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Post by Melissa on Nov 10, 2015 14:39:54 GMT
We are getting some milk now, so I want to try this.
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Post by comfortablynumb on Nov 10, 2015 16:02:49 GMT
You'd have to do the math to do 1 gal. Or 2.
Proportionally you'd think it works but I found it often doesn't. The thermal mass of 3 gal must have something to do with it.
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Post by comfortablynumb on Nov 10, 2015 16:05:31 GMT
If you can get it to behave like this at 110f then you got it nailed. If the link works.
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Post by comfortablynumb on Nov 10, 2015 16:11:15 GMT
Sometimes if it refuses to set up firmly, and its stays a runny soft mess even after its chilled, you might have to add a wee bit of calcium cloride with the citric acid.
But if the milk doesnt need the calcium, and you add too much the result will be something that looks like cheese-sand. Which will melt ok when you sprinkle it on something. Willow rolls corn on the cob in it.
I have about 50 bags of this grainy fail cheese. lol
Its good for adding to spaghetti too.
Waste not want not.
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Post by willowgirl on Nov 11, 2015 6:04:58 GMT
The "fail cheese" is a lot like Mexican cotija. To make Mexican street corn, combine about a half-cup of mayo with 1/4 tps. chili powder and stir until mixed. Roast or boil your sweet corn, slather it with the mixture, then roll it in cotija. That's some good eatin'!
When I don't have corn-on-the-cob, I sometimes warm up a can of corn, stir in the mayo mix and sprinkle cheese on top. It's almost as good!
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Post by comfortablynumb on Nov 11, 2015 18:35:48 GMT
The hideous things she does with my cheese..... brrrrr
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Post by ketoriverfarm on Nov 12, 2015 0:35:53 GMT
willowgirl, comfortablynumb, you two make me laugh. Thanks!! And I had Mexican street corn this summer at a cookout. Delicious!
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Post by Deleted on Nov 15, 2015 2:30:14 GMT
comfortablynumb, Thanks for the links. I will check them out and see how you do this. I am assuming though that you have never used store bought milk to make cheese with. Unless I can locally find some raw or near raw milk I may have to do this with store bought.
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Post by willowgirl on Nov 15, 2015 6:38:15 GMT
We pasteurize all of our milk, TRellis, so I don't think that will be an issue.
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Post by Deleted on Nov 15, 2015 15:52:55 GMT
For some reason, off the top of my head, I remember reading something about there being some other process that store bought milk may have gone through that might inhibit turning it into cheese and thus, should be avoided. IIRC this other process facilitates the milk remaining fresh during transportation. Ultra-pasteurization, perhaps? I am not sure.
But if you pasteurize all of your milk and numb is still able to make cheese, I think that I will give this a try without having to go through the nutroll of looking for raw milk. I do think that I still want to try it with raw milk eventually though. If for no other reason, just to see if there is a difference in the end product.
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Post by comfortablynumb on Nov 15, 2015 23:22:05 GMT
Ultra pasteurized wont work, but thats mostly sold as shelf stable milk in a box.... Just look at the label. Homogenized milk, I have no idea how it will react.
Probably wont make a difference.
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Post by Deleted on Nov 17, 2015 0:21:33 GMT
Homogenized milk, I have no idea how it will react. Probably wont make a difference.
There is some doubt in your mind that homogenized milk will work? Can non-homogenized milk even be purchased in the average supermarket?
I know that I have read some of the blogs that say they used store-bought milk to make their mozzarella, but maybe I need to pay more attention to what they actually posted.
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Post by comfortablynumb on Nov 17, 2015 1:56:00 GMT
Well the process doesn't involve the fat it involves the milk proteins so I dont think being homogenized will do much of anything.
ONly one way to tell.... try.
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Post by comfortablynumb on Nov 20, 2015 2:47:49 GMT
The cheezer (cheese freezer) is full.
Oh noez.
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