[Homestead] Cheese Press

bob ford bobford79 at yahoo.com
Thu Aug 28 12:44:47 EDT 2008


Thank you.  I'll try to see if I can make some cream cheese in the next week or so.  bobford


--- On Thu, 8/28/08, Rob <becida at comcast.net> wrote:

> From: Rob <becida at comcast.net>
> Subject: Re: [Homestead] Cheese Press
> To: bobford79 at yahoo.com, homestead at lists.ibiblio.org
> Date: Thursday, August 28, 2008, 9:27 AM
> At  8/28/2008 06:50 AM,bob ford wrote:
> >How long do you age the cheese?  The cheddar I 
> >use daily is aged for 14 months.  Some of the 
> >better cheeses are aged longer but they cost 
> >more per pound than fresh Alaskan Crab 
> >Claws....I've never seen cheese made.  bobf
> 
> Never seen it ... Hmmm
> 
> The best way to see it is in your kitchen IMO, 
> but there is a cheese place just across the 
> street from The Pikes Street Market in Seattle 
> where you can stand on the sidewalk and watch the 
> milk do it's think in these stainless bath tubs...
> 
> This is the "in your kitchen" way.
> 
> This is a really simple way, the last time I did 
> it after it had drained a bit I added some garlic 
> and Italian seasoning, mixed with my hands (the 
> cheese was still warm) and let finish draining. I used it
> in lasagna.
> You can go down to the store and buy a gallon of 
> milk to try this, everybody has vinegar and maybe 
> a candy thermometer for the milk temps. Don't 
> forget to pick up some cheese cloth.
> The hard part is slowly heating the milk, the 
> neat part is seeing the milk turn into chunks <VBG>.
> 
> Rob
> becida at comcast.net
> who still doesn't understand the political 
> polarization on this list but is slowly learning 
> to not get into it with the fanatics. Cheese is good...
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
> Beginner Cheese Directions
> Ingredients:
> 
> 1 gal milk to ½ cup vinegar
> 
> salt (more for firmer cheese) salt pulls away the whey
> (2 ½ tbl for ricotta per gallon)
> 
> Directions:
> 
> heat slowly to 190-200º
> 
> slowly add the vinegar until it’s in, do not over stir
> 
> let curdle & cool until it get to about 100º
> 
> add salt
> 
> either cut or breakup the curds
>          ricotta very small pieces, cream cheese no smaller
> than a quarter
> 
> drain the cheese into a cheese cloth lined colander
> 
> hang the dripping cheese until it gets to the consistency
> you want
>          ricotta & cottage about an hour hanging, cream
> cheese is 4 hrs
> 
> mold & chill the cheese


      


More information about the Homestead mailing list