Comments on: 4 Easy Raw Cheese Recipes

By: Wardeh

Wardeh — Mon, 14 May 2012 13:42:36 +0000

Hadassah -- Thanks for sharing! In my eBook (Cultured Dairy and Basic Cheese) I offer all my best raw milk recipes. And there's a selection of raw milk recipes in my book The Complete Idiot's Guide to Fermenting Foods. To answer your question, you don't need to cover the creme fraiche when culturing, whether using raw cream or not. It doesn't hurt to cover it. I prefer to use a cloth with all my cultured dairy recipes.

By: Hadassah

Hadassah — Mon, 14 May 2012 02:01:56 +0000

You can make a nearly raw milk mozzarella following the Ricki’s 30 minute Mozzarella recipe online. It is very easy to do and makes an excellent cheese. Thank you for sharing your raw milk recipes. I am hoping to find a cookbook that has raw milk recipes as I want to find out if you need to have things uncovered while culturing… such as when culturing milk. I’m culturing creme fraiche right now with a cloth on it but the recipe calls for it to be closed up with a lid or some type of cover. I think it may be different for raw milk verses pasteurized. Please share if anyone knows. Thank you…

By: Wardeh

Wardeh — Wed, 25 May 2011 00:24:18 +0000

NormaJean — Thanks for sharing! Actually, rennet is real — it comes from animal stomachs. There are veggie sources, too. I don’t recommend junket rennet at all.

Yes, lemon juice and vinegar are real as well. But the trouble with using them is that you must heat the milk very hot in those recipes. The heat kills vitamins, enzymes and beneficial organisms in the milk.

When you use rennet to coagulate the curds and get them to separate from the whey, you can make cheeses where the milk is barely warmed at all and kept raw — leaving all the enzymes, vitamins, and beneficial organisms intact. That’s why I prefer raw cheese recipes that use rennet. I encourage you to give it a try!

Seems like you’ve got some very nice goats.

By: NormaJean Toler

NormaJean Toler — Wed, 25 May 2011 00:09:37 +0000

Seems I only have made only a basic cheese. NO I dont buy the rennet. I use vinegar.. for 3 quarts of goats milk and I use 3/4 cup vinegar. MY pan is the 3 qt size. I bring to just about a boil and pull off heat and then add vinegar and wait till a bit cooler..not long then put in cloth in strainer over bucket. After a bit I squeeze the cloth so the whey goes out lots. Last yr Anny Nanny gave me a thicker milkfat milk which gave me about 1 lb of cheese .. Now this yr Ms Shadow gives me something closer to 2% so hers gives me closer to 2/3 lb of cheese. IS different but is ok. BOTH goats are good milkers. Last yr Anny Nanny lost her baby… so milked about 319 days. THIS yr I sold Ms Shadows boys after 5 months so I get the next 5 months of milk. YEAH!. so AM experimenting. WILL try the lemon instead of my vinegar this next set. I dont like buying what I dont know about. EVEN though rennet is used lots I dont feel good about it. Lemon and Vinegar are real. thanks. normajean

By: Thoughts on the Simple Life 3 | Living Gracefully

Thoughts on the Simple Life 3 | Living Gracefully — Fri, 13 May 2011 13:16:24 +0000

[...] Tutorials Water Kefir Milk Kefir (video) Raw Milk yogurt Cook dried beans Sprouts Make your own cheese Once a month cooking (not all the recipes follow a traditional foods path) Menu plan Make your [...]

By: Wardeh

Wardeh — Sat, 26 Feb 2011 01:09:50 +0000

Marcie — You could try dripping the whey out in the refrigerator to prevent any more souring during that stage. Also, if the bag isn’t already hanging, trying hanging it up so gravity can work faster to drip out the whey.

By: Marcie

Marcie — Sat, 26 Feb 2011 00:31:43 +0000

We’ve been drinking kefir cultured milk for a couple of years. Recently tried making kefir cheese but while the consistency was great it was so sour that several of the children turned up their noses. How can I make this more palatable without it being quite so sour?

By: How to Render (Goat) Fat | GNOWFGLINS

How to Render (Goat) Fat | GNOWFGLINS — Tue, 21 Dec 2010 21:01:37 +0000

[...] healthy fats frequently — from biscuits and muffins, to frying tortilla chips, to eggnog and cheese, to making and enjoying cultured butter, to peppermint patties, and [...]

By: Wardeh

Wardeh — Sat, 11 Dec 2010 20:12:47 +0000

Joan — You just have to watch the temperature of the milk to know whether to turn off the heat or turn it down. In the summer or in a warm house in winter, it absolutely can hold the temperature without the burner on. This temp (86 degrees) is just barely above room temp. If you feel the milk, it still feels cool. Yes, I have messed up on temperature. It is not usually fatal — except when you let it get wayyyy toooo hot. Just do your best to keep them around the temps stated and you’ll be fine.

By: Joan

Joan — Sat, 11 Dec 2010 09:54:40 +0000

Love your site. Thanks so much for taking precious time to share your life. On the Queso and Feta recipes temperature…am I understanding correctly that I am maintaining the milk at the right temperature even while the lid is on (through the entire 1 hour and 45 minutes for the Queso and for the Feta until you cut the curds)? I am just confused on when to turn the heat off. It is amazing that the temp. can actually be maintained! Have you ever messed up on the temperature? Thanks and blessings to you.