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Thanks everyone so much for the support in making yogurt. I have figured out a recipe that works perfectly for me. I use Dannon as a starter, whole milk, and figured out how to heat the milk to 90C without boiling it. My fourth batch and I feel like i have a pretty efficient method set up, to keep myself in free yogurt from now on. Thanks all, for your contributions.
And now for the next adventure....
Once again, my parameters are that i have a very small apartment with an even smaller kitchen. And let's not forget that I've turned out to be a slow learner with this kind of stuff. I am very interested in someday learning all the odd cheeses and dairy products from far parts of the world... But for now, I think I want to stick to something domestic(ish) which I can easily use in lots of foods at home. I think the more consumable cheeses I might eat with many foods, will make need for more batches in a shorter time, and more opportunities to learn the craft. What would you suggest as a good next-step for me? Some kind of soft cheese? I wouldn't even know where to start. I am open to all suggestions.
And now for the next adventure....
Once again, my parameters are that i have a very small apartment with an even smaller kitchen. And let's not forget that I've turned out to be a slow learner with this kind of stuff. I am very interested in someday learning all the odd cheeses and dairy products from far parts of the world... But for now, I think I want to stick to something domestic(ish) which I can easily use in lots of foods at home. I think the more consumable cheeses I might eat with many foods, will make need for more batches in a shorter time, and more opportunities to learn the craft. What would you suggest as a good next-step for me? Some kind of soft cheese? I wouldn't even know where to start. I am open to all suggestions.
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Re: And now for something completely different
Tue, April 7, 2009 - 8:18 AMCongratulations on your yogurt. It really does not seem like it took you very long at all. As for cheese, I would start with fresh cheese ie ricotta, cream cheese, creme fraiche, panner, mozarella etc. Once you have those down, then you might consider the harder cheese. Although space is a consideration for those, space for aging.
A simple panner cheese I make by bringing your milk to a boil, be sure to stir so you do not scorch the milk, then add 3 TBS of lemon juice and keep adding a TBS at a time until you see the curds seperate. Take the curds wrap them in a cheese cloth, wrap another cheese cloth around it like a bandage and put some weight on it. It will be sliceable in approximately 30 minutes. This is an east indian cheese that does not melt, (fresh cheese does not really melt very well). You can add herbs or spices before you press it and just eat it or it can be added to savory saucy dishes, cut into cubes. The paneer will take up the flavors.
Optional is to add a TBS of your yogurt before you boil the milk, which will add little more flavor and help it curdle a little more.
Also here is a link to a site that has some cheese recipes. I have linked to the ricotta recipe, you will want to make the whole milk ricotta. This is a very easy cheese to start with as well and the site has other recipes you can graduate into as well as a resouce book list etc. . fiascofarm.com/dairy/ricotta.html
Keep us posted.
Blessings
Linda -
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Re: And now for something completely different
Tue, April 7, 2009 - 12:36 PMum... lemon juice. is that a sensitive ingredient? can i just buy those lemon-shaped plastic things full of lemon juice, or are they not right for cheese making? what does everybody use?
And where do i get cheesecloth? -
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Re: And now for something completely different
Thu, April 9, 2009 - 1:18 PMI usually juice the lemons, but have used preprepared lemon juice and it works fine. Cheese cloth, you can order it from a supplier, get it at the grocery store or purchase muslin cloth at a fabric store. If you buy it at the grocery store you will probably find cheese cloth that is a very loose weave, so you will need to double or triple it to hold the curd. If you purchase muslin from a fabric store you will want to wash it before you use it, (my understanding is that facbric is treated with flame retardant chemicals, not good for the body or for cheese). There are two places that I purchase cheese cloth, my favorite is Dairy Connection and the other option is New England Cheese Making Company. Hope that helps...keep us posted.
Blessings
Linda
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Re: And now for something completely different
Mon, April 13, 2009 - 10:59 PMI'm also totally stoked about moving onto the next phase of dairy making... I love the yogurt! so much fun!
what I'm most concerned about in cheeses is the milk. is 2% okay, or have they done things to it that will make it not cooperate? is it okay for some cheeses but not others?
i'm thinking about starting with either cream cheese or mozerella...
