Had somebody ask me how to make cheese over at the farm's Facebook page. Here's a simple cheese, since I have lots of down time with the pending move I'll try to get some tutorials up on mozarella, ricotta, yogurt and hard cheese(s) over this winter.
HOW TO MAKE SIMPLE GOAT CHEESE | Facebook
mmmmmmmmmm..............cheese..................
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I'm up for mozzarella...with regular milk?
You make mozarella exactly the same....(you can use any whole milk...just not ultra-pasteurized)...once you have the cheese ball....start pulling it like you would taffy, over and over for about an hour...this will make it grainy/stringy and shiney...now its mozarellaIf you want the pulling to go faster use rennet in lieu of the vinegar.
^One of these days I'm going to try to make it. I bought a book on how to do all kinds but haven't done it yet. Figured better to have the materials ahead of time and try it later, than want to try it later and not have the info. I will add yours to my collection!
bump!
can cheese be made from powdered milk?
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Paskha Russian Easter cheese.Good anytime.
Ingredients
3 lbs farmer cheese
1 12 lbs unsalted butter (softened)
1 12 pts whipping cream
2 vanilla beans (tablespoons vanilla extract)
2 cups sugar
5 egg yolks
Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
Beat butter and 1 1/2 cups sugar until creamy
Whip 1/2 cup sugar with the 5 egg yolks until white.
Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
Whip the whipping cream until firm and fold into above.
Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
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