Leon the Milkman’s Blog

Cheese Course

Posted on September 11th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy News.

Hi, Guys

I’m presenting a cheese course again for the next two days and I hope to post a pic tomorrow on the blog and the rest of the pics will go to http://www.dairy-info.org/

Kind regards,

Leon the Milkman

0 comments.

Wensleydale Cheese Blog

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy News, International Dairy.

Hi, Cheese Fans

Check out the new blog at:

http://www.wensleydaleblog.co.uk/

This blog will keep you up to date with all the happenings at the Wensleydale Creamery - and they are busy

Enjoy,

Leon the Milkman

0 comments.

Boeren Kaas vs. Gouda

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy.

Hi, Cheese Fans

It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55°C where the Gouda is only heated to about 38°C.

Kind regards,

Leon the Milkman

0 comments.

Easiest Cheese to Make?

Posted on September 4th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

I would have to say from easy to more difficult the order would have to be something like this:

1. Cottage Cheese
2. Feta
3. Mozzarella
4. Gouda
5. Cheddar

That is for the 5 cheeses mentioned anyway

Kind regards,

Leon the Milkman

 

0 comments.

Mozzarella not stretching?

Posted on August 18th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science.

Hi, Cheese lovers

If you have the above problem I would recommend that you taste the milk first to see if you can detect something that way.  If the milk is not very sweet - chances are that water was added.   After doing a freezing point to eliminate that possibility, I would do solids, meaning fat and protein in this case. 

I would also do a phosphatase test to see if the milk was not pasteurized previously, because that would denature the protein so that it will not stretch on a second heating.   You might have pasteurized at too high a temperature yourself as well.

The milk could have a high SCC(somatic cell count) which is an indication of mastitis and this would lower the casein protein in the milk, which would lead to lower yields of cheese and slower, weaker setting of the curd.

Kind regards,

Leon the Milkman

0 comments.

Wensleydale cheese is unique.

Posted on August 13th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy News, International Dairy.

Hi, Cheese Fans

Having had the privilege to have had real Wensleydale at a London Expo back in 2000, I must agree with this article on protecting uniqueness.  Please read it here:

http://www.yorkshiretoday.co.uk/ViewArticle2.aspx?SectionID=55&ArticleID=1692337

Kind regards,

Leon the Milkman

2 comments.

Cheese in China

Posted on July 17th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy News, 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, Dairy Science, Goat Milk, Milk, Raw Milk, Recipes.

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, Dairy Diet, International Dairy.

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, Goat Milk, Recipes.

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.

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