This is a short video by Andrew Zimmerman about the dairy I sometimes help out at. Where they are making the cheese is the part I help in. A big part of their business is making Creole Cream Cheese.
http://appetiteforli...am-always-rises
P.S. The puppies are much bigger now. I saw them yesterday!
Making Butter/cheese
Started by
AMarthaByHeart
, Mar 13 2012 10:41 PM
21 replies to this topic
#21
snapshotmiki
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Posted 30 March 2012 - 06:11 AM
John 14:27 ...Let not your heart be troubled, neither let it be afraid.
A man is rich in proportion to the number of things he can afford to let alone.
Henry David Thoreau
Job 13:15 Though He slay me, yet will I trust in Him...
Where are we going and why are we in a handbasket?!
Miki
A man is rich in proportion to the number of things he can afford to let alone.
Henry David Thoreau
Job 13:15 Though He slay me, yet will I trust in Him...
Where are we going and why are we in a handbasket?!
Miki
#22
Mother
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Posted 30 March 2012 - 07:46 AM
Mt_Rider, you shouldn't have to worry about commercial cream being homogenized, only the milk. All (most at least) dairy is pasteurized as it's required by law. When milk is homogenized it keeps the fat in suspension in the milk and the cream won't rise. Some of the organic milk I buy is not homogenized and I used to be able to buy fresh goats milk in the store that wasn't either. Haven't seen that brand for a long time now. It came in returnable glass bottles from a dairy in Missouri and was wonderful. I sure miss my little goats. We still can get fresh from the farm milk here though, thankfully.
Commercial whipping cream works fine for the sour cream, it doesn't have to be sour to use a culture with and in fact, the sourness is more controllable when you use sweet cream. As an aside, if you allow raw cream to sour naturally it is technically sour cream. The longer it sets the thicker it gets and the more sour it gets to a point.
because this is in the public forum....I want to warn everyone though that commercial milk or cream that has soured through age or because it wasn't stored properly can be unsafe. It is a whole different entity than raw milk. Raw milk and cream from healthy animals, taken and handled with strict attention to sanitation can but usually doesn't go bad. Normally it only changes it's composition. It will go from fresh to sour to clabbered and all of it can normally be used as a food. Our ancestors used it in all stages. But if we want to talk naturally 'turned' dairy we probably should be doing it in the Edge. For this discussion it's better to use pasteurized commercial products. Just saying. 
Commercial whipping cream works fine for the sour cream, it doesn't have to be sour to use a culture with and in fact, the sourness is more controllable when you use sweet cream. As an aside, if you allow raw cream to sour naturally it is technically sour cream. The longer it sets the thicker it gets and the more sour it gets to a point.
because this is in the public forum....I want to warn everyone though that commercial milk or cream that has soured through age or because it wasn't stored properly can be unsafe. It is a whole different entity than raw milk. Raw milk and cream from healthy animals, taken and handled with strict attention to sanitation can but usually doesn't go bad. Normally it only changes it's composition. It will go from fresh to sour to clabbered and all of it can normally be used as a food. Our ancestors used it in all stages. But if we want to talk naturally 'turned' dairy we probably should be doing it in the Edge. For this discussion it's better to use pasteurized commercial products. Just saying.
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