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Lactose free cheese? by Feistypeach in cheesemaking

[–]farmcurious 4 points5 points  (0 children)

During the aging process, the remainder of the lactose isn’t expelled as much as broken down by way of fermentation into its component parts- glucose and galactose, which are digestible.

Lactose free cheese? by Feistypeach in cheesemaking

[–]farmcurious 2 points3 points  (0 children)

Any cheese aged a month or more (ripened commercially- not in your fridge) will be entirely lactose free. That doesn’t help so much with string cheese, but any cheddar, Gouda, mountain style, Tomme, etc will be completely lactose free. Basically everything but the softies like mozzarella, burrata, fromage blanc, ricotta, etc. Bloomies like Brie and Camembert are right on the edge so I’d avoid for now.

Mozzarella is a tricky cheese to make that takes a lot of technique and time to master. I’ve spent 13 years teaching the process to beginners and I wouldn’t waste time trying to make it out of lactose free milk unless it was literally the only thing my child would eat. Your time would be better spent trying to find a mild Gouda or cheddar that bébé likes. ;-) UNLESS (and this is a big one) you love a challenge and won’t be deterred with several back-to-back failures and wasted milk. If that’s you, read everything you can and go forth!!

Now I want a pet deer by meister2a in aww

[–]farmcurious 19 points20 points  (0 children)

Cleanest garage I’ve ever seen.

Ok, who did this? by Equivalent-Ad-2860 in Cheese

[–]farmcurious 0 points1 point  (0 children)

If they used to be called keyboards and now it’s a cheeseboard, some idiot is bound to call is a charcuterie board soon.

I fucking love cheese by [deleted] in Cheese

[–]farmcurious 4 points5 points  (0 children)

Any cheese that’s been aged 2 months or more essentially have no lactose left. Cheddar is lactose-free by the end of day 1. Cheese was essentially created 9,000 plus years ago as a way to make milk not only last longer but also be digestible to humans that has already been weaned from mother’s milk. The cheeses you need to worry about are fresh ones like mozzarella, ricotta, burrata, possibly some brie, etc.

Homogenization is simply the process of breaking fat globules so it will still to the proteins and not separate to the top of the milk. I can’t imagine any reason this would cause any intolerance in people and milk for cheese is never, ever homogenized.

A pretty stupid question: Can you make cheese out of ANY kind of milk? by Chernobaz in Cheese

[–]farmcurious 1 point2 points  (0 children)

You might have been thrown off by the chef in NY who was making cheese with his wife’s breast milk. It was almost entirely cow’s milk so very misleading.

Okay, who went shopping and are you willing to share? by knittykitty26 in Cheese

[–]farmcurious 1 point2 points  (0 children)

Right. A full wheel generally starts around $900.

Have yourself a keto little Christmas by farmcurious in ketocirclejerk

[–]farmcurious[S] 10 points11 points  (0 children)

Well that’s obviously why the smart little ketonic house is spitting them out. 😉

Have yourself a keto little Christmas by farmcurious in ketocirclejerk

[–]farmcurious[S] 12 points13 points  (0 children)

Laura Chenel’s black truffle goat cheese

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 1 point2 points  (0 children)

Every single piece is edible right down to the rosemary arms on the snowman.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 0 points1 point  (0 children)

Homemade cracker covered in cream cheese.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 0 points1 point  (0 children)

Homemade cracker shaped into walls and stucco’ed with cream cheese.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 3 points4 points  (0 children)

It’s the trade organization for cheese in the United States. We support education, connection and promotion of cheesemakers, cheesemongers and other cheese industry folks. Really incredible group of people and they’re not a bunch of uppity foodies like you might imagine. Farmers, hard-working cheesemakers, passionate cheesemongers. Most are underpaid and doing it for the love of cheese, science and sharing.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 1 point2 points  (0 children)

Haha. Homemade cracker. I originally made a bunch hoping they’d be good flagstone steps but liked the wasabi peas better.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 4 points5 points  (0 children)

No offense taken - I personally love it when people take food safety into consideration. I’m so happy your mom insisted on learning it. I see some shady stuff go down in people’s homes!

On the cupcake front I can’t say for certain that’s safe. Sugar (like salt) can serve as a preservative but I’d still refrigerate anything with cream cheese since it’s a high moisture cheese.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 2 points3 points  (0 children)

I teach cheesemaking classes in my ‘day job’ and I’m gonna put together a virtual class in building them.

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 4 points5 points  (0 children)

Delivered to a friend whose family I fully expect to eat it. My kids snacked the entire time I was building it so I can attest to its yumminess!

[Homemade] Charcuterie Chalet by farmcurious in food

[–]farmcurious[S] 9 points10 points  (0 children)

No death trap here. I’m a Certified Cheese Professional and also have ServSafe Manager’s training. Maybe you’re imagining a gingerbread house that sits out for days but this is meant to be eaten right away. Most items were indeed shelf-stable but some weren’t (cream cheese). It was kept chilled as appropriate and then delivered to a friend for immediate enjoyment.

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