[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
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