it in a diluted form to soak grains and legumes overnight to make them easier to digest and the nutrients more easlily assimilated.

wrote:

--- rose marie belforti wrote:> What do you all do with your whey!! I've got quite a> bit from making cheese. (And I do not have pigs to> feed it to!) There must be a more nutritious thing> to do with whey???> Thanks!> Rose Marie Rose Marie, I feed the whey to my calves. they loveit as much as milk, maybe more. When I have enough ofit I even feed it to the older bulls. They might drinkup 5 gallons at one time.

____________________________________________________Start your day with Yahoo! - make it your home page http://www.yahoo.com/r/hs __________________________________________________

[Guest guest]

Interesting. How do you use whey in baking? Is it instead of milk?

Tinybabe wrote:

I don't know what results they get, but it actually makes my pancakes sweeter and when making bread with it, look out, people will grab it without even slicing (LOL).

K.C.

Re: Clabbered Milk Cheese...

Thanks and Debbie, when you use the whey in baking, does it sour whatever you are making?

Rose Marie__________________________________________________

[Guest guest]

Instead of milk, water or any other liquid that is called for.

There's recipes for buttermilk bread and white breads and whole grain breads that whey makes absolutely delicious. If you have a goose egg to throw in, that works even better. Just adjust your liquid to accommodate the egg.

K.C.

Re: Clabbered Milk Cheese...

Thanks and Debbie, when you use the whey in baking, does it sour whatever you are making?

Rose Marie

__________________________________________________

[Guest guest]

We use all of our whey for baking. It has provided additional nutrition

and makes everything very tasty. Its also good to know that nothing is

going to waste. Enjoy.

Randall

Vermont

> Whey is supposed to be good for you, so go ahead and drink it if you

> like it.  I don't make cheese, but get whey from cream cheese that I

> make.  I use it along with salt to pickle things.  I also use it in a

> diluted form to soak grains and legumes overnight to make them easier

> to digest and the nutrients more easlily assimilated.

>

>

> wrote:

>

>

> --- rose marie belforti wrote:

>

> > What do you all do with your whey!! I've got quite a

> > bit from making cheese. (And I do not have pigs to

> > feed it to!) There must be a more nutritious thing

> > to do with whey???

> > Thanks!

> > Rose Marie

>

                                        \

             

> Rose Marie,  I feed the whey to my calves. they love

> it as much as milk, maybe more. When I have enough of

> it I even feed it to the older bulls. They might drink

> up  5 gallons at one time. 

>

>

>            

> ____________________________________________________

> Start your day with Yahoo! - make it your home page

> http://www.yahoo.com/r/hs

>

>

> __________________________________________________

>

[Guest guest]

Thanks on the whey advice everyone!!!

I've been drinking it straight!! It must be nutritious!!

Rose Marie

[Guest guest]

wow!!! you feed whey it to the calves and bulls!!! I like that idea!!!

Rose Marie

[Guest guest]

The most important thing we use whey for is soaking skin rashes with it. It clears up eczema and other irrations in no time.

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

[Guest guest]

--- rose marie belforti wrote:

> wow!!! you feed whey it to the calves and bulls!!! I

> like that idea!!!

> Rose Marie

>

The people I learned to make cheese from told me to

feed the whey to the young cattle. I do drink the whey

myself also and use it in cooking,but all winter and

spring I have 300 gallons a week of whey to use. The

young calves do better on whey and very nice green hay

than they ever did when we were feeding grain. The

whey saves me a lot of money that used to be spent on

grain. I don't believe cattle are designed to eat

grain, it changes their whole digestive system to a

much more acid environment which causes them health

problems and makes thier milk not so good for us to

drink. michael

____________________________________________________

Start your day with Yahoo! - make it your home page

http://www.yahoo.com/r/hs

[Guest guest]

, why do you have so much whey, do you make cheese?

Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> , why do you have so much whey, do you make

> cheese?

> Rose Marie

>

Yes.

__________________________________________________

[Guest guest]

, I have lots of questions!!!

I am just starting my first kefir hard cheese.

I cannot believe the amount of whey that comes out of a cheese cloth bundle

of kefir!!!

What can one do with the whey in terms of marketing it??

I mean, is there another product you can make with it?

