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Join Our Free Monthly Moosletter
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November, 2012 New England Cheesemaking Supply Co. cheesemaking.com
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Vegan CheeseWe never thought we'd see the day when Jim would
try to make dairy-free cheese, but here it is. He was inspired by our wonderful new book, "Artisan Vegan Cheese" by Miyoko Schinner. (See Sarah's Specials below.)
Non-dairy cheese is not just
for vegans and the lactose intolerant - it's a great addition to any
diet because it's fermented, which means it has lots of beneficial bacteria.
The most important ingredient (taste-wise) is the starter culture. Jim explains the chemistry involved in the simple process of making
Rejuvelac (the starter) and from there, Cashew Cheese. |  |
 | In Schinner's book, this
then becomes the base for Cashew Chevre, Boursin, Sun Dried Tomato and
Basil Cheese and Brie. Other cheeses start with plain, unsweetened
non-dairy yogurt.
It's remarkably easy to make your own starter
by sprouting grains and fermenting them. As Jim points out in his tutorial, this is a great new skill to
add to your repertoire. |
To see Jim's detailed recipe for Vegan Cheese - click here
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 Booker Dechert of Earlton, New York is 13 Years Old!Booker
has his own herd of Nubians - two milkers, two young wethers, and a
doeling. He takes care of them completely on his own, and milks them
once a day.
He also makes cheese and, so far, he has made Ricotta, Mozzarella, Chèvre, Ricotta Salata, Manchego, and Gouda.
He started making his hard cheeses a few months ago and he is planning to try some moldy cheeses this winter.
Booker - we think you are truly amazing! |  |
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| | Making AshI know you must
get lots of these types of e-mails, but I just had to show off. I made
this Camembert from fresh goat's milk with Herbs de Provence and ash made from plants
in my garden. I think it turned out damned near perfect!
I looked at the ash on line and didn't like the word
"charcoal." It made me think of a dirty bar-b-q grill. |
I went out in the
garden, picked a variety of greens and a few corn husks, put them in a
steel box with a hold in the top and put it all on my gas grill.
Result -
the box was full of vegetable ash! After cooling, I just pounded it
til it was a fine powder.
The cheese was made from raw goat's milk and I
used geotricum candidum and mesophilic direct set. I added the Herbs de
Provence at the very start. Start to finish - 6 weeks.
Bill Wilkinson, Sheridan, Montana
If you can't make your own, like Bill, we do sell vegetable ash
|  |
 Goat Cheddar in Cheddar, UK
A pic of our first goat cheddar that we made from Ricki's book (Home Cheese Making). We thought it would not be much good, as I overheated the curds, so we cut it after 3.5 weeks! Imagine our surprise when we tasted it - lovely, tangy and a bit salty.
Went and bought an artisan cheese from shop to compare and..... Ours was almost identical and theirs had won prizes! So, making another tonight.
Lynn Chamberlain, Cheddar (Yes, that's correct!), United Kingdom
 I then
put them in the food processor and zap it a couple of times, I want very
small pieces of mushroom. Then, I take half of them out and pulverize
the rest to fine powder.
I then warm the milk to 90F, add the
mushroom pieces and powder and let it infuse for up to 5 hours. If there
are big pieces, I fish them out before I continue, I want just small
specks.
At that point, I continue with the regular recipe for
Camembert. The final cheese has a delicate, earthy flavor that
complements the white mold in Camembert and Brie.
Elfie Back, Naples, Florida
 A Better WheyUsing your good milk list, I found a Texas ranch that has just beautiful raw milk, Lavon Farms in Plano, TX.
It is lovely to see the golden colored cream sitting of top of the milk just like it was when the milk man delivered milk. I can't recommend them enough.
I made my first few cheeses and I have to admit that I found that controlling the temperature of the water bath and milk to be arduous and a bit daunting. Worrying for 2½ hours about the temperature and trying to regulate it took the fun out of the process.
Well, I decided to solve this problem and I think that I have found an answer that works for me. I did some research and found that a Sous Vide water bath temperature controller will maintain a preset temperature anywhere between ambient room and 195F for days.
 The unit I am using runs at plus or minus ½ degree F and I think that with experience I can get it closer. It allows me to use a 22 quart polycarbonate container to hold the water with a stainless steel pot inside of it to hold the milk.
