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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-03-2013, 03:31 PM   #16
Grimm5577
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was watching a special on cheese making yesterday and it definitely caught my eye. I'll have to give it a shot sometime, looks great!
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Unread 10-03-2013, 04:47 PM   #17
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Just a question...what is raw milk....does it have to be farm milk...non pasteurized?
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Unread 10-03-2013, 08:41 PM   #18
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Great post! this would be great for my family holidays!
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Unread 10-03-2013, 09:29 PM   #19
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thats really freakin cool!!!!!
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Unread 10-05-2013, 12:04 AM   #20
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Quote:
Originally Posted by scp View Post
Just a question...what is raw milk....does it have to be farm milk...non pasteurized?
Good question. First let me explain one thing. For this recipe, you do not need to use raw milk. Regular store bought whole milk will suffice.

If you want to make the kind of cheese where you let it sit out for 4 days to separate, you need raw milk. Raw milk is milk that still has the live enzymes and active cultures in it. Basically right from the cow before pasteurization. We can buy it here for 8$ a gallon because the feds think they have to tax it to death from preventing people from buying it and supporting local business. Not that pasteurization is bad, but it kills the live enzymes that make raw milk healthy. Those enzymes are there for a reason. Not to get all mushy but if we pasterized womens milk, babies would not get the nutrients they need. Enzymes are good for ya!

The raw milk will naturally seperate into curds and whey. once you drain it, it will have a taste like feta cheese. Add some chive and seasoned salt. mm mm good.

hope that helps.
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Unread 10-05-2013, 12:07 AM   #21
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Originally Posted by nxfirebird View Post
Great post! this would be great for my family holidays!
Hmm, i wonder if this can be smoked?
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Unread 10-05-2013, 12:12 AM   #22
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Originally Posted by wnkt View Post
Sounds like some classes I would love to attend...too bad I live so far away.
You can also add a sausage making class in there, that ought to go over well too.
that would be way cool! i have wanted to learn how to make homeade sausage and cured salami. but im scared of eatin salmi cuz its technically raw meat that has no bacteria cuz of salt and stuff. freaks me out. haha
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Unread 10-08-2013, 06:25 PM   #23
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Help. Alright now, this posting isn't so old I cant drag it up.

I tried, I tried again but I didn't get great results.

The whey was more like skim milk then a opaque watery consistency?

My uneducated guesses about what went wrong

Local milk TOO pasteurized? LowFat cultured buttermilk too cold, not the right stuff?
Not enough patience on the straining?

Tasted very good but....not a very good yield either.
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Unread 10-09-2013, 07:25 AM   #24
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Quote:
Originally Posted by LT72884 View Post
that would be way cool! i have wanted to learn how to make homeade sausage and cured salami. but im scared of eatin salmi cuz its technically raw meat that has no bacteria cuz of salt and stuff. freaks me out. haha
Im a little leery of salami too thats why there is curing salts in it, nitrates and nitrites. There is a lot of variables in dried sausages. I was thinking more along the lines of fresh sausage that are smoked. Lots of variations in spices and ingredients.

Man...Im thinking of a good grilled smoked sausage and some good fresh baked bread with some good cheese...throw in some beer and some good mustard, we got a sammich to die for ... or for the wine drinkers, add some fruit chunks and/or olives and theres a good lunch too
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