detroitdairy.blogspot.com
Detroit Dairy: Hard Cheese Ahoy!
http://detroitdairy.blogspot.com/2011/05/hard-cheese-ahoy.html
Chronicles of a Home Creamery. Wednesday, May 18, 2011. This weekend was a landmark! A cheese press is completely essential for any hard cheese that you would desire to make. It is the apparatus that will force out more whey from the curd than simple gravity. The hardest cheese that you can make with out a press is probably something like chevre. Not very firm, right? The plan I chose is from Fiasco Farm's. Note the safety goggles. Those are our transplants in the background! Then, we decided where we we...
detroitdairy.blogspot.com
Detroit Dairy: Aspiring to Vermont, Pt. 2
http://detroitdairy.blogspot.com/2011/06/aspiring-to-vermont-pt-2.html
Chronicles of a Home Creamery. Friday, June 17, 2011. Aspiring to Vermont, Pt. 2. I chose to save the waxing of the cheddar from last post for a whole new entry. I think I made the right choice! I do my best to keep my expectations at a minimum for most things, and eliminate them as often as I possibly can. My recipe of expectation for waxing hard cheese was as follows:. 2 parts nervous, because it was new and extremely flammable. 2 parts excited, because it was new and extremely flammable. You can see t...
detroitdairy.blogspot.com
Detroit Dairy: June 2011
http://detroitdairy.blogspot.com/2011_06_01_archive.html
Chronicles of a Home Creamery. Friday, June 17, 2011. Aspiring to Vermont, Pt. 2. I chose to save the waxing of the cheddar from last post for a whole new entry. I think I made the right choice! I do my best to keep my expectations at a minimum for most things, and eliminate them as often as I possibly can. My recipe of expectation for waxing hard cheese was as follows:. 2 parts nervous, because it was new and extremely flammable. 2 parts excited, because it was new and extremely flammable. You can see t...
detroitdairy.blogspot.com
Detroit Dairy: Post-panir post
http://detroitdairy.blogspot.com/2011/04/post-panir-post.html
Chronicles of a Home Creamery. Tuesday, April 12, 2011. This one will be a quickie: The first cheese that I made in the saga was panir. I didn't take any pictures, and haven't even started the blog at that point, but I still want to document it. After it curds, you allow the curds to sink below the surface of the liquid, and then you can strain it. The recipe suggests rinsing your bag of curd to ensure the acid has been washed away. I strained mine for 2 hours. And thought it turned out really well.
detroitdairy.blogspot.com
Detroit Dairy: An Unknown Cheese
http://detroitdairy.blogspot.com/2011/07/unknown-cheese.html
Chronicles of a Home Creamery. Monday, July 4, 2011. I like the idea of making a cheese that I have never tasted, much less ever heard of - so that I have no expectations of how it should turn out. Hopefully this can only bring new and exciting cheesemaking and tasting. The cheese of the week: Leicester. This cheese week was great - Justin was out of town, so we drank a lot less of the milk than we normally do, and that allowed for more cheese to be made! The process of this cheese was very similar to th...
detroitdairy.blogspot.com
Detroit Dairy: May 2011
http://detroitdairy.blogspot.com/2011_05_01_archive.html
Chronicles of a Home Creamery. Wednesday, May 18, 2011. This weekend was a landmark! A cheese press is completely essential for any hard cheese that you would desire to make. It is the apparatus that will force out more whey from the curd than simple gravity. The hardest cheese that you can make with out a press is probably something like chevre. Not very firm, right? The plan I chose is from Fiasco Farm's. Note the safety goggles. Those are our transplants in the background! Then, we decided where we we...
detroitdairy.blogspot.com
Detroit Dairy: April 2011
http://detroitdairy.blogspot.com/2011_04_01_archive.html
Chronicles of a Home Creamery. Sunday, April 24, 2011. To begin - I heated up my half gallon of whole milk to 86 degrees, added the diluted lipase (which comes in powder form) and my trusty mesophilic starter. As a side note, I think I mis-posted that I had bought my starter culture from New England Cheese Co., and I actually bought it from Dairy Connection. Straining system of the week. If anyone has any feta advice. feel free to share! This means that I will be getting a gallon of whole cow milk every ...
detroitdairy.blogspot.com
Detroit Dairy: Dedicated to Summer
http://detroitdairy.blogspot.com/2011/05/dedicated-to-summer.html
Chronicles of a Home Creamery. Monday, May 9, 2011. Fresh mozzarella is like a summer dream come true. It brings the memory of eating outside in the warmth paired with the taste explosion that only fresh tomatoes and basil out of the garden can bring. That combination will never die. Unfortunately, I have neither tomatoes nor basil, but I will settle for the delicious third part of the triad. Which has a wealth of information on raw milk and the ongoing battle to make it legal or their Real Milk Campaign.
detroitdairy.blogspot.com
Detroit Dairy: Feta fetish
http://detroitdairy.blogspot.com/2011/04/feta-fetish.html
Chronicles of a Home Creamery. Sunday, April 24, 2011. To begin - I heated up my half gallon of whole milk to 86 degrees, added the diluted lipase (which comes in powder form) and my trusty mesophilic starter. As a side note, I think I mis-posted that I had bought my starter culture from New England Cheese Co., and I actually bought it from Dairy Connection. Straining system of the week. If anyone has any feta advice. feel free to share! This means that I will be getting a gallon of whole cow milk every ...
