Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 27
  1. #11  
    Not a helpful link. :(
    Reply With Quote  
     

  2. #12  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    42,480
    Quote Originally Posted by Gingersnap View Post
    Not a helpful link. :(
    Sorry wrong one, i'll find it.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
    Reply With Quote  
     

  3. #13  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    42,480
    Here you go, use the chevre. I recommended you also buy a book from them.
    http://www.hoeggergoatsupply.com/xcart/home.php?cat=34
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
    Reply With Quote  
     

  4. #14  
    PORCUS MAXIMUS Rockntractor's Avatar
    Join Date
    Apr 2009
    Location
    oklahoma
    Posts
    42,480
    Blue and Roquefort are easy to make too, You buy your nylon with stainless steel hardware, presses from ebay.
    Of course you won't need a press for cottage.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
    Reply With Quote  
     

  5. #15  
    Sin City Moderator RobJohnson's Avatar
    Join Date
    Apr 2006
    Location
    Nevada
    Posts
    17,472
    Quote Originally Posted by Rockntractor View Post
    I make a ricotta from goats milk.
    I dined a local resturant that made their own ricotta & mozzerilla.



    http://madeinpahrump.blogspot.com/20...menu-pics.html
    Reply With Quote  
     

  6. #16  
    Senior Member
    Join Date
    Jul 2009
    Posts
    2,746
    Quote Originally Posted by Gingersnap View Post
    Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..
    Sure! I eat cottage cheese at home all the time. I usually like it with a couple of pear halves, maybe with a little pepper sprinkled over the cottage cheese. Very tasty. :D


    We actually did make cottage cheese in a science class when I was in grade school. It's not particularly difficult, though it is rather smelly. The hard part these days is probably in getting full-fat, non-pasteurized milk. You may need to go and find you a dairy farm somewhere and see if you can buy some truly farm-fresh milk to make your cottage cheese.
    Olde-style, states' rights conservative. Ask if this concept confuses you.
    Reply With Quote  
     

  7. #17  
    Senior Ape Articulate_Ape's Avatar
    Join Date
    Jan 2010
    Location
    NJ, Exit Only
    Posts
    7,977
    Quote Originally Posted by Gingersnap View Post
    Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..

    Do you live in a cottage? If not, there is no way you can make cottage cheese and your quest is futile.
    "The efforts of the government alone will never be enough. In the end the people must choose and the people must help themselves" ~ JFK; from his famous inauguration speech (What Democrats sounded like before today's neo-Liberals hijacked that party)
    Reply With Quote  
     

  8. #18  
    Super Moderator bijou's Avatar
    Join Date
    May 2008
    Posts
    4,207
    Sorry Ginger I've only ever made labneh (yoghurt cheese), it is good though. :)
    Reply With Quote  
     

  9. #19  
    Senior Member
    Join Date
    Jun 2010
    Location
    Virginia, birthplace of Presidents, mostly good ones.
    Posts
    1,165
    well WHY is milk pasteurized and whatever else?? Can you only make Cot. Cheese out of unprocessed milk? Are dairy farmers prevented from selling non-pasteurized milk?
    Reply With Quote  
     

  10. #20  
    Power CUer NJCardFan's Avatar
    Join Date
    May 2009
    Posts
    16,318
    Quote Originally Posted by patriot45 View Post
    For some reason I love ricotta!
    The key ingredient in cannoli.
    The Obama Administration: Deny. Deflect. Blame.
    Reply With Quote  
     

Bookmarks
Bookmarks
Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •