Leon the Milkman

Anything dairy-related

Cheese Course

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

Cuisipro Donvier Yogurt Cheese Maker

Solving QC problems with outsourcing

Hi, Guys

When solving a dairy QC problem be sure that you can trace everything from its origin and be sure what info you can give away to an outside source.

On the other hand be sure that you can give enough info for the person to help you – I get loads of requests for help, where I am not allowed to enter the premises or may not see the recipe or changes or whatever!   How can you help someone like that!

Hope this helps somebody, somewhere 😉

Kind regards,

Leon the Milkman

Boeren Kaas vs. Gouda

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

Easiest Cheese to Make?

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

 

Where did that yoghurt taste come from?

Hi, Yoghurt Fans

When you have a funny taste in your yoghurt it is not always funny 😉

If the factory manufactures an unflavoured yoghurt and then add flavours, the first question should be if the taste is present in the unflavoured yoghurt as well.  If it is, then it cannot have come from the flavour or fruit that was added, right?

So now it must come from anything that is added before that point, like the milk itself, the stabilisers, the sugar/sweeteners or base.   Get to every ingredient, and make sure it is from the same batch.   For example, get milk from the same farmer on the same day, etc.

Some of the yoghurt can be used to innoculate autoclaved/UHT/longlife milk and if the same taste is perceived after the milk is set, then the taste is microbial, right?   I say this because if the 3% or so yoghurt with the funny taste was mixed into milk and no taste was evident and after incubation the taste is there, then it must be microbial, I think.

Hope you found this of value.

Kind regards,

Leon the Milkman

About Me

Welcome to my Blog!
I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

Contact Me

Email me at leon@leonthemilkman.com

or call during office hours 

(GMT +2) on +27(0)84 952 4685

I do SKYPE consultations

Follow Me

 Subscribe to this blog
Follow me on Twitter
 Connect on Facebook

Copyright


© 2010 by Leon the Milkman.

You're welcome to link to this site or use a single image and brief description to link back to any post. Republishing posts in their entirety is prohibited without permission.