It seems that all the good stuff is in the whey, and then the cheese is

depleted of all the emzymes and minerals? Is that true?

I hate separating the whey from the kefir!!!! When you drink the kefir, you

are basically drinking whey, and curds. Yea, that sounds obvious, but what I

mean is, isn't it healthier to drink the kefir, than to eat the cheese made

from the kefir???

Thanks so much!!!!!

Rose Marie

Re: Clabbered Milk Cheese...

>

>

> --- rose marie belforti wrote:

>

> > , why do you have so much whey, do you make

> > cheese?

> > Rose Marie

> >

> Yes.

>

> __________________________________________________

>

[Guest guest]

--- rose marie belforti wrote:

> , I have lots of questions!!!

> I am just starting my first kefir hard cheese.

> I cannot believe the amount of whey that comes out

> of a cheese cloth bundle

> of kefir!!!

> What can one do with the whey in terms of marketing

> it??

> I mean, is there another product you can make with

> it?

> It seems that all the good stuff is in the whey, and

> then the cheese is

> depleted of all the emzymes and minerals? Is that

> true?

> I hate separating the whey from the kefir!!!! When

> you drink the kefir, you

> are basically drinking whey, and curds. Yea, that

> sounds obvious, but what I

> mean is, isn't it healthier to drink the kefir, than

> to eat the cheese made

> from the kefir???

> Thanks so much!!!!!

> Rose Marie

> >I have been told that kefir is best for making

fresh cheese.For cheeses that are to be aged other

cheese cultures give better results. The fresh kefir

turns the milk sugar(lactose) into lactic acid.After

the whey is separated from the curd the bacteria in

the curd continue to digest the sugars and proteins.

At some point in the aging process the starter

bacteria dies off from starvation then the enzymes in

the curd continue the process of digesting the milk

protein.I guess some strains of bacteria survive

longer in the curd so that they bring out more of the

flavors in the milk by breaking the proteins down into

more simple molecules.At any rate the aged cheese has

been predigested for you so the nutrients

> >in it are more available to you when you eat it

than they are in the kefir.The whey is full of good

stuff.One way to market it is to feed it to Chickens

,pigs, cows.Then sell the eggs or meat.

> >Hopefully if you handle the curd gently the fat

will stay in the curd and that is where much of the

flavor and energy are.

> >

> >

>

>

__________________________________________________

[Guest guest]

, so basically you are saying that some of the good enzymes and

minerals stay in the cheese, and do not all run away with the whey?

Thanks, Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> , so basically you are saying that some of

> the good enzymes and

> minerals stay in the cheese, and do not all run away

> with the whey?

> Thanks, Rose Marie

>

> Yes, The whey is mostly water. I would guess that

most of the minerals and other good stuff stay in the

curd. michael

____________________________________________________

Start your day with Yahoo! - make it your home page

http://www.yahoo.com/r/hs

[Guest guest]

Are you sure ??

How can I find out for sure, BECAUSE, I have heard that the whey is a

superfood and has glutamathione in it that is an anti aging thing in our

bodies that we run out of over the course of our lives, and whey resupplies

it!!

They sell whey in tablets and such, so there must be a reason. I don't think

you are correct in that whey is mostly water.

Anybody know the science on this???

Thanks all!!!!

Rose Marie

[Guest guest]

Good news,

Whey is a wonderful protein source

and it also has minerals. I make

kefir cheese and the whey gets mixed

with fresh lemons and honey for a

refreshing drink full of nutrients.

Enjoy,

Kathann

> , so basically you are saying that some of> the good enzymes and> minerals stay in the cheese, and do not all run away> with the whey?> Thanks, Rose Marie> > Yes, The whey is mostly water. I would guess thatmost of the minerals and other good stuff stay in thecurd. michael

[Guest guest]

If you do a search on say, Nutrients in Whey, I bet you will get a ton of hits.

K.C.

Re: Clabbered Milk Cheese...

Are you sure ??How can I find out for sure, BECAUSE, I have heard that the whey is asuperfood and has glutamathione in it that is an anti aging thing in ourbodies that we run out of over the course of our lives, and whey resuppliesit!!They sell whey in tablets and such, so there must be a reason. I don't thinkyou are correct in that whey is mostly water.Anybody know the science on this???Thanks all!!!!Rose Marie