any of you cheesemakers have a good benchmark for where you expect the creamline to be in each gallon for basic cheesemaking? When the recipe calls for 'a gallon of milk', do you add or remove cream to a standard level to get consistent results?
Not talking about double or triple cream cheeses.... just basic 'cheese' recipes.
Our cow is still producing about 35-40% cream/gallon. I keep thinking I need to reduce that considerably as a starting point for cheesemaking but reduce to what? 2 cups/gallon? 1 cup/gallon?
would love to hear your insights and advice. thanks!
I don't know how much to remove...but I do remember reading that too much cream in the cheese...say a cheddar...will cause it to taste off or rancid. My cheese book said nor more than x %, but I don't remember how much. Also, they go by weight, not volume for percentages...think closer to "whole" milk at the grocery store. -Jenn
losingcreekfarm.blogspot.com/ Tinkerbelle and Anna II
Belle-AKA Miss Swiss-Braunvieh
Cocoa-Brown Swiss/Jersey-The most wonderful cow I've had the pleasure to milk!
Cocoa's Twin heifers
Assorted hens and roosters
My best cheeses have 1.5 to 2 inches of cream on each gallon. Last spring after I weaned Cricket and started getting ALL the cream, I made a couple that were too creamy. They weren't rancid at all, and in fact one of them I aged for 8 months (we're eating it right now). The one I ate fresher was just too soft, more like cream cheese, and the aged one we're working on now is not only too soft, but it crumbles too much. Soft AND crumbly makes a big sticky mess on the cutting board, and forget trying to get a decent slice to use on bread or a cracker. I've been crumbling it onto other hot foods and letting it melt in. It's VERY good, tastewise, but kind of clumsy to use.
Anyway, that's been my observation. I try for no more than 2" of cream if I'm going to make a hard cheese now.
Thanks, Lannie! my gut said I should skim some of the cream off to get a reasonable amount.....
funny, but that 1.5 - 2" measurement totally depends on the width of the jar/container you are using! home dairying can be so maddening non-specific sometimes.... or so empowering, depending on your perspective. Either way you just gotta make your own decisions.
You're right about the jar size. I'm using a standard gallon glass jar, like you would get pickles in (if you bought them by the gallon! ). It doesn't need to be all that precise, however, 40% cream I think is WAY too much! LOL!
I've been wondering about the question too! My cheesemaking book states that milk should be standardised with cream added or removed... but do you think it goes into detail about it? NO! It just says "but not many home cheesemakers would have a cream separator on hand to do this". Well I do!!! Now I need the information because I'd rather have my cream and eat cheese too! H.
I do not add or remove any cream from my cow's milk when I make cheese. This very fact causes the interesting variation in all my cheese from the different stages of her lactation. Also makes the cheeses from her heavy cream stage different color.
Using the exact recipe, a cheese from the first of her lactation is much different from a cheese made right before I dry her up.
I have made a few cheeses from pure cream. It's hard to work with and I use a little more rennet to get a good set, and hold off going into the press for the curds to be as firm as possible and use no heat at all during the make. The single, best cheese I ever made was made out of pure cream.
That said, - I'm somewhat of a free spirit as far as my cheese making. The price I pay for all my experimenting and making up my own recipes is that I never - ever - share or sell a cheese that is in the wax. I must open every one and check to see if I have something amazing or a failed science project. Ya never know. Just enough amazing ones to keep me going.
"By faith, Noah, when warned about things not yet seen, in Holy fear, built an ark to save his family." Hebrews 11:7
lew92: Just a note: Use the 911 area for emergencies. This is more of a chat area...
Apr 1, 2014 9:39:33 GMT -5
madameecho1: Brand new to the site, and jersey cow and bull will be arriving today! Cow is 2.5 years old and 5.5 months preggers with first calf. Any suggestions greatly appreciated...
Apr 5, 2014 10:01:02 GMT -5
treatlisa: Welcome!! You will get more activity if you start a thread of your own. Good luck with your new ones!!
Apr 5, 2014 14:23:00 GMT -5
YounkerHomestead: I am sooo glad I found this site! I don't know many people in my area interested in owning a family dairy cow. I am really enjoying reading the threads from like minded people Good luck to everyone calving!
Apr 8, 2014 12:27:00 GMT -5
dextergal: Ya ikr?!? The people on here are really sweet also!
Apr 8, 2014 23:29:49 GMT -5
Janene: Hello folks! Don't forget to look through the Tree of Knowledge! Loads of information there with photos in some sections!
Apr 13, 2014 18:38:44 GMT -5
hadassah: Hey guys check out my new post...
May 18, 2014 16:24:27 GMT -5
faithwingnut: Can someone give advice in the 911 section please!
May 20, 2014 22:37:10 GMT -5
cheyne: Hi anyone here?
May 20, 2014 23:00:50 GMT -5
mama1ruby: please help me identify a scaley round ringworm looking spots on my calves head and neck
May 31, 2014 13:08:10 GMT -5
7kremerz: Need to rehome adult pyrenees in south wisconsin
Jul 3, 2014 10:14:47 GMT -5
jennyinwexford: Cow with nose bleeds shakes head any ideas on why?
Jul 5, 2014 13:57:47 GMT -5
cathymb6: I have a new calf, not sure when to start milking heifer. Saw somewhere within the first 12 hours. Is this correct?
Jul 6, 2014 13:32:48 GMT -5
mommamary: Researching dual purpose milk and fiber goats. Does anyone have recommendations?
Jul 7, 2014 19:01:46 GMT -5
mommamary: I am researching goat breeds that have Both good milk and fiber for spinning. Are there any good ones?
Jul 7, 2014 19:03:44 GMT -5
Jenny at Sagehill: Problem w/fiber goats is they put their energy into fiber, not milk. Cashmere goats might work, but their fiber needs a special dehairing machine to remove a LOT of coarse hair from a bit of cashmere.
Jul 13, 2014 12:05:01 GMT -5
Jenny at Sagehill: Angora goats might work except they aren't bred to milk much or longer than their kids require. They're rather smaller animals and can be finicky.
Jul 13, 2014 12:08:13 GMT -5
beelady: i had an angora doe that was a precocious milker. huge udder too... right now im crossing angora buck on nubian does saving the doelings that show mohair/cashmere and breeding those onto angoras..
Jul 16, 2014 7:42:26 GMT -5
romal: hi there..does anyone know if the Heifer Diary will continue & how Joann is doing?
Jul 17, 2014 14:16:14 GMT -5
This book is intended as an inspirational manual for keeping a family milk cow. A lifetime of practical experience has been bound into one volume. Practical advice for the everyday and procedures for cow emergencies. Plus, answers to FAQ's like, 'Should you get a cow?' and 'How Much Space do I need?'