Re: Clabbered Milk Cheese...

[Guest guest]

--- rose marie belforti wrote:

> 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

>

> Well I still think that milk is mostly

water. That doesn't mean that its not full good

things. On the other hand what I meant to say was a

cup of curd has more minerals and enzymes in it than a

cup of whey. michael

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[Guest guest]

> 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

Ah, one of my favorite websites:

http://www.nal.usda.gov/fnic/foodcomp/search/index.html

I use this website constantly to evaluate how nutrient dense

different foods are. If you type in whey you'll have several

choices, liq vs dry whey and acid vs sweet whey and also a chocolate

flavored drink. I clicked on acid whey (I'm not sure what the

difference is, but I usually make whey from kefir and it's acidic).

It then gives you a choice of 1 cup or 1 quart. I chose 1 cup and

then it tells you all kinds of nutrients in 1 cup of whey - protein,

carbs, calcium, magnesium, potassium, zinc, selenium, and other

minerals, B vitamins, etc. And this website I'm sure isn't a very

complete list if we're talking about raw whey from pastured dairy.

HTH

Rhonda

[Guest guest]

Thanks , do you make cheese from your own milk? Goats or cows?

How many do you milk?

Rose Marie

[Guest guest]

All right Rhonda!!!

Thanks for the website!!!

Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> Thanks , do you make cheese from your own

> milk? Goats or cows?

> How many do you milk?

> Rose Marie

>

I make cheese from october thru june. Last winter I

milked 9 cows. Most of my cows freshen in october.This

fall I'll have 8 heifers frshening too,so I'll have to

sell some of the cows. michael

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[Guest guest]

, where do you live and what kind of cheese do you make? Can you

describe to me your marketing strategy? Thanks so much!

Rose Marie Belforti

[Guest guest]

--- rose marie belforti wrote:

> , where do you live and what kind of cheese

> do you make? Can you

> describe to me your marketing strategy? Thanks so

> much!

> Rose Marie Belforti

>

> I live right where michigan,indiana and ohio meet on

the michigan side of the line. I make raw milk colby

style cheese from 100% grassfed guernsey cows. My

marketing strategy: to make cheese so good that people

will go out of their way to get it. I am a member of

both a food coop and a csa and both groups eat a lot

of cheese. I keep the price as low as I can also. If

your cheese is good people will share it with their

friends and that is the best way to get more

customers. michael

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[Guest guest]

Thanks , just wondering, can you actually make a living by making

cheese? I mean, when you look at all your costs, is it worth it??

Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> Thanks , just wondering, can you actually

> make a living by making

> cheese? I mean, when you look at all your costs, is

> it worth it??

> Rose Marie

>

> Before doing the cheese I was milking 30 cows and

selling grade A milk. We made a living at that until

Dean foods got a monopoly on the grade A milk business

here. I was making about $12.00/ hundred lbs. then. I

cut back to 8 cows and now I make about $65.00/100

lbs. Its alot less work and alot more fun. Anytime you

start a new business you have to figure you will be

lucky to break even for the first 2 or 3 years. The

best part is dealing directly with the people who eat

the cheese. They give me lots of positive feed back

and support.Even more important ,the future looks

bright for this kind of business and the cheese making

gets easier each year as I get more experience. I

expanded into herdshares this year so that will

increase my income without increasing the work. Is it

woth it? definintely yes. michael

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[Guest guest]

Micheal, when you say 65.00 per 100 lbs, do you mean 100 lbs of cheese sold?

Thanks for everything, I sure would like to see your operation! Any pics you

could put up?

If you did already in the past, sorry if I missed them!

Rose Marie

[Guest guest]

--- rose marie belforti wrote:

> Micheal, when you say 65.00 per 100 lbs, do you mean

> 100 lbs of cheese sold?

> Thanks for everything, I sure would like to see your

> operation! Any pics you

> could put up?

> If you did already in the past, sorry if I missed

> them!

> Rose Marie

>

> No that would be $65.00/ 100 lbs of milk or about

$500.00 for 100 lbs. of cheese. Have you ever checked

out the Vermontcheesetrails website they have

cheesemaking pictures. just a big room , white walls,

ceiling,a cheese vat (I use a 150 gallon bulk tank) a

press and a bunch of buckets. not all that

complicated. michael

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