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July, 2013    New England Cheesemaking Supply Co.    cheesemaking.com






















Derby Cheese with Sage

Green cheese!  And, believe it or not, there is no food coloring involved.  That beautiful color is from the sage infusion alone.

If you're just beginning to make cheese, here's your motivation to advance.  Jim has rated this an intermediate level cheese.

Now is the perfect time of year to add fresh herbs from your garden (or the nearest farmer's market) to any cheese you love to make - soft or hard.  Go ahead and take the plunge- the possibilities are endless!

To see Jim's detailed recipe - click here















First Prize!

I am here to let you know I made your recipe for Camblu...entered it in the San Diego, CA County Fair.  Results: it not only took first, Best of Division, but stole the show with Best of Show! 

I now am trying to top myself for next year...lol...want to make a Gouda cheese with coconut taste to it.
Jackie Clower, San Diego, California

(For Jim's Camblu recipe click here.  If you have a recipe for making coconut gouda, send it to Moosletter@cheesemaking.com.)

Jackie Clower


Jackie's Camblu and Marinated Feta



Always the Whey

 I don't like to waste anything, so some additional ways I re-purpose the whey are: to feed the septic system when I have let it get too old (lost in frig), but mostly our dairy goats love it and usually butt heads to see who gets to drink it first.  For the dairy goats, I dilute it so everyone gets some and to minimize the risk of digestive upsets.  The dogs are quite fond of it as well as the chickens and I serve it to them undiluted.
Marie Baumann, Brule, Wisconsin
 




Using Ewe's Milk

How do I convert your recipes?  I have read a little and mostly it is working, but other things like your conversion of ricotta from ewe's milk - how do I get the original so I can use my ewe's milk - perhaps you can produce a sheep milk recipe book or should I? or other options like a collaboration? but that is getting ahead of the game.

How do I convert your recipes? - I have been cutting curds very large, reducing rennet and temps just 3-5 degrees F, and using lots and lots less weight.  It seems to be working so far.  Also, ewe's milk, mine at least, seem to make cheese without rennet and culture, but I think the taste is better with the starters.
River Elderholly, Jordon Creek Farm, Marblemount, Washington


Jim Wallace (our technical advisor) responded:

As in working with any raw milk, you will find that your milk works differently-even with other ewe's milk.

It is all about the solids and calcium balance.  The percentage of solids in the milk varies depending on the time of lactation, so you can produce a variety of cheeses all suited to the different stages of lactation.

You can use slightly less rennet in ewe's milk than in cow's or goat's milk to make your milk set, due to the higher solids.  It can also take less time to make a curd.
 
You'll get a greater of volume of curd using an equivalent amount of milk. You may not need to take the temperature as high in some cheese recipes with ewe's milk.

Milk from the last few weeks of lactation produces a wonderful creamy cheese high in butterfat. This milk is also great for your Brie style cheeses.  Milk from earlier weeks of lactation is great for hard cheeses.

If you experiment, you will probably find that ewe's milk in any recipe will produce a delicious cheese though perhaps not exactly what you are accustomed to ... (probably better!)




Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to info@cheesemaking.com)














Hosting Singing Camp

It's a LOT of work!

A singing camp, like the one Ricki and Jamie hosted last week, involves shopping for enough food to feed 45 people 3 meals a day for 8 days - that's 1080 meals!  To prepare for this, Ricki and Jamie all but cleaned out the local grocery stores and a few nearby farm stands.

Their reward for this was the pleasure they got from spending a week with singers from all over the world.  Their voices could be heard above the sounds of the cars going slowly down the main street in the quiet little village of Ashfield.  Camp week is a glorious time of year for everyone!



Ricki took a short break while the camp recorded songs in the "barn"
















Guess What?

Hint:  It's either a boy or a girl!

Yes, you guessed it - Ricki is going to be a grandmother soon!  Sarah, Ricki's youngest daughter and her husband Mark, are expecting a new addition to their family.  Their due date is November 22nd.

Mark's mom saved his baby shoes and she happily handed them down - Sarah's holding them in the picture. (They were so small they never did fit him!) 

As you can see, they've already been shopping for onesies, but who can blame them?  Those little outfits are sooooo cute!

Sarah and Mark don't want to know in advance whether their new arrival is a he or a she, so we'll all have to wait and see.  The only problem is - they both work at our office and we don't know whether to paint the walls pink or blue!














The second in a 2 part series of "cheesy" recipes by cheese maker and cookbook author Maggie Parkinson of Renton, Washington

Saag Paneer

Last month, Maggie presented a tutorial showing us how to make professional quality pizza at home (click here).  Her recipe included cream cheese in the tomato sauce and Mozzarella on the pizza.  This month, Maggie has chosen to share her recipe for Saag Paneer, a popular Indian dish.

