Making Dairy Products

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Comment by Deborah Niemann-Boehle on July 30, 2013 at 2:47pm

Great article on why to use starter cultures --

http://cheesemakinghelp.blogspot.com/2013/07/why-use-starter-cultur...

Comment by Kimberly Mondragon on March 28, 2013 at 9:29am

Thank you for the tip.... I'm going to give it a try and we do have chickens, so now  there won't be any waste!

 

Comment by Kare on March 27, 2013 at 4:58pm

Welcome to all the new members!  I wanted to give you a quick, easy tip... after you make your yogurt, if you put it into a cheese bag and let it hang over a bowl, it will turn into Greek yogurt.  The extra whey will drip out into the bowl and can be used for bread-making or given to the chickens.  

Comment by Kare on January 30, 2013 at 10:22pm

Hello Kolti, my favorite cheese recipe is for chèvre and its very simple. Simply take one gallon of goat milk that is fresh, room temperature and not yet refrigerated (or heat up a gallon to room temperature) and add 1 cup of cultured buttermilk (must be live culture) and two drops of rennet and then let it sit for 12 hours or longer if you like a more sour or goaty flavor. Then drain it through a muslin bag, give the chickens the liquid and what is left in the bag is the most amazing chèvre cheese! Salt it and you can add spices to it or use it in recipes :). It is similar to cream cheese.

Comment by Kolti Ishler on January 26, 2013 at 2:24pm

Does anyone have any good soap or cheese recipes?

Comment by Kare on July 15, 2012 at 9:59am

Welcome, New Members, to the Making Dairy Products Group! We look forward to sharing together!

Comment by Kare on February 13, 2011 at 3:29am

Actually, that's a typo, I do keep it at 110º.  Does that change anything???  Or are there other reasons my yogurt will not have live cultures?

Comment by Deborah Niemann-Boehle on February 12, 2011 at 11:22am

And yes, I love my electric yogurt maker. It's been working great for almost nine years. It only makes a quart at a time, but to keep reculturing, it's best to make small batches frequently. The more often you reculture, the better it works because the cultures do die sitting in the frig for too long -- anywhere from three days to a week. It doesn't take any more time to make yogurt than it takes to simply strain the milk and put it away -- I'm just putting it in the yogurt maker rather than in the frig.

Comment by Deborah Niemann-Boehle on February 12, 2011 at 11:19am

I've been trying to figure out how Kare's system works, because yogurt doesn't "work" that easily. You really do need to keep it at 110 for the cultures to do their thing. I tried NOT using a yogurt maker initially, and the results were inconsistent, and it was a pain. Then I remembered that Kare's yogurt recipe (posted in the discussion "Easiest dairy products...") uses gelatin. So, her yogurt would firm up at any temperature because of the gelatin. You wouldn't even need to add cultures. If you are only using cultures, you really do need to have a way to hold the temp at 110. Depending upon the culture you use, you may need to hold the temp anywhere from four to twelve hours.

As an aside, if you want to talk about yogurt, we should make a discussion thread, so that in the future, people will be able to find this info easily.

Comment by Kare on February 10, 2011 at 10:57am

I think it depends partly on how much yogurt you want to make.  I don't know how much an electric yogurt maker holds, but I make a gallon at a time.  I make sure the water is 100º to start with (when I put the jars in it inside a large canning pot) and then put it in the oven with the pilot and don't think about it again until the next morning.  I never check the oven temp or the water temp after that initial check.

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