|
 Author | Topic: making fresh cheese? (Read 1,050 times) |
lagatta
member is offline
![[avatar]](http://3.bp.blogspot.com/_nMmeViJEKQo/SQ-lMfUI-8I/AAAAAAAAE-I/FRcjIsDerN0/s320/blackcat-734018.jpg "[avatar]")
Joined: Feb 2009
Gender: Female 
Posts: 3,548
Location: Montréal
|  | making fresh cheese?
« Thread Started on Aug 25, 2009, 6:33pm » | ![[Quote]](http://images.proboards.com/buttons/quote.gif "[Quote]") |
Does anyone on the board make fresh cheese (ricotta, cottage cheese, quark, etc?) I bought a two-litre container of goats' milk marked down very cheap because it is near its best-before date (I tasted it and it is fine, though I certainly can't drink it all before it goes sour). The clerk (at the natural-foods shop where I bought the milk) said I could make cheese from it, she said to heat it and add the juice of one lemon. Does that sound right?
| |
|
bixaorellana
helper
member is offline
![[avatar]](http://i.imgur.com/23lJo.jpg "[avatar]")
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #1 on Aug 25, 2009, 7:02pm » | |
Here you go, LaGatta ~~ #46
| |
|
kerouac2
helper
member is online
![[avatar]](http://i450.photobucket.com/albums/qq228/kerouac2/frog.jpg "[avatar]")
Joined: Feb 2009
Gender: Male 
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #2 on Aug 25, 2009, 7:23pm » | |
Adieu, Lagatta. 
| |
|
bazfaz
member is offline
![[avatar]](http://img23.imageshack.us/img23/1397/muppetswedishchef1.jpg "[avatar]")
Joined: Feb 2009
Gender: Male
Posts: 2,052
Location: South of the Dordogne
| | Re: making fresh cheese?
« Reply #3 on Aug 25, 2009, 8:53pm » | |
I have made goat's milk cheese in England. I bought five litres (each litre made a small cheese) of milk. As my uncertain memory suggests (it was 25 years ago) I warmed it to blood heat with some salt, added rennet and let it cool. As it firmed up I cut it with a knife. Then poured it into a muslin bag and hung it up to drip overnight (you should really give the whey that drips through to a pig). I formed it into 5 little patties and let then drain on kitchen paper. When they seemed stable I wrapped them in chestnut leaves and kept them for a week or so. One year everything was just right and the interior of the cheese was runny like a camambert.
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,548
Location: Montréal
| | Re: making fresh cheese?
« Reply #4 on Aug 25, 2009, 11:18pm » | |
Pity, I don't have a pig - not many pigs in central Montréal (there used to be long ago, and even the odd cow. I remember chickens and goats in the neighbourhood but the authorities clamped down on this practice some time ago).
kerouac, I've made cheese at home before, and yoghourt several times. I just wasn't sure I remembered the procedure, as it must be followed closely.
| |
|
casimira
member is offline
![[avatar]](http://lh3.googleusercontent.com/-geCedqtD42k/T5nyULl9CqI/AAAAAAAAWGM/1EM9HKLEDUs/s512/IMG_2160.JPG "[avatar]")
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: making fresh cheese?
« Reply #5 on Aug 27, 2009, 2:05pm » | |
How are your "curds and whey" coming along there L.?
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,548
Location: Montréal
| | Re: making fresh cheese?
« Reply #6 on Aug 27, 2009, 2:49pm » | |
Just fine. Made a fresh cheese known in different places as curd, farmer's cheese, (very small grained) cottage cheese. Bit grainier than French "fromage frais".
Today I've just finished making a pot of minestrone, though that has nothing to do with cheese except the parmesan one might sprinkle on top!
| |
|
traveler63
member is offline
![[avatar]](http://i975.photobucket.com/albums/ae240/traveler63/IMG_0721_edited-1.jpg "[avatar]")
Joined: Jun 2009
Gender: Female
Posts: 994
Location: Tucson, AZ USA
| | Re: making fresh cheese?
« Reply #7 on Aug 27, 2009, 11:21pm » | |
Sounds good anyway. Thanks Bixa, I might give it a go!!1
|
When you're chewing on life's gristle
Don't grumble, give a whistle
And this'll help things turn out for the best...
And...always look on the bright side of life...
Always look on the light side of life.
Monty Python's Life of Brian
|
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #8 on Aug 28, 2009, 2:16am » | |
Why, thank you, T63! Do check out the stickied threads at the top of The Galley board. We've got a good little collection of items there.
Boy, wouldn't I love to have 5 liters of goat's milk!
The fromage frais here -- queso fresco -- is frequently scrambled with eggs. You get the eggs going in the pan, break off some of the cheese and crumble it with your hand over the eggs.
