Time to make Cheese

Southern by choice

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A favorite here is Roasted Garlic with Chives.
The key is in how you roast the garlic!;)

We also make some that is more of a cream cheese consistency and use it on our bagels. I like walnut w/Vermont maple syrup. It is nice and spreadable.

We use more milk than what the culture calls for. I like it mild.

@OneFineAcre what do you all do with your whey?

We give it to friends that have feeder pigs and neighbors that have a blueberry farm.
 

OneFineAcre

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A favorite here is Roasted Garlic with Chives.
The key is in how you roast the garlic!;)

We also make some that is more of a cream cheese consistency and use it on our bagels. I like walnut w/Vermont maple syrup. It is nice and spreadable.

We use more milk than what the culture calls for. I like it mild.

@OneFineAcre what do you all do with your whey?

We give it to friends that have feeder pigs and neighbors that have a blueberry farm.

We plan on feeder pigs....
I like garlic and dill and sun dried tomato and basil

Maurine has used plain to make cheesecKe
 

Southern by choice

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I am working on the sour cream since that seems to be a "staple" food here. :rolleyes:
We hate yogurt so non go on yogurt here.
Cottage cheese is very good and the cream cheese is another I am working toward. The mozz you want the milk to getto a certain ph so let milk stay in the fridge for 3 days.

Babs helped us make Feta. :drool
 
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