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Charlie said:I actually let my friend walk me through it on the phone because she makes that stuff every couple days. Its really simple. Once you make it one time its a breeze, so don't sweat it.
I purchased raw milk and sucked the cream off the top with a turkey baster.
Put the milk in pot. Turn on the heat but dont turn it up super high so the milk doesnt burn. I think the slower you can bring it to a boil the better. Right before it starts to boil, take your vinegar and pour it in. Pour in like a tablespoon and start stirring the milk. Wait to see if it starts to curdle, if it doesnt, pour in some more, its not exact science so dont sweat it. When it starts to separate you can stop pouring the vinegar in. Let the milk get to a very light boil. Once you see the water starts to get pretty clear(not totally clear but it looks a lot clearer then usual milk) around the cheese, then turn it off and let it cool. I didnt let it get to a heavy boil, only a slight boil. Then, I use a double layer cheese cloth and then strain the cheese out. Once all your cheese is in the cloth, I make the cheese and cloth into a big ball and squeeze all the whey out as much as possible. Chill, add salt, coconut oil if you want, etc.
Let me know if you have any questions.
ilovethesea said:Darn about the protein. Based on that site j. (thanks!) I estimate that it reduces it in half compared to the milk you start with... about 10-15 grams of protein.
I love Manchego as well! And instead of Parmaggiano I love&eat Peccorino,which is also made of (rae) sheepmilk.tinkerer said:I like parmigiano reggiano, but I like Zamorano even better. As a hard cheese, I'm guessing that Zamorano would be Peat-approved too and I get the least negative symptom reactions to it of any cheese I've tried.
"A good Zamorano has the same regal bearing as French Beaufort [Gruyère-style], Zamorano cheese or parmigiano reggiano." (Sheep's Milk Cheeses and Wines to Pair with Them, http://www.worldsofflavorspain.com/node/447)
I also seem to fare well with Manchego, and also find it tasty. Both Zamorano and Manchego are raw sheep cheeses.
narouz said:What with all the fear off cheese made with anything other than Animal Rennet
I've been liking this very inexpensive cheese at Whole Paycheck:
It's called "Tillamook White Cheddar."
Not perfect,
but tastes pretty good and palatable in rather large quantity.
$2.99 per pound!!
Ray Peat said:Tillamook white cheddar, aged 2 years, has natural ingredients, and Reggiano is the other one that I have confidence in. A big European company supplies most of the cheese makers in the world with standardized additives, but they wouldn't tell me what preservatives or binding materials are used in their preparation. I think impurities from aspergillus could account for the digestive symptoms so many people have started having to cheese in the last few years.
Charlie said:I actually let my friend walk me through it on the phone because she makes that stuff every couple days. Its really simple. Once you make it one time its a breeze, so don't sweat it.
I purchased raw milk and sucked the cream off the top with a turkey baster.
Put the milk in pot. Turn on the heat but dont turn it up super high so the milk doesnt burn. I think the slower you can bring it to a boil the better. Right before it starts to boil, take your vinegar and pour it in. Pour in like a tablespoon and start stirring the milk. Wait to see if it starts to curdle, if it doesnt, pour in some more, its not exact science so dont sweat it. When it starts to separate you can stop pouring the vinegar in. Let the milk get to a very light boil. Once you see the water starts to get pretty clear(not totally clear but it looks a lot clearer then usual milk) around the cheese, then turn it off and let it cool. I didnt let it get to a heavy boil, only a slight boil. Then, I use a double layer cheese cloth and then strain the cheese out. Once all your cheese is in the cloth, I make the cheese and cloth into a big ball and squeeze all the whey out as much as possible. Chill, add salt, coconut oil if you want, etc.
Let me know if you have any questions.
Dan Wich said:narouz said:What with all the fear off cheese made with anything other than Animal Rennet
I've been liking this very inexpensive cheese at Whole Paycheck:
It's called "Tillamook White Cheddar."
Not perfect,
but tastes pretty good and palatable in rather large quantity.
$2.99 per pound!!
I noticed Danny Roddy quoting Peat:
Ray Peat said:Tillamook white cheddar, aged 2 years, has natural ingredients, and Reggiano is the other one that I have confidence in. A big European company supplies most of the cheese makers in the world with standardized additives, but they wouldn't tell me what preservatives or binding materials are used in their preparation. I think impurities from aspergillus could account for the digestive symptoms so many people have started having to cheese in the last few years.