Making Cheese in Jordan
A group of 4 of us took your class on September 27th and really enjoyed ourselves (I even got to be your assistant on the first cheese!). You told us a bit of history regarding the transport of milk in the Middle East and how on a warm day, in the stomach of an animal (and in the presence of the residual rennet), the jostling motion made cheese. Well, you were absolutely-right!
Here are a couple of pictures from our recent trip to Amman, Jordan where we found evidence of this technique in the Folklore Museum (here we see a woman shaking the milk in a sheeps stomach suspended by a tripod). Thought you would get a kick out these photos. We have made several batches of yogurt and are scheduled to tackle some cheeses soon. Hope all is well with you!
Kosher Citric Acid
I was re-listening to Barbara Kingsolver's book "Animal, Vegetable, Miracle" over the Thanksgiving holiday and was reminded of my intention to try making cheese myself. I have a copy of your book, though it's lent out to a friend currently, so I visited your web site. I noticed that in the FAQ for 30 Minute Mozz you answer the question about a source for kosher citric acid with a negative. I went looking for this because as a child I knew that my mother used Rokeach Sour Salt to touch up the seasoning on her Passover borsht if she ran out of lemons. The brand Rokeach seems to be owned by The Manischewitz Company which lives on the web here... http://www.rabfoodgroup.com/
Sorry to butt in but I figured that more information is always good.
Thanks for providing so much great information!
Sarah, thanks so much for the information. We eagerly called the Manischewitz Company,
only to learn that they stopped making that product in 2006.
If anyone knows of any other source, please let us know.
I enjoyed your article on yogurt making and learned some new things. The author is correct about the problem of not heating raw milk when making yogurt. The culture will not thicken properly without the heating step. I have come up with a compromise method of making yogurt with my raw milk.
I heat half of it until it is just scalding. Then I mix the hot milk with cold milk. That way half of the milk proteins have been denatured, but I have not lost all the enzymes and benefits of the raw milk. The mixing cools the hot milk immediately so I can then add the starter and incubate it.
To be honest, I do not even check the temperature with a thermometer, although I think I will start doing that now after reading the article. Even so, my yogurt comes out beautifully most of the time, particularly when I remember to sterilize the incubating container by running boiling water into it.
BTW I love the Yogotherm incubator that I bought from NE Cheesemaking. It has made yogurt making a breeze. The convenience has been worth the expense, and this is coming from the queen of cheap. Just wanted to pass this along for your raw milk customers. We sure do love our raw milk!
Home Cheesemaker in Colorado