Comments on: A Word of Support for the Amateur Cheesemaker! http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/ Notes from your Local Cheesemaker Sun, 05 Sep 2010 13:48:50 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Troy http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-475 Troy Mon, 09 Nov 2009 05:25:16 +0000 http://www.zingermanscreamery.com/?p=312#comment-475 I’m in the process of putting to gather a small-scale cheese processing room. But I’m looking for more information on a design that would help me with the best plan. I will be milking about 50 head of goats to start and may go as high as 100 in the future. As far as the size of the room, as the lay out that would work the best. I’m in the process of putting to gather a small-scale cheese processing room. But I’m looking for more information on a design that would help me with the best plan. I will be milking about 50 head of goats to start and may go as high as 100 in the future. As far as the size of the room, as the lay out that would work the best.

]]> By: Kristina http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-462 Kristina Thu, 15 Oct 2009 01:09:23 +0000 http://www.zingermanscreamery.com/?p=312#comment-462 I've read from a few places that using raw, nonhomogonized milk is best for cheese making. After finally finding a local source for raw milk, I tried this only to discover that the fat/cream all seemed to separate back out while I was waiting for the curd to form. Does anyone know if this is normal? I’ve read from a few places that using raw, nonhomogonized milk is best for cheese making. After finally finding a local source for raw milk, I tried this only to discover that the fat/cream all seemed to separate back out while I was waiting for the curd to form. Does anyone know if this is normal?

]]> By: cynthia parker http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-436 cynthia parker Thu, 10 Sep 2009 22:25:11 +0000 http://www.zingermanscreamery.com/?p=312#comment-436 Glad to hear the mozz classes will be starting in the fall, will watch for them. Side note about goat milk. I think legally it has to be pasteurized to sell it in MI. Glad to hear the mozz classes will be starting in the fall, will watch for them.
Side note about goat milk. I think legally it has to be pasteurized to sell it in MI.

]]> By: mbaptista http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-405 mbaptista Wed, 22 Jul 2009 14:02:54 +0000 http://www.zingermanscreamery.com/?p=312#comment-405 HI Judy! The Mozz class will be back in the Fall. We haven't set an exact date yet, but we will definitely announce dates via our website and eNews as soon as we do. We also have some home cheese-making kits in the shop as well as finished curd that you can stretch at home into mozzarella. HI Judy!

The Mozz class will be back in the Fall. We haven’t set an exact date yet, but we will definitely announce dates via our website and eNews as soon as we do. We also have some home cheese-making kits in the shop as well as finished curd that you can stretch at home into mozzarella.

]]> By: Judy VonBoncel http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-403 Judy VonBoncel Mon, 20 Jul 2009 00:53:09 +0000 http://www.zingermanscreamery.com/?p=312#comment-403 So when do the Saturday mozzarella class start again? The class description says they run thru April but from "what" to April? So when do the Saturday mozzarella class start again? The class description says they run thru April but from “what” to April?

]]> By: Melody http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-400 Melody Fri, 17 Jul 2009 23:59:09 +0000 http://www.zingermanscreamery.com/?p=312#comment-400 I get my goat milk from a local woman (Napoleon MI) who's looking to sell her goat milk. She's to the point of freezing it because she has so much. If you call the 4-H groups in your area, they can probably tell you who has milk producing goats. I get my goat milk from a local woman (Napoleon MI) who’s looking to sell her goat milk. She’s to the point of freezing it because she has so much. If you call the 4-H groups in your area, they can probably tell you who has milk producing goats.

]]> By: mbaptista http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-393 mbaptista Tue, 07 Jul 2009 15:10:19 +0000 http://www.zingermanscreamery.com/?p=312#comment-393 Hi Walter, Unfortunately, we do not have any goat milk to sell at the Creamery. I wish I knew why it was so hard to find, but there is definitely a dearth of non ultra-pasteurized goat milk around here! I'm going to check with our goat farmer and see if he has any leads and if so, I'll get back to you. Thanks! Michael Hi Walter,

Unfortunately, we do not have any goat milk to sell at the Creamery. I wish I knew why it was so hard to find, but there is definitely a dearth of non ultra-pasteurized goat milk around here! I’m going to check with our goat farmer and see if he has any leads and if so, I’ll get back to you.

Thanks!

Michael

]]> By: Walter Janowski http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-392 Walter Janowski Tue, 30 Jun 2009 22:16:54 +0000 http://www.zingermanscreamery.com/?p=312#comment-392 Do you also carry goat's milk that is not ultra-pasteurized? I've been having a hard time locating any in the area. Thanks! Do you also carry goat’s milk that is not ultra-pasteurized? I’ve been having a hard time locating any in the area. Thanks!

]]> By: marcie sigrist http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-371 marcie sigrist Fri, 22 May 2009 02:15:39 +0000 http://www.zingermanscreamery.com/?p=312#comment-371 Hi there. I, too, am interested in attending a mozz class. My mom is willing to drive up from Eaton, Ohio to attend along with me. Please let me know if there are any classes soon...there seems to be a lot of interest. Thanks Hi there. I, too, am interested in attending a mozz class. My mom is willing to drive up from Eaton, Ohio to attend along with me. Please let me know if there are any classes soon…there seems to be a lot of interest. Thanks

]]> By: nicole http://www.zingermanscreamery.com/2009/03/a-word-of-support-for-the-amateur-cheesemaker/comment-page-1/#comment-368 nicole Wed, 06 May 2009 17:23:28 +0000 http://www.zingermanscreamery.com/?p=312#comment-368 The deli usually does making mozzarella demos at the Piazza de Zingermanza (Italian Street Fair) in July. Look for details to come at www.zingermansdeli.com The deli usually does making mozzarella demos at the Piazza de Zingermanza (Italian Street Fair) in July. Look for details to come at http://www.zingermansdeli.com

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