Just passing that along in case you get on a roll with cheese making, LaGatta.
| |
|
kerouac2
helper
member is online
Joined: Feb 2009
Gender: Male
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #9 on Aug 28, 2009, 5:03am » | |
I would need a completely independent second kitchen to consider any such project.
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #10 on Aug 28, 2009, 5:11am » | |
Yes. And a milking stool And a bucket.
| |
|
kerouac2
helper
member is online
Joined: Feb 2009
Gender: Male
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #11 on Aug 28, 2009, 5:15am » | |
No, I don't need to milk the goats. I can buy all the goat's milk I want in any supermarket.
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #12 on Aug 28, 2009, 5:24am » | |
I'm sure it's not as good. Also, since you're involved in the internet, there'd be something fitting about having a goat in your house. Goats -- trolls -- get it?! 
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,548
Location: Montréal
| | Re: making fresh cheese?
« Reply #13 on Aug 28, 2009, 10:49am » | |
I can buy goat's milk in most supermarkets too, but it is very pricy for cheesemaking. I'll do it again when I get some marked-down (because the fact that it is a bit old is not at all a problem for that). I'd love to learn to do mozzarella etc.
Bixa, do people near where you live keep goats?
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: making fresh cheese?
« Reply #14 on Aug 28, 2009, 10:59am » | |
I would love to learn how to make mozarella,let me know if you do this L.
This may sound like an ignorant question but,does the climate,temperature, and moisture levels ,play a role in the making of cheese? Also,what about odors in the home from the sour milk?
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #15 on Aug 28, 2009, 4:16pm » | |
Aug 28, 2009, 10:49am, lagatta wrote:| Bixa, do people near where you live keep goats? |
|
LaGatta, check out #34.
Now you've got me thinking. For years every neighborhood I lived in had a truck going around selling raw cow's milk. Some neighborhoods still had it delivered by donkey! However, I have never seen goat's milk for sale, nor any flocks that looked like dairy goats. I absolutely love any goat dairy product, so you have prompted me to go on a quest.
| |
|
kerouac2
helper
member is online
Joined: Feb 2009
Gender: Male
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #16 on Aug 28, 2009, 4:52pm » | |
Mmmmm... I've just returned from Monoprix where I bought two delicious looking goat cheeses from Brittany named 'Petit Billy' (the French will not understand the reason for the second part of the name). The reason for buying two was "2nd package 50% off" but I like it when they force my hand for certain products. These are sold in a package in what appears to be brine, which is the first time I've seen that for a French cheese.
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #17 on Aug 28, 2009, 4:59pm » | |
If that cheese came from a billy goat, you've got something very rare indeed!
Hurry up and open it so you can report. The only cheese I know of that comes in brine is feta, but I'm not very knowledgeable about cheese.
| |
|
kerouac2
helper
member is online
Joined: Feb 2009
Gender: Male
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #18 on Aug 28, 2009, 5:02pm » | |
Yes, I am aware that a billy will not make cheese, but that is like all of the cartoons where the 'male cows' have udders.
| |
|
imec
member is offline
![[avatar]](http://i695.photobucket.com/albums/vv320/imec46/New%20Album/IMG01893av.jpg "[avatar]")
Joined: May 2009
Gender: Male
Posts: 5,379
Location: Winnipeg
| | Re: making fresh cheese?
« Reply #19 on Aug 28, 2009, 5:10pm » | |
![[image]](http://www.diogo.com/blog/FarSideCownCar.gif "[image]")
| |
|
fulgenzio
member is offline
![[avatar]](http://www.cspi.qc.ca/cl/images/tintin02.gif "[avatar]")
Joined: Feb 2009
Gender: Male
Posts: 137
| | Re: making fresh cheese?
« Reply #20 on Aug 28, 2009, 7:31pm » | |
I often watched cheese being made when I was younger. It was magic that I never understood.
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: making fresh cheese?
« Reply #21 on Sept 2, 2009, 6:15pm » | |
Aug 28, 2009, 10:59am, casimira wrote:I would love to learn how to make mozarella,let me know if you do this L.
This may sound like an ignorant question but,does the climate,temperature, and moisture levels ,play a role in the making of cheese? Also,what about odors in the home from the sour milk? |
|
was it really that dumb a question? 
Must have gotten lost or gone 'awhey".
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,548
Location: Montréal
| | Re: making fresh cheese?
« Reply #22 on May 10, 2011, 11:11pm » | |
Hmm, now I've sourced 6 litres of goat's milk. Hope it works again!
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #23 on May 11, 2011, 1:52am » | |
Oh! What an amazing bit of serendipity. I was just reading a newly discovered food blog online & thinking about linking it here as it's so good.
