Hey everybody,
I like to cook a lot. I'm even working on a cookbook. I was camping last week and a friend told me how easy it was to make a simple cheese, just boil milk, add vinegar, drain... I was excited but disappointed in the result. Then I researched more and tried to make neufchatel but I ended up with a gallon of a yogurt-like substance. I didn't taste it. I'm going to try again this weekend. I want to make artisan soft cheeses. I'm fascinated by the idea that I can make an ingredient, not just a dish/recipe composed of ingredients.
I have a couple of questions:
-When is calcium chloride necessary? Should I add it to all pasteurized, commercial, grocery store milk?
-Anyone made cheese from whole chocolate milk?
-I would like to give cheeses away to friends. Does anyone know of nice little containers that I could put them in, maybe 2 to 4 oz size containers? Ones I could add a little label to?
Thanks all. I'm glad I found this place.
Hi Stuart and welcome to the world of Cheese Making, I think you are the first in Pennsylvania!
I've made Neufchatel several times, you'll find my records in this Board (https://cheeseforum.org/forum/index.php/board,74.0.html) based on the recipe here (https://cheeseforum.org/Recipes/Recipe_Neufchatel.htm). If you wanted to post your method and results in that same board or the Problems - Questions Board I'm sure you would get some support.
Quick answers, many people add CaCl2 (https://cheeseforum.org/Making/Calcium_Chloride.htm) when using pasteurized milk as in general get a better rennet curd set (https://cheeseforum.org/Making/Best_Practice_Check_Curd_Clean_Break.htm). So yes you should add it, but not absolutely required, see other posts on CaCl2 in this board (https://cheeseforum.org/forum/index.php/board,52.0.html).
Choc milk, not that I know of but neat idea, I think someone also might have tried, recommend from forum homepage, search on chocolate.
Some of the cheese making supply stores (https://cheeseforum.org/Links/Stores_Cheese_Making_Supplies.htm) probably sell boxes, but probably better if you post that or other questions preferably separately in the Problems - Questions Board as there are some very experienced cheese makers on this forum who rarely look in this Intro/Welcome Board ;).
Again welcome!
Mmm...Cheese 'n chocolate. :) I usually just eat a few bites together, but have been thinking of cutting a cheese into squares and dipping it into chocolate to coat it. Maybe this fall when things cool down and I have more time to fuss in the kitchen. Making a chocolate milk cheese - now that's very original. I wonder if the sugar in the store bought kind would work OK with the starter culture - perhaps cocoa powder mixed into the milk rather than chocolate milk? It wouldn't be very sweet though, done that way. Now you have me thinking...
Containers: I usually give soft cheese out in those small, reusable Ziploc containers; not super fancy, but inexpensive.
The failed batches and whey can be cooked into breads, pancakes, cakes, icings, etc. and are very good that way - like a sour cream cake, or a substitute for the milk in a baking recipe.
Welcome Stuart! Sorry to hear first ew attempts didn't go according to plan but I am glad you didn't give up - it only gets better!
As far as chocolate cheese there's a cheese store (several acualy) in Wisconsin that sell chocolate cheese. It kind of tastes like a soft fudge almost. I think if you try making something like riccotta and adding a coco powder to it then letting it drain you get almost then same thing. I did it with Nestles Quik once and it was pretty good. I am not a big chocolate lover so it's not a regular thing for me. I do like white chocolate shavings in my canoli though - go figure!
Thanks for the replies, guys. Makes me feel welcome.
I'll look in other forums for more answers to my questions. I just wanted to give my introduction post more substance.
Goatherdess, I too already have bought those ziploc containers to use! I made tshirts for a goat farm last year and they gave me some goat cheeses when I delivered them and they were nice little containers that they had put labels on. Maybe 4oz containers. I'll find something.
I'll let everyone know how it goes. I've just received my calcium chloride and rennet etc so I'm going to try it again tomorrow night.