Author Topic: Skim Cow's Milk - Cheese Making Recipes?  (Read 1904 times)

Offline leedsfan

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Skim Cow's Milk - Cheese Making Recipes?
« on: August 03, 2009, 07:46:29 PM »
Hi,
I have some milk from the farm. It's actually closer to 2% than skim, but i'm looking for recipes that I could use this milk for. Any pointers? I have 16 liters of it ready to go, together with 1 liter of raw cream, which could also be used...


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Offline linuxboy

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #1 on: August 03, 2009, 07:51:16 PM »
You can use it to make parmesan, or similar thermophilic high-temp cooked hard cheese.
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Offline leedsfan

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #2 on: August 03, 2009, 07:55:23 PM »
thank you. I did already know about Parmesan, was looking for others as well.

I really appreciate you posting in response though, thanks.

Offline linuxboy

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #3 on: August 03, 2009, 08:13:35 PM »
Well, the thing is, you can make any cheese you want with the milk. It may not fit in with the strict profile for a specific cheese, but it should still be tasty. You could do a mozz, for example, and it would be a part-skim mozz. If you go with a blue or bloomy rind cheese, a skim milk version will not be as rich as a full fat, but will still be good. Your yield will be reduced with a lower fat milk, but you can achieve a similar flavor profile.

What style of cheese do you want to make? Aged? Fresh? Alpine? Washed curd? I can post a modified recipe if you narrow down the choices. You can also bring back the fat profile by using more cream.
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Offline leedsfan

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #4 on: August 03, 2009, 08:38:02 PM »
i have the 1 liter of heavy cream to add, so that's useful i'm sure. I was thinking of a cheese like a port salut.


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Offline linuxboy

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #5 on: August 03, 2009, 09:15:56 PM »
The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want.

This is the industrial recipe:

1) Pasteurize at 165F for 30 secs. (can skip if you want)
2) Cool to 95F for renneting.
3) Add CaCl2 if desired (skip with summer milk, should be fine as is)
4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l.
5) Ripen 30 mins.
6) Add rennet. Flocculation should happen at 12-20 mins. Use 3X multiplier. Cut to pea/hazelnut size.
7) Drain 30% of the whey (5 l or so). Ph should be 6.4-6.45
8) Add hot (140F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.
9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.
10) Brine shouldn't be fully saturated, more around 18-20%. Not sure of the duration, probably 2-4 hours per lb. ph after brine should be 5.2
11) Dry at 90% humidity at 60F for 24 hours.
12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind.
13) Ripen for a few days at 70% RH to dry the rind a bit.  Package.
14) Cure at 40F for 2-3 weeks.


« Last Edit: August 03, 2009, 09:24:01 PM by linuxboy »
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Offline leedsfan

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #6 on: August 03, 2009, 09:45:08 PM »
The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want.

This is the industrial recipe:

1) Pasteurize at 165F for 30 secs. (can skip if you want)
2) Cool to 95F for renneting.
3) Add CaCl2 if desired (skip with summer milk, should be fine as is)
4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l.
5) Ripen 30 mins.
6) Add rennet. Flocculation should happen at 12-20 mins. Use 3X multiplier. Cut to pea/hazelnut size.
7) Drain 30% of the whey (5 l or so). Ph should be 6.4-6.45
8) Add hot (140F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.
9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.
10) Brine shouldn't be fully saturated, more around 18-20%. Not sure of the duration, probably 2-4 hours per lb. ph after brine should be 5.2
11) Dry at 90% humidity at 60F for 24 hours.
12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind.
13) Ripen for a few days at 70% RH to dry the rind a bit.  Package.
14) Cure at 40F for 2-3 weeks.

Perfect. I'm actually going to wait to do this as I only have Choozit Alp, missing TA 60. Ordered it tonight so should have it in time to make next week.

Thank you so much for the recipe. Excited to make this.

Offline linuxboy

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Re: Skim Cow's Milk - Cheese Making Recipes?
« Reply #7 on: August 03, 2009, 10:27:15 PM »
Glad to help. I went by the notes I had and omitted some steps and quantities that should be self-explanatory or that vary with milk amount (like rennet amount or remembering to stir after cutting to expel whey), so if something doesn't make sense, feel free to ask :). I did calculate the culture quantity for you for 17l.

Kosikowski has a slightly different version in "Cheese and Fermented Milk Foods" Look in volume 2, chapter 12, on page 125.
« Last Edit: August 03, 2009, 10:33:42 PM by linuxboy »
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