How the blog caught my attention was that I saw a link to it for oat milk, which immediately made me think of Lagatta-the-lactose-intolerant. THEN, as I was clicking through blog, I found a recipe for homemade ricotta. A bit later, I opened anyport to see that this cheese thread has been revived.
http://chocolateandzucchini.com/archives/2005/08/homemade_ricotta.php
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,548
Location: Montréal
| | Re: making fresh cheese?
« Reply #24 on May 11, 2011, 2:53am » | |
That is nice, especially since the only problem with the batch I made was that the "petit lait" (whey) is too white, so I'd be wasting protein if I threw it out. I can reuse it in the ricotta - the lower fat ricotta is made with leftover whey, though I suspect the dairy industry has huge quantities of that to repurpose.
I can easily find fermented milks hereabouts as Montréal has a large population from the Arab World (Middle East and North Africa, especially the French-speaking countries of course) I can consume that stuff even if it is cow milk based, just as I can eat certain aged cow cheeses - on a suggestion, I do find I can eat real Swiss Gruyère, though I'm careful not to eat too much.
Chocolote and zucchini is a very nice blog. I'm not very interested in desserts, but she has a lot of other stuff. Of course I like the idiomatic expressionss; you will find that some but not all are the same in French as in Spanish.
To drain my curd, I'm using an old but very clean cotton grocery bag - (It hasn't been used recently and has been washed with some bleach, with other white stuff).
| |
|
kerouac2
helper
member is online
Joined: Feb 2009
Gender: Male
Posts: 34,535
Location: Paris, France
| | Re: making fresh cheese?
« Reply #25 on May 11, 2011, 7:30am » | |
Speaking of lactose intolerant, I have found my problem to be the opposite of Lagatta -- I can drink milk with no problem at all but it is yogurt that will give me acid attacks (only on an empty stomach, though).
| |
|
hwinpp
member is offline
![[avatar]](http://img26.imageshack.us/img26/7113/mondulkiri01zv5.jpg "[avatar]")
Joined: Feb 2009
Gender: Male
Posts: 3,885
Location: Phnom Penh
| | Re: making fresh cheese?
« Reply #26 on May 11, 2011, 8:16am » | |
A friend of mine has an Indian restaurant here, he makes his own curds every day, pannir I think it's called.
| |
|
bixaorellana
helper
member is offline
Joined: Feb 2009
Gender: Female
Posts: 25,325
Location: Mexico
| | Re: making fresh cheese?
« Reply #27 on May 12, 2011, 4:35pm » | |
According to this, it's really easy, HW.
That recipe is from the same link as in Reply #1 in this thread.
| |
|
auntieannie
member is offline
![[avatar]](http://i234.photobucket.com/albums/ee13/swozzies/anniesavatar.jpg "[avatar]")
Joined: Feb 2009
Gender: Female
Posts: 3,224
Location: Greenest UK
| | Re: making fresh cheese?
« Reply #28 on May 14, 2011, 9:28am » | |
oooh! I had shied away from this resurrected thread on the principle that I wasn't to stray too long online whilst not studying. but I am seriously considering making my own cheese here as the place I usually buy it from is getting smaller supplies and higher prices. I cannot afford it anymore, I am afraid.
thanks great reading!
Talking about lactose intolerant (i.e. she doesn't have the enzyme that processes it in her), a friend of mine is and she says she can also eat real swiss Emmental as like real Gruyeres, it has less milk than cheap cheese. She can't eat cheddar.
|
Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont. |
|
hwinpp
member is offline
Joined: Feb 2009
Gender: Male
Posts: 3,885
Location: Phnom Penh
| | Re: making fresh cheese?
« Reply #29 on May 18, 2011, 4:06am » | |
Thanks Bixa. He's explained to me several times now how to make it but I prefer eating it ready made at his place 
| |
|
|
![[Home]](http://static1.grsites.com/user/folders/nowdocking/r3920049/button23550481.png "[Home]")
![[New Topics]](http://images.proboards.com/menu/topics.png "[New Topics]")
![[Help]](http://static1.grsites.com/user/folders/nowdocking/r3920083/button28195714.png "[Help]")
![[Search]](http://static1.grsites.com/user/folders/nowdocking/r3920086/button25710789.png "[Search]")
![[Login]](http://static1.grsites.com/user/folders/nowdocking/r3920112/button20487816.png "[Login]")
![[Register]](http://static1.grsites.com/user/folders/nowdocking/r3920117/button97266159.png "[Register]")
![[Search This Thread]](http://images.proboards.com/search2.gif "[Search This Thread]")
![[Reply]](http://images.proboards.com/buttons/reply.gif "[Reply]")
![[Share Topic]](http://images.proboards.com/new/buttons/share.png "[Share Topic]")
![[Print]](http://images.proboards.com/buttons/print.gif "[Print]")
Logged