See this at: udderlyezllc.com| Added on 05/22/08

The UDDERLY EZ MILKER™ is the safest and most effective large domestic and exotic animal milk and colostrum collection device available. It can be used on horses of all sizes, ponies, donkeys, sheep, goats, llamas, alpacas, zebras, camels and... See more

The UDDERLY EZ MILKER™ is the safest and most effective large domestic and exotic animal milk and colostrum collection device available. It can be used on horses of all sizes, ponies, donkeys, sheep, goats, llamas, alpacas, zebras, camels and miniature cows. The patented vacuum pump is manufactured only with highest quality engineered plastics and is assembled under the strict quality government control standards for medical devices. The UDDERLY EZ MILKER™ is the most efficient hand operated milking product on the market today. World renown sheep dairy and genetics specialist Yves Berger (left) and inventor Buck Wheeler, pleased with fast, simple operation of Udderly EZ Milker™. The UDDERLY EZ MILKER™ has been designed and tested over a five year period with input and endorsements from many leading equine veterinarians and breeding farm professionals. See less

See this at: pans.com| Added on 07/19/07

Prepares yogurts in 8-10 hours, depending on thickness desired. Prepares all-natural, rich and creamy yogurt. Allows you to control sweetness, ingredients, fat content, and thickness of yogurt. Make up to 42 ounces of yogurt. Timer on lid marks time... See more

Prepares yogurts in 8-10 hours, depending on thickness desired. Prepares all-natural, rich and creamy yogurt. Allows you to control sweetness, ingredients, fat content, and thickness of yogurt. Make up to 42 ounces of yogurt. Timer on lid marks time when yogurt will be finished cooking. Clear lid allows for viewing of cooking process. Seven glass containers provide airtight storage in the refigerator. Glass containers are dishwasher safe. See less

Highlights: $29.75 (List Price:$40.00 - 25.63% savings)

See this at: cheesemaking.com| Added on 02/27/07

Complete home cheese making and dairy supplies including books, kits, cheesemaking ingredients, equipment, recipes, and workshops.

Complete home cheese making and dairy supplies including books, kits, cheesemaking ingredients, equipment, recipes, and workshops. See less

See this at: specialtybottle.com| Added on 07/12/08

Gallon 128oz Wide Mouth Glass Jar w/ White Metal Lid 4 2.95 2.80 | GAL1/2F Half Gallon 64oz Wide Mouth Glass Jar w/ White Metal Lid 6 1.98 1.88 | JUG1F Gallon 128oz Glass Jug w/ Blk Plastic Lid 4 2.73 2.64 | JUG1/2F Half Gallon 64oz Glass Jug w/ Blk... See more

Gallon 128oz Wide Mouth Glass Jar w/ White Metal Lid 4 2.95 2.80 | GAL1/2F Half Gallon 64oz Wide Mouth Glass Jar w/ White Metal Lid 6 1.98 1.88 | JUG1F Gallon 128oz Glass Jug w/ Blk Plastic Lid 4 2.73 2.64 | JUG1/2F Half Gallon 64oz Glass Jug w/ Blk Plastic Lid 6 1.88 1.76 | JUG1/2A Half Gallon 64oz Amber Glass Jug w/ Blk Plastic Lid 6 not available See less

See this at: biology.clc.uc.edu| Added on 07/02/08

For beginning cheese makers, I strongly recommend that a series of cheese related projects to be mastered before attempting to make 'basic cheese.' With a basic cheese, the step which most often presents difficulties is the ability to achieve a clean... See more

For beginning cheese makers, I strongly recommend that a series of cheese related projects to be mastered before attempting to make 'basic cheese.' With a basic cheese, the step which most often presents difficulties is the ability to achieve a clean break. Test for a clean break by plunging a clean finger into the inoculated & renneted milk and lifting. Properly coagulated milk should break cleanly around the finger, and clear whey should fill the gaps produced: Ninety nine percent of the time, the failure to acheive a clean break is because one or two of a few critical requirements have not been met. I first posted a list of check points on the Countrylife Dairy Discussion Board in September 2002. Here are the critical factors: * Good quality fresh milk (if it has started to turn or has a high bacterial count, it can interfere with lactic bacteria) * Active bacterial starter, correct proportions mixed in thoroughly * Proper incubation with the starter to slightly acidify the milk. *... See less

See this at: foodsci.uoguelph.ca| Added on 07/02/08

Cheese is made from the milk of goats, sheep, buffalo, reindeer, camel, llama, and yak but is usually made from cow's milk. Cow's milk is about 88% water and the remainder is fat, protein, sugar, minerals and vitamins. In the process of... See more

Cheese is made from the milk of goats, sheep, buffalo, reindeer, camel, llama, and yak but is usually made from cow's milk. Cow's milk is about 88% water and the remainder is fat, protein, sugar, minerals and vitamins. In the process of cheese-making, most of the protein, fat and some minerals and vitamins are concentrated and separated as a solid. The remaining liquid, called 'whey', contains most of the sugar and water and some protein, minerals and vitamins. Whey is utilized in foods and feeds or disposed of as waste. There are two principal agents which bring about the concentration and separation of protein and fat to make cheese, namely, bacterial culture and coagulating enzyme. Bacterial culture Bacteria are often responsible for food spoilage but there are also many useful types. During the manufacture of cheese and other cultured dairy products lactic acid bacteria change the milk sugar to lactic acid. The acid acts as a preservative by inhibiting undesirable types of... See less

See this at: biology.clc.uc.edu| Added on 07/02/08

Turn a gallon of milk into a pound of cheese: learn to recognize the clean break, cutting the curd, curd management, pressing the curd. A simple cheese press can be made at home . | 5. Basic Cheese for 5 gallons If you have access to 5 gallons of... See more

