I am so new to all this....all I have used so far, is the single powder packet for making chevre from New England Cheesemaking. I want to stay away from microbial rennets, so I want to venture into trying the calf or goat kid rennet. With either of those two, what type of culture do I need, and what are the best brands?
Thanks in advance for your help!
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
Stinky, those where all starter cultures.....
But he is right artisan geek has some pretty cool cultures and some very unique Rennets . Try them out I am sure you will be pleased. Are you still having issues with your rennet giving you reactions?
Quote from: Gregore on November 14, 2015, 12:59:36 AM
Stinky, those where all starter cultures.....
But he is right artisan geek has some pretty cool cultures and some very unique Rennets . Try them out I am sure you will be pleased. Are you still having issues with your rennet giving you reactions?
I believe so. I quit eating the cheese for a couple of days and felt better. Then, I tasted a bit of what I made yesterday and I immediately felt weak and achy.
Quote from: Stinky on November 13, 2015, 09:26:32 PM
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
Thank you! With which rennet?
Quote from: narnia on November 14, 2015, 01:43:29 AM
Quote from: Gregore on November 14, 2015, 12:59:36 AM
Stinky, those where all starter cultures.....
But he is right artisan geek has some pretty cool cultures and some very unique Rennets . Try them out I am sure you will be pleased. Are you still having issues with your rennet giving you reactions?
I believe so. I quit eating the cheese for a couple of days and felt better. Then, I tasted a bit of what I made yesterday and I immediately felt weak and achy.
Eef, that's rough. Has anyone else had the same reaction?
Quote from: narnia on November 14, 2015, 01:44:08 AM
Quote from: Stinky on November 13, 2015, 09:26:32 PM
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
Thank you! With which rennet?
Calf or kid, calf is the easiest and best, probably. Up to you, no real difference.
Quote from: Stinky on November 14, 2015, 01:45:37 AM
Quote from: narnia on November 14, 2015, 01:43:29 AM
Quote from: Gregore on November 14, 2015, 12:59:36 AM
Stinky, those where all starter cultures.....
But he is right artisan geek has some pretty cool cultures and some very unique Rennets . Try them out I am sure you will be pleased. Are you still having issues with your rennet giving you reactions?
I believe so. I quit eating the cheese for a couple of days and felt better. Then, I tasted a bit of what I made yesterday and I immediately felt weak and achy.
Eef, that's rough. Has anyone else had the same reaction?
No. Not my DH, who tasted the same. I recovered shortly thereafter. I ate some from my first batch (that I had made on Monday) today and I felt pretty OK. Although a little later, I felt congested. I have become extremely sensitive to mold since eating the cheese and that is why I am wondering which part has the mold... I have struggled with candida for many years, so really need to avoid mold and fungus as much as I can. Because of this, I have not had any kind of cheese for over 30 years, until recently, when we got into goat milk. I bought some chevre from someone that we bought milk from, prior to buying our own goat. I did fine with her cheese, but then because we bought only 6 oz and ate it over the course of a week, I did not have a reaction to it. And also, I don't know what kind of rennet she uses.
My cheese...because there was soooooooo much of it, I did pig out on it. I guess I maxed over my threshold. I may have easily eaten 3/4 lb in two days...it was sooooo delicious!! :-\
Quote from: narnia on November 14, 2015, 01:56:40 AM
Quote from: Stinky on November 14, 2015, 01:45:37 AM
Quote from: narnia on November 14, 2015, 01:43:29 AM
Quote from: Gregore on November 14, 2015, 12:59:36 AM
Stinky, those where all starter cultures.....
But he is right artisan geek has some pretty cool cultures and some very unique Rennets . Try them out I am sure you will be pleased. Are you still having issues with your rennet giving you reactions?
I believe so. I quit eating the cheese for a couple of days and felt better. Then, I tasted a bit of what I made yesterday and I immediately felt weak and achy.
Eef, that's rough. Has anyone else had the same reaction?
No. Not my DH, who tasted the same. I recovered shortly thereafter. I ate some from my first batch (that I had made on Monday) today and I felt pretty OK. Although a little later, I felt congested. I have become extremely sensitive to mold since eating the cheese and that is why I am wondering which part has the mold... I have struggled with candida for many years, so really need to avoid mold and fungus as much as I can. Because of this, I have not had any kind of cheese for over 30 years, until recently, when we got into goat milk. I bought some chevre from someone that we bought milk from, prior to buying our own goat. I did fine with her cheese, but then we bought only 6 oz and ate it over the course of a week, I did not have a reaction to it. And also, I don't know what kind of rennet she uses.
My cheese...because there was soooooooo much of it, I did pig out on it. I guess I maxed over my threshold. I may have easily eaten 3/4 lb in two days...it was sooooo delicious!! :-\
Quote from: Stinky on November 13, 2015, 09:26:32 PM
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
I heard about Alce Lyobac MCL AR, 0.5-dose. Has anyone tried that culture?
Quote from: Stinky on November 14, 2015, 01:46:05 AM
Quote from: narnia on November 14, 2015, 01:44:08 AM
Quote from: Stinky on November 13, 2015, 09:26:32 PM
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
Thank you! With which rennet?
