Cheese making

Dear Nick,

Thanks for asking around, I know much more now, one thing I learned is
that raw milk is twice the price of a gallong gas....

raw cow milk is $6.00 a gallon , and raw goat milk, $11.00 a gallon...

Did the farmer discovered the cheese market clients? and making a big
buck ? Yee, this prices are unbelievable, I was thing theorical that
if
the milk doesnt have to get pasteurized, and send out to the fabrics,
it would be much much cheaper ! wrong ......
It seems that IF raw milk is available, its getting a kind of a "
Healthfrics wonder product " were only the people who can allow or
"believers" to
spent their money on. I think because only a few places/states are
allowed to sell it, they making a kind of a monopoly out of this
thing.
Who can affort for a hobby prices per gallon like this ?. Wish I had a
couple of acres in the country, putting a bunch of goats on there
seems to
be a succesfully bussiness.....:)) Its like a lot of prducts " back to
nature " is an expensive word..., I agree more healthier, but man
those prices will
kill the home cheese maker, maybe thats what they want right ? If you
see now a days comparing with a couple of years ago, the diversity of
cheeses at e.g. giant or safeway, there is a lot of commercial
cheesemaking going on, its getting like france where every village has
its own chees or wine
products, it will eventually drive the prices down, if there is
enought competition, but agh again, when we only make cheese for a
hobby, and learn the "know how ", there is no other way. If you want
to go more commercial, yes, buy goates or cows, but again, I saw some
cheese equipment , we are talking also of thousand of dollars pff, so
we understand why cheese is expensive, its an art, like wine making. I
will have to try your Idea onces Nick, the dry powder milk and cream,
why ? because we are planning to stay in an tropical country when
retiring, so we have to start thinking about this idea, just in case
no fresh products are available.

also wondering if someone knows in this group, since fresh rennet is
difficult, not impossible, to ship to countries were the temp F is 100
degrees F..., how
to make "fresh" batches of rennet ? I know there are plants who do the
thing, also the 4th stomage of a cow has a story..... any ideas ?

Regards, and thanks
IRma

Nick, it is allowed in Penn. Contact Don Everett from Apple Valley
Creamery, it is just over the border.
JJ

Posted in alt.binaries.food
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer

2008-03-22 22:04:26 UTC

Post by irma
Dear Nick,
Thanks for asking around, I know much more now, one thing I learned is
that raw milk is twice the price of a gallong gas....
raw cow milk is $6.00 a gallon , and raw goat milk, $11.00 a gallon...

Yep. That's about the prices I found, too. It sure tastes more than twice
as good as gasoline!
[ . . . ]
If you want

Post by irma
to go more commercial, yes, buy goates or cows, . . . .

I would say goats, yes, cows no.

Post by irma
I will have to try your Idea onces Nick, the dry powder milk and cream,
why ? because we are planning to stay in an tropical country when
retiring, so we have to start thinking about this idea, just in case
no fresh products are available.

My daughter is using powdered milk for making custard and such. I told her
to make a quart, add 1/4 cup of heavy cream and see how the kids like it.

Do you have any particular tropical country in mind? We have about 7 acres
and a two bedroom house on a ridge in the middle of a canyon in Northern
Thailand. If you want to see it, eat my SPAM to email me and I'll attach a
pic. I try to get there for three months every year, but it's been a couple
of years, now. I'm saving my shekels for plane fare. It would appear that
raw milk and fresh rennet are available in Thailand.
http://tinyurl.com/2hgc5r for rennet. Google on 'Thailand raw milk'.

Post by irma
also wondering if someone knows in this group, since fresh rennet is
difficult, not impossible, to ship to countries were the temp F is 100
degrees F..., how
to make "fresh" batches of rennet ? I know there are plants who do the
thing, also the 4th stomage of a cow has a story..... any ideas ?

Wikipedia tells me: "Many plants have coagulating properties. Some examples
include fig tree bark, nettles, thistles, mallow, and Creeping Charlie.
Enzymes from thistle or cynara are used in some traditional cheese
production in the Mediterranean."

When are you planning to ship out?

Zey gezunt!

irma

2008-03-23 15:06:00 UTC

Dear Nick and All,

Any advice on this product ?
http://www.alibaba.com/catalog/100220874/Rennet_Casein_Alternative.html

Could be interested for location where rennet is difficult to obtain
due high temperatures

Irma

Nick Cramer

2008-03-23 22:15:32 UTC

Post by irma
Dear Nick and All,
Any advice on this product ?
http://www.alibaba.com/catalog/100220874/Rennet_Casein_Alternative.html
Could be interested for location where rennet is difficult to obtain
due high temperatures

Minimum order 12 metric tons? You really are talking about going
commercial, eh?

irma

2008-03-23 15:30:46 UTC

Nick, it is allowed in Penn. Contact Don Everett from Apple Valley
Creamery, it is just over the border.
JJ

What a world, I saw someboddy trying to make cheese from their own
breastmilk ( left overs from baby feedingt ) !, it did not work,
because the
are not the same enzymes available as in milk, so it would not set.

