LBG sour/buggy/funky Beer Tasting

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Greenblood
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Re: LBG sour/buggy/funky Beer Tasting

#76 Post by Greenblood » Wed Aug 04, 2010 5:46 pm

Care to share that cheese recipe?
Cheers!

John Monaghan

"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."

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klickcue
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Re: LBG sour/buggy/funky Beer Tasting

#77 Post by klickcue » Wed Aug 04, 2010 9:11 pm

Greenblood wrote:Care to share that cheese recipe?
Not at all. I do my cheese a little differently as far as pressing but this is the guy that got me into fermenting milk years ago:

http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML

There is a wealth of information on his site. There are nice pictures of bugs and plating on the site.

I use Dannon "All Natural" Plain Yogurt for the bugs. I know that Dillon's on Sixth Street carries it, if I need to re-culture. I just use culture from an earlier batch. My Buttermilk started years ago, different bugs.

But, follow this:
http://biology.clc.uc.edu/Fankhauser/Ch ... RT2000.htm

Make the Yogurt and then press into cheese. I use a linen cloth and let it hang and then press the whey by hand.

I use a food dehydrator for my heat source set at 115 degrees F for 3 hours but hot water or a low temperature oven can serve as heat.

If you have problems or need more information let me know. I make 1 gallon at a time and use whole cow's milk. The brick that was at the tasting is about 1/2 gallon of milk so you can get an idea of how much whey is generated.

You ready for Kimchi yet? 8)
Have Fun!

Chris

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klickcue
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Neutralizing Lactic Acid

#78 Post by klickcue » Wed Aug 04, 2010 9:27 pm

By the way, if you are cooking with Yogurt or Buttermilk, 1 teaspoon of baking soda will neutralize (titrate) 1 cup of buttermilk.

You will get a nice rise of the product without the sour taste.
Have Fun!

Chris

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Blktre
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Re: LBG sour/buggy/funky Beer Tasting

#79 Post by Blktre » Sun Aug 08, 2010 11:03 am

Luckily for me i can get 5g of fresh unpasteurized dairy milk for a beer trade from a dairy farmer friend of mine.
I also have access to some goat milk.
Just call me Andy!

Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough

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klickcue
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Re: LBG sour/buggy/funky Beer Tasting

#80 Post by klickcue » Sun Aug 08, 2010 12:39 pm

I have never had a chance to work with goat's milk but the professor from the link above does a lot of his cheeses from goat's milk.

Enjoy!
Have Fun!

Chris

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Jdl973
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Re: LBG sour/buggy/funky Beer Tasting

#81 Post by Jdl973 » Sun Aug 08, 2010 11:40 pm

Andy you are the man with the hookups... :D

Chris great links...thanks...one more hobby to get into... :shock:

Jason
BEFORE THERE WAS MATHEMATICS, RELIGION, PHILOSOPHY OR CULTURE...THERE WAS BEER.

In Primary:............. None (how sad is that?)
In Secondary:..........None...see above
On Tap: ..........Barley Wine from 2006, BGSA from 2006...

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