Lawrence Brewers Guild

Care to share that cheese recipe?

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?

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.

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.

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!

Andy you are the man with the hookups...

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

Jason