Homemade Ricotta Cheese

[sunmountain]

do you think the cat is hypo??

 

[narouz]

I guess so,
but he looks pretty energized.

 

[sunmountain]

He needs to eat a mouse or rabbit head, including neck.

That's what my cat did, when she lived with me, and was very healthy into old age.

 

[narouz]

Nature is so horrible.
If I had a pet rabbit,
and the cat next door chewed its head off...

I'm just sayin'....

 

[sugar daddy]

I love cheese but I'm not sure I could make it half as nice as I can buy
It's very frustrating that so many are being made with veg rennet
narouz heres some very nice cheese still made with proper rennet:

Jarlsberg
Gouda
Comte
Manchego (from Spain)
Gruyere
Tomme des Pyrénées
Maasdam
Reblochon

These should be available to you and are easy to eat to get lots of protein from as well as K2 (Gouda is very high)

 

[narouz]

I love cheese but I'm not sure I could make it half as nice as I can buy
It's very frustrating that so many are being made with veg rennet
narouz heres some very nice cheese still made with proper rennet:

Jarlsberg
Gouda
Comte
Manchego (from Spain)
Gruyere
Tomme des Pyrénées
Maasdam
Reblochon

These should be available to you and are easy to eat to get lots of protein from as well as K2 (Gouda is very high)

Thanks, sugar d!

Now, on the Jarlsberg...
I thought it was just rennet too,
but yesterday at Whole Foods I was reading the label...
I thought I saw "cheese cultures" or "enzymes" or something that made me flinch...?

Same with the Manchego.
It might've been the one that had that gobbleteegook string of numbers and letters
with a note saying it was derived from egg white and...maybe a preservative...?

But thanks, I'll bear down on those and see what I turn up.

 

[sugar daddy]

The jarlsberg is definitely animal rennet
was it the tine brand from Norway?

the Manchego you saw could be from Mexico but the Spanish ones are made with proper rennet.

Anyway happy hunting!

 

[sugar daddy]

Also can you not get cheese from normal supermarkets in the states?
Pretty much every supermarket in the UK would stock most of the ones I listed.

Whole foods may well go out of their way to stock veg versions of things because it's healthier!
I used to work for them and lots of the people are veg/vegans so it would make sense to them.

I also don't think they get the best quality produce but charge more than anyone else, anyway I'm not their biggest fan.

 

[narouz]

Also can you not get cheese from normal supermarkets in the states?
Pretty much every supermarket in the UK would stock most of the ones I listed.

Whole foods may well go out of their way to stock veg versions of things because it's healthier!
I used to work for them and lots of the people are veg/vegans so it would make sense to them.

I also don't think they get the best quality produce but charge more than anyone else, anyway I'm not their biggest fan.

You know, I didn't think of that--
that WF maybe be trying to avoid any animal rennet.
So maybe I would do better in the cheese sections of mainstream US stores.

 

[Amazoniac]

..or directly from the farmer.

 

[HDD]

I found BJ's to have the best price for Jarlsburg.

 

[gummybear]

(That is a wonderful fat cat :>))

I get the idea that Quark was a life changing product in your life, gummy.
If so,
how would you describe its effects?

Why are you insulting me and being passive aggresive?

 

[schultz]

I guess so,
but he looks pretty energized.

Don't be fooled, that is just stress hormones

 

[narouz]

(That is a wonderful fat cat :>))

I get the idea that Quark was a life changing product in your life, gummy.
If so,
how would you describe its effects?

Why are you insulting me and being passive aggresive?

Ummm...I'm not.
You just seem pretty into this Quark stuff.
And it has a strange name, so...thought I'd ask... :)

 

[narouz]

I looked at the Jarlsburg again.
It had that "Tine" name on it.

I think the thing in the ingredients that worried me was,
at the very end it had "cultures."
But maybe that is okay.
I bought it and will eat it, anyhow.

And I looked at the Manchego again too, from Spain.
It had this ingredient "lysozyme."
They told me it was...I forget...some kind of flavor stabilizer or something.

 

[tara]

With many cheeses, I don't it's always matter of either animal rennet or cultures - I think many of them use both. Aren't the different microbial cultures part of what makes for the different character of different cheeses? Doesn't gouda have high K2 because the microbes involved in making it are particularly good at producing K2?
Not speaking from experience - I've only made fresh cheese, not aged one.