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Vicarious_Lee wrote:This guide is created to help you get a spoon and eat my ass:
First: Get a spoon.
Second: Eat my ass.
silentpoet wrote:My first two warning shots are aimed center of mass. If that don't warn them I fire warning shots at their head until they are warned enough that I am no longer in fear for my life.
EeeNinja wrote:A few years ago I had a couple of goats on the pretense of having my own goats milk. Suffices to say that project ended up as goat curry. So I hope you have better luck than I did... or than the goats did for that matter.
KnightoftheRoc wrote:I'd like to see what results you get with a goat's milk base. So far, all the goat based cheeses I've seen on the shelf are very soft cheeses, something you'd SPREAD, as opposed to slapping a slice of it onto a sandwich. I'd like to know what, if any, cheeses can be made as a harder cheese, like a Swiss or cheddar consistency, out of goat milk.
I think this is really cool, what you're doing, and I for one, appreciate you sharing this little adventure, wins and losses both. Keep them coming!
the_klenzer wrote:First: AWESOME
1) How long does cheese last once it is waxed like that? How do you have to store it? Anyone know what the best cheese for long term storage is? If I'm going to make it, I'm going to make a lot.
2) Store bought milk doesnt work, regardless of type? I don't have much other option, but really want to try this.
EeeNinja wrote:I made a tomato, coppa, colby panini for dinner last night. It was good.
Jephrey wrote:EeeNinja wrote:I made a tomato, coppa, colby panini for dinner last night. It was good.
After I saw your post I told my wife we could, potentially, make 100 lbs. of cheese for $25 + milk. She said, "Hell yeah!"
After my trip out to California, I'll have to get the kit and start making some cheeeeeese!
EeeNinja wrote:Between the beer brewing, bread making and cheese curdling I'm doing pretty good. The apiary should be up and finished in the next couple of weeks. That will give me some time to focus on the chimney, PhD, reloading, photography and gardening.
Cavediver wrote:EeeNinja wrote:Between the beer brewing, bread making and cheese curdling I'm doing pretty good. The apiary should be up and finished in the next couple of weeks. That will give me some time to focus on the chimney, PhD, reloading, photography and gardening.
Here I thought I was doing well with my single lousy loaf of bread every week...
How many hives are you setting up?
Thanks for the added info. All of the research I'm doing is adding up to analysis paralysis. Having some experience under your belt, which cheese would you tell someone to start with? (Rephrase: pick a cheese for me, I'm indecisive!) I'm not a big fan of really soft cheeses, so I was thinking about starting with the farmhouse cheddar or Mozarella.
mboyce wrote:Did you make Ricotta with the leftover whey?
EeeNinja wrote:mboyce wrote:Did you make Ricotta with the leftover whey?
The two times I tried to the yield was so low it wasn't really worth my time. Instead I've been soaking the cheese in the mould submerged in the leftover whey. Then I either use the whey for the 5 Minute a day bread recipe, or add kosher salt to use it for cheese brine, or I add it to the compost pile.
Actually since my oven is currently broken the bread making hasn't happened for a while. But the one time I did get it to come out right the bread was much fluffier and more flavorful than using just water.
whisk.e.rebellion wrote:Hall of fame'd!
BadIntel wrote:This is really awesome, EeeNinja. My wife and I are working on finishing remodeling our house, and once we get in, she's gonna be working on starting a garden (veggies, herbs, and the like, as well as a lot of fruit trees) and apparently we're getting some chicks later this month to raise for eggs, lol.
After reading this thread, I sent her a message at work about doing composting, cheese-making, and the like, and she's all for that, too. I love going places like Whole Foods just to taste/buy cheese, so hopefully this will give me another outlet for my cheese addiction
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