What to do with all that milk!

[NH Homesteader]

I have a cheesemaking book, from the New England cheesemaking company. I just don't have milk, lol. Blue cheese though, no thanks! I am a huge cheddar and feta fan, can't wait to try making them both!

 

[frustratedearthmother]

I don't blame ya! That'd be a LOT of work.

 

[sumi]

I will start a thread with them all if anyone else is interested. But it will not be all in one day

I was just about to ask if you'd do that. ETA: I just found your thread, thank you!

 

[samssimonsays]

Welcome!

 

[lcertuche]

I love cottage cheese and that's the only way I've heard people eating clabbered milk. A lot of people feed it to chickens and pigs. Then again I do this with store bought soured milk too but it comes out more like ricotta because of the pasteurization and homogenous nature. I use it in lasagna if my kids (children) don't catch me making it. If that happens they eat it up.

 

[NH Homesteader]

I'm mildly scared of this idea. I think I won't be trying it, lol! Plus I'm a pasteurization freak. But I am interested in hearing about it!

 

[baymule]

 

[sumi]

FEM you are awesome Now, pics and processes and recipes please!

(I'm not asking for much am I? )

 

[sumi]

Please do!

 

[Mini Horses]

Well -- you will need to do better with what "THIS" is that you use 1/8 th tsp of... It's some culture -- but, I can't decide what.