We do sometimes use buttermilk as a starter culture
Aliza but more often we use kefir that has been going in the family for more
than 30 years. And we never use rennet in cottage cheese.
john
Hi John - try using buttermilk for your meso culture - it makes
fabulous cheese that is tasty right off the bat...much much better then using
the dry cultures... and you can make a pressed cheese from buttermilk started
milk without the rennet - that is how small curd cottage cheese is made...but
I like it better with a little rennet... Just made a nice stirred curd
cheddar yesterday... smells really yummy. We will wax it anyway and see
if we can wait a month to open it....
Blessings,
Aliza www.SomeKindaWonderfulFarm.com Ashland, Oregon
“Don’t ask what the world needs. Ask what makes you come alive, and go do
it. Because what the world needs is people who have come alive.” Howard
Thurman
From: John D'hondt
<dhondt@eircom.net> To:
Healthy soil and sustainable growing <livingontheland@lists.ibiblio.org>
Sent: Thursday, June 21,
2012 3:57 PM Subject: Re:
[Livingontheland] living on the land
Hi Lori,
junket is not "curds". We start from 22-23 liters
of milk (more than 5 gallons) and after about two hours end up with a fresh
cheese weighing a kilo and a half tops (inedible and tasteless for at least
four weeks) It will loose further weight as it matures.
Junket remains the same quantity as the original
milk was and does not keep well for more than a few days.
The whey that runs out we feed to pigs but in
Scandinavia they make a famous "jethost" by boiling down this whey into a
salty-sweet delicacy.It is easy to do in a dry, cold climate. We did it a few
times in Ireland but here our relative air humidity in winter is
often a 100 %. Meaning that you have water, gallons of it, dripping
from the ceiling when we attempt to do this.
john
I've sat there and waited while the milk
curdled and it was less than half an hour. She buys the stuff in
Algeria. I am not sure it is available in the USA. You have to
know someone that is going over to bring it back for you which is what she
does. But it DOES work, although the curds are more like junket, if
you remember eating that as a child. Whether you could make cheese out
of it or not I do not know.
Lori
-----Original
Message----- From: John D'hondt <dhondt@eircom.net> To: Healthy
soil and sustainable growing
<livingontheland@lists.ibiblio.org> Sent: Tue, Jun 19, 2012 10:51
pm Subject: Re: [Livingontheland] living on the land
I suggest you find some artichokes, get the
hairs of them and dry and then swirl them around in fresh warm milk with
salt added. I've done stranger things and I've not been able to make it
work.
We do make soft cheese by just letting raw milk
go sour naturally and then pooring the lot through a cheese clot. Wey drips
out and a nice soft cheese is left over inside the cloth. Learned this as a
baby from my grand mother.
john
----- Original Message -----
Sent: Saturday, June 16, 2012 10:33
PM
Subject: Re: [Livingontheland] living
on the land
I have a friend from
Algeria that used to invite me over to eat curdled milk that she made from
the dried hair of the artichoke. She would warm the milk, add salt,
and then hang a cheesecloth bag or netting, with the choke, swirl it
around, and then wait for it to curdle. We'd then sit there and eat
it with spoons. She always made it with raw milk. Very good!
Lori
-----Original
Message----- From: John D'hondt < dhondt@eircom.net> To:
Healthy soil and sustainable growing < livingontheland@lists.ibiblio.org> Sent:
Sat, Jun 16, 2012 11:56 am Subject: Re: [Livingontheland] living on the
land
And some minor details may take years to
figure out. One example is how to get rennet to curdle milk and make
cheese. There are so many books that tell you to use herbs to curdle the
milk. Tried all of them and nothing did even a remotely good job.And still
there were so many cultures were cheese was a staple food and a way to
store a milk surplus...
We finally found out what to do and frankly,
most people would find it disgusting and would be incapable of doing it
even if they knew how.
john
I suspect many of us are doing this
already. I have multiple three-ring binders covering a variety of
subjects, as well as many commercially printed books. Nothing is so
effective as actually living the life, though. You find out in a hurry
what the shortcomings of the books are. Nothing can completely prepare
you in advance for what you run into when you do it.
Liz
Perhaps a library of sorts with
guide books on subjects for survival that could be printed out now.
Put the library away until needed or start to accumulate tools for the
future if extreme stress times evolve. Blacksmithing, farming, animal
husbandry for small animals, crafting, herb growing and the like could
be included.
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