Good Web site for cheese making

Arri London wrote:
> Some of you already know this site. The recipes all seem to work as
> written.
>
> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Thanks.

Speaking of cheese, my favorite cheese is bleu Swiss cheese. There is no
bacteria involved. The only microbes involved in the making of *my* bleu
Swiss cheese are molds that make the cheese bleu. This cheese is pure
protein. No carb, no fat, no minerals, no vitamins other than vitamin K,
no nothing other than proteins. 100% pure proteins with some vitamin K.
The cheese is making using molds. I call it bleu Swiss cheese because
the process causes holes in the cheese. Believe or not, this cheese of
mine does not have the foul odors associated with most cheeses. In
addition, there is no lactic acid in this cheese.

Swiss cheese nicely veined with blue molds.

Goes excellent for those protein-loaders.


Best,

Radium

Arri London wrote:
>
> Some of you already know this site. The recipes all seem to work as
> written.
>
> http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Thanks for reminding me. I found that some time ago and tried a few
recipes, even built a pneumatic cheese press. With the cold weather
coming to limit my outdoor activities I should try some more cheesy
experiments...

Pete C. wrote:
> Arri London wrote:
>
>>Some of you already know this site. The recipes all seem to work as
>>written.
>>
>>http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
>
> Thanks for reminding me. I found that some time ago and tried a few
> recipes, even built a pneumatic cheese press. With the cold weather
> coming to limit my outdoor activities I should try some more cheesy
> experiments...

Like my hypothetical bleu cheese?

"Pete C." wrote:
>
> Arri London wrote:
> >
> > Some of you already know this site. The recipes all seem to work as
> > written.
> >
> > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
> Thanks for reminding me. I found that some time ago and tried a few
> recipes, even built a pneumatic cheese press. With the cold weather
> coming to limit my outdoor activities I should try some more cheesy
> experiments...

Made the ricotta last night although used a recipe we already had at
home. Not the real thing of course made from re-cooked whey but just
warmed milk plus lemon juice. Tastes good but should have let it drip
out a bit more.

Using the whey (neutralised with a little baking soda) to make bread as
we speak/write.

"Arri London" <[email protected]> wrote in message
news:[email protected]...
>
>
> "Pete C." wrote:
>>
>> Arri London wrote:
>> >
>> > Some of you already know this site. The recipes all seem to work as
>> > written.
>> >
>> > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>>
>> Thanks for reminding me. I found that some time ago and tried a few
>> recipes, even built a pneumatic cheese press. With the cold weather
>> coming to limit my outdoor activities I should try some more cheesy
>> experiments...
>
> Made the ricotta last night although used a recipe we already had at
> home. Not the real thing of course made from re-cooked whey but just
> warmed milk plus lemon juice. Tastes good but should have let it drip
> out a bit more.
>
> Using the whey (neutralised with a little baking soda) to make bread as
> we speak/write.


Is this the exact recipe you used for making the ricotta - I'd like to make
some "no fail."
http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM

I usually use the whey (from making paneer) to make yeasted bread. But I'd
like to make some ricotta from it instead.
Thanks.
Dee Dee

"Dee.Dee" wrote:
>
> "Arri London" <[email protected]> wrote in message
> news:[email protected]...
> >
> >
> > "Pete C." wrote:
> >>
> >> Arri London wrote:
> >> >
> >> > Some of you already know this site. The recipes all seem to work as
> >> > written.
> >> >
> >> > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
> >>
> >> Thanks for reminding me. I found that some time ago and tried a few
> >> recipes, even built a pneumatic cheese press. With the cold weather
> >> coming to limit my outdoor activities I should try some more cheesy
> >> experiments...
> >
> > Made the ricotta last night although used a recipe we already had at
> > home. Not the real thing of course made from re-cooked whey but just
> > warmed milk plus lemon juice. Tastes good but should have let it drip
> > out a bit more.
> >
> > Using the whey (neutralised with a little baking soda) to make bread as
> > we speak/write.
>
> Is this the exact recipe you used for making the ricotta - I'd like to make
> some "no fail."
> http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM
>
> I usually use the whey (from making paneer) to make yeasted bread. But I'd
> like to make some ricotta from it instead.
> Thanks.
> Dee Dee

Ummm...no that isn't the recipe I used. That's 'real' ricotta; what I
made was just milk heated up then curdled with lemon juice. Texture is
the same but the flavour of course is different.

But go ahead and use Fankhauser's recipe. They are all tested thoroughly
so they really are 'no fail'.

The bread turned out very nice!