Hello everyone.
This is my first post maybe I should have done an intoduction, but since I have so many questions I am going to jump in.
My name is Luis, and I am starting a sheep dairy in Queretaro Mexico,
for 2012 my production will be small (5gal/day as most of my sheep are ewe lambs and did not breed this season) 2013 will more than double that. meanwhile with the milk of four ewes, Ricki Carroll book and the invaluable information in this forum I have jumped into cheese making.(And I am hooked!!)
I have done a couple of runs with the manchego recipe,and also the gouda recipe, some I have added 1/3 to 1/2 cow milk, fresh from my neighbor's cows thinking that maybe that way I can expand my production but dont know how much will the quality suffer. anyhow I will wait at least 2 or 3 months to cut the cheeses and see how I am dooing,
As cultures I have used; Sacco MS 064 CP and MO 032, [url][http://www.saccosrl.it/pdfSchedeTecniche/M91MS064CP0UK0.pdfurl]
MO 032 has cremoris but not thermophilus or biovar diacetylactis. the first run I used only MS 064 cp in the last I used little of the two is this OK? what about for gouda?
I have also done Greek /strained yougurt (wich came out great!)
the first runs I used microbial rennet from Sacco, the last I got chymomax from Hansen but I am googoling all I can to make my own lamb/abomasum rennet next year.
My plan is to go small scale comercial cremery wich I am building (litle by litle with the info from here)
I want to thank everyone here for sharing their information and their time I will be posting my questions, but not before going over all the info written on each subject, but for now let me know what you think of my plans, the cultures I am using and the sheep/cow mix idea and also what rind treatment do you recomend for 2lb weels
thank you.
Luis.