Turn a gallon of milk into a pound of cheese: learn to recognize the clean break, cutting the curd, curd management, pressing the curd. A simple cheese press can be made at home . | 5. Basic Cheese for 5 gallons If you have access to 5 gallons of milk, it is more efficient use of energy to make a 5-6 pound wheel of cheese than a single pound wheel with one gallon. However, I strongly suggest you make the single gallon recipe first to be certain of the steps involved. | 6. American Mozzarella This is the cheese of American pizzas. It is easy, uses citric acid and microwave oven. If you want to make fresh mozzarella , it is much more challenging, but more delicate in texture and flavor. I do not recommend this cheese until you have completely mastered the recipe for basic cheese. Italian mozzarella calls for a more complex inoculum. | 7. Blue Cheese Inoculate your cheese curd with a suspension of desired blue cheese to make your own home-produced blue cheese. The most difficult aspects... See less

See this at: whatscookingamerica....| Added on 07/02/08

Goat cheese (Chevre cheese) can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh goat cheese should look moist. Reject if air-bloated, moldy, or leaking whey.

Goat cheese (Chevre cheese) can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh goat cheese should look moist. Reject if air-bloated, moldy, or leaking whey. See less

See this at: countrysidemag.com| Added on 07/02/08

Cheese: A natural way to preserve your milk by Mary Jane Toth from the May/June, 1999 issue of Countryside & Small Stock Journal

Cheese: A natural way to preserve your milk by Mary Jane Toth from the May/June, 1999 issue of Countryside & Small Stock Journal See less

See this at: fiascofarm.com| Added on 06/21/08

I have found that when I say "goat cheese" to people, they think only of Chevre. Chevre, means "goat cheese" in French. It is a soft, molded, fresh cheese, but by no means the only cheese you can make with goat milk. It is quite simple to make and... See more

I have found that when I say "goat cheese" to people, they think only of Chevre. Chevre, means "goat cheese" in French. It is a soft, molded, fresh cheese, but by no means the only cheese you can make with goat milk. It is quite simple to make and doesn't take a lot of special utensils. It also doesn't take a lot of milk or time to make. There are many variations of this delicious cheese but let's first just concentrate on one of the simplest. You can make this cheese as "bag cheese" or molded. If you wish to mold it, you will need molds (as in containers with holes in them, not like in moldy bread) to make this cheese. You can buy molds from a cheesemaking catalog, or you can make your own. I'm always trying to save money, so I made my own. When making your own cheese molds, you must keep in mind that they should be made out of non-corrosive, food grade materials. This is one way you can make your own molds. Go to Wal-mart and buy a set (5) of medium to large plastic tumblers. Use a... See less

See this at: gourmetsleuth.com| Added on 06/21/08

Select from our extensive list of recipes for making cheese at home or visit our main Home Cheese Making page. Blue Cheeses Brie Cheddar / Colby Chevre / Fromage Blanc Cottage / Farmer Cream Cheese Dessert Cheese Feta Halloumi Cheese Gouda Mascarpone... See more

Select from our extensive list of recipes for making cheese at home or visit our main Home Cheese Making page. Blue Cheeses Brie Cheddar / Colby Chevre / Fromage Blanc Cottage / Farmer Cream Cheese Dessert Cheese Feta Halloumi Cheese Gouda Mascarpone Monterey Jack Mozzarella / String Parmesan / Romano Queso Fresco / Blanco Ricotta Sour Cream / Quark Yogurt / Yogurt Cheeses Miscellaneous Cheeses Home Cheese Making Book by Ricki Carroll Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll. The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. This is "the" first cheese making book you should buy. See less

See this at: wikihow.com| Added on 06/21/08

* Warm one gallon of fresh goat's milk to 30°C (86°F) and stir it regularly so that it does not burn on the bottom. Remove it from the heat and set aside. * Mix 1 tablespoon of yogurt with an equal amount of milk to blend. Stir the blended yogurt and... See more

* Warm one gallon of fresh goat's milk to 30°C (86°F) and stir it regularly so that it does not burn on the bottom. Remove it from the heat and set aside. * Mix 1 tablespoon of yogurt with an equal amount of milk to blend. Stir the blended yogurt and milk into the warmed milk and mix thoroughly. Cover and and allow the inoculated milk to sit for one hour at room temperature. While the inoculated milk sits, dissolve 1/2 tablet of rennet in fresh, cool water. After the inoculated milk has sat for one hour, add the dissolved rennet and stir to mix thoroughly. Let the inoculated, renneted milk sit covered overnight at room temperature. See less

See this at: fiascofarm.com| Added on 06/21/08

OK, the milk is flownin', you've finally saved up some extra milk and now you'd like to try making a "hard cheese" but you can't because, alas, you don't have a cheese press. Not to fear, there are some "hard cheeses" that you can make without using... See more

OK, the milk is flownin', you've finally saved up some extra milk and now you'd like to try making a "hard cheese" but you can't because, alas, you don't have a cheese press. Not to fear, there are some "hard cheeses" that you can make without using a press. Feta is one of those cheeses. When I talk about "hard cheese" I don't mean "hard to make," I mean a usually pressed and aged cheese. I consider a "soft cheese" an unpressed high moisture fresh cheese. But, of course there are always exceptions to any rule. Some soft cheeses can be molded, and are pressed using their own weight. Feta is kind of in between a soft and hard cheese. It is hung in cheesecloth and pressed using it's own weight like a soft cheese, but it is aged like a hard cheese. Feta is a salty Greek cheese, usually made with either goat or sheep's milk. It is wonderful crumbled on salads and can also be used in cooking. Actually, it's not bad on crackers either. Unlike most cheeses, it is ripened in brine. Feta... See less