HI New Cheese maker in Columbia, SC

[onnalee13]

Hi all,
I am a new cheese maker for our home. My eldest son and I both suffer from psoriasis from processed dairy, this in me was from an episode with 'bad' milk  about 9 years ago and my son with an overdose of whey protein powder shakes. We have found that RAW milk and cheese does not have this effect on our systems. I have access to good clean raw milk and we have been on that for now almost 3 years. I was discouraged with the price of raw cheese and along with some other near-future life changes decided to learn how to make our own. with what i am seeing in most cases, the process does not pasteurize the milk in the process.

I am thrilled to be here and able to learn from all of your experiences! Today i am making my fourth pound. VERY new!  and loving it!

Main questions: i am using the basic cheese from one gallon recipe online. Very basic. With the resulting cheese should i age it? should i use wax or will a vacuum seal bag be ok, and lastly what kind of cheese does this make??? Thanks ya'll!

Onna

[Sailor Con Queso]

Onna, WHAT basic recipe are you using? Yes, most cheeses need to be aged, especially with raw milk. There are many ways to age a cheese. Tons of info on the Forum if you search.

Please elaborate on your psoriasis & dairy. How did you/they establish a connection? Was this considered an auto-immune response?

Welcome to the Forum.

[onnalee13]

Hi and thanks for your response, I think!

To answer your question, the recipe I used is here,
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese98.htm

Is is my first post and first time on this forum so I have yet to search the posts for the answer I'm seeking!

Th bit about our health is self diagnosed, and accurate! When I have dairy, I break out in psoriasis mostly on my hands, it lasts for about a week and half then fades. I have pasteurized dairy so infrequently it is very easy to conclude this is the root of my issue. If you want to talk medicine I can elaborate, but I'm here for the cheese!

So I will just snoop around in the sections that discuss when it's appropriate to wax the cheese and all the details surrounding that!

[DeejayDebi]

Onna welcome

There are many types of cheese and many way to process and age the cheeses. It pretty much depends on what you have made and what you have available to age it. Some people are not set up with a cheese refrigerator yet (Cheese cave) some do not have a vacuum sealer but can get wax. Much is up to you and how you are able to do things.

Many times it is not the pasteurization but the homogenization that causes problems. It does seem to hold true that many people with milk related problems only have problems with commercial milks not raw milk.