Making one's own Creme Fraiche

[Littlemama]

first off let me appologize to Luc H. I feel I should appologize for my comment earier....I am a little gun shy as it were.....another forum there were instances were cruel things were directed towards me......very non constructive. then comments that were ment to ridicule me..... It just was not something I wanted to fall into again so I proceed cautiously.

with the fresh raw milk products that I make I have never had any problem with contamination. Of course there are some proceedures where you do have to heat the milk up and hold at a certain temp for a certain length of time before adding in the cultures that you want to rippen the milk.

I DO know how and have made many dairy products on a regular basis for many years now. I do not advertise because I deal with individuals by word of mouth.......anything I "sell" IS aged 60days or more, as stated above.

[Luc_H]

Apology not accepted Littlemama because there was not need for any.

I guessed that you were gun shy in some way. Sorry that you had bad experiences in the past. Count on me to keep things civilized and always constructive.

Luc H

[Frayedknot]

Little Mamma, and others I apolgise for getting off track a bit.

Little Mamma, I could not agree with Luc more regarding participation in this forum. I find that the free flow of ideas, from very savvy members is not only very appealing but thought provoking as well. For those of us that do not have the years of experience many have or the training/education, it is great to have this site as such a great resource. Very seldom have I seen any bashing....(huge kudos for the members/moderators and owner) so for those of us that don't feel we know it all...please share freely.

[Littlemama]

my appologies to all if I seemed a little stand-offish. Another forum, not this one has made me a little gun shy to being totally upfront on giving and taking oppions. I have not had good expeiences and remain guarded on the whole. In anycase....good critisisum welcomed. just wary of hurtfull remarks...that is all


on the subject of fresh milk or raw milk products. I do fine in working with those who want my products and stay legal. there are different things you can add to the milk if it has been pasurized to help in the rippening process. Try adding calcium cloride...it restores the balance of the calcium in the milk. for 2gallons of milk you will need to dilute 1/4 teaspoon in 1/4 cup cool water. stir and add diluted mixture to thr ripened milk.

[Littlemama]

you know I am having the dernest time with posting....the post made earlier showed that it never posted. now it is there. sorry all....if I repeat myself.

then again...not to savy with computers.

[Luc_H]

Hi Littlemama,

i am making cheese trials using pasteurized milk. I read about how Calcium Chloride can help out. The texture is off a little and also I feel it's cheating in some way.

I have read further on the subject and I think I can avoid using the stuff. I will report when I prove my hunch.

Luc H.

[Littlemama]

Luc H, I tried to send a pm but I guess you box is full. any way thank you for the link. I use information from Ricki Carroll....the cheese Queen.

un ripend cheese curd, with vinegar and the longer you introduce the milk to low heat the tighter and firmer the curd.....

[Pammellam]

Do you know where I can find a Solait yogurt maker?