The cheese for this recipe is Paneer (Panir).  It is one of the easiest cheeses to make and you will find it in our book, Home Cheese Making.  Just in case you don't have the book, here's a summary of the process:

Directions for Making Paneer

1.  Heat 1 gallon of milk to a rolling boil, stirring often to prevent scorching.

2.  Reduce the heat to low and drizzle in 8 tablespoons of lemon juice or 2 teaspoons citric acid dissolved in 3/4 cup hot water.

3.  Remove from heat and stir gently until large curds form.

4.  When there is a clear separation of the curds from the whey, remove from the heat and let set for 10 minutes.

5.  Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hold the bag under a gentle stream of lukewarm water for 5-10 seconds to rinse off the excess lemon juice or citric acid.  Gently twist the top of the muslin to squeeze out the excess whey.

6.  Hang the bag of curds to drain for 2-3 hours, or return the muslin covered curds to the colander and press under a 5 pound weight for 2 hours.

7.  Eat it right away or store in the fridge for up to 2 weeks.  Yield: 1 3/4 - 2 pounds

To see Maggie's recipe for Saag Paneer - click here












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

Events

Farm & Arts Retreat Weekend Near Boulder, Colorado!  Learn how to make cheese and goat s milk soap, milk our dairy goats, do creative and insightful art and writing projects and eat soul-nourishing farm fresh foods while enjoying a beautiful rural setting near the foothills of the Rocky Mountains.  Hosted by Kate Johnson, Artisan Farmstead Cheese Maker and Board Certified Life Coach at Briar Gate Farm, LLC along with Christina Cappelletti of Soul Studio Arts.  Labor Day weekend, 2013.  Click here for more information and to register!

For Sale

EQUIPMENT

Used and Re-Conditioned 50 Gallon Vat Pasteurizer.   Complete system with Taylor chart recorder, temperature probes, double lined stainless steel vat with electric stir paddle; can be heated with hot water boiler.  Leak protector drain.  Located in Northern California.  $8,000 or best reasonable offer.  Please call 707-234-0944 or e-mail vickirey@willitsonline.com  Also available with hot water boiler for additional $2,000, or can sell boiler separate.

Milky Brand Cream Separator.  This an electric unit that uses spinning disk technology.  It is used, but like new.  The price is reduced to $1920.  Located in Lebanon, CT.  For more information, please call Marie at 860-942-3727.  Pictures are available.

True-23, 1 door heated cabinets,   Used but in excellent condition. Could be used for proofing breads or to cure yogurt.  Each comes with 3 adjustable, heavy-duty chrome plated shelves, door locks, and 4" casters and holds temperatures between 80F and 200F using forced-air heat.  300-series stainless steel interior and exterior.  The exterior has a color-coded temperature monitor. Has an adjustable dial control for low humidity.  The overall dimensions are 27"W x 29 1/2"D x 78 1/4"H. New, cost $2735.  Asking $2100 per unit.  Located Lebanon, CT. Call Marie at 860-942-3727.


LIVESTOCK

Family Milk Cows in SE Tennessee. First lactation heifers as well as yearling heifers.  Most crossbreeds are Jersey or Holstein crosses.  Most are halter broke and extremely gentle. There are 9 that calved in January and February.  Tyree Family Farms - 423-316-0093

Nigerian Dwarf Doelings, Wethers and Bucks For Sale at Back Meadow Farm, East Montpelier, Vermont. 
We have one or two doelings, two wethers, and two bucks for sale.  All are ADGA registered and come from excellent lines; vaccinated and tested for TB, Brucellosis, CAE and CL.  Does are fed organic grain, really good hay, and are outside every day all day.  Doelings $250 to 300; Bucks as a pair $495; Wethers $175/pair or free as a companion goat with a doeling at full price.   Check out the herd here or by e-mail fran_weinbaum@yahoo.com













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.

For more info - click here

 

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.

For more info - click here













Wellington Cheese Heritage Festival

Wellington, Ohio

July 19 - 21




Vermont Cheesemakers Festival

Shelburne, Vermont

July 21




The Big Cheese

Caerphilly, England

July 26 - 28




Finger Lakes Cheese Festival

Odessa, New York

July 27




American Cheese Society Conference & Competition

Madison, Wisconsin

July 31 - August 3




Frome Agricultural & Cheese Show

Frome-Somerset, England

September 14

For More Info - Click Here



Great British Cheese Festival

Cardiff, Wales

September 22 - 23




Slow Food Cheese Festival

Bra, Italy

September 20 - 23




Wisconsin Cheese Originals Festival

Madison, Wisconsin

November 1-2





































Featured Items
Cheese Curd Scooper
Cheese Curd Scoop
Price: $7.95
Electric Butter Churn
Electric Butter Churn
Price: $345.95


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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

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New England Cheesemaking Supply Company
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