Author Topic: Milk, Cow's - Using Homogenized In Cheese Making?  (Read 9893 times)

Offline Mondequay

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 150
  • Cheeses: 8
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #15 on: August 16, 2010, 07:15:20 AM »
Hi Curtis, I have access to many brands of p&h milk where I live. I have tried every brand available and only one has made cheese. I'm happy that it's the one that I use in my coffee and pour on my children's oats! You will just have to start trying the milk you have access to and see what happens.

Alex, I love that mold! Beautiful cheese. What is it called?

Christine


Guests, join the CheeseForum.org community to remove this ad.


Offline Alex

  • Old Cheese
  • *****
  • Location: Haifa,Israel
  • Posts: 732
  • Cheeses: 27
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #16 on: August 16, 2010, 08:14:38 AM »
The cheese is named after the holly ancient city of Safed (also spelled Safed, Zefat, Tsfat, Zfat, Safad, Safes, Safet, Tzfat, etc.), a center of Kabbalah, located in the Galilee in northern Israel.
The specific name is: Tzfatit = from Tzfat.
Alex-The Cheesepenter

Offline Mondequay

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 150
  • Cheeses: 8
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #17 on: August 16, 2010, 08:40:19 AM »
I would love to make that cheese for a friend but had no luck finding a recipe. At least not one I could read!

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #18 on: August 16, 2010, 09:23:00 PM »
It looks wonderfully creamy Alex - do share the recipe for this lovely cheese please?

Offline Alex

  • Old Cheese
  • *****
  • Location: Haifa,Israel
  • Posts: 732
  • Cheeses: 27
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #19 on: August 16, 2010, 11:32:14 PM »
Christine and Debi,

I'll post the resipe as soon as I'll finish translating it :)
Alex-The Cheesepenter


Guests, join the CheeseForum.org community to remove this ad.


Offline Mondequay

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 150
  • Cheeses: 8
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #20 on: August 17, 2010, 07:56:22 AM »
Thanks, Alex. I am so impressed (and a little envious) of bi-lingual and multi-lingual people!

Offline Alex

  • Old Cheese
  • *****
  • Location: Haifa,Israel
  • Posts: 732
  • Cheeses: 27
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #21 on: August 18, 2010, 11:23:51 AM »
At last, here it is:

Tzaftit Cheese Recipe

The recipe describes the way I teach and make myself the cheese. I use raw cow’s milk.

Ingredients:

3 liters milk
3 Tb 5% vinegar
0.8 gr (3-4 flakes) CaCl diluted in water
3 ts buttermilk (store bought, containing STREPTOCOCCUS LACTIS, STREPTOCOCCUS DIACETYLACTIS and STREPTOCOCCUS CREMORIS) diluted in water
3-4 drops liquid enzyme (Maxiren 600) diluted in water
50-70 gr table salt (I use 60 gr)

2 500 cc dripping moulds (like for Camembert)

1. Heat milk to 72-74ºC.
2. Cool instantly to 40-42 ºC.
3. Add and stir one by one, vinegar, CaCl, buttermilk and enzyme.
4. Cover and let set for 30-60 minutes, check for a clean break.
5. Cut curd into 1-1.5 cm size cubes.
6. Let stand for 8 minutes.
7. Stir gently and complete cutting.
8. Let stand for 5 minutes.
9. Stir gently (longer then previously) to expel whey and prevent curds from matting.
10. Let stand for 3 minutes to settle curds.
11. Drain whey to about 1 cm about curds’ level.
12. Add the salt and stir to incorporate and dissolve it.
13. Transfer curds equally into 2 moulds.
14. Let drain for 12-16 hours flipping as the curds in the moulds start to mat and solidify. As more flipping, faster draining.
15. Store in the refrigerator for up to 10 days, may be even for 14 days.

You may use a bigger mould 3600 cc for 9-10 liters of milk.

Note: After salting, you may drain most of the whey and add Nigella Seeds, Sesame Seeds, Dill, Chopped Olives, etc. 



Alex-The Cheesepenter

Offline Mondequay

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 150
  • Cheeses: 8
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #22 on: August 18, 2010, 12:11:21 PM »
Thanks for the recipe Alex. I can't wait to try it!  :)

Online Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,209
  • Cheeses: 199
  • Contemplating cheese
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #23 on: August 19, 2010, 01:13:31 AM »
So I like to use the milk that has decent proteins, and then use non-ultra-pasteurized, gently treated cream and add it back into the milk.
Getting non-ultra-pasteurized cream is difficult. I've had pretty good success with all of the Darigold products in Tacoma: 1%, 2%, and whole milk. I would like to try their 1 or 2% and add the cream (non-UHT) back to it to see what difference it might make. I will also check the Trader Joes in my area.

Thanks for that.

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

Offline Gina

  • Mature Cheese
  • ****
  • Posts: 213
  • Cheeses: 10
  • Was that the frig door?
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #24 on: August 19, 2010, 11:00:29 AM »
So I like to use the milk that has decent proteins, and then use non-ultra-pasteurized, gently treated cream and add it back into the milk.
Getting non-ultra-pasteurized cream is difficult. I've had pretty good success with all of the Darigold products in Tacoma: 1%, 2%, and whole milk. I would like to try their 1 or 2% and add the cream (non-UHT) back to it to see what difference it might make. I will also check the Trader Joes in my area.

In my area (SoCal), Trader Joe's carries pasteurized but not homoginized milk, though they dont call it 'cream line'. IIRC, it's about $4/2 quarts. TJ's cream is UP, but Costco's isnt.

(TJ's here also carries goat's milk that is not UP.)

If you add cream to lower fat milk to get to whole, what is the formula? Guess that depends on the per cent fat in the cream and milk, ...and math will be involved. ;) What is the usual per cent of fat in whole milk? 4%?
« Last Edit: August 19, 2010, 11:10:17 AM by Gina »
A watched cheese never ages...


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #25 on: August 19, 2010, 11:08:59 AM »
3.2-3.5% fat
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Gina

  • Mature Cheese
  • ****
  • Posts: 213
  • Cheeses: 10
  • Was that the frig door?
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #26 on: August 19, 2010, 11:11:38 AM »
Hmm, decimal points. Guess that means higher math.

Thanks. ;)
A watched cheese never ages...

Offline oregoncurtis

  • New Cheese
  • *
  • Posts: 2
  • Cheeses: 0
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #27 on: August 19, 2010, 02:32:26 PM »
Thanks for all the replies everyone. Would anyone be able to link to a recipe good for a beginner that will work with homogenized milk? I'm not up on all the cheese lingo (styles, science, etc.) so it would be a great help. I have rennet and citric acid on hand so preferably a recipe that won't require any more special ingredients (calcium).

-Curtis

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #28 on: August 21, 2010, 10:25:03 PM »
Really looks tasty Alex thank you. I am wondering would this also be called Zfatit by any chance?

Offline Alex

  • Old Cheese
  • *****
  • Location: Haifa,Israel
  • Posts: 732
  • Cheeses: 27
  • Default personal text
Re: Milk, Cow's - Using Homogenized In Cheese Making?
« Reply #29 on: August 22, 2010, 12:40:26 PM »
This is Tzfatit' except the type of milk.
Hameiri dairy established in Tzfat before 160 years, being the first dairy in Israel, was the first to make this type of cheese, but from sheep's' milk until today.
Alex-The Cheesepenter