A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we’re going to scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in the comments below.
Cheese Archaeology: Did you see the heartwarming story about the 75 year old sheep’s milk romano that was passed from generation to generation of a Brooklyn, NY family and is still edible? – click here
See you next month and happy cheese making!
Hi I really like your tidbits info.
I was wondering if you could help me?
I have been looking for a goat milk (and my goat milk does not have a “goaty taste”
cottage cheese that comes out tasting and textured like (mostly about the texture)
Of store bought 4% small curd.
Out of 14 tries my closest was to add renters to room temp (about 80 degree) milk and let it over 12-14 hours in the double boiler (with original water 125 degree) warming the milk up to about 86 degree and then just let it set for those hours to curd.
I cut curd, let it set about another 4 hours to separate whey.
Drained and added some milk (with cream) back in.
This was closest in taste but was more small curd mush.
I’m not a cottage cheese mush person. (I even return a container bought back to where I purchase it or toss it to the dog if I get mush.)
Does anyone have any help advise for me?
When I try setting the curd by bringing it up to 120. It get an off taste and same with adding buttermilk.
Oh another question.
Does fresh butter milk ever go bad?
How to tell? I only cook with it because it taste spoiled to me from the start.
Also I used actual (butter milk , after making butter and added my culture (about 1/8 tsp to a quart because I couldn’t find info on if this is good way to make it.
Most people on blogs talk about using whole or skimmed milk and adding store bought butter milk to it.
Thank you for your time.
And if/when you reply can you send that reply to my email also?
ourorrhome@yahoo.com
(I don’t know if I can find how I got to this blog to begin with. But I really like the info here.
Thank you!
Thank you for enjoying the blog and for sharing your experiences. It sounds to me like you have gone whey too long without any real help! We have a technical advisor on our staff and his job is to help cheese makers like you with problems like these. He prefers that you email him directly (jim@cheesemaking.com) so, just copy these questions and send them to him. That way, he will be able to keep the thread of your conversation and you can go back and forth with him.
Thank You Very Much for your advise and email to your Advidor. I will get in contact with him. I’m greatful to find this site!