Any other cheesemakers out there?

[Agilityscots]

Oh, I'm so jealous, Ninjapoodles...I want some mozzarella curd!!

I'm going to try Batch #3 on Friday; keep your fingers crossed for me.

I see from your signature that you show poodles; I show Scotties in breed (also obedience and rally). Nice to see another show person on here!

Amy

 

[diannawilliamson]

I live in Michigan and it is also illegal to sell un-pasturized milk or by-products. But, it isn't illegal to be a co-owner in a dairy cow and use the milk from your own cow and at your own risk. I would think that success probably would increase if you were using milk with milk fats in it?

 

[ninjapoodles]

Quote:
Seriously--if it happens again (and by "no curd" do you mean NO reaction at all? Not even like soupy cottage cheese?), line a giant bowl with butter muslin. Then strain your "no curd" through that. I'd be really surprised if you aren't getting tiny curds at least, because you're doing everything right.

We haven't shown our own dogs in the last couple of years--too many other obligations--but the puppies we've sent out (we also haven't bred any for the last couple of years) have been doing great things, finishing championships in record time, titling in performance. We're really proud of them. I hope we aren't about to wash out of showing for lack of time and finances, but you know how it is with poodles. Handlers are crucial, if just for grooming.

 

[farm_mom]

Quote:
Hi, fellow Michigander!!

I actually am part of a cowboarding program and I'm still having issues. So many things could be the problem though I suppose. The rennet, or I may not have let it get to temperture slow enough. I haven't tried in awhile, been too busy with other stuff around here. I need the time to experiment I think. I tell you what though, that raw milk sure makes some awesome yogurt and ice cream!!

 

[Agilityscots]

Quote:
Seriously--if it happens again (and by "no curd" do you mean NO reaction at all? Not even like soupy cottage cheese?), line a giant bowl with butter muslin. Then strain your "no curd" through that. I'd be really surprised if you aren't getting tiny curds at least, because you're doing everything right.

We haven't shown our own dogs in the last couple of years--too many other obligations--but the puppies we've sent out (we also haven't bred any for the last couple of years) have been doing great things, finishing championships in record time, titling in performance. We're really proud of them. I hope we aren't about to wash out of showing for lack of time and finances, but you know how it is with poodles. Handlers are crucial, if just for grooming.

Yep, I know how it goes. That's why I had to quit doing agility. Doing breed, obedience, rally, earthdog and agility got to be way too expensive and time-consuming.

I did try to make a third batch of mozzarella, and no dice yet again. The concoction is just like runny ricotta, no substance to it at all. I contacted the New England Cheesemaking Company where I bought my kit from, and they said it's likely that the milk was pasteurized at higher temps, which is apparently becoming very common; it's not UP, but it's still high (I guess as a result of idiotic gov't terrorism warnings!) enough to destroy the protein. I was given an alternate set of instructions and will try, yet again, this weekend...sigh...

Amy

 

[bluebirdfarm]

we made swiss cheese fro over a year , kinda commercially .
made about 60-75 pounds at a time. it was a lot of wortk , since we milked the cows too !


more power to those that do it , i can appreciate the work involved and the results !!!!

 

[MrsCountryChick]

Quote:
I couldn't get any curds out of mine, either. It just wouldn't set.

Someone mentioned the kind of powdered milk I was using may have affected my first ruined batch...I used the brand recommended in the recipe (Carnation). I won't even bother with powdered milk again.

Amy

I have used powdered milk several times & get ricotta cheese with no problem. I use an off brand powdered milk without a problem, But instead of using white vinegar (some say it affects the taste to a 'slight' bitter taste so I use bottled lemon juice. It doesn't leave any aftertaste & works fine. I do not use cheesecloth due to it having unstable netting & I don't want my cheese to slip thru & drain down the sink drain. So I bought Brand New baby cloth cotton diapers. I hand wash them in my kitchen sink only with dish detergent & line dry & fold into a ziplock for storage to keep ultra clean since it's used for food. I'll tell you how I do it.

Ricotta Cheese = Curds & Whey

12 cups fresh water (3 quarts)
6 cups instant dry milk powder (nearly a full 25.6oz or 1lb 9.6oz bag)
1 1/4 cups lemon juice
kitchen thermometer

Heat the water in a Very large pot over low heat. Stir in the powdered milk after the water has reached 120degrees (that way until this point you'll have no worry about scorching the milk (its' just water heating until you add the powdered milk). Whisk the powdered milk into the water slowly until it's fully mixed. Watch the powdered milk so it continues heating --slowly-- & continue stirring. When it comes close to 200degrees ---switch to a wooden spoon--- (if you keep using the the whisk, it will get covered in the curds). At 200degrees it will immediately curdle into curds. At this point keep stirring slowly with the wooden spoon as you slowly pour in the measured lemon juice. When the temperature reaches 200degrees, turn off the heat & let the pan sit on the burner for approx. 5 to 10 minutes or when the liquid is clear (not milky). Showing the milk protein has been taken from the whey. Put the clean New cloth diaper into a strainer & --slowly-- pour little by little all the pans ingredients into the cloth diaper. You'll catch the ricotta curds in the cloth diaper & the whey will --slowly-- pass thru & also thru the strainer underneath. You can then use cool water & rinse the ricotta cheese so it cools & I usually break apart larger pieces with my hands. So the ricotta's ready for any recipe.

** Note: Hubby's or kids can be Very critical about knowing ANYthing is made with powdered milk, so it may be better to 'hide' that the milk used was 'powdered milk'.

I make cocoa mixes for cool winter days, so me having powdered milk around in the house isn't suspected for anything but cocoa.