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livingontheland - Re: [Livingontheland] cheese making

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Subject: Healthy soil and sustainable growing

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  • From: "Liz" <liz@allslash.org>
  • To: "Healthy soil and sustainable growing" <livingontheland@lists.ibiblio.org>
  • Subject: Re: [Livingontheland] cheese making
  • Date: Thu, 21 Jun 2012 20:10:38 -0400

Thanks for info on the nettles. I've been making cheese for about 30 years now, and have always used rennet for the aged cheeses (and some of the fresh ones too). But I've wanted to try other ways to curdle it. I won't have nettles for a while--they don't grow wild here, but I ordered seed and it just came today (and once they're planted and they bloom, we'll all have nettles, lol). I'll look forward to trying it.

I know older people whose mothers used to make "cheese' by just letting the milk sit until it curdled on its own. They said it was pretty vile. I think I'll stick to my starter cultures.

Liz

I've learned that, to make a harder cheese, which keeps longer, the
trick is to hang it longer or use a cheese press. You can use enzymes
of course but killing such a young animal is very wasteful, in my
opinion. Especially in a survival situation. A grown or larger animal
would produce so much more meat and goods than a very young/small one.






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