|November, 2012 New England Cheesemaking Supply Co. cheesemaking.com|
To see Jim's detailed recipe for Vegan Cheese - click here
For more info and pictures of Booker - click here
Goat Cheddar in Cheddar, UKA pic of our first goat cheddar that we made from Ricki's book (Home Cheese Making). We thought it would not be much good, as I overheated the curds, so we cut it after 3.5 weeks! Imagine our surprise when we tasted it - lovely, tangy and a bit salty.
Went and bought an artisan cheese from shop to compare and..... Ours was almost identical and theirs had won prizes! So, making another tonight.
Lynn Chamberlain, Cheddar (Yes, that's correct!), United Kingdom
I then put them in the food processor and zap it a couple of times, I want very small pieces of mushroom. Then, I take half of them out and pulverize the rest to fine powder.
I then warm the milk to 90F, add the mushroom pieces and powder and let it infuse for up to 5 hours. If there are big pieces, I fish them out before I continue, I want just small specks.
At that point, I continue with the regular recipe for Camembert. The final cheese has a delicate, earthy flavor that complements the white mold in Camembert and Brie.
Elfie Back, Naples, Florida
A Better WheyUsing your good milk list, I found a Texas ranch that has just beautiful raw milk, Lavon Farms in Plano, TX.
It is lovely to see the golden colored cream sitting of top of the milk just like it was when the milk man delivered milk. I can't recommend them enough.
I made my first few cheeses and I have to admit that I found that controlling the temperature of the water bath and milk to be arduous and a bit daunting. Worrying for 2½ hours about the temperature and trying to regulate it took the fun out of the process.
Well, I decided to solve this problem and I think that I have found an answer that works for me. I did some research and found that a Sous Vide water bath temperature controller will maintain a preset temperature anywhere between ambient room and 195F for days.
The unit I am using runs at plus or minus ½ degree F and I think that with experience I can get it closer. It allows me to use a 22 quart polycarbonate container to hold the water with a stainless steel pot inside of it to hold the milk.
I am not saying that you can just walk away from the process, because watching the cheese form is part of the enjoyment, but it does relieve the worry- a least as far as temperature is concerned. I just wanted to pass that on since I found it so useful.
Brian F Stroupe, Garland, Texas
Brian's Colby is shown above, just before waxing. He is happy to answer questions at email@example.com.
Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to firstname.lastname@example.org)
Ricki's Halloween Celebration is Always Fit for a (Cheese) Queen!
This year, the ghosts ruled the palace after Ricki's daughter, Jen taught her how to make the scariest ghosts ever. Apparently, the key to making a good ghost is a product we know you all have - cheesecloth. Who knew?!
Artisan Vegan Cheese
By Miyoko Schinner
We know that those of you who don't eat animal products love cheese as much as the rest of us. So, the question is - what can you do?
You'll find around a million recipes online, but most of them do not bear the slightest resemblance to real cheese.
The recipes in this book do. The reason is that these cheeses are cultured. There are aged cheeses, air dried cheeses, meltable cheeses, and more.
If you yourself are not vegan, this book makes the perfect gift for your vegan friends and relatives. They will be more than thrilled to discover that they can enjoy the full flavor and texture of their favorite dairy products again.
For more info - click here
Place Your Free Ads Here!
Send your copy to email@example.com, and your ad will be promptly placed in the classified section of our website. It will also appear in the next month's Moosletter (like the ads below).
To see the full classifieds - click here
For SaleYogurt/Cheese processing plant, moveable, in a semi-trailer. Just plug in power, water, and oil and you are ready to make yogurt or cheese! Everything in good working order and currently in use, processing approx 800 gal milk/ week. Available approximately Jan 15, when our new plant is ready. $75,000. 20% deposit to hold, balance on pickup. Contact Paul at Sidehill Farm, 413-522-9073; firstname.lastname@example.org
Hand thrown and decorated Pottery Butter Churns! Size range from 1 pint to 1 gallon. They come with an Oak dasher. Great project or decoration. Choose from churns I have on hand or I can custom make the one that would be "perfect" for you. Many colors to choose from. Email: email@example.com, for pictures and pricing.
Used- 100 Gallon Cheese Vat with lid, knives and screen, Stainless Drain Table, Jackson Commercial Dishwasher, Orion PH Meter, Kadova Cheese Molds, Misc. Cheese Molds, 2 Bay Stainless Sink, Metro Shelving, Stainless Table, Delvo Incubator/Thermometers, Rubbermaid Carts, Pallet Wrapper, Lab Cart, Misc. Items. Please email Karen at firstname.lastname@example.org for more information and pricing. Located in Vermont.
MiscellaneousWe are a family of three wanting to move off our homestead in Kansas to run a farm/ranch full-time. We are open to do a direct purchase, crop share, co-own and operate etc. We are energetic, highly motivated self-starters with extensive know-how and experience with organic/biodynamic/sustainable/permaculture techniques, growing and marketing, cheese making dairy/meat goats, sheep, equine, and poultry and basic maintenance to manage a farm. Contact: Angela Rothweiler, email@example.com, Simple Food- http://www.localharvest.org/farms/M32512
Sonoma Valley Cheese Conference
California's Artisan Cheese Festival
South African Cheese Festival
Cape Town, South Africa
Between the Bluffs Beer Wine & Cheese Festival
La Crosse, Wisconsin
Check out the blog articles we have posted since the last issue!