irma@[EMAIL PROTECTED]
wrote:
> Dear Nick,
> I did my homework carefully, the milk is always the problem, we wisch
> we could get the fresh stuff, but not possible overhere in MD, exsp.
> for camenbert
> fresh milk is a " must " i know but.... since all the recipes in the
> book called for " store bough milk " because 80 percent of the
> cheesemakers cannot get
> fresh milk, it should work with store bought milk, otherwise they
> would not give out the recipes in the book I guess, Yes I dissolved
> the rennet in cold water like always
> the starter is special made for camembert., Mesophilic Starter, I do
> not think this is the problem its.
> One other thing, the recipe ask for heating the milk constant to 90 F,
> I had it up to 120 accidential, but I do not think this is a big
> problem, because the starter can handle this temp, any advice ?
>
> I ordered now the liquest stronger rennet stuff with the cheesemaker,
> and will start next weekend all over again, this has to work
> pfff... :))
>
> "perfection is only 100 percent "
Hi Irma,
I hope you're at least able to get unhomogenized milk! I came across this
interesting news story:
"To Sell Raw Milk
Re****ting Suzanne Collins
GETTYSBURG, Pa. (WJZ) -- Lawmakers are deciding if Maryland dairy farmers
should be able to sell directly to the public and even sell raw,
unpasteurized milk.
Suzanne Collins re****ts it's already allowed just north of Maryland in
Pennsylvania.
Near Gettysburg, there's a dairy farm that does things the old-fa****oned
way. Cows roam and graze, unlike at factory farms.
From the milking barn, milk goes right to the processing area. The glass
bottles are sold right at the farm store and even raw, unpasteurized milk
is available.
"We were not planning on selling raw milk when we first opened the
creamery. We had so many customers--one in four we estimated--wanted raw
milk. We said, 'hey this is what the consumer wants, is there a safe way
we
can do it?' We researched it," said Don Everett from Apple Valley
Creamery.
The advent of pasteurization prevented many bacterial illnesses from milk,
but some people believe the healthy benefits of raw milk outweigh the
dangers.
"The lady I work with, she is all about raw milk. That's the only thing
she
uses. She makes her own butter with it," said one consumer.
Some lawmakers in Maryland are trying to legalize direct milk sales and
the
sale of raw milk here.
It would be regulated carefully, as in Pennsylvania where the state tests
it twice a month.
There are also warnings on the raw milk. People who are pregnant or with
weak immune systems should avoid it.
"The taste is much better than the stuff in the store is, I think," said
one milk drinker.
At a hearing in Annapolis, consumers and some farmers testified in favor
of
the bill, but the farmers association was worried if anyone got sick from
raw milk it might hurt the dairy industry.
"Everything is about quality control. The bigger you get, the harder it is
to control quality from one end to the other. I think smaller farmers are
struggling to make ends meet. I think this might be a great option for
them," said Everett.
You may have a parent or grandparent who told you milk in the old days had
a layer of cream on top. Raw milk has that, too. Not only is it not
pasteurized, but it's also not homogenized.
At Apple Valley, they refill returned bottles and even deliver to homes in
the area.
A vote is expected next week on whether to allow dairy farmers to sell raw
milk in Maryland.
(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)"
I don't know how far Gettysburg is from you. That might be an option. Here
in Southern California, we're able to get raw milk. It is sooooo good!
Reminds me of when I was a kid. When I was at my Grandmother's, she got
raw
milk from Ohrbach (sp? it's been 60 years) Dairy.
http://www.altadenadairy.com/faq.html
That 120° F. spike shouldn't be a problem, but probably better if you can
keep it below body temp (98.6). Do you use Penicillium candida and
Penicillium camemberti to cure your cheese?
My cousin and her husband live in Phoenix MD. I've enjoyed sailing on the
Chesapeake, eating soft shelled crab sandwiches in Annapolis and long neck
clams on St. George Island, back in the early 80's.
If the book you're using has given you good results with other cheeses
(you
mentioned that you had made Ricotta. Was that made with the whey from your
Mozzarella?), then your:
> ". . . since all the recipes in the book called for store bough milk
> because 80 percent of the cheesemakers cannot get fresh milk, it should
> work with store bought milk, otherwise they would not give out the
> recipes in the book I guess,"
sounds reasonable. Never hurts to get a second opinion, though. I don't
have a recommendation, but I'll ask over on alt.binaries.food. A lot of my
buddies there make cheese and might have a good reference. If so, I'll
post
it here. Meanwhile, you might check Amazon. Seeing how you do your
homework, you probably already have done so. ;-)
I like to mix Camembert and Gorgonzola for an appetizer or quesadilla.
Mmm!
--
Nick. Sup****t severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
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