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Post by cajunlady87 on Dec 10, 2012 10:09:51 GMT -7
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Post by geron on Dec 10, 2012 10:23:49 GMT -7
I have to try that next time we have Pasta.
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Post by cajunlady87 on Dec 10, 2012 10:29:59 GMT -7
It does sound simple to make. I'm thinking it'd be great to make a pizza while camping and use the cheese as a topper.  |
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Post by Deleted on Dec 10, 2012 11:37:56 GMT -7
I have access to cow, goat, sheep and horse milk...but I think this is something I want to try. I can also show this to a few folks who don't have access like I do! Thanks!!
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Post by wtrfwlr on Dec 10, 2012 12:12:40 GMT -7
Horse milk? Really? That's a new one on this city slicker.
I think we got us a trade! You come down here and film me hoggin for catfish and I wanna come up there and film you milkin a horse!
*You do this inside of a barn, right? So no one can see you, right?
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Post by cajunlady87 on Dec 10, 2012 12:26:31 GMT -7
FYI, if ya Google Cheese Making from Powdered Milk, you will get many hits. Apparently many have been using this technique and I just happened upon it. It may not have the consistency of store bought or even homemade from whatever animal you milk to make the cheese but hey in a pinch I always say it's better than nothing.  |
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Post by Deleted on Dec 10, 2012 13:27:20 GMT -7
Horse milk? Really? That's a new one on this city slicker. I think we got us a trade! You come down here and film me hoggin for catfish and I wanna come up there and film you milkin a horse! *You do this inside of a barn, right? So no one can see you, right? LOL!! No, not in the barn. It's SUPER sweet and very rich, to much and you will get a belly ache like from eating to much candy. Good thing they don't give much at a time. With Lady, I can just squat down and run a few squirts into a cup of coffee if I want it creamed and sweetened all at once. She had Monster 5 1/2 years ago, and she still has a BIG bag. I can get about 3-4 cups at a time out of her. Now I am wondering if I can dehydrate it for long term storage! Yup, I am weird! |
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Post by dtucker on Dec 10, 2012 14:17:33 GMT -7
This is great to know. Thanks. The only kind of powdered milk I can find here is fat free though. I don't think it would work for this. Any thoughts? |
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Post by cajunlady87 on Dec 10, 2012 14:55:18 GMT -7
This is great to know. Thanks. The only kind of powdered milk I can find here is fat free though. I don't think it would work for this. Any thoughts? From what I've read you can use fat free milk and the cheese will have a lighter taste to it. If you plan on making some to try it out, cut down on the recipe like the author of the article did when he first tried it. Nothing ventured nothing gained. |
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Post by geron on Dec 10, 2012 17:01:32 GMT -7
I made a small trial batch from fat free and it turned out fine. Kinda tasteless though. And . . . the powdered milk I used was put up in 2010 with no O2 absorber. Just packed in a gallon plastic bucket. The milk smelled and tasted fine. Wonder if you could add some kind of flavoring to the process?
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Post by thywar on Dec 10, 2012 17:07:39 GMT -7
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Post by cajunlady87 on Dec 10, 2012 17:16:44 GMT -7
I made a small trial batch from fat free and it turned out fine. Kinda tasteless though. And . . . the powdered milk I used was put up in 2010 with no O2 absorber. Just packed in a gallon plastic bucket. The milk smelled and tasted fine. Wonder if you could add some kind of flavoring to the process? Good deal geron. I've kinda scanned several sites where some people added butter or salt and even fruit to make yogurt. I guess the sky's the limit to try different variations. Of course in a SHTF situation you would probably suck it up and eat it as is to maybe top a pizza or use in other pasta dishes and any seasonings used would enhance the cheese flavor.  |
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Post by cajunlady87 on Dec 10, 2012 17:26:07 GMT -7
Go figure and then he's buying it at a much discounted price. He should've just bought the whole farm. ;D |
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Post by cajunlady87 on Dec 11, 2012 12:54:35 GMT -7
I made a small trial batch from fat free and it turned out fine. Kinda tasteless though. And . . . the powdered milk I used was put up in 2010 with no O2 absorber. Just packed in a gallon plastic bucket. The milk smelled and tasted fine. Wonder if you could add some kind of flavoring to the process? I made a small batch from fat free bought at the beginning of the year and it still tasted a little bland. Decided to spread it on bread, topped that with pizza sauce and pepperoni and toasted it in the oven. The other ingredients perked up the flavor. |
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Post by dtucker on Dec 11, 2012 13:25:59 GMT -7
I am definately going to try this. Thanks for the link. I will probably be doing this on my next day off.
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