When making cheese do I need to start with milk that has been chilled or can I come from the barn , strain my milk ,add the culture and start the process.

-- sherry in Arkansas (chickadee259@yahoo.com), April 16, 2002

Answers

I'm guessing the milk will have to be at least room temp warm for the culture to grow. We keep it in the fridge so bacteria WON'T

-- Mona in OK (modoc@ipa.net), April 16, 2002.

OOPS...as I was saying...

We keep it in the fridge so bacteria WON'T grow. Fresh from the cow should do fine.

-- Mona in OK (modoc@ipa.net), April 16, 2002.

Should work fine...that's how I do my yogurt. Bring the goat milk right in from the barn, add the culture, and start the yogging.

-- Danielle (thiessens@att.net), April 16, 2002.

when i have milk for cheese, i strain it, and if i have time start it in the crock pot right away, but not always...soemtimes it waits and cools in the frige till i am ready to deal with it ... can go either way i suppose :)

it would be up to the cheesemaker :)

-- Beth Van Stiphout (willosnake@hotmail.com), April 16, 2002.

I have only made cheese from cow milk. I have used two day's milk, where the one day was refrigerated till the next milking, then put with the fresh milk, and I have made cheese by just using one milking and immediately making the cheese.

I think you want it at room temperature before you add the culture don't you?

-- Judy (JMcFerrin@aol.com), April 16, 2002.

Room temp., approx 68-72 degrees is the median. A little more or less works.

-- Kathy (catfish201@hotmail.com), April 16, 2002.

Hi all how do you make cheese in the crock pot,thank you for all the wonderful answers you give on here ,

-- Pastor Hughes (hbchurch@brightok.net), April 20, 2002.

Wondering what you all use for culture?

Also, for those of you who have had a variety of goats, is there a particular breed that you think has an especially good flavor? (I have Alpines. One just kidded. Haven't tried milk yet. Another is due any time.)

-- HV (veggie@ourplace.com), April 20, 2002.