Home Cheese Making

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Comment by Lydia Riedel-Tramsek on August 17, 2009 at 1:00pm

Hello, is there anybody who could give me information, description, links, about mobile milking parlors for sheeps, they should fix only one sheep at a time, because I'm handmilking, but the sheep shouldn't be disturbed by the flock and me neither, and the parlor should be very light, because I'm moving on with the fence each day. I don't have any idea.
Sandra, sheeps' cheese ist not as strong as goats' cheese, it is very creamy and the fresh milk tastes just like cream but not goaty at all. It's very good for weak and pale children, there is no danger they would become anemic.

Comment by Sandra Badboy on August 15, 2009 at 11:23am

I never new you could make cheese out of sheep's milk. I have heard of goats milk and heard it is really rich in flavor. I stayed in Mexico for 3 months and they would get the cheese in big blocks and put it in soups and one kind is close to our motzerela but a better, stronger flavor. Have you ever had cheese in soup? It is so good!! I have not tried many kinds i get use to one thing and i stick to it. But it would be nice to know how to make it, what cheese is good to eat with what meal etc.

Comment by daphne jensen on August 15, 2009 at 8:11am

Anyone have a blue cheese recipe they could share?
Thanks,
Daphne

Comment by Marian Worley on August 15, 2009 at 7:05am

This will be my next winter project. I have always wanted to make cheese.

Comment by Sandra Badboy on August 15, 2009 at 12:05am

i was reading what people wrote and i never thought of making my own cottage cheese. Is it hard to make? I love it. I don't know much about different cheeses but am interested in making quality food and learn about what to cook with and how to make it.

Comment by Lydia Riedel-Tramsek on June 23, 2009 at 5:08pm

I would like to join your group, I made sheeps cheese, type Feta, for several years and I hope to start again next year. I've a goat, about 12 East Frisian Dairy Sheeps, some cows.

Comment by Joy Williams on June 21, 2009 at 11:57pm

Our Manchego turned out a little dry, but with a great flavor. The only thing I don't like about cheese making is that I don't know if it's gonna be good for six months!

Comment by Becky Christensen on June 21, 2009 at 11:00pm

Just had to join this group - as I too make cheese - "first" started with "sqeaky cheese" as we call it - and have graduated on to experimenting - with making others - i have a killer batch of blue cheese - in the fridge - made by mistake - - but ooh it is goot! - and yes the key to making cheese is - good fresh milk of which I have good access to!

BeckyC

Comment by daphne jensen on May 18, 2009 at 12:27pm

I have tried the mozz and ricotta from Ricki Carroll's kit. It's fantastic and easy
AFTER getting a system down. Her directions are not great and it took 3 tries to get the hang of it. The key is fresh milk! Well worth the time, I'll never buy mozz or ricotta cheese again.

Comment by Angie Knost on May 18, 2009 at 11:33am

Hi Joy, et al::
So glad to have found the group!
After reading Animal, Vegetable, Miracle by Barbara Kingsolver I bought the Home Cheese Making book by Ricki Carroll--it's great-BTW.
I have yet to make any cheese but thought I might add that the Edible Communities publication--"Edible Green Mountains" has a nice article about some folks up here in Vermont who are rather well-known for their cheese making. You should be able to access the article--in fact the whole issue online at www.ediblegreenmountains.com. And just to throw it out there, another fantastic publication up here is www.localbanquet.com. You can read back through all of their previous issues or even subscribe to the quarterly publication.

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