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wayne fajkus wrote:
Am i missing anything besides cheeses?
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James Freyr wrote:
wayne fajkus wrote:
Am i missing anything besides cheeses?
Ice cream!![]()
Sometimes the answer is nothing
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Chris Kott wrote:
The first cheese I ever made was paneer for a saag paneer dish. Just warmed whole milk, then a little lemon juice to make it curdle, a cheesecloth and pressing between nesting dutch ovens, and it was done. There was some waiting time in between, but it was essentially an hour or two all-in, active time wise.
Sometimes the answer is nothing
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Anita Martini wrote:Wayne,
how do you make cream cheese? I guess you need quite a lot of milk. I have access to raw milk and good cream, so I guess that's a good starting point.
Sometimes the answer is nothing
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wayne fajkus wrote:
4 cups of whole milk. Raw or homogenized should work. As it starts to boil, add 3 tablespoons of lemon or lime juice. 1 table spoon at a time while whisking. Directions said a minute apart but i did not wait that long. As you whisk it, it will break into curds and a green whey. Strain out the curds. Put the curds in a food blender and whir away to a cream. Add about 1/2 teaspoon of salt while whirring. I'll look closer at the quantity next time. I'd guess it was half a cup.
I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)
Sometimes the answer is nothing
Dulce de leche!
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Sometimes the answer is nothing
Pat B.
I had an interesting outcome. Put yogurt in milk and it turns into yogurt. Put yogurt in heavy cream and it turns into sour cream.
This was my first try using raw milk milk. Not homogenized. I had it straining overnight. I went to put it in jars and it is sour cream. The problem is it is a lot of sour cream. I guess since the cream separates and floats to the top it grabbed onto it.
This was done without pasteurizing before hand.
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wayne fajkus wrote:Interesting. So what i made is not real cream cheese.
William Bronson wrote: If you have a still you might be able to make cow milk version of arkhi, the mares milk vodka.
And Aqaruul is a dried curd, like milk jerky!
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