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My first attempt at A2 cheese making  RSS feed

 
thomas rubino
Posts: 825
Location: latitude 47 N.W. montana zone 6A
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Hi All; Made my first A2 cheese this week. Using David Ashers great book on natural cheese making.  A small batch of (you can't do this with homogenized milk ) I didn't do that well with this one...My fault, it was to thin when I poured it into the cheesecloth.   Then a batch of chevre from goat milk!  This was awesome  !  Easy easy and everybit as good as what I have bought in the organic store in the past ! I added the whey and rennet the first day ... have to admit it did not look like it would work ... Next morning my cheese pot was full of this wonderful yogurt, smelled heavenly looked like whipped cream.  Hmm this is what david said would happen... but i'm making cheese not yogurt... well as most of you know later that day the yogurt was sinking and by the next morning was submerged in the whey. Some time in the cheesecloth and add some salt , little more draining and wala ! chevre cheese ! Can't wait to try the other recipes !
 
richard valley
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Location: Sierra Nevada mountain valley CA, & Nevada high desert
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Greetings Thomas, Glad to see you're making cheese, a great adventure. I've 2 gal of milk on the stove as we speak or write, waiting for the addition of rennet. Like to hear what you're making and how you go about it. You mentioned adding whey? Tell me about that I've never added whey, what was it for?

Have a great day.


Richard
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thomas rubino
Posts: 825
Location: latitude 47 N.W. montana zone 6A
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Hi Richard;  This was my very first attempt at cheese making and it was with goats milk.  I  was making che'vre cheese following David Ashers book "the art of natural cheese making"  He called for adding whey, So I did... now I know that warm raw milk does not need any starter at all , mama cow or goat put it in there for us ! If you have not seen Davids book it is well worth purchasing or getting your local library to get a copy. Absolutely the best book on natural methods of cheese making without using all of the manufactured products that american cheese makers insist on using. And my che'vre came out as good as if I bought it at the store. While you are heating your milk , I have just finished waxing my second wheel of cheddar cheese !  54 more days and I can try my first wheel !  
 
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