Hi, my wife and her family have a dairy farm and sell their produce direct. There is a pasteurizer but no cheese making equipment. What would you suggest as a cheese to start with? Very busy so the least effort the better!
Eric SchmidMaybe a quark, get alot of yield but it goes bad within 2 months so short shelf life
James Couper Eric Schmid 2 months is amazing. Could you direct me to a decent recipe please?
Eric Schmid James Couper do you know how much milk?
James Couper Eric Schmid 45L minimum of it needs stirring, but the pasteurizer is only 150L so that is the maximum
Ronda DenayBoth farmer cheese( heating to 180, add some vinegar and drain) or chervr are very easy and not time consuming. The cherve needs to set after culture and drain for longer than farmer cheese but does not require much of your time.
James Couper Ronda Denay brilliant, thank you. I think the father cheese is what we call cottage cheese. The vinegar left a slight tang when I made it last, despite washing it three times. I have bought citric acid to see if it leaves less of a lingering after taste. I would be interested in a chervr recipe should you be able to send me a link
Ronda Denay James Couper you need culture for cherve.
For the farmer cheese I have found if get hotter than 180 but just before boil you can use less vinegar. How many gallons are you making
James Couper Ronda Denay minimum of 45L of raw milk initially
Ronda Denay James Couper i rinse my cottage cheese but never my farmer cheese. I will send you a little video
Ronda Denay About two gallons to about that much vinegar
James Couper Ronda Denay if you don't wash it, doesn't it have an after taste?
James Couper Maybe I added too much vinegar. I think it was 0.75 cup to a gallon of milk
Ronda Denay Good stir and hot when put vinegar in then let sit 5 min. For bigger batch I would get a good swirl going and just pour enough vinegar in till you see it start to coag. I drain in regular spiggeti strainer sprinkle canning salt on and done
Ronda Denay James Couper yes to much
James Couper Ronda Denay that would explain the after taste!!
Ronda Denay James Couper rinse? No I never rinse this. I very slowly pour in vinegar until I see coag. Just takes seconds
James Couper Ronda Denay excellent, thankyou! If you don't rinse, wouldn't that mean it sours quickly?
Ronda Denay James Couper no. I always add canning salt to taste and cut it in after drain. I have constant milk supply so if not ate in week usually goes to chickens because I am making more. Cherve you can freeze and still tastes great.
James Couper Ronda Denay amazing, thankyou
Egon SkovmoseI suggest Feta Cheese.
James Couper Egon Skovmose do you have a fool proof recipe please? Looking to garner as much information as possible.
Egon Skovmose Send an email to egon.skovmose@ Gmail.com and I will see you get it.
Joel AbernathySqueaky Curds for a quick turn around, depends on how much milk and how many customers ... or sell to Food trucks, melt cheese on fries ...
James Couper Joel Abernathy never heard of squeaky curds, sounds interesting!
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