Preferred Cheese

[MoonStalkeR]

I eat mozzarella because I'm used to it and it's said to be easier to digest. However, after a while, it turns too acidic for my sensitivity.

What is your choice of cheese? Any suggestions?

[Rob]

Raw goat cheese. I can even get raw goat cheddar around here. I keep to a very low dairy intake though.

[TylerDurden]

Mozzarella is pasteurised, last I checked. Not a good idea. In my dairy-eating days long gone, I used to eat raw goats' cheese as it had a more pleasant tang and goats tend to be less intensively-farmed.

[MoonStalkeR]

Have to try goat cheese. Mozzarella I suspected, it didn't give me the effects of pasteurized mozzarella though.

[cliff]

Raw goat feta for sure

[raw-al]

We get raw unheated cow cheese. It's excellent.

We used to make a lot of paneer in our cooked food days. It is manna from heaven.

I think the easiest way to make a facsimile of paneer uncooked is to add lemon to milk [not exactly sure but I would say 1/4 cup to a liter (US Gallon)] and gently stir till it coagulates into curds and whey. Then you simply ladle the curds into a cheesecloth set in a round colander and allow the whey to drain for awhile. To make it hard you fold the corners of the cloth or cheesecloth over it and put weights on it for say a few hours or more. The more the weight the harder the cheese.

The whey can be consumed or we used to put it in the garden.

[Wolf]

I looooooooooove cheese.. However, the only raw cheeses I can find around here are cheddars, and some weird french cheese that's pretty good too.  I do love me some raw sharp cheddar, though.  And most other pasteurized cheeses too, though I don't eat them anymore.

As far as mozzarella,  http://www.youtube.com/watch?v=CvZEH

edit:  Oh yeah, and I've only had cow cheese, never tried goat.

[reyyzl]

As far as mozzarella,  http://www.youtube.com/watch?v=CvZEH

edit:  Oh yeah, and I've only had cow cheese, never tried goat.

    The link doesn't work.  I think it's too short, letters missing.  Is it cheesemaking?

We get raw unheated cow cheese. It's excellent.

We used to make a lot of paneer in our cooked food days. It is manna from heaven.

I think the easiest way to make a facsimile of paneer uncooked is to add lemon to milk [not exactly sure but I would say 1/4 cup to a liter (US Gallon)] and gently stir till it coagulates into curds and whey. Then you simply ladle the curds into a cheesecloth set in a round colander and allow the whey to drain for awhile. To make it hard you fold the corners of the cloth or cheesecloth over it and put weights on it for say a few hours or more. The more the weight the harder the cheese.

The whey can be consumed or we used to put it in the garden.

    Does it have to be warmed to 110 to curdle or let sit a few days to beak into curds?  How do you make hard cheese?

Raw goat feta for sure

    Can you get it unsalted?

[Wolf]

   The link doesn't work.  I think it's too short, letters missing.  Is it cheesemaking?

oops, sorry, here:

http://www.youtube.com/watch?v=CvZEHbYG8G4
that one should work, lol.

[raw-al]

   The link doesn't work.  I think it's too short, letters missing.  Is it cheesemaking?

    Does it have to be warmed to 110 to curdle or let sit a few days to beak into curds?  How do you make hard cheese?

    Can you get it unsalted?

Does it have to be warmed to 110 to curdle or let sit a few days to beak into curds?  How do you make hard cheese?[/color]

Reyyzl,
We get raw cheese from the same farmer that we get the raw milk from and she says she does not heat it above 40 degrees which is slightly warmer than a cow @103 degrees F.. I have no idea how she does it, but I suspect there may be videos on making cheese but most are cooked. I had a video from the library on making cheese, from a woman in I believe North Eastern US. She had goats and was making it and teaching classes and most importantly she had ingredients for making the different varieties. I don't remember if she was doing unheated. Bearing in mind the people who were learning from her live in a society that frowns on unheated dairy products sadly.
I  was guessing about making the cheese yourself based on making Paneer, but that is roughly how AV described it on the last interview I heard from him.

[Wolf]

I suspect there may be videos on making cheese

I just posted a video on how to make raw mozzarella in about 5 minutes.  >>;

[MaximilianKohler]

I like the soft cheese with mold on the outside ^_^

[Wolf]

I am afraid to eat anything with mold on it because I am allergic to penicillin and that's made from mold.

[raw-al]

That's an interesting take on mould Wolf. Hadn't thought of it that way. I suspect there is a difference because my understanding is that penicillan is the byproduct of the mould not the live mould itself so it is a living thing. Just kind of guessing though.

[Brother]

I eat mozzarella because I'm used to it and it's said to be easier to digest. However, after a while, it turns too acidic for my sensitivity.

What is your choice of cheese? Any suggestions?

My local deli has a wide selection of raw cheeses, so I am spoiled. I think my favorite is probably a Mont Bierre which has a layer of mold inside. Consistency like a regular cheese but tastes more in the neighbourhood of blue cheeses like Stilton and Gordon Bleu. If I can't get the quality fat I want, I rely heavily on raw Milk, Cheese, natural Oil and avocados for energy.

[Wolf]

Well I don't know exactly what it is that I am allergic to, all I know is I'm allergic to penicillin which is something from mold so I am afraid to eat mold, lol.