Post by Jenny on Mar 6, 2006 18:58:12 GMT -5
Finally got around to trying my hand at making cheese from powdered milk. I’ve wondered about it for years, but just never had the time. Now, with living back in the bush, building our house and raising three boys all under three . . . . . . well, ya know, I just can’t find enough stuff to keep me busy 
Actually, since we’re getting ready to get all those goats, just imagining all that fresh milk and cheese is making my mouth water. So, I decided I’d go ahead and see if powdered milk would work at all. I’ve heard it wouldn’t, but I think I’m like my middle son. I have to prove it to myself rather than take somebody else’s word for it.
I really just wanted to see if the milk would coagulate with rennet from the grocery store --- Junket brand. I decided to make a quick, easy soft cheese. I found this recipe in a dairy goat book, but changed it a little. I didn't use Milk Man powdered milk. I think it tastes rancid or something. I get milk powder from Linford of Alaska, a bakery supply place in Anchorage. Still powdered milk, but tastes a lot like store bought. Not great, but much better than most others. Here’s what I did:
I mixed up a quart of milk from milk powder, then let it stand an hour or so to make sure the lumps dissolved. The recipe said to warm it to 85 degrees, but the lowest my thermometer reads is 100, so I just heated it slowly until it felt warm. ¼ tablet of rennet is supposed to be good for a gallon of milk, so I did the best I could to use an appropriate amount for the amount of milk I was using. I dissolved the rennet in a small amount of water, then stirred it into the milk. To keep it warm, I put it on the warming shelf of my wood stove. You could put the pan in a sink of warm water, or whatever you want to keep it warm. It was supposed to set up in about an hour, but for me it took about 4 hours. I don’t think my milk stayed warm enough, and the rennet has been in the cache for years, just waiting on me to experiment. Anyway, you know it’s ready when you press your finger in it and get a clean break. Then, with a knife, I cut the curd into approximately ½ inch cubes ---- slice one way, then the other, cutting to the bottom of the pan. Then slice diagonally under it, cutting to the sides and then bottom of the pan to make cubes. The curds and whey began to separate. I stirred a little. Then I lined a colander with 2 layers of inexpensive cheesecloth (really it’s just gauze) from the store and poured the curds in it to drain. I then poured it into a bowl and stirred in a little salt. For this amount, the recipe said 1 teaspoon. I use sea salt for everything. I don’t think you’re supposed to use iodized salt. Then I returned the curds to the cheesecloth, tied up the 4 corners with a string, and hung it over a bowl to drain the whey. The salt helps draw out the whey and gives it a little more flavor. When I first added the salt and tasted it, I thought it would be way too salty, but it drains out with the whey. The recipe said it would be firm enough in a couple of hours. It may have been, but I made it after supper, so I just hung it up until the next morning.
Held its shape from the bag nicely. Could have sliced it as a very soft cheese, but with a fork, the curds separated sort of like cottage cheese, only a little dryer. I think it would have been good on a salad. It was a little bland, but we still liked it. I took some and mixed with some dehydrated onions, au jus mix and a little ranch dressing mix. Tasted a lot like onion dip. So I made some potato chips and we really enjoyed it.
I’m getting ready to order some cheese making supplies. My plan is to wait until we have REAL goat milk, but I know me. I’m too impatient for that, so I’m going to try making more flavorful cheeses with powdered milk and quality rennet. Anybody else have experience with cheese making ----- the real thing or powdered milk cheese?
Where do you get supplies and things like cultures? I was thinking of New England Cheese Making Supply, and getting her book. I think it’s called Home Cheese Making. I figured ordering it from eBay, even though the book was cheaper, the shipping made it about the same as ordering from her site if you order other things too. Anyway, any tips would be appreciated. Also, could somebody post a list of supplies and equipment that you think are essential, and then the other things that would be good to get started with?
Thanks,
Jenny
Actually, since we’re getting ready to get all those goats, just imagining all that fresh milk and cheese is making my mouth water. So, I decided I’d go ahead and see if powdered milk would work at all. I’ve heard it wouldn’t, but I think I’m like my middle son. I have to prove it to myself rather than take somebody else’s word for it. I really just wanted to see if the milk would coagulate with rennet from the grocery store --- Junket brand. I decided to make a quick, easy soft cheese. I found this recipe in a dairy goat book, but changed it a little. I didn't use Milk Man powdered milk. I think it tastes rancid or something. I get milk powder from Linford of Alaska, a bakery supply place in Anchorage. Still powdered milk, but tastes a lot like store bought. Not great, but much better than most others. Here’s what I did:
I mixed up a quart of milk from milk powder, then let it stand an hour or so to make sure the lumps dissolved. The recipe said to warm it to 85 degrees, but the lowest my thermometer reads is 100, so I just heated it slowly until it felt warm. ¼ tablet of rennet is supposed to be good for a gallon of milk, so I did the best I could to use an appropriate amount for the amount of milk I was using. I dissolved the rennet in a small amount of water, then stirred it into the milk. To keep it warm, I put it on the warming shelf of my wood stove. You could put the pan in a sink of warm water, or whatever you want to keep it warm. It was supposed to set up in about an hour, but for me it took about 4 hours. I don’t think my milk stayed warm enough, and the rennet has been in the cache for years, just waiting on me to experiment. Anyway, you know it’s ready when you press your finger in it and get a clean break. Then, with a knife, I cut the curd into approximately ½ inch cubes ---- slice one way, then the other, cutting to the bottom of the pan. Then slice diagonally under it, cutting to the sides and then bottom of the pan to make cubes. The curds and whey began to separate. I stirred a little. Then I lined a colander with 2 layers of inexpensive cheesecloth (really it’s just gauze) from the store and poured the curds in it to drain. I then poured it into a bowl and stirred in a little salt. For this amount, the recipe said 1 teaspoon. I use sea salt for everything. I don’t think you’re supposed to use iodized salt. Then I returned the curds to the cheesecloth, tied up the 4 corners with a string, and hung it over a bowl to drain the whey. The salt helps draw out the whey and gives it a little more flavor. When I first added the salt and tasted it, I thought it would be way too salty, but it drains out with the whey. The recipe said it would be firm enough in a couple of hours. It may have been, but I made it after supper, so I just hung it up until the next morning.
Held its shape from the bag nicely. Could have sliced it as a very soft cheese, but with a fork, the curds separated sort of like cottage cheese, only a little dryer. I think it would have been good on a salad. It was a little bland, but we still liked it. I took some and mixed with some dehydrated onions, au jus mix and a little ranch dressing mix. Tasted a lot like onion dip. So I made some potato chips and we really enjoyed it.
I’m getting ready to order some cheese making supplies. My plan is to wait until we have REAL goat milk, but I know me. I’m too impatient for that, so I’m going to try making more flavorful cheeses with powdered milk and quality rennet. Anybody else have experience with cheese making ----- the real thing or powdered milk cheese?
Where do you get supplies and things like cultures? I was thinking of New England Cheese Making Supply, and getting her book. I think it’s called Home Cheese Making. I figured ordering it from eBay, even though the book was cheaper, the shipping made it about the same as ordering from her site if you order other things too. Anyway, any tips would be appreciated. Also, could somebody post a list of supplies and equipment that you think are essential, and then the other things that would be good to get started with?
Thanks,
Jenny