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/ Lamancha dairy goats
Tinkerbelle and Anna II
Belle-AKA Miss Swiss-Braunvieh
Cocoa-Brown Swiss/Jersey-The most wonderful cow I've had the pleasure to milk!
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
frauline214: oI am new to forum. I have a jersey/beef cow cross who is due to calve shortly. I plan on adding other calves to her after she calves. This is a first time freshener and she has been raised to let me milk her. Any suggestions how many calves I can add?
Mar 2, 2014 19:10:43 GMT -5
squarant: have only highlands. sorry
Mar 12, 2014 23:03:51 GMT -5
frauline214: okay hope some one is here my cow had her calf last night not sure how to tell if baby is getting milk
Mar 14, 2014 14:39:41 GMT -5
Soma Gosala: Does someone know where I can buy A2 Jersey semen ?
Mar 15, 2014 17:26:33 GMT -5
birdsongmilkmaid: Most AI companies test their bulls for beta casein type. Semex lists the type right on their website. If the company you are purchasing your semen from doesn't, send them an email and ask for a list of the beta casein type of the bulls that they offer.
Mar 17, 2014 2:42:11 GMT -5
betsytaylor: Sureshot Cattle out of Longmont Colorado offers A2/A2 straws.
Mar 20, 2014 1:46:34 GMT -5
Jes: HAPPY FIRST DAY OF SPRING EVERYONE!!
Mar 20, 2014 9:23:42 GMT -5
Guinevere: It's 3 a.m. WHY am I still awake?
Mar 27, 2014 3:20:17 GMT -5
wyomama: Partly because you are sitting at the computer instead of in the bed.
Mar 27, 2014 10:04:00 GMT -5
ramblinrose: I love this forum! You guys are udder-ly awesome!
Mar 27, 2014 16:22:24 GMT -5
Guinevere: ROFL! That could be part of the problem, I reckon.
Mar 27, 2014 16:35:07 GMT -5
sydneyknits: Goat temp 105. No nasal discharge. Just kidded three days ago. Not eating well. Gave asprin
Mar 29, 2014 13:59:08 GMT -5
nodakjersey: Please comment on my latest post! PLease!
Mar 29, 2014 23:26:16 GMT -5
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
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