[Ag-eq] Cheese Making

[Nella Foster]

Hello Zac:

I have a little experience with cheese making.  I've used both goat and
Jersey milk.

I've mostly made the soft cheeses, have never had good luck with the hard
cheeses.  I think you need an area with the correct temps for the aging
process to get good results and I don't have that.

I have a couple of different thermometers; I think I got them at the NFB
independence market.  I hear the thermometers that work with the IPhone are
very good.

I made a double boiler using 2 of my stock pots.  They are a set and one is
larger than the other.  I put some water in the larger one and sit the
smaller one inside it.  The handles on the smaller pot keep it from touching
the bottom of the larger pot.  You can buy double boilers that might work
better, but I'm trying not to bring more stuff into my already crowded
kitchen.

You can purchase different cheese cultures on line and sometimes at health
food stores and specialty shops.  If you are making hard cheeses you will
need some type of cheese press.  You should have most everything you will
need in your kitchen, except for maybe cheese cloth.

You have to hang most cheeses in the cheese cloth to let the excess whey
drain out, so you will need a place to hang a drippy bag of cheese curds.

Cheese making is a lot of fun and some of the soft cheeses are amazingly
easy.

So, the other day I was in our local natural foods store and noticed they
had a type of goat cheese that I make at home.  They were selling 5oz.
packages for $7.50, that is $24 a pound.  I just had to buy some to try and
was pleased to find out that what I'm making in my very own kitchen is just
as good.

Have you tried butters and yogurts?

In my opinion they are even easier than cheeses.

Nella  



-----Original Message-----
From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of Zach via Ag-eq
Sent: Thursday, November 02, 2017 10:38 AM
To: 'Agricultural and Equestrean Division List'
Cc: Zach
Subject: [Ag-eq] Cheese Making

Hello, 

 

Been a little while since I've last wrote. I was wondering if anyone might
have suggestions when it comes to making cheese making? I live and work on a
Jersey dairy farm, and I've always been fascinated by cheese and other dairy
products. I'm not a complete novice, but I definitely am not a hands-on pro
yet by any means. I'm curious if anyone could recommend equipment, talking
thermometers, good ways to make a stable double boiler, etc.? 

 

 

Thanks,

 

Zac

 

Zachary Mason

M.S. Student

Animal and Dairy Sciences

Mississippi State University

 

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