Kindof random, but does anyone have experience making cheese? Also looking for a cheapish source of non-homogenized milk.
Fri, Mar 25, 2016 - 11:11am
#1
cheese
cheese
I have some experiance making cheese. I don't have a source for non-homoginized milk, but you can find "creamline" milk in whole foods and etc.
What's up? Would love to nerd out about cheese making.
I would suggest looking into 1871 Dairy for the highest quality milks. I believe they sell it at eataly.
you can get non pasteurized, non homogenized milk at the Amish healthy foods on Western, right by the empty bottle. Get it all the time to make mozzerella. You have to ask for it though as they keep it in back.You also need to sign a waver to buy it
Thanks for the leads guys - hopefully this works.
This is intriguing. Maybe we could do a handmade cheese and beer pairing some evening?
www.singingboysbrewing.com
My club in Nashville would do an annual stinky cheese and funky beer night. I know that's not up everyone's alley, but it was always a good time. Cheese pairs exceptionally well with beer, stinky, funky, or not.
Just as an FYI for other cheese makers, you can use just regular old whole milk with some cream added to it. In fact, pretty much every american cheese is made this way as it's more "stable". Maybe not as fancy, but good in a pinch and probably better to learn with as you get more control/less risk of infection.
I would love to get into this as well. However, there is no chance that we will be aging cheese at the BH, I promise. :)
Yeah, I'm totally down for a cheese making class. I bought that standard yellow box kit from brew n grow a couple years back and ended up giving it to my mother in law. Would love to revisit it
I am going to order some rennet and culture ASAP - this Australian guy has convinced me with his videos:
https://www.youtube.com/watch?v=GiywSipA3ZY
https://www.youtube.com/watch?v=D-P-7x7I2o4
https://www.youtube.com/watch?v=tDu-pJpF9uw
He has several more videos and offers pretty robust explanations of the recipes and processes; I would certainly recommend checking them out.
Rob, I finally got around to watching that first video and CaseybcMe into the room and almost divorced me on the spot. That guy is hilarious, but cheese making may be a little too much for me at this juncture
Get wierd, John.
I have successfully made a swiss style cheese. The process is a lot like brewing--just different bugs.
I get raw milk from a great family farm in Carol Springs (that's all my family drinks). I wouldn't waste your time with "organic" or any form of homogenized milk. You need the enzimes intact that the heat destroys.
Homogenized milk won't sour--it putrifies, a very different process. Don't use old milk.
Here's a good website where you can get all the gear and cultures.
http://www.cheesemaking.com
Note, it's long process of ageing the cheese and you need it keep it a percise temperatures at different stages. Also, you have to "wash" the cheese daily to control the mold, so it's not like you can just stick it in the fridge.
Happy to talk to you about it or lend you some gear.