Comments on: Cheesemaking 101: Making Cheese with Ricki Carroll http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/ Covering the food scene in western Massachusetts, from its farms to its kitchens to its restaurants. Tue, 6 Jan 2009 01:04:01 +0000 http://wordpress.org/?v=2.1 By: Rachel http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/#comment-585 Rachel Fri, 28 Mar 2008 20:38:09 +0000 http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/#comment-585 Our circle of friends learned to make cheese from one of Ricki's books two winters ago; we've gotten into the habit of making cheese every new year's, using fresh milk from a local dairy. The mozzarella is amazing, and this year we built a cold-smoker in which to smoke it for a while, which made it even more incredible. I didn't realize she was local; that's exciting news. Our circle of friends learned to make cheese from one of Ricki’s books two winters ago; we’ve gotten into the habit of making cheese every new year’s, using fresh milk from a local dairy. The mozzarella is amazing, and this year we built a cold-smoker in which to smoke it for a while, which made it even more incredible. I didn’t realize she was local; that’s exciting news.

]]> By: Stephanie Bourdelle http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/#comment-609 Stephanie Bourdelle Mon, 14 Apr 2008 17:24:48 +0000 http://blog.russelnod.com/2008/03/04/cheesemaking-101-making-cheese-with-ricki-carroll/#comment-609 Since reading the cheese chapter in Animal Vegetable Miracle, I've been talking with co-workers, etc. about making your own mozzarella. We wanted to get a pair of water buffaloes from the water buffalo yogurt co., but it's now under new management -- to an entrepeneur who intends to sell the meat, as well as cheese and yogurt. So we can buy Oak Knoll goat's milk at the food co-ops, but have not yet found a local sourc for sheep's milk. My husband is macrobiotic adn cannot handle cow's milk -- whether or not it has whey/lactose. The local (smoked) mozarella we're buying is goat (some is sheep), and the smoked one is yummy and pricey. The smoked one lists vinegar and vegetable enzymes -- no rennet and no citric acid. Can I have instructions about using vinegar (which are best -- I have a preferrence for the brown rice vinegar in the Asian products area). What are the proportions, and where does one get vegetable enzymes (or is that what rennet is)? I am now going over to Ricki's site and the internet to see about some of these questions. Thank you for your website -- I hope to be making mozarella soon that my husband can eat, and that is affordable. Later I will be showing i off to my ride-share group, and my co-workers at Dog Mountain. Appreciatively, Stephanie Since reading the cheese chapter in Animal Vegetable Miracle, I’ve been talking with co-workers, etc. about making your own mozzarella. We wanted to get a pair of water buffaloes from the water buffalo yogurt co., but it’s now under new management — to an entrepeneur who intends to sell the meat, as well as cheese and yogurt.

So we can buy Oak Knoll goat’s milk at the food co-ops, but have not yet found a local sourc for sheep’s milk. My husband is macrobiotic adn cannot handle cow’s milk — whether or not it has whey/lactose. The local (smoked) mozarella we’re buying is goat (some is sheep), and the smoked one is yummy and pricey. The smoked one lists vinegar and vegetable enzymes — no rennet and no citric acid. Can I have instructions about using vinegar (which are best — I have a preferrence for the brown rice vinegar in the Asian products area). What are the proportions, and where does one get vegetable enzymes (or is that what rennet is)?

I am now going over to Ricki’s site and the internet to see about some of these questions.

Thank you for your website — I hope to be making mozarella soon that my husband can eat, and that is affordable. Later I will be showing i off to my ride-share group, and my co-workers at Dog Mountain.

Appreciatively,

Stephanie

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