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I also posted this question at the end of the first link:

For the basic hard cheese recipe:
What is the 2 cups starter?

Thanks
 

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Kathy in S. Carolina
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Goatladie: If you are referring to Ricki Carroll, yes, get the book! She explains what all the things are for, such as mesophilic culture, thermophilic culture, etc. There's also lots of online recipes at New England Cheesemaking Supply. There's even a pictorial of Ricki Carroll (the cheese-lady) making mozzarella cheese. She makes it so easy to make! Good luck.
- Kathy
 

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I would like to make a thicker yogurt and have read where people use jello however I don't want flavoring. Has anyone added gelatine? and if so how much do you think? Or any ideas to thicken similar to store bought also how do you make your yogurt?
 

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Hi, all, I'm back into goats and hope to start milking next spring! I would like to find a good used goat milking machine (old hands and goat udders don't mix happily most mornings) and encouragement in making cheeses from the extra milk. When the children were smaller, we had up to 40 dairy goats, and we had lots of milk that we used for the table, froze, sold, and fed to raise calves and pigs, made puddings and ice cream, etc. But I've never made cheeses!
So, my two ladies (I have reg. Saanens) are with the buck now, and in the spring will have more milk than two of us can use fresh. I have a job now that will let me have time to milk in the mornings, if we stay here. We may be moving, but last year had to not milk. (job was crazy hrs, not good).
Thanks, am figuring out how to use this site, a bit complicated for this granny!
Enjoying a bit of Indian Summer, Lorna Jean
 

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Bent Barrow Farm
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I would like to make a thicker yogurt and have read where people use jello however I don't want flavoring. Has anyone added gelatine? and if so how much do you think? Or any ideas to thicken similar to store bought also how do you make your yogurt?
try adding 1/2 cup of dried milk, that helps. also make sure your starter is active (I use store bought live yogurt at first) and leave it out 12 hours instead of 8.
 
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