Just for fun, below is my list of famous & fun cheese quotes, sayings, facts, and a game a friend told me she used to play in car (OK I think too . . . → Read More: Famous & Fun Cheese Quotes, Sayings, Facts, & Game
|
||||
|
My family and I took a holiday to Europe in June 2009 ending in Scotland and came across an open air market with a Cheesemonger and artisan cheesemakers booths. I thought these pictures would be of use to any aspiring artisan cheesemaker / cheesemonger. . . . → Read More: Cheesemonger & Caithness Artisan Cheese Booth @ Aberdeen, Scotland Cultures are bacteria that are in the air, naturally in the milk (especially in unpasteurized) and intentionally added at the start of the cheese making process. They consume the milk’s lactose, producing lactic acid which makes the milk more acidic or sour and thus creating the best climate for the curd to form. . . . → Read More: Wiki: Starter Cultures Function Generally, cheesemaking starts with acidification. This is the lowering of the pH (increasing acid content) of the milk, making it more acidic. Classically, this process is performed by bacteria. Bacteria feed on the lactose in milk and produce lactic acid as a waste product. . . . → Read More: Wiki: Acidfication 
This Wiki Article is about standardization of milks and creams used in making cheese. It is divided into the following sections: General Process Measurement General Milk’s properties vary depending on many . . . → Read More: Wiki: Milk Standardization This Wiki Article discussed Non-Far Dry Milk. It is divided into the following sections: General NDM Use In Cheese Making NDM Manufacture NDM Classification NDM Storage NDM Handling NDM Addition To . . . → Read More: Wiki: Non-Fat Dry Milk 
US Pasteurized & Homogenized Manufactured Cow Milk – CheeseForm.org This Wiki Article discusses common cow milk derived products such as butter, cream, half & half, semi-skimmed milk etc and their butterfat . . . → Read More: Wiki: Milk Products 
This Wiki Article provides guidelines of cheese weight yields from different volumes of milk. It is divided into the following sections: General Yield Table – Metric Yield Table – USA General . . . → Read More: Wiki: Milk Yield 
9 US Gallons, 34 Liters Pasteurized & Homogenized USA Store Bought Whole Cow's Milk – CheeseForum.org This Wiki Article discusses the different forms of milk processing. Milk straight from the cow, goat, . . . → Read More: Wiki: Milk Processing 
This Wiki Article discusses milk and cream and cream types commonly used in making cheese. Dairy animals have been kept by mankind for the provision of milk since before history . . . → Read More: Wiki: Milk & Cream Types 
This Wiki Article is an introduction to cheese making which is the process of changing milk (cow’s, goat’s, sheep’s) into cheese through a set of controlled additives (acid, starter cultures, . . . → Read More: Wiki: Introduction To Cheese Making 
pH is a measurement of acidity – alkalinity with 7 being neutral. Generally the early stages of cheese making require acidification of the milk so that it coagulates resulting is removal of whey. Thus knowing the pH of the milk when start and when this stage is complete is important for obtaining a better resultant cheese. . . . → Read More: Wiki: pH Meters 
Cheese making requires highly permeable mats or low permeable boards to go beneath cheeses at their draining, air drying, and aging steps, depending on the type of cheese being made . . . → Read More: Wiki: Mats & Boards 
This Wirk Article discusses cheesecloth and butter muslin’s which are sheets of woven material commonly used in making cheese either for gravity draining cheese or lining hoops or for wraping . . . → Read More: Wiki: Cheese Cloth 
Making cheese is surprisingly often the easiest part of making aged cheeses. For making aged cheeses there is often pressing and affinage, the French word for the controlled aging of the cheese. This aging needs to be in temperature and humidity levels similar to an underground cave, for periods of weeks to years depending how long you can or want to wait. Thus the term cheese cave. . . . → Read More: Wiki: Cheese Cave Requirements |
|||
|
Copyright © 2013 CheeseForum.org - All Rights Reserved |
||||
Recent Comments