ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Reindeer milk and its cheeses
New Posts  All Forums:Forum Nav:

Reindeer milk and its cheeses

post #1 of 20
Thread Starter 
I just recently read about reindeer milk and how it has a higher fat content then any other milk. So I thought that it would make an amazing cheese. I did some more research and found that in Finland and Lapland they make cheese out of it. :bounce:
They curdle it by a fire for a couple of days and end up wthe this amazing, crusty cheese called Juustoleipa, which means cheese bread in Finnish.
Has anyone ever heard of or tried this cheese? Does anyone know where I might be able to find it? It just sounds so yummy.
Does anyone have any other stories of strange cheeses made from different animal's milk. Would love to hear about it.
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #2 of 20
only if it were checked with a geiger counter first. :eek:
post #3 of 20
My boyfriend wants to try my breast milk when I'm pregnant, and my friend is going to make cheese out of his friends' breastmilk this month.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
post #4 of 20
Sick ! This is going way south. :eek:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #5 of 20
Ewwwwwww. :eek:
Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
Reply
Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
Reply
post #6 of 20
Hmm.. shouldn't we be more grossed out about cow's milk than our own human milk?

Interesting.......
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
post #7 of 20
What's wrong with human milk? Babies drink it right? It's the most natural thing in the world.

It's not homogenized when it comes out and it separates easy. It kinda makes its own cheese.
post #8 of 20

reindeer cheese!!!!!

dear 100folds....my comment was kinda tossed out there and i think it came off as dismissive-it wasnt meant to be at all :blush: sorry! too quick on the trigger.
my thought was that a lot of the fallout from chernobyl landed in the finland-lapland region. milk is one of the substances it shows up in first, and at the highest concentrations. (i'm one of a generation of people who grew up downwind from the hanford nuclear testing site that is now without a thyroid gland. my whole year in school was part of the study that linked our higher incidence of Graves disease and thyroid cancer to contaminated milk products) i understand that testing is still going on regarding food products coming out of that area and the verdict is 'still iffy'. IRREGARDLESS-reindeer cheese does sound like a cool thing- i would try it in a minute!
my dh tells me that there is a group of folks up in alaska that run a herd and make artisanal products out of reindeer-like milk wine, antler artifacts and jerky. they do a 'santas sleigh' thing for schoolkids too. if they're still around betcha they're probably making cheese (that wouldnt glow in the dark!)-anyway, 'folds, theres where i'd start looking.
as for the rest of you- i'd want to know the donor cheesemom really well before i spread some on a cracker- human milk is a huge potential biohazard.
post #9 of 20
true.. I wouldn't want to try Courtney Love's breast cheese.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
post #10 of 20
rotflol harpua!
post #11 of 20
I wouldn't think there would be much heritage of reindeer cheeses. Too cold much of the year and not much fuel for the cooking of the curd. Some fresh cheeses maybe.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #12 of 20
A motor bike tour of Chernobyl areas. Kind of cool, eerie and a wierd sort of dark nostalgia.

http://www.kiddofspeed.com/default.htm
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #13 of 20
Thread Starter 
Thanks for that information redace. It's sad that we have to be so careful these days with everything we eat. Anyways, I come from Alberta in Canada and I phoned around and found a man that raises Reindeer in Northern Alberta. He says he has never tried to milk the Reindeer but if I found the time I could come up and give it a try. I don't know if I will. I'm thinking it might be a little too dangerouse for my curious mind. A hoof might destroy it all together but then again, how cool would it be to milk a reindeer! :crazy:
I think I'll pass on the human cheese thanks. It reminds me of that twilight episode where the Aliens that come from outerspace are here to eat and herd us. Who knows, maybe some alien out there wants to milk our breasts too but thinks it might be a little too risky for the product.
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #14 of 20
A.) 100folds-life is short. go forth; milk the reindeer!
B.) any alien coming after me with that 'got milk?' look in their eye is gonna get a boot in the a**. stupid aliens.
post #15 of 20
wow, thats wrong on so many levels.


although, with the raindeer cheese, that might be interesting. Sounds cool.
"Some stay within the lines. While others rise above them."

"I strongly believe that culinary love is not about having a French Passport, but about what you feel"
-Albert Roux
Reply
"Some stay within the lines. While others rise above them."

"I strongly believe that culinary love is not about having a French Passport, but about what you feel"
-Albert Roux
Reply
post #16 of 20
Thread Starter 
I found a farmer who is going to try it for me next april. Excited but I'm moving to New york so I set it up for another farmer to cheese it for me. Farmers, just lovely people aren't they. We really have to give them credit. Could you imagine that sort of thing happening in any other industry. Anyways, the Reindeer cheese is on its way. :cool:
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #17 of 20
no way! that is so cool! i can't wait for your post on that!
more thoughts.....back in my hippiechile days i used to make yoghurts and sour creams with plain cream. heaven! so-reindeer yoghurt? might be worth a try. starters easy to find.
so is rennet. if you have the inclination you can cheese your own. i played around with this years ago using whole cows milk and you get a nice spreadable pot cheese. DH's cousin used to hang it in the fireplace over a small fire of whatever smokewood-like alder or apple- and get some really good smoked cheese.
post #18 of 20
Thread Starter 
The thing is redace is I don't have a clue where to begin. I've read my books, being the geek that I am but it all sounds greek to me, which is great if you speak greek, but I don't!!
The Reindeer milk will be unpasterized, which is against the law but I think we need to try this the old way. So where would I begin. Have you tried making the cheese from store bought pasterized milk? Where did you get the rennant? Yogart I make already, for health reasons but I would like to learn how to make the other cheeses like brie and smoked cheese. How did it go for you? What did you do? I would like some ideas on what is going to be happening with this milk and then maybe I can add some ideas to it as well.
I love this kind of stuff.
Hey, and thanks for your input. Like I've said before, I am some what of a city gal. I lived on an acreage but we didn't have any cows, chickens, nothing! So all this farm stuff, well I'm just learning. Nevertheless, I'm falling in love with it. So... Any advice you can give me would be sooo appreciated. ;)
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #19 of 20
Thread Starter 
Went to an organic cheese farm and found everything that I was looking for. They gave me a name which you might all be interested in learning. If you are interested in making your own cheese you can contact glengarry cheesemaking on line and they sell starter kits for all different types of cheeses.
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #20 of 20
right on. get cheezin!
i can walk down to the rite aid drug store in town (fifteen businesses) and buy rennet and acidophilus starter. theres more cows out here than people and enough of a milk surplus that lots of families fool around with home cheese making.
i think the reason it sounds as complicated as it does is that the folks who write these things have your health-and possible lawsuits-in mind. as long as you keep your first efforts in the house and are as cleanly as possible it ends up being harder to read about than do. but boy are the failures ugly! i mean UGLY. smelly AND colorful. voice of experience says do NOT dispose of these failures down the garbage disposal because the -ahem- memory will linger for days.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Reindeer milk and its cheeses