Leon the Milkman

Anything dairy-related

Acidifying feta brine

Hi, Cheese fans

Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid :-)  , well like vinegar.

The first time I used the vinegar I thought that it would give a taste to the feta, but it did not – maybe you are more sensitive to the taste.

Also remember to test the acidity of the brine – if it is too alkaline your feta will dissolve in time.  I use methyl red indicator to test the acidity.  If it turns pink it is acid enough and if it turns yellow, you need more acid.

Drink your milk and eat your cheese 😉

Leon the Milkman

Holstein Cows

Hi, Fans

Here is a picture of Holstein cows waiting to be milked.

Remember to drink you milk.

Leon the Milkman

My beautiful wife!

Hi, Fans

Well I have to show you my beautiful partner for the night(and every night) as well..

Love you, Elaine xx

Agri-Expo’s 175th Birthday!

Hi,

I was one of a select group of guests ;-) invited to celebrate the 175th Birthday of the Cape of Good Hope Agricultural Society at the Cape Town International Conference Centrum.

Happy Birthday!

Leon the Milkman

Enzymes in milk

Hi, Milk Fans

Milk contains a number of enzymes, that include lipase, protease, alkaline phosphatase, acid phosphatase, esterase, xanthine oxidase, lactoperoxidase, catalase, aldolase and lysozyme.

Remember to drink your milk,

Leon the Milkman

Link to Meetse-Tech Labs

Hi, Milk Fans

I have just linked to www.meetse.co.za, the home of Meetse-Tech Labs in South Africa.  They are a lab specialising in dairy, water and soil analysis near Benoni, South Africa.  They also import fine Funke Gerber dairy science equipment.

Check them out while you are drinking your milk,

Leon the Milkman

Dairy farmers: The minutes that cost you the most

Hi, Dairy Farmers

You could manage your dairy extremely well, but if you do not make sure that a representative sample of your tank milk is taken for payment, then it will all be in vain.

Round tanks should be stirred for at least 5 minutes and long tanks for 10 minutes. Milk should be sampled in a sterile way, from the same place every time – always from the top door or bottom tap.  Get a good procedure that satisfies you and your buyer and make sure that everybody sticks to it.  Always try to be present when a sample is taken.

Have you had your milk today?

Kind regards,

Leon the Milkman

 

Curd Cooking?

Hi, Cheese Fans

The expulsion of whey during the cheese making process is hastened by heating and stirring.  This heating is called “Cooking the Curd” by cheese makers.  This is usually a gradual process that ranges from 33°C(91.4°F) to 80°C(176°F).  If the heating takes place too fast the curd particles become overfirm on the outside – known as “case hardening” – preventing moisture and lactose to be released.  This could give an over-acid cheese.

Remember: Drink milk!

Kind regards,

Leon the Milkman

Whipping Cream

Hi, Dairy Fans

Cream will whip if the fat content exceeds 30% and if the cream is cold, because the fat has to be in a solid state.  The cream must have been cold for some time to allow complete crystallization of the fat.

Remember: Drink Milk!

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

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© 2010 by Leon the Milkman.

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