freezing cheese

[Train]

Originally Posted by atlbry

can you do this with store bought milk? I have always wanted to try this. there are local places around here i can buy raw milk but it is like $7 or $8 a gallon and tend not to buy at these places too often.

Ya

If you want a product that is
free of lemon, lime or vinegar
taste, use citric acid.
I comes in granular form in
any quantity and keeps forever.
Citric acid has many uses from
coagulating cheese to preventing
potatoes or guacamole from
discoloring.
Depending on where you live you
may or not be able to purchase
milk that has not been pasteurized
to 170 degrees which will resist
all attempts at cheese making.
Milk must not be pasteurized over
140 degrees.
Be sure it is not labeled UP
(ultra-pasteurized).

Train

[mohoghead]

I pasturize mine at 185 for one minute, then use vinegar, i never get a off taste, but then i add herbs to my cheese except for what i brine for feta, and i have made cheese and yogurts from store bought milk.
Just saying it works for me.

Originally Posted by Train

Ya

If you want a product that is
free of lemon, lime or vinegar
taste, use citric acid.
I comes in granular form in
any quantity and keeps forever.
Citric acid has many uses from
coagulating cheese to preventing
potatoes or guacamole from
discoloring.
Depending on where you live you
may or not be able to purchase
milk that has not been pasteurized
to 170 degrees which will resist
all attempts at cheese making.
Milk must not be pasteurized over
140 degrees.
Be sure it is not labeled UP
(ultra-pasteurized).

Train

[hippioflov]

Thanks for the post! I've been wanting to make cheese, but never seem to have the time what with the garden and putting up food. I tried this and we love it!

I've added herbs and dried fruits, was wondering how do you make feta from this?

[mohoghead]

when you take it out of the mold, salt the skin and wrap it in clean muslin for two days changing the bandage after 24 hours, then dissolve 5 T salt in 20oz of your left over whey, I slice my cheese into 1x1 to 2x2 inch blocks, pack a clean glass jar then pour the brine over it cap it and place in the fridge, minumum two weeks but the longer it sits in the brine the drier and crumbler it'll get, when it reaches the point you like then you can drain it pat it dry and vacum pack and freeze, it'll be good for up to a year. and you can put whatever herbs you want into it.

Originally Posted by hippioflov

Thanks for the post! I've been wanting to make cheese, but never seem to have the time what with the garden and putting up food. I tried this and we love it!

I've added herbs and dried fruits, was wondering how do you make feta from this?

[Train]

Ya

I might have mentioned that I
have at the time of this writing
fifteen pounds of Mozzarella in
my freezer and another five in
the cooler for daily use.
Some cheeses can indeed be frozen.
Now if this were home made
mozzarella I can assure you it
would never see the inside of
a freezer but they are purchased
in five pound bricks.
Train

[w8in4dave]

I smoke cheese I am just getting into making my own.. Kefir is great for making cheese!! Then smoke it wow!! Talk about Yummy!

[Hairy Moose Knuckles]

I've never smoked any Cheese, Never froze any cheese, but I cut a lot of cheese.

[AndreaBert]

Thank you so much, I really do need this one for my town project.

[hippioflov]

Thanks for the feta recipe! We love it!