[greenacres]

I am combining the two threads about cheese recipes and links to websites and supplies, etc.

Cheese Recipes
http://www.homesteadingtoday.com/showthread.php?t=26495

Cheese links
http://www.homesteadingtoday.com/showthread.php?t=26496

 

[Anita]

Thanks for this information. I am interested in learning all I can about goats milk and chees making with goats milk. The first link was great. I could not access the second link.

Anita

 

[lacyj]

The second link doesn't open????????

 

[Guest]

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

 

[jimme]

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

I may be wrong but I use buttermilk as a starter, its something to start the fermenting process

jimme

 

[Guest]

I may be wrong but I use buttermilk as a starter, its something to start the fermenting process

jimme

Thank you very much, I'll try buttermilk )

 

[seahealth]

yeah, the 2nd link didn't work for me either....

 

[debitaber]

none of them worked for me.

 

[Raftercat5]

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

 

[Sondra Peterson]

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?

 

[malickfarms]

These website were great--Thanks!

 

[debitaber]

I add unflavored geletin to mineall the time.only a tablespoon or so,is more than enough.

 

[Sondra Peterson]

Thanks

 

[blt]

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

 

[Bishoujo]

I was going to throw a cheese recipe onto the second link but it didn't work. Does anyone know where it went?

 

[YounGrey]

Thanks for this.

 

[everado2]

a friend of mine is looking for some cheese making equipment does any one have any ideas. he is looking for a vat and and any other parts thanks dale

 

[Jackee KP]

I am looking for a cottage cheese recipe that uses milk and vinegar, renet isn't used in this recipe, I lost it in a move, could anyone help, Jackee KP

 

[Didgery]

I am looking for a cottage cheese recipe that uses milk and vinegar, renet isn't used in this recipe, I lost it in a move, could anyone help, Jackee KP

http://www.opensourcefood.com/people/Enchante/recipes/cottage-cheese

Something like this?

If you google Cottage Cheese Recipe -Rennet (with the minus sign right up against the word rennet) it will give you only rennetless search results.

 

[knoxgal]

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.