Re: How can I make raw cheese?

[Guest guest]

Here is a group that discusses how to make cheeses. It is a goat group but

there are cow folks there too. It's very interesting and friendly too!

To visit your group on the web, go to:

http://groups.yahoo.com/group/GoatCheesePlus/

>>>>>>>>>.I would like to make cheese (esp. cottage cheese as that would be

the

easiest, to start) without heating the milk. <<<<<<<<<<

[Guest guest]

If you are going to make any cheese, you are going to heat it at some

point to some degree depending upon what type cheese you are making.

It is the increase in temperature that drives the whey out of the

curd and dries it out. Starting out with good quality clean milk you

don't have pastuerize, if that's what you are talking about? But, if

you make mozzarella or ricotta, you are going to heat end product to

above pasteurization temps.

Two good books are:

Cheesemaking Made Easy by Rikki Carroll (I think it's been redone and

named, but still by Carroll) Has great goat and cow milk recipes for

many good cheeses.

Goats Produce Too! by Toth, which is just goat recipes for cheese,

meat, yogurt, soap.

Cottage cheese made with cow's milk is one of the most straight

forward type cheeses to make. The 'secret' is to follow recipe about

how slow you heat it. But, really, that's one of the 'secrets' in

general about cheesemaking. If you heat the curds too fast you get a

tough shell on the pieces which seals in the moisture and makes a

nasty, mushy product. You want the moisture to leave the curds from

the inside out and dry down to 'squeaky on the tooth.'

American Dairy Goat Association also has a great video on beginning

cheesemaking that is available to purchase and to rent (for members.)

The 'rent' is actually a $5 fee to cover mailing it to you, you keep

for 30 days and mail it back to them. Only members can 'rent' but

anyone can buy it.

Donna

Safehaven Nubians

Dandridge, TN

>

> I would like to make cheese (esp. cottage cheese as that would be

the

> easiest, to start) without heating the milk. If I am going to the

> effort of using raw milk, I can't see heating it and losing any

> nutritional benefits. Does anyone have recipes or a really good web

> site? Also, where is a good source of rennet?

> Thank you!

> , Palmyra, WI

>

[Guest guest]

Mel & Bourdo wrote:

I would like to make cheese (esp. cottage cheese as that would be

the

easiest, to start) without heating the milk. If I am going to the

effort of using raw milk, I can't see heating it and losing any

nutritional benefits. Does anyone have recipes or a really good web

site? Also, where is a good source of rennet?

Thank you!

, Palmyra, WI

Well yes and no "Cottage "Cheese"" has Curds that are Cooked even

if not to pasturization temp its heated well above 100 degrees

however you can make "curds and cream" or little liss mufits

favorite Curds and Whey (lol) with out cooking them

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[Guest guest]

Well...not really.

While SOME cheeses need to have the milk heated, MANY do not.

I make, among others, Feta and Chevre...and according to some REAL

foodies that have had them, they are some of the best they have

had...and I don't heat the milk at all, unless it has been

refrigerated, and then only to 86-88 degrees. Usually I just use the

milk directly from the goat.

Whey separation is usually the result or rennett, not heat. Even in

the cheeses where heat is used the heat is NOT to promote whey separation.

Bob

>

> If you are going to make any cheese, you are going to heat it at some

> point to some degree depending upon what type cheese you are making.

> It is the increase in temperature that drives the whey out of the

> curd and dries it out.

[Guest guest]

ok. them why heat?

ro-ia

Re: How can I make raw cheese?

Well...not really.While SOME cheeses need to have the milk heated, MANY do not.I make, among others, Feta and Chevre...and according to some REALfoodies that have had them, they are some of the best they havehad...and I don't heat the milk at all, unless it has beenrefrigerated, and then only to 86-88 degrees. Usually I just use themilk directly from the goat.Whey separation is usually the result or rennett, not heat. Even inthe cheeses where heat is used the heat is NOT to promote whey separation.Bob>> If you are going to make any cheese, you are going to heat it at some > point to some degree depending upon what type cheese you are making. > It is the increase in temperature that drives the whey out of the > curd and dries it out.

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[Guest guest]

When I make cottage cheese I let the milk clabber without a starter. If it has been in the fridge I take off the cream and heat it to 72F. Once it is solid I stir it with a whisk and let sit for 10 min.I heat it to 112F ot cook the curds. If you don't they would be mushy. Take it off the heat and cover it for 30 minutes. Strain and let drain till it is as dry as I want it. I make others out of goat milk without heating it that much though.

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

Re: How can I make raw cheese?

Mel & Bourdo wrote:

I would like to make cheese (esp. cottage cheese as that would be the easiest, to start) without heating the milk. If I am going to the effort of using raw milk, I can't see heating it and losing any nutritional benefits. Does anyone have recipes or a really good web site? Also, where is a good source of rennet?Thank you! , Palmyra, WI

[Guest guest]

Bob,

It is for driving the whey out of the curd that you are raising

the temperature in cheesemaking. Most cheeses are 'cooked' at only

about 100*F to 110*F, which are much below the pasteurization temps.

On your feta and your chevre is does matter what temp you add your

rennet and it does matter at what temp you hang that bag of curds to

drain whey. Especially on hanging the curds, the warmer the temp the

faster that whey comes out of that curd. And, the sourer (increase

in pH) things get, too.

The texture of feta, especially is very dependent upon the

temperture of the milk when you add the rennet. If it's too warm you

end up with really dry, brittle feta. If it's too cool it's going to

be real gooey and nasty inside.

Cheesemaking is very dependent upon temperatures! That's how you

control things in what you are growing in that milk as well as

texture of the cheese.

Donna

Safehaven Nubians

Dandridge, TN

> >

> > If you are going to make any cheese, you are going to heat it at

some

> > point to some degree depending upon what type cheese you are

making.

> > It is the increase in temperature that drives the whey out of the

> > curd and dries it out.

>

[Guest guest]

I think there is a recipe for cottage cheese in the back of the book The Untold

Story of Milk. I

don't have a copy as I had borrowed it.

>

> I would like to make cheese (esp. cottage cheese as that would be the

> easiest, to start) without heating the milk. If I am going to the

> effort of using raw milk, I can't see heating it and losing any

> nutritional benefits. Does anyone have recipes or a really good web

> site? Also, where is a good source of rennet?

> Thank you!

> , Palmyra, WI

>