Author Topic: What to make??  (Read 1477 times)

Offline scasnerkay

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What to make??
« on: May 19, 2015, 11:48:36 PM »
I have 3.5 gallons of lovely fresh raw Jersey milk waiting in the frig, and cannot decide what to make tomorrow. It is a full fat milk, and I was thinking of something using thermophilic starters. Any ideas??
Susan

Stinky

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Re: What to make??
« Reply #1 on: May 19, 2015, 11:54:26 PM »
Beaufort? Montasio? Hispanico?

Offline Boofer

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Re: What to make??
« Reply #2 on: May 20, 2015, 02:48:56 AM »
Oooh, sweet raw milk!

...Tomme, Tilsit, Trappist?

...Esrom, Fourme d'Ambert, Saint Paulin?

Some of my favorites. :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

IllinoisCheeseHead

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Re: What to make??
« Reply #3 on: May 20, 2015, 02:54:56 AM »
Gouda, Colby, Havarti.... Oh Havarti... I break for Havarti

qdog1955

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Re: What to make??
« Reply #4 on: May 20, 2015, 09:32:26 AM »
All things being equal-----you should use the RSM  (random select method )----write all the above mentioned cheeses on pcs of paper---place in bowl ----pull out one-----that's your cheese of the day----works every time for me.
Qdog

Offline scasnerkay

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Re: What to make??
« Reply #5 on: May 20, 2015, 11:04:07 PM »
Montasio it is! A new one for me, and I will try the Peter Dixon recipe... It has an interesting step of stirring the curds by hand after they are pressed into a "cake" and drained. What fun and thank you for the suggestions!
Susan

Stinky

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Re: What to make??
« Reply #6 on: May 21, 2015, 09:10:43 PM »
Montasio it is! A new one for me, and I will try the Peter Dixon recipe... It has an interesting step of stirring the curds by hand after they are pressed into a "cake" and drained. What fun and thank you for the suggestions!

Good luck!  :D