Just wondering.........
Irma

Also I found a project in Indonesia on making cheese very succesfully,
and contacted them could be interested

Irma

Nick Cramer

2008-03-23 22:30:58 UTC

[]

This book is out of print (I think it was published in 1953), but you might
be able to find it used somewhere:

Handbook of Milk Composition (Food Science and Technology International)

Editorial Reviews

This informative treatise offers a concise collection of existing, expert
data summarizing the composition of milk. The Handbook of Milk Composition
summarizes current information on all aspects of human and bovine milk,
including: sampling, storage, composition, as well as specific chapters on
major and minor components such as protein, carbohydrates, lipids,
electrolytes, minerals, vitamins and hormones. The book also features
comprehensive coverage of compartmentation, host-defense components,
factors affecting composition, composition of commercial formulas, and
contaminants.

* Reliable data on the composition of human and bovine milks.
* Discusses the many factors affecting composition.
* Composition tables make up 25-30% of the total book.
* Problems concerning sampling and analysis are described.
* Should appeal equally to industry and academia.
* Also of interest to developing countries in need of information on infant
nutrition and agricultural development.

Post by irma
Also I found a project in Indonesia on making cheese very succesfully,
and contacted them could be interested

Sounds like a plan. When are you planning the move?

irma

2008-03-24 00:42:30 UTC

Deaer Nick,

I just ask them for a sample, if you talk nice to those guys they can
also supply less quantity, enough for years a few kg...
We are moving when the housing market gets better, then were out of
here, into the sun.. hha

Irma

[]

This book is out of print (I think it was published in 1953), but you might
Handbook of Milk Composition (Food Science and Technology International)
Editorial Reviews
This informative treatise offers a concise collection of existing, expert
data summarizing the composition of milk. The Handbook of Milk Composition
summarizes current information on all aspects of human and bovine milk,
including: sampling, storage, composition, as well as specific chapters on
major and minor components such as protein, carbohydrates, lipids,
electrolytes, minerals, vitamins and hormones. The book also features
comprehensive coverage of compartmentation, host-defense components,
factors affecting composition, composition of commercial formulas, and
contaminants.
* Reliable data on the composition of human and bovine milks.
* Discusses the many factors affecting composition.
* Composition tables make up 25-30% of the total book.
* Problems concerning sampling and analysis are described.
* Should appeal equally to industry and academia.
* Also of interest to developing countries in need of information on infant
nutrition and agricultural development.

Post by irma
Also I found a project in Indonesia on making cheese very succesfully,
and contacted them could be interested

Sounds like a plan. When are you planning the move?
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer

2008-03-24 08:58:05 UTC

Post by irma
Deaer Nick,
I just ask them for a sample, if you talk nice to those guys they can
also supply less quantity, enough for years a few kg...
We are moving when the housing market gets better, then were out of
here, into the sun.. hha

Shmoozing certainly works well.

Let me know when the housing market gets better. I've been in this house
for 38 years and it's time to make a move!

irma

2008-03-24 13:30:28 UTC

Shmoozing certainly works well.
Let me know when the housing market gets better. I've been in this house
for 38 years and it's time to make a move!
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Dear Nick,

Maybe you can help me out, ive got a product i think its for curing
meat ( sodium nitrate or nitrite ) but I am not sure becvause
its in vietnamese, and it difference a lot of the wrong product :))
its called " nitre granvles " or in vietnamese "mvoi diem" do you have
a translation for this ?

Thanks
Irma

Nick Cramer

2008-03-25 08:31:08 UTC

[]

Maybe you can help me out, ive got a product i think its for curing
meat ( sodium nitrate or nitrite ) but I am not sure because
its in vietnamese, and it difference a lot of the wrong product :))
its called " nitre granvles " or in vietnamese "mvoi diem" do you have
a translation for this ?

Joel Olson

2008-03-25 10:10:21 UTC

[]

Nitre (or niter) is Potassium Nitrate, aka saltpeter. I couldn't find the
meaning of granvles. Saltpeter is used for meat curing and reputed to
reduce the male libido. My brother is married to a Vienamese girl. I just
emailed him with the question, re: mvoi diem. Jun used a Vietnamese curing
agent (but I don't know what it was), before I bought her Insta Cure #1
(sodium nitrite). Does it say how much to use? What are you making?
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

granvles ~ granules?

Nick Cramer

2008-03-25 10:13:51 UTC

Post by Joel Olson