Hello from Gainesville VA
I'm new here, and new to making cheese (less than 6 months, I think).
Mostly interesting in making it to eat. So far, pretty successful.
General questions:
1) Do you all adapt your recipes to the equipment/environment you have? I don't want to spend my retirement on this hobby. I've put in about $500 and that's about where I want to stay (excepting actual cheese making supplies).
2) What do YOU do with the whey? I've never been a great fan of ricotta. I don't have pigs. It's good for making oatmeal and grits, but there's only so much I can use.
3) Is anybody from VA and do you have a cow share? I'm on a waiting list, but I suspect it will be a LONG wait.
Looking to learn lots of new stuff!
Laura
Welcome to the forum Laura. I'm originally from Maryland so close but now live in Washington State. As for your questions.....
1) Depends on the individual and their available resources. Many people here buy their molds and caves and equipment and many make do with home made molds, cooler chests, etc. Fun thing about this hobby is that you can do it on just about any level you like. Even the cultures we buy are available all around us in the air.
2) I throw mine out.
3) I'll leave this one up to someone that might be near you and can help.
Once again, welcome! Have a look around, do searches on anything you'd like to know, it's all there, and welcome to the world of artisanal cheese making! ;D
Thanks Al! I'm enjoying the forum!
Is there a specific place to post "ridiculous newbie questions"?
Like: how important is the waiting time after adding starter cultures before you whisk in?
What exactly happens if I add too much rennet?
How much "give" is there in a recipe? Is it like bread, or more exacting?
I've made several cheeses that didn't turn out either as I expected or as the recipe led me to believe. But they were good enough to eat.
Hey there and welcome!
When I'm trying to explain to friends about cheesemaking, I often use the analogy of bread:
If you add 1/2 more flour than recipe says--you still end up with French bread.
If you are making a French bread and you let it rise 15 minutes longer than recipe says--you still end up with French bread.
If you bake it for 10 minutes longer than recipe says--you still end up with French bread.
If you bake it 25 degrees cooler than recipe says--you still end up with French bread.
If you don't eat it right away--it stays French bread.
BUT
If you make any minor changes like that with cheese--you end up with a completely different cheese.
Welcome!
#1 I've been at this for a couple years and I haven't spent anywhere near $500. Don't get me wrong, I want to but you know ... bills :'(
The $500 was for equipment?
#2 whey is a good fertilizer ... spread it!
Quote from: curiouser_alice on November 15, 2017, 05:54:56 PM
Is there a specific place to post "ridiculous newbie questions"?
Like: how important is the waiting time after adding starter cultures before you whisk in?
What exactly happens if I add too much rennet?
How much "give" is there in a recipe? Is it like bread, or more exacting?
I've made several cheeses that didn't turn out either as I expected or as the recipe led me to believe. But they were good enough to eat.
There are no "ridiculous" questions. We've all asked them at one point in our learning process. Most of your questions have been answered. Just type them into the search block in the top right hand corner of the page, make sure the next block says "Entire Forum" just click on it to change it. You'll be surprised how many hits you get from people asking the same thing. Try a search on "too much rennet". LOL
Most of the $500 was for a small refrigerator. Everything else was incidental.
Re: bread - most of those changes will give you a bread that's somewhat different, but don't mess with the yeast.
Baking does not have recipes, it has formulas. You do not want to vary the least from those formulas. Cheese is much more forgiving. http://alewis64.blogspot.com/2017/01/baking-challah-on-wood-pro-grill.html (http://alewis64.blogspot.com/2017/01/baking-challah-on-wood-pro-grill.html)
Laura,
Sorry no cow share here but I do use the whey.
Some recipes call for it to acidify the milk, it has culture! ;) But as you would only need a tb or so...
I feed some to the dogs. It is a great treat for them and supplement. (I raise purebred Australian Cattle Dogs) They love it and will love you. At the same time it gives them good bacteria and a shiny coat!
It is wonderful for bathing. Yes, bathing. Add your gallon or so to your tub and soak - it really is marvelous; and no, it does not leave you smelling like a cheese. :) But it will help your skin and hair be naturally soft and is good for gardeners hands...
And as someone already mentioned, throw it on the mulch pile, it helps it decompose.
Those are the ways Ive used so far...
-Dedicated
Quote from: curiouser_alice on November 15, 2017, 05:54:56 PM
I've made several cheeses that didn't turn out either as I expected or as the recipe led me to believe. But they were good enough to eat.
Just change the name of the cheese O0
Welcome to the forum Alice
Whey is my main fertilizer especially for aerated compost and weed tea for the garden.
I put it in my aquaponics as well to supplement calcium.
You don't like ricotta but it is a good present for friends. They never get to see my camembert, ricotta is enough for them >:D