Hello people,
I am upgrading all my recipes to use mother cultures as explained here (https://cheeseforum.org/forum/index.php/topic,5165.0.html) thanks to Sailor (https://cheeseforum.org/forum/index.php?action=profile;u=662) and use the flocculation as I have listed here (https://cheeseforum.org/forum/index.php/topic,8128.msg56641.html#msg56641) and explained here (https://cheeseforum.org/forum/index.php/topic,1881.msg14004.html#msg14004) thanks to DeejayDebi (https://cheeseforum.org/forum/index.php?action=profile;u=394).
Also wanted to make my own thermo starter out of Kefir (https://cheeseforum.org/forum/index.php/topic,8195.msg57222.html#msg57222) and another thermo from whey as explained here (https://cheeseforum.org/forum/index.php/topic,8013.0.html) thanks to Linuxboy (https://cheeseforum.org/forum/index.php?action=profile;u=355) aka Pav.
All my starters will be prepared with goat's milk (trying to find some fresh one ATM) so that I can get some natural lipase there as well.
Only thing that is left to do is to find an abomasum to make rennet and I have a nice Turkish recipe for this used in the mountains to make some of the finest cheeses. Thanks to dicussion here (https://cheeseforum.org/forum/index.php/topic,4133.0.html) between eric1 and Linuxboy that I learnt a lot about the subject. Butchering a 4 weeks old kid will be the hardest part of this journey.
I believe, only then, I will create something unique; a cheese where you can not find anywhere in the world with the help of this beautiful forum and its residents.
Thanks a lot people.
Nice! Good luck and happy cheesemaking :)
Very cool project Gurkan. I look forward to hearing how it goes.
- Jeff
I admire your dedication to this age old craft, Gürkan!
You are a lot more ambitious than I, friend! Good luck with your venture and keep us posted on your results.
I would dread having to butcher a young kid or calf as well...
You've set up a lovely, dedicated path. Good for you!
Actually young kid is considered a delicacy in some parts of the world, and when in a former life I was an angora goat farmer in the middle of one of the perennial dreadful droughts for which Australia is noted, we ate quite a lot of it. So the poor little boy should not be wasted.