Author Topic: I love my raw milk supplier!  (Read 1499 times)

Duntov

  • Guest
I love my raw milk supplier!
« on: May 06, 2017, 07:26:16 PM »
I have a great supplier for raw milk.  Now she provides raw cream.  Now for a triple cream make!  It is so thick.  What to make, what to make.....


5ittingduck

  • Guest
Re: I love my raw milk supplier!
« Reply #1 on: May 06, 2017, 10:19:32 PM »
Tell me when you figure it out, I will probably have an excess cream situation in Spring ;)

DoctorCheese

  • Guest
Re: I love my raw milk supplier!
« Reply #2 on: May 06, 2017, 11:34:08 PM »
What do you pay per gallon?

Duntov

  • Guest
Re: I love my raw milk supplier!
« Reply #3 on: May 06, 2017, 11:47:22 PM »
Tell me when you figure it out, I will probably have an excess cream situation in Spring ;)

Beside the obvious, I am thinking double/triple cream Gouda, Butterkase & Roomkaas.

What do you pay per gallon?

Gallon of milk is $10 and a quart of cream is $10.  The price includes delivery to my home at any temperature I specify.  Milk is usually milked & bottled same day but never more than one day before delivery.
« Last Edit: May 07, 2017, 02:36:17 PM by Duntov »

AnnDee

  • Guest
Re: I love my raw milk supplier!
« Reply #4 on: May 07, 2017, 01:36:56 PM »
Roomkase? Interesting...
Do tell...

Duntov

  • Guest
Re: I love my raw milk supplier!
« Reply #5 on: May 07, 2017, 02:40:49 PM »
Roomkase? Interesting...
Do tell...

Actually Roomkaas is a double cream Gouda.  If you mature at a higher temperature, you end up with a stinky Kernhem.  Both have a fat content of +60%.
« Last Edit: May 07, 2017, 03:08:18 PM by Duntov »

dickdeuel

  • Guest
Re: I love my raw milk supplier!
« Reply #6 on: May 07, 2017, 04:19:46 PM »
I'll be waiting also to see what you make.  I also have a great supplier of raw milk, but only use it for making Gouda at the present time.

AnnDee

  • Guest
Re: I love my raw milk supplier!
« Reply #7 on: May 08, 2017, 12:30:22 AM »
Actually Roomkaas is a double cream Gouda.  If you mature at a higher temperature, you end up with a stinky Kernhem.  Both have a fat content of +60%.

I see Roomkaas on my next to make list...
Thank you Duntov!