Cheesemaking

[davidrotts63]

Anyone here make their own cheese?

By mistake? All the time!

[yitrap]

Churning?

[churnbabychurn]

Churning?

Lol

[SSLPhD]

Anyone here make their own cheese?

I've made paneer (Indian cheese) a couple times. The texture is somewhere between ricotta and mozzarella.  Firm enough to cut with just a bit of crumbling.  Taste is extremely mild, but delicious in Indian dishes.

[doodle]

I've made ricotta at home.
Im also involved with an artisan cheese production in Vermont.

Did you use rennet ? Where can I get Kosher ?

[moko]

Did you use rennet ? Where can I get Kosher ?

microbial or animal? Riccotta doesn't use rennet . It's an acid set cheese.

[sky121]

Did you use rennet ? Where can I get Kosher ?

I believe you can get it online

[Meno]

I believe you can get it online

I found places online that sell small bottles, but they say that they buy it in large quantities with kosher certification and then re-bottle it in small bottles, effectively nullifying the kosher certification.

[myi]

Hmm what do you say this is?

[Something Fishy]

Back in the day I made cream cheese in Israel out of  shamenet and a clean undershirt

Thanks for specifying

[Meno]

Hmm what do you say this is?

Looks like a piece of a sock

[myi]

Looks like a piece of a sock

More like teethmarks to me.

[HudZ]

More like teethmarks to me.

Very hard to tell from picture. (Looks like cheese )

[cynic]

I didn't really have any of those available in my dira....

a guy in my dira got his sister to buy for him, he used to have it hanging over the sink to drip, was'nt very enjoyable for washing to say the least.

[mevinyavin]

Reminded of our shamenet to cream cheese procedure back in the early years of our marriage. For some reason, our cream cheese tasted off after a day, and within three days it had all the colors in it. (We used strainer bags, no socks or shorts or whatnot to blame this on.)

I don't know why it took a while but I eventually figured out the problem. DW kept all sorts of old containers - including cottage cheese - which she would wash out with soap and hot water and then store in the closet. It seems that even though the cottage cheese container was washed out with soap and stored for months, the enzymes retained enough potency to accelerate the process in the cream cheese, growing mold within three days.
Conclusion: when Chazal tell you that you cannot kasher a Beis Seor for Pesach, believe them.

[yshad]

I believe @ExGingi makes lubavich cheese

If he does, it's pareve

[myi]

Reminded of our shamenet to cream cheese procedure back in the early years of our marriage. For some reason, our cream cheese tasted off after a day, and within three days it had all the colors in it. (We used strainer bags, no socks or shorts or whatnot to blame this on.)

I don't know why it took a while but I eventually figured out the problem. DW kept all sorts of old containers - including cottage cheese - which she would wash out with soap and hot water and then store in the closet. It seems that even though the cottage cheese container was washed out with soap and stored for months, the enzymes retained enough potency to accelerate the process in the cream cheese, growing mold within three days.
Conclusion: when Chazal tell you that you cannot kasher a Beis Seor for Pesach, believe them.

That's very interesting you say that. Oddly whenever I put milk in another container of some sort it seemed to have spoiled much faster.

[yitzgar]

That's very interesting you say that. Oddly whenever I put milk in another container of some sort it seemed to have spoiled much faster.

This is the reason to allow opened bottles of milk at convenience stores even though it's possible for the owner to fill up a cholov yisrael container with other milk. He won't do it because it is known to spoil faster. (As always aylor)

[moko]

Bring your kid to work day
See the world, make some cheese....













 

[Sam 77]

This thread is not my taste