tag:blogger.com,1999:blog-7663326435215323932.post8164171253465019678..comments2023-09-09T09:03:01.676-06:00Comments on Eat Local Challenge: CheeseAdriennehttp://www.blogger.com/profile/09518059075176033533noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7663326435215323932.post-10879657252191910422007-08-22T18:30:00.000-06:002007-08-22T18:30:00.000-06:00Pseudo Cheese1 gallon milkfew tbs (cider) vinigars...Pseudo Cheese<BR/><BR/>1 gallon milk<BR/>few tbs (cider) vinigar<BR/>salt to taste<BR/><BR/>Mix ingredients.<BR/>Heat slowly, stirring the bottom of the pan.<BR/>When it gets up to 150-170 deg, the mixture should separate.<BR/>Let sit off the heat 10 min.<BR/>Strain through cheesecloth. The longer it sits the drier it will be.<BR/><BR/>It will be bland. I've tried mixing with jalapeños peppers or onions and garlic to add some favor. Pretty good on an omelet.<BR/><BR/>Makes about 3 cups "cheese".Matt & Laurahttps://www.blogger.com/profile/00694082849864930744noreply@blogger.comtag:blogger.com,1999:blog-7663326435215323932.post-7320481177189680112007-08-22T18:27:00.000-06:002007-08-22T18:27:00.000-06:00This comment has been removed by the author.Matt & Laurahttps://www.blogger.com/profile/00694082849864930744noreply@blogger.comtag:blogger.com,1999:blog-7663326435215323932.post-31146491110994188772007-08-20T14:05:00.000-06:002007-08-20T14:05:00.000-06:00We got some homemade vinegar from a friend, but al...We got some homemade vinegar from a friend, but also have some from from Native Wines in Mt. Pleasant which is quite good! As for the taste of the cheese, it is a little bland, but a good base for tomatoes, basil and other things.Andrea and Mikehttps://www.blogger.com/profile/07485800266504500070noreply@blogger.comtag:blogger.com,1999:blog-7663326435215323932.post-2304165854224710782007-07-29T23:56:00.000-06:002007-07-29T23:56:00.000-06:00Two questions on the homemade cheese- where'd the ...Two questions on the homemade cheese- where'd the white vinegar come from (local grapes or cider??) and how did it taste??<BR/>Polly HartAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7663326435215323932.post-58670297527713132302007-07-22T21:41:00.000-06:002007-07-22T21:41:00.000-06:00Not having thought about the rennet issue, Andrea ...Not having thought about the rennet issue, Andrea and I were thrown into cheese-withdrawl-panic. After 30 painstaking minutes of research here is what I found:<BR/>A rennet substitute can be made by boiling stinging nettle then using the extracted juice in place of rennet (Haven't tried it yet). This can be used for a variety of cheeses but probably not the hard types like Parmesan or even cheddar.<BR/>For soft cheeses such as mozzarella we can just use vinegar or some other form of acid. I tried this by adding a two capfuls of white vinegar to approx. one cup of milk and heating gently. Then I strained the resulting curds and was amazed to find cheese The whole experiment took two minutes. Very cool!Andrea and Mikehttps://www.blogger.com/profile/07485800266504500070noreply@blogger.comtag:blogger.com,1999:blog-7663326435215323932.post-43361114922073573202007-07-19T10:04:00.000-06:002007-07-19T10:04:00.000-06:00There are several Utah dairy farms that produce th...There are several Utah dairy farms that produce their own cheese and/or milk and yogurt. The enzymes and rennet that they use to make cheese is bought outside of Utah. <BR/><BR/>Rockhill Creamery<BR/>533 S. State St.<BR/>Richmond, UT 84333<BR/>rockhillcheese.com<BR/>creamery@rockhillcheese.com<BR/><BR/>Drake Family Farms Goat Dairy<BR/>1856 Drake Lane<BR/>W. Jordan, UT<BR/>801-255-6455<BR/>www.drakefamilyfarms.com<BR/>(cheese, milk, and yogurt)<BR/><BR/>Beehive Cheese Company<BR/>2440 East 6600 South<BR/>Uintah, UT 84405<BR/>866-982-4483<BR/>www.beehivecheese.comUnknownhttps://www.blogger.com/profile/13289107007003314180noreply@blogger.com