Calf or kid, calf is the easiest and best, probably. Up to you, no real difference.
Would you mind explaining how it is easiest and best? Thanks!
Can I use the mesophilic culture to make goat yogurt?
What cultures do you have?
You can make Yoghurt and Chevre with a variety of cultures and each will give its own subtle flavour.
I chose to use calf rennet and Florica Danica with pleasing results in my Chevre and used a mix of two commercial yoghurts as starters to maximise the probiotics in my yoghurt.
Quote from: narnia on November 14, 2015, 02:19:28 AM
Quote from: Stinky on November 14, 2015, 01:46:05 AM
Quote from: narnia on November 14, 2015, 01:44:08 AM
Quote from: Stinky on November 13, 2015, 09:26:32 PM
From artisangeek.com - which is totally where you should be buying things; it's cheaper and better than most other cheese supply places...
(We recommend Sacco Lyofast MO 030 or Danisco Choozit MA11 for a traditional French flavor and texture. Danisco Choozit MM100 for more buttery flavor, or CHR-Hansen Flora Danica, Biena Aroma B, Sacco Lyofast MW 30 R, or Danisco Choozit Probat 222 for a buttery flavor and aroma with more airy texture and and creamier mouthfeel)
From their recipe. (http://artisangeek.com/basic-chevre-recipe/)
Thank you! With which rennet?
Calf or kid, calf is the easiest and best, probably. Up to you, no real difference.
Would you mind explaining how it is easiest and best? Thanks!
It's cheap, and considered better than most others because it has residual components which help break down proteins that are absent in other cheeses, and with longer aged cheeses vegetable/microbial rennet can leave a bitter taste because it doesn't have those extra components.
Fun fact: one of the microbial rennets is derived from a strain of e.coli.
Yoghurt is generally made with thermophilic cultures rather than mesophilic. As Schnecken Slayer has said, use store-bought yoghurt as your starter -- look for a brand with nothing other than milk and cultures if you can find it. I find the Fage 2% plain yoghurt to be an excellent starter.
by Stinky - Fun fact: one of the microbial rennets is derived from a strain of e.coli.
[/quote]
Ew!!! :o I don't understand the logic behind that!!! Why would anyone want to use a disease-causing bacteria to make food ingredients?
Quote from: awakephd on November 14, 2015, 05:33:47 PM
Yoghurt is generally made with thermophilic cultures rather than mesophilic. As Schnecken Slayer has said, use store-bought yoghurt as your starter -- look for a brand with nothing other than milk and cultures if you can find it. I find the Fage 2% plain yoghurt to be an excellent starter.
I can't do cow dairy, so I think will have to buy a starter culture.
Quote from: narnia on November 14, 2015, 06:11:58 PM
by Stinky - Fun fact: one of the microbial rennets is derived from a strain of e.coli.
Ew!!! :o I don't understand the logic behind that!!! Why would anyone want to use a disease-causing bacteria to make food ingredients?
[/quote]
I told you it was a fun fact. ;)
NOT a FUN fact!!!! :o
Quote from: Schnecken Slayer on November 14, 2015, 08:29:58 AM
What cultures do you have?
You can make Yoghurt and Chevre with a variety of cultures and each will give its own subtle flavour.
I chose to use calf rennet and Florica Danica with pleasing results in my Chevre and used a mix of two commercial yoghurts as starters to maximise the probiotics in my yoghurt.
Currently, I have one packet left of the chevre packets that I bought from New England Cheesemaking. I want to make yogurt for the beneficial bacteria, so perhaps I need to buy the yogurt culture.
Not all E. coli are disease causing. There are many strains. You have E. coli in your body already and it is actually necessary for good health. It's the bad strains that cause illness, or strains your body is not used to like traveling and getting sick. Microbial coagulant also doesn't actually contain the bacteria that makes it. The microbial rennet is produced by the bacteria and then removed and purified. If you have concerns with genetically modified organisms, you may want to consider how that relates to microbial rennet. The bacteria are modified so that they produce the rennet.
Susan
Hmmmm. I see. Thanks, Susan!
The e-coli that is so dangerous to us is one that did not exist 30 or so years ago but thanks to our need for cheap beef and the industries desire to give it to us they invented feed lots and the original e-Coli mutated to the current deadly strain O157:H7
That is awful!!!
Yes it is awful but it is our own fault . As a culture we will not learn our lesson until there is nothing left to eat but each other . :o
:'(
Quote from: narnia on November 14, 2015, 06:12:52 PM
Quote from: awakephd on November 14, 2015, 05:33:47 PM
Yoghurt is generally made with thermophilic cultures rather than mesophilic. As Schnecken Slayer has said, use store-bought yoghurt as your starter -- look for a brand with nothing other than milk and cultures if you can find it. I find the Fage 2% plain yoghurt to be an excellent starter.
I can't do cow dairy, so I think will have to buy a starter culture.
Narnia, you can purchase dried starter cultures for yogurt from a number of sources (ArtisanGeek, New England Cheese, etc.)
Yes...precisely my plan!