I am not saying that you can just walk away from the process, because watching the cheese form is part of the enjoyment, but it does relieve the worry- a least as far as temperature is concerned. I just wanted to pass that on since I found it so useful.
Brian F Stroupe, Garland, Texas
Brian's Colby is shown above, just before waxing. He is happy to answer questions at bfstroupe@verizon.net.
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Ricki's Halloween Celebration is Always Fit for a (Cheese) Queen!This year, the ghosts ruled the palace after Ricki's daughter, Jen taught her how to make the scariest ghosts ever. Apparently, the key to making a good ghost is a product we know you all have - cheesecloth. Who knew?!  |
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Artisan Vegan CheeseBy Miyoko SchinnerWe know that those of you who don't eat animal products love cheese as much as the rest of us. So, the question is - what can you do?
You'll find around a million recipes online, but most of them do not bear the slightest resemblance to real cheese.
The recipes in this book do. The reason is that these cheeses are cultured. There are aged cheeses, air dried cheeses, meltable cheeses, and more.
If you yourself are not vegan, this book makes the perfect gift for your vegan friends and relatives. They will be more than thrilled to discover that they can enjoy the full flavor and texture of their favorite dairy products again.
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Place Your Free Ads Here!Send your copy to ads@cheesemaking.com, and your ad will be promptly placed in the classified section of our website. It will also appear in the next month's Moosletter (like the ads below). To see the full classifieds - click here
For SaleYogurt/Cheese processing plant, moveable, in a semi-trailer.
Just plug in power, water, and oil and you are ready to make yogurt or
cheese!
Everything in good working order and currently in use, processing approx
800 gal milk/ week. Available approximately Jan 15, when our new plant
is ready. $75,000. 20% deposit to hold, balance on pickup. Contact
Paul at Sidehill Farm, 413-522-9073; paul@sidehillfarm.net
Hand thrown and decorated Pottery Butter Churns! Size
range from 1 pint to 1 gallon. They come with an Oak dasher. Great
project or decoration. Choose from churns I have on hand or I can
custom make the one that would be "perfect" for you. Many colors to
choose from. Email: freshwellpottery@windstream.net, for pictures and pricing.
Used-
100 Gallon Cheese Vat with lid, knives and screen, Stainless Drain
Table, Jackson Commercial Dishwasher, Orion PH Meter, Kadova Cheese
Molds, Misc. Cheese Molds, 2 Bay Stainless Sink, Metro Shelving,
Stainless Table, Delvo Incubator/Thermometers, Rubbermaid Carts, Pallet
Wrapper, Lab Cart, Misc. Items. Please email Karen at kgetz@gmavt.net for more information and pricing. Located in Vermont.
MiscellaneousWe are a family of three wanting to move off our homestead in Kansas to run a farm/ranch full-time.
We are open to do
a direct purchase, crop share, co-own and operate etc. We are
energetic, highly motivated self-starters with extensive know-how and
experience with organic/biodynamic/sustainable/permaculture techniques,
growing and marketing, cheese making dairy/meat goats, sheep, equine,
and poultry and basic maintenance to manage a farm. Contact: Angela
Rothweiler, greenergirl@gmail.com, Simple Food- http://www.localharvest.org/farms/M32512
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Cheesemaking 101 Beginner Workshops with Ricki Carroll
A full day of hands-on cheese making with Ricki and Jamie in their beautiful house in the foothills of the Berkshires. You will learn to make Farmhouse Cheddar, Queso Blanco, Whole Milk and Whey Ricotta, 30 Minute Mozzarella, Fromage Blanc, Creme Fraiche and Mascarpone.
| Cheesemaking 201 Advanced Workshops with Jim Wallace
Jim Wallace has been teaching and answering our technical
questions for a number of years now. You will be delighted with his classes. They are
more technical in scope than Ricki's beginner classes, but are fine
for the cheese maker who wants to learn more details of the process.
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Sonoma Valley Cheese ConferenceSonoma, CaliforniaFebruary 23-27California's Artisan Cheese FestivalPetaluma, CaliforniaMarch 22-24South African Cheese FestivalCape Town, South AfricaApril 26-28Between the Bluffs Beer Wine & Cheese FestivalLa Crosse, WisconsinApril 27
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What are people saying about us? Check it out here.
The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!
Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!
In Peace,
Ricki, the cheese queen | |