Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Homecook]

A fun distraction for anyone who thinks they know their cheese:

Cheese or Font?

http://cheeseorfont.mogrify.org/

It's harder than it sounds.

Has anyone made cheese? Short of having your own cow/goat/sheep, where can you get the volume of unpasteurized milk needed to make cheese? 

I'd like to be able to make my own mozzarella if anyone has done this, I'd like to hear about it...

[Unity451]

I have not, but making mozzarella is high on the "to make" list.  I figure... I'll master the baguette, then I'll crank out some homemade mozzarella, chiffonade some basil, and then I'll have bruschetta completely homemade... well as homemade as I can get without owning a cow, growing wheat, etc..

[Zalbar]

Keep meaning to make my own but I want to track down a local farmer where I can get good unpasteurized milk from. Luckily in Quebec, it's a big dairy place so it shouldn't be too hard to track down.

[Homecook]

I'm bummed to find out where I live the state actually has a law against selling unpasteurized milk.

I guess I'll have to find a farmer who doesn't care about this law. I know that plenty of farmers drink unpasteurized milk from their own farms and see no problem with the practice.

[Wisconsin Limey]

I know what you mean, Wisconsin makes raw milk illegal unless you own the farm.  Therein lies the rub!  Join a Co-Op!  For farmers who want to promote raw and organic foods the only way to sell is to owners of the farm.  For a small fee you join the co-op and become a part owner of the farm.  Now you can legally buy raw milk.  I like to make my own mozzarella for pizza and use supplies from the Vermont Cheese Company.  The website has a user generated list of places to buy raw milk, maybe this will help.
http://www.cheesemaking.com/rawmilkforcheese.html

[Homecook]

Awesome! Great tip WL. I'll check into it at my local grain elevator.

I'd love to hear about your experience making cheese!

[Wisconsin Limey]

Hi Homecook, good luck Monday night!  (I am a Bear fan.)

Mozz is the easiest cheese to make, along with ricotta which is a byproduct of the mozz process.  The whole process only takes an hour.  I usually make the cheese while the dough is rising and the oven preheating.  (Pizza.)  Preheating to 550 for 1 hour is very important for great pizza.  I have even heard of snipping off the latch that locks the oven and preheating in self-cleaning mode to get temps closer to 800!  (This probably belongs in a pizza thread.)  Check out cheesemaking.com for a mozz starter kit, about $25.  It's fun to grow tomatos, onions & basil and make entire pizzas totally from scratch.   If you can't get raw milk, look for an organic milk that is low heat (145) pasturized or even make milk from powder, you just can't use UHT ultra heat treated pasturized milk. 

Keep on cookin'!

[Homecook]

Hi Homecook, good luck Monday night!  (I am a Bear fan.)

It's weird seeing #4 in a purple jersey.

Although I generally feel that signing Farve was a long term mistake for the Vikes, it's fun to see them win a few consecutive games! Last week was a real nail biter, when they pulled it out with 2 seconds on the clock, I was amazed he still had in him at 39 yrs old. Maybe the Vikes could finally win a superbowl?

Is it true you have to be able to make cheese in Wisconsin to get your driver's license?  JK

Go Bears!
Skol Vikings!