Leon the Milkman’s Blog

Cheese in China

Posted on July 17th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, International Dairy.

Hi, Cheese fans

Chinese dairy companies have been urged to take advantage of abundant domestic resources of buffalo and sheep milk to grab a share of the country’s burgeoning cheese market.

This could be a big opportunity for the right company! Check out the scope for growth here:   

http://www.chinadaily.com.cn/bizchina/2006-07/16/content_641753.htm

Kind regards,

Leon the Milkman

1 comment.

Pasteurizing cheese milk at home

Posted on July 16th, 2006 by Leon the Milkman.
Categories: Cheese, Milk, Recipes, Raw Milk, Dairy Science, Goat Milk.

Pasteurizing milk at home for cheese making

Hi, Cheese fans

If you want to pasteurize raw milk at home for cheese making it is best to use two form fitting pots like on the photo.  Fill the gap between the pots with water and make sure that the inside pot is hanging so that there is also some water under the bottom.

This is much like the set-up you would use to melt chocolate.   Heat the milk to 65°C and keep it there for 5 minutes - then cool it down with cold or ice water in the kitchen sink.

For cheese making the milk should be cooled to 32°C and for drinking it should be cooled to at leat 8°C and then refrigerated to cool it down further.

This method can of course be used for pasteurizing goat milk at home or any other milk for that matter.

Kind regards,

Leon the Milkman

0 comments.

Feta vs. Danish Feta

Posted on July 12th, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy, Dairy Diet.

Hi, Cheese Fans

The main difference between the above two cheese are that the danish feta has more moisture, thus it is not as sour.  Danish Feta usually is made through the modern process of Ultra Filtration, where the whey proteins are retained in the cheese with the casein, giving softer, creamier cheese and much higher yields. Good for you and good for the manufacturer.

Kind regards,

Leon the Milkman

0 comments.

Cheese at www.CurdNerds.com

Posted on July 10th, 2006 by Leon the Milkman.
Categories: Cheese, Recipes, Goat Milk.

Hi, Cheese Fans

Just got a link today from www.CurdNerds.com

Check out their great site right now.

Till next time,

Leon the Milkman

0 comments.

Cheese making

Posted on July 6th, 2006 by Leon the Milkman.
Categories: Cheese, Recipes.

Hi, Cheese fans

Check out the cheese making article posted today on the www.dairy-info.org homepage.

See ya,

Leon the Milkman

0 comments.

FREE Cheese Tasting Terms Guide

Posted on June 22nd, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, Recipes.

Hi, Cheese fans

Join www.dairy-info.org as a member.

You get a free guide that will make you sound like a cheese guru - yes, all those gourmet terms used in judging cheese!  The guide is designed in PDF format to be printed and has enough space to tick certain terms and in that way by writing the name, age and date at the top, you have a very accurate record of that cheese.

Enjoy,

Leon the Milkman

0 comments.

Multilingual Cheese

Posted on June 7th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese fans

Ever wonder what your favourite snack is called round the world? Check it out:

Kind regards,

Leon the Milkman

0 comments.

Gouda - Sweetmilk Cheese?

Posted on April 19th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

Gouda cheese is a sweetmilk cheese. What does that mean?

Well, during the cheese making process some of the whey is removed and substituted with water. This removes lactose and thus in effect some of the acid forming capacity of the whey, because the lactose is converted to acid by the bacteria that you add.

Therefore you end up with “sweeter milk” and therefore sweeter cheese.

Sweet isn’t it!

Leon the Milkman

0 comments.

Quick Casein Test

Posted on April 14th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science.

Hi, Cheese People

If you have a automated milk composition analyzer it would be possible to get a quick indication of casein by putting the milk through and then setting it with rennet. Take some of the whey and put it through the analyzer as well. Since the rennet binds the casein, by doing a subtraction of the whey protein from the whole milk, you should get the casein value.

Of course some of the more modern analyzers can do the casein automatically, anyway, but this method should help the other guys out there.

Regards,

Leon the Milkman

0 comments.

Cheesemaking Nuns!

Posted on March 23rd, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Milkfans

Today and tomorrow I am teaching four nuns from Uganda, Africa to make Feta and Mozarella cheese!

They are a real treat to be with and are enjoying the course tremendously. Will see if I can get it right to post some pictures after the weekend. Will want to put some audio on the site as well sometime in next week.

Kind regards,
Leon

0 comments.

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