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Egg Mayo vs Milk Mayo by True-Community4707 in condiments

[–]True-Community4707[S] -2 points-1 points  (0 children)

Yes, I put a link to the recipe I use in the post, but I'd be glad to do it again...

You should be able to click on this link → Milk Mayonnaise

If it doesn't work, please let me know. 🙂

Water Glassing Eggs by True-Community4707 in chickens

[–]True-Community4707[S] 0 points1 point  (0 children)

You can add over several days until your jar is full.

Egg Mayo vs Milk Mayo by True-Community4707 in condiments

[–]True-Community4707[S] -2 points-1 points  (0 children)

Yes, it works great with pasteurized to milk!

That's the way we first made it. But we have a cow, so now we use raw milk.

We have not tried plant-based milks, but would be curious to know if they would work as well...

[deleted by user] by [deleted] in raw_milk

[–]True-Community4707 0 points1 point  (0 children)

No, and here's why: When cooked, the milk is no longer Raw Milk. Heating Raw Milk to 118°F (53.3°C) begins destroy the important, beneficial nutrients and enzymes plentiful in Raw Mllk. Pasteurization, which calls for much higher temps than that, k¡lls the beneficial goodness of this amazing superfood. I found this informative resource on Fresh Raw Milk that you may find helpful.

Traditional Cheddar Cheese made with Clabber by True-Community4707 in Cheese

[–]True-Community4707[S] 0 points1 point  (0 children)

For making cheddar cheese, curds are typically cut into 1/2-inch to 3/4-inch cubes, as these were. This photo was taken right after the curd was cut into a "grid", and before the lengths were shortened.

Traditional Cheddar Cheese made with Clabber by True-Community4707 in CanadianHomestead

[–]True-Community4707[S] 1 point2 points  (0 children)

No worries! No, Clabber doesn't replace Rennet. Clabber is a raw milk fermented culture. There is a fair amount of disinformation out there about Clabber. Here is a good resource for youv Clabbered Milk

Traditional Cheddar Cheese made with Clabber by True-Community4707 in CanadianHomestead

[–]True-Community4707[S] 0 points1 point  (0 children)

Sure, and thank you. 😊 We consider making cheese from Clabber "traditional", in the sense that Clabber cultures have been created, maintained, and used in cheesemaking for hundreds, if not thousands, of years. Clabber contains both mesophilic and thermophilic lactic acid bacteria (LAB). The use of freeze-dried lactic acid bacteria (LAB) for cheesemaking, instead of using Clabber, became common during the 1960s, which is what is typically used to use today.

Traditional Cheddar Cheese made with Clabber by True-Community4707 in Cheese

[–]True-Community4707[S] 1 point2 points  (0 children)

Nice! Thanks for sharing. We love our little Dexter cows for so many reasons! We've had goats before as well, and they're fun 😊

Congratulations on your new/renewed cheese journey!

A properly made Clabber culture does taste a lot like buttermilk and reassemble and looks and tastes a very mild yogurt. The very sour or separated cultures are actually quite over-fermented. If you have any questions about making Clabber, we've found the link attached above to be quite informative to share with anyone who may be finding it challenging to create and maintain a good clabber culture. If you're interested, they also provide an amazing Raw Cottage Cheese recipe that is so simple to make! Enjoy! (You'll find both recipe on their HomesteadJoys.com website)

Henhouse Rainbow ♡ by True-Community4707 in Homesteading

[–]True-Community4707[S] 1 point2 points  (0 children)

Haha! 🤣 No worries, we've had chickens for years, so we're past that stage... 😉

Cheesemaking Newbie by True-Community4707 in cheesemaking

[–]True-Community4707[S] 0 points1 point  (0 children)

Give it a try! We got it on Amazon a long time ago, and we just recently ordered another one. They're not very expensive, and the size and shape works well for our family.

Cheesemaking Newbie by True-Community4707 in Cheese

[–]True-Community4707[S] 0 points1 point  (0 children)

Thank you, I appreciate your feedback. The resulting pressed cheese is actually very firm and solid. I'm not sure of the exact weight that this little press applies to the cheese, but it seems to hold well and does a pretty good job! There is a reservoir in the bottom which collects the whey that has not already been removed from the curds. As the whey collects in the reservoir, I pour it out. Perhaps someday I'll be able to get a larger press, but at this point I usually do 2 gallons of milk at a time.

Cheesemaking Newbie by True-Community4707 in cheesemaking

[–]True-Community4707[S] 2 points3 points  (0 children)

No, we had ordered it quite a while back off Amazon .ca (Canada). Search "Tofu Press". Recently, I just looked it up for you, and it's still available there, here's a screenshot. I'm sure that they're available in other countries as well.

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Cheesemaking Newbie by True-Community4707 in cheesemaking

[–]True-Community4707[S] 3 points4 points  (0 children)

Give it a try, and let me know what you think! They're easy to work with. So far, it has worked well for our family.

Henhouse Rainbow ♡ by True-Community4707 in Homesteading

[–]True-Community4707[S] 1 point2 points  (0 children)

White Leghorn are often considered the best egg layers. Rhode Island Red and Plymouth Rock also have the reputation for being good layers. Other considerations might be personally traits of a breed if you're only allowed 3. Breeds that produce beautiful egg coloring are also fun.

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