Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 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. <<<<<<<<<< Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 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 No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.411 / Virus Database: 268.17.21/665 - Release Date: 2/2/2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 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. No virus found in this incoming message.Checked by AVG Free Edition.Version: 7.1.411 / Virus Database: 268.17.19/663 - Release Date: 2/1/2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 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 > 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.