I am guessing 2% would take twice the milk to make the same amount of cheese since 2% is half the fat of regular milk right? Or am I misremembering how much what whole milk has?
On Tue, Dec 1, 2020 at 12:23 AM Steve Jones <thatoneguyst...@gmail.com> wrote: > Sounds like the cows made a deal to get the pigs killed and save > themselves. Cows are much more devious than we think. Female cows of > course, bulls, like us men are just dumb > > > On Mon, Nov 30, 2020, 11:30 PM Ken Hohhof <af...@kwisp.com> wrote: > >> At one of our pig farm customers, our dish is on their “whey tank”. For >> the first couple years I thought it was a “way tank”. They get deliveries >> of whey that is a byproduct from somewhere, probably cheesemaking? >> >> >> >> Separate milk into curds and whey, the curds become cheese, the whey >> becomes pork? Voila, ham and cheese sandwich. >> >> >> >> *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Steve Jones >> *Sent:* Monday, November 30, 2020 10:54 PM >> *To:* AnimalFarm Microwave Users Group <af@af.afmug.com> >> *Subject:* [AFMUG] Ot: the milk rabbit hole >> >> >> >> So I eat a ton of butter, like a pound or two a week, I love the stuff. >> >> I've made basic butter a few times, but heavy cream is pricey and butter >> is work heavy. >> >> >> >> I also eat a ton of cheese, I love real smoked string cheese, but it's as >> expensive as beef. >> >> >> >> I never looked into making cheese because I always assumed it required >> raw milk. >> >> >> >> My mom's church food pantry has to dump a boatload of milk every couple >> weeks because of the way the government works, if you dont take all they >> offer, they begin to cut you off. >> >> >> >> Mostly 2 percent. So out of curiosity I wondered if there was a cheese >> that could be made (turns out pasteurized 2 percent is the milk required >> for parmesan) >> >> >> >> That's a hard cheese and takes a press and 6 to 12 months to ripen. >> >> >> >> Anyhow, once I found out pasteurized commercial milk is actually >> preferred for most common cheeses since the milk fat