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Cheese production archives: Difference between revisions
→October-November 2020 | Sint Gertruuid cheeses in Maastricht
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! Milk origin !! Whey origin !! Input !! Ripening time and process | ! Milk origin !! Whey origin !! Input !! Ripening time and process | ||
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| Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. || Penicillium candidum batch of cheeses. || months | | Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. || Penicillium candidum batch of cheeses. || Beetroot juice. Canne sugar. || 2 months in jars with air-release valves | ||
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====Hypothesis==== | |||
The main by-product of cheesemaking is whey, or lactoserum. It is often a challenge to find ways to valuate this bulky “leftover” of cheese production, and this is something we already addressed in the article [[About whey]]. Our little cheese production is no exception to this issue: what to do with the litters of leftover whey? It appears that there is a wide variety of fermented dairy drinks; and among them some rely on a bend of both whey and milk. [https://en.wikipedia.org/wiki/Kumis Kumis] is a beverage from Central Asia traditionally made with mare or donkey’s milk — the available brands are mostly made with cow’s milk today. Although Kumis is similar to <i>kefir</i>, it has the intriguing ability to get slightly alcoholic, thanks to the sucrose added during fermentation. | The main by-product of cheesemaking is whey, or lactoserum. It is often a challenge to find ways to valuate this bulky “leftover” of cheese production, and this is something we already addressed in the article [[About whey]]. Our little cheese production is no exception to this issue: what to do with the litters of leftover whey? It appears that there is a wide variety of fermented dairy drinks; and among them some rely on a bend of both whey and milk. [https://en.wikipedia.org/wiki/Kumis Kumis] is a beverage from Central Asia traditionally made with mare or donkey’s milk — the available brands are mostly made with cow’s milk today. Although Kumis is similar to <i>kefir</i>, it has the intriguing ability to get slightly alcoholic, thanks to the sucrose added during fermentation. | ||
For all those reasons, we tried to get Kumis out of our leftover whey. On one side with a sweet beetroot juice added to whey, on the other with canne sugar. After 2 months of fermentation in jars | ====Results==== | ||
For all those reasons, we tried to get Kumis out of our leftover whey. On one side with a sweet beetroot juice added to whey, on the other with canne sugar. After 2 months of fermentation in jars, and a few weeks in the fridge, we obtained a good result with the 1st experimentation, that led to something tasting like a beetroot vinegar with a strong Camembert aftertaste. It makes an interesting seasoning, but certainly not a pleasant drink. The 2d experiment was unsuccessful: the refined sugar provided too much sweetness, that matches poorly with the acidic whey. Aside from those 2 experiments, a “witness” simple whey jar aged as long and made up a nice lactic vinegar. | |||
Although we did not succeed in making any beverage, those are nice way to use our cheeses’ by-products. | Although we did not succeed in making any beverage, those are nice way to use our cheeses’ by-products. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||