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Post by anthony on Nov 18, 2007 10:55:07 GMT -5
I think the bigger problem we had was the activators and renent or whatever she added was old and just wasn't working right but I will pass on the information.. Gotta say, kind of glad it was a disaster, got to enjoy the cheese in 24 hours instead of 4 months, lol.
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Post by liz on Nov 18, 2007 12:05:42 GMT -5
Hi Anthony if the rennet wasn't working you wouldn't have any curd and if the lactic bacteria wasn't working it would mean that your cheese wasn't colonized by good bacteria fast enough to prevent any bad bacteria from invading it; eventually it wouldn't have had enough bacterial activity to properly age. The problem of lack of knitting with curds is either one of temperature, the curd is too cold when it is put into the press, handling; the curd is too "cheddared" or redressing the round in the press. But my husband agrees with you and would rather eat the curds then wait for the cheese.....! Liz
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Post by backwoods1 on Nov 20, 2007 18:08:15 GMT -5
You people are really making me want to try this chees making. Now I can't wait for my cows to freshen.
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Post by freeholdfarms on Nov 20, 2007 23:55:18 GMT -5
Made yogurt. Then made some buttermilk. Used the buttermilk for biscuits. Cheese is in the planning.
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Post by anthony on Nov 21, 2007 10:54:41 GMT -5
You can make cream cheeese out of the yogurt real easy.. Great for dips with that bit of yogurt tang..
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Post by newman on Dec 2, 2007 1:52:10 GMT -5
can you drink the milk straight from the cow or do you use a pasturization process first?
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Post by copperhead on Dec 3, 2007 10:20:42 GMT -5
Just my own thoughts on this line of pasturizing milk. As far as I'm concerned, the milk out of the store is the worst thing you could drink. It will stay "good" for 2 weeks !!!!!!!! Thats not right......... fresh or home pasturized has got to be better than the amount of chemicals it takes to make store bought milk last that long. As long as your cow is healthy and you use good clean practices in your milking, I wouldn't let it worry me a bit. P.J.
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Post by anthony on Dec 3, 2007 16:15:18 GMT -5
Wanna have some real fun look for cool pastruizied eggs and ultra pasturized cream.. The cream, accorinding to some, is so sterile that it really doesn't have to be refridgerated until it is opened. The eggs are nuked to kill the salmonella inside of them. Anyone who has farm eggs knows how long eggs stay fresh without the need of that.. And knows the difference in taste, texture and appearance of farm eggs to store bought ones.
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Post by liz on Dec 3, 2007 17:01:31 GMT -5
Did you guys know that it is impossible to make cheese out of store bought milk without the addition of chemicals (calcium chloride). The homogenization process completely changes the natural composition of milk into something else....no wonder so many people these days are lactose intolerant! and you are right Linda, homogenized milk doesn't go 'sour' it goes bad! Fresh milk from healthy udders should stay fresh for about 10 days, pasteurized for more then 14, because pasteuriztion kills not only any bad bacteria but also all of the good (lactic) bacteria, many vitemins and enzyms. The question of 'to pasteurize or not to pasteurize' is one that starts long debates but if you are milking a house cow, have her vet checked, learn about the few deseases that can be transmetted through milk to humans and then taste, your fresh cold milk. If you are anything like my husband, you will never go back to that stuff in the store that is labeled 'milk'.
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Post by liz on Dec 3, 2007 17:02:36 GMT -5
OMG, sorry about the spelling....I meant to press 'spell check'! L
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Post by lazyj5 on Feb 4, 2008 14:34:43 GMT -5
I started milking Dexters in 2000, after having Jerseys it was a breeze!! Not milking a cow right now, calves due in March. I am currently milking a sweet little Nubian goat, and have Nigerian goat kids due in March, April and May. I'm going to have lots of milk! My favoirte milk product is kefir, I make a lot of that. Also make milk soaps and started selling them just last year. Fun stuff!
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Post by anthony on Feb 4, 2008 15:36:32 GMT -5
Keifer... .Yuck... But than again I don't like yogurt either so perhaps it is just me... I just really like the butter that we make, that is perhaps the best..
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Post by lazyj5 on Feb 4, 2008 16:38:29 GMT -5
Anthony, I like to add all natural juice concentrates (black cherry and blueberry are good) and a bit of stevia to kefir. Also, I like to make cheese with it. Just hang in a muslin bag until it stops dripping (usually overnight), then mix in some really good jam.
Can't beat homemade butter, that's for sure!
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Post by anthony on Feb 4, 2008 22:26:09 GMT -5
My wife makes cream cheese out of yogurt that way... I really liked using it for a garlic chip dip that my mom used to make for parties.. But that sounds good too.. be real good on some pumpernickel bread I bet.
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Post by davendahlonega on Mar 2, 2008 9:21:28 GMT -5
I have two heifers that should freshen the end of April - beginning of May. If I try to share w/ the calf and separate at night and milk in the morning how much milk should I expect to get from each. I know every cow is different, I would like to hear what the experiences are from you folks.
Dave
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