Cheesemakers!

Comment by Kaloa Young on April 30, 2009 at 1:01pm

I am new to this group. Hello! Does anyone have a good easy recipe for a beginner? I was also wondering do you have to use whole unpasturized milk or can you use the stuff you buy at the store?

Comment by Karen Brugh on December 13, 2009 at 10:51am

I continue to make a soft cheese from cottage cheese that my Grandfather made. Has anyone else made a soft cheese from cottage cheese?

Comment by Rachel Hoff on December 13, 2009 at 12:55pm

Kaloa, I've made ricotta and Marscapone successfully. The Ricotta is just a gallon of milk heated to about 120 deg F and then add 1/3 cup distilled vinegar, stir, and then strain.
I make Marscapone by mixing 2 cups heavy cream with 2 cups half and half, and heating it in a double boiler to 185 deg F. Dissolve 1/4 teaspoon tartaric acid (you can find it at just about an fermentation store that sells wine making supplies) in 2 tbs water then mix into the cream mixture. Stir thoroughly, continue to heat for 5 minutes then removed from heat and cover. Allow to continue to thicken and cool in the fridge overnight. Then strain for another day.

When straining cheese I like to use large coffee filters set into a colander.

Comment by Cornelia on January 11, 2010 at 5:29pm

Novella Carpenter Cheese Geeking blog post on cheesemaking - including blues!!

Comment by Margaret Beers Oliver on January 11, 2010 at 11:42pm

Thanks for the really good directions Rachel. I am hoping that I can get some made before long. It sounds like a great project to make with the grandkids.

Comment by Cornelia on March 30, 2010 at 4:53pm

On Heritage Radio Network: Cutting The Curd

If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Sunday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.

For more info: www.saxelbycheese.blogspot.com

Anne Saxelby is the proprietor of Saxelby Cheesemongers, New York's first cheese shop devoted exclusively to American farmstead cheese.

Comment by Cornelia on May 7, 2010 at 9:48am

In Rachel's blog post today, she shows various uses for Cardoons - including as a source for vegetarian rennet!

Comment by marie on May 7, 2010 at 10:35am

I did a search on how to use cardoon blossoms for rennet:
http://cheeseforum.org/forum/index.php?topic=2767.0

In Portugal and Spain, cardoons are used to make sheep and goats milk cheeses--they can't be used with cows milk, as they turn it bitter

and my search led me to this cool website
http://www.practicallyedible.com/edible.nsf/pages/cardoons

Comment by linda Kramer on August 8, 2010 at 11:54am

I am new this group & am looking forward tips on cheese making .

Comment by Cornelia on August 12, 2010 at 4:31pm

A wonderful blog post from Ricki the cheese queen's blog about a farmer / cheesemaker in Colorado: The Living Farm in Paonia, Colorado

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