Please send me any recipes to make homemade cheese out of goat or cows milk.

-- Michael (sallysalamander@Bisons.com), May 28, 2001

Answers

There is a great number of cheese recipies available on line, in your local libary, at your ag agents office, or from the people who advertise to sell the supplies; all free.

-- mitch hearn (moopups1@aol.com), May 30, 2001.

Hi Michael, Most cheese recipes are quite long and detailed and I would strongly recommend a good book on the subject. (It helps to have a book to refer to when you are trying to figure out why the heck your cheese didn't turn out, or just why the curds are acting strange.) But a good starting recipe is one I use for soft cheese. Bring 1/2 gal fresh goat (cow) milk to almost boiling. Stir milk and add 1/4 to 1/2 cup vinegar. Curd should form immediately. You may cook the curd for several minutes if you desire. Stain through real cheese cloth and hang to drain. We like to add salt and chopped chives. This can be eaten as soon as it has drained or kept refrigerated it will last a week. (Don't know about that personally, it never lasts that long around here.) Half the fun of making cheese is experimenting with new recipes, but start with the basic soft and hard cheeses first so you don't become discouraged. Good luck!

-- Nancy Bakke-McGonigle Mn. Sunset (dmcgonig@smig.net), May 30, 2001.

What about any good info on sheep's milk cheese?

I have a series of newsletters from some outfit, forget their name, and when I contacted them for info on the specifics of sheeps milk cheese they acted like I was asking for some national secret, very rude.

Any way a website or book would be appreciated. I dn't have enough milk to experiment with or waste.

-- jennifer (schwabauer@aol.com), May 30, 2001.

New England Cheesemaking supply company at www.cheesemaking.com has much info on beginning cheesemaking.

-- Nancy Bakke-McGonigle Mn. Sunset (dmcgonig@smig.net), May 31, 2001.