Henrietta23
Yard Farmer
Thanks! The NE site made me think it was MM100 that I might want. But I trust you.freemotion said:
Doesn't look like I'll be getting made this week while DS is at camp. Oh well! It will be good whenever.
Intermediate Cheesemaking: Beyond chevre
- Thread starter freemotion
- Start date
Doesn't look like I'll be getting made this week while DS is at camp. Oh well! It will be good whenever.
- Thread starter
- #142
freemotion
Food Guru
RTR, sounds like you will be doing some serious cheesemaking, so you might want to check here for cheese wax: www.fieldforest.com I got 10 lbs of clear wax for $2.70 per lb. The price has gone up, so once they sell what is in their warehouse, they will be increasing their prices.
The clear is a little trickier to work with as you can't easily see if you have covered the cheese, but it is one less chemical that you are exposing yourself to. I used it for the first time yesterday and was satisfied with the results, so far.
Their wax comes in one big brick, too, so it takes some cutting to hack off some hunks for melting, but it was much easier yesterday with the hot weather we had. I'd tried to cut it up when we inocculated our mushroom logs when it was cooler, and it was harder to cut. IMO, it was worth the trouble as the savings are so significant. I also talked with the people at Field & Forest and they were extremely nice and helpful.
The clear is a little trickier to work with as you can't easily see if you have covered the cheese, but it is one less chemical that you are exposing yourself to. I used it for the first time yesterday and was satisfied with the results, so far.
Their wax comes in one big brick, too, so it takes some cutting to hack off some hunks for melting, but it was much easier yesterday with the hot weather we had. I'd tried to cut it up when we inocculated our mushroom logs when it was cooler, and it was harder to cut. IMO, it was worth the trouble as the savings are so significant. I also talked with the people at Field & Forest and they were extremely nice and helpful.
- Thread starter
- #143
freemotion
Food Guru
H23, I bought the MM100 the first time and it seemed to work out just fine. I'm not sure if my early troubles had to do with newbie-ness or cultures, but I suspect it was mostly newbie-ness!
Henrietta23
Yard Farmer
I've already had my share of those! You're right, it still usually tastes good.freemotion said:
- Thread starter
- #145
freemotion
Food Guru
I was in a hurry on Sunday and needed to grab a quick lunch and get into the car. DH made me a fruit/veggie/kefir/egg yolk smoothie and I cut up 3-4 oz of ricotta salata that had been forgotten in the fridge for a couple of weeks. I salted each slice (I need to be mindful of getting ENOUGH salt with my almost-no-processed-foods diet) and ate it in the car. I had energy to get through a VERY demanding four hour class plus a half hour of paperwork before and after. I was hungry on the way home, but not weak and shaky like the day before when I gave in and had a pastry. The cheese was delicious. I had to cut off a small moldy spot, but the rest easily passed the sniff test.
Henrietta23
Yard Farmer
mmm cheese. I could give up almost any food for cheese!
Wildsky
Femivore
I'm supposed to be Aging my current project at 60 degrees, I tried putting it in a cooler with ice, but couldn't get enough ice to keep it down at 60 - I gave up and put it in the fridge. Our basement isn't even cool enough at the moment, its HOT everywhere. 
- Thread starter
- #148
freemotion
Food Guru
I've learned (the hard way) that you really need to consider the weather when you make a lot of things.....cheese, ferments, bread, etc. Temp and humidity can determine which recipes to use.
Maybe you need to look at the thermophillic recipes for now....
Maybe you need to look at the thermophillic recipes for now....
Wildsky
Femivore
Thanks Free, I figured for sure I'd be able to keep it cool enough, but its just not going to happen.freemotion said:
I should have saved this one for the fall! Live and learn I guess, I'm sure it will turn out ok.
FarmerDenise
Out to pasture
I have been reading this thread in anticipation of having goats milk eventually. It'll probably be about a year from now 
grow baby goats, grow!
I had come across a recipe for making mozzarella that said you could use store milk. I hope to try it sometime soon. The article in Hobby Farm Home also mentioned the www.cheesemaking.com site that RTR mentioned. It looks like the directions on that site are pretty good. Of course you never know until you try to follow them.
They do have quite a few recipes for different cheeses.
They also do sell cheesemaking stuff.
grow baby goats, grow!
I had come across a recipe for making mozzarella that said you could use store milk. I hope to try it sometime soon. The article in Hobby Farm Home also mentioned the www.cheesemaking.com site that RTR mentioned. It looks like the directions on that site are pretty good. Of course you never know until you try to follow them.
They do have quite a few recipes for different cheeses.
They also do sell cheesemaking stuff.
