Comments on: Milk for Cheesemaking http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/ Finding the finer side of everyday kosher living Sat, 30 Aug 2008 06:01:45 +0000 http://wordpress.org/?v=2.6 By: Final RAW http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-758 Final RAW Wed, 28 Feb 2007 07:02:39 +0000 http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-758 <strong>Final RAW</strong> Just Who Has Strong Heart Can Enter This Wonderful Site...WWERAW Final RAW

Just Who Has Strong Heart Can Enter This Wonderful Site…WWERAW

]]> By: jabbett http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-757 jabbett Tue, 12 Apr 2005 08:25:50 +0000 http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-757 Cyndy-- I'm involved with Dave Cushing's Metro-West drive share. We're just starting up for the season now, getting our milk from Ardent Arts Farm in New Hampshire. It's my plan to get more cheesemaking experimentation going next month. If you know of any other raw milk hobbyist cheesemakers in the group, put me in touch; I'd love to find out what others are doing in the realm of DIY cheese. The Just Dairy site is great, looks very well coordinated. Please let us know when the article appears in the Globe. Cyndy– I’m involved with Dave Cushing’s Metro-West drive share. We’re just starting up for the season now, getting our milk from Ardent Arts Farm in New Hampshire. It’s my plan to get more cheesemaking experimentation going next month. If you know of any other raw milk hobbyist cheesemakers in the group, put me in touch; I’d love to find out what others are doing in the realm of DIY cheese.

The Just Dairy site is great, looks very well coordinated.

Please let us know when the article appears in the Globe.

]]> By: Cyndy Gray http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-756 Cyndy Gray Tue, 12 Apr 2005 08:10:27 +0000 http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-756 Message for Jabbett: Did you join Just Dairy? A Globe article is coming out soon and the journalist was looking for a cheesemaker for the article, I wish I would have known about you for the article! Anyway, Just Dairy is growing like crazy. Check out the in-progress website. Cyndy Message for Jabbett:
Did you join Just Dairy? A Globe article is coming out soon and the journalist was looking for a cheesemaker for the article, I wish I would have known about you for the article!

Anyway, Just Dairy is growing like crazy. Check out the in-progress website.

Cyndy

]]> By: Craig Winchell http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-755 Craig Winchell Fri, 07 May 2004 21:47:25 +0000 http://www.kosherblog.net/2004/04/30/milk_for_cheesemaking/#comment-755 Hi. I just read this, and something doesn't strike true. The curd is the product of proteolysis, and has absolutely nothing to do with the fat content. It should not matter, from the point of view of making a curd, whether the fat is in small or large globules. It will matter to the final sensory characteristics of the cheese, but it should not matter simply in terms of curd production. I'll point out that goat's milk is "naturally homogenized" with extremely small and evenly distributed fat globules. Due to the nature of its casein, it does not do a good job of mozzarella, but it does other cheese types adequately or better.Parenthetically, I'll point out that we used to raise milk goats on the winery property, and I used to milk them twice a day. Three milkers yielded 2 1/2 gallons of milk/day, far too much for us. Lots of cheese was made. Hi. I just read this, and something doesn’t strike true. The curd is the product of proteolysis, and has absolutely nothing to do with the fat content. It should not matter, from the point of view of making a curd, whether the fat is in small or large globules. It will matter to the final sensory characteristics of the cheese, but it should not matter simply in terms of curd production. I’ll point out that goat’s milk is "naturally homogenized" with extremely small and evenly distributed fat globules. Due to the nature of its casein, it does not do a good job of mozzarella, but it does other cheese types adequately or better.Parenthetically, I’ll point out that we used to raise milk goats on the winery property, and I used to milk them twice a day. Three milkers yielded 2 1/2 gallons of milk/day, far too much for us. Lots of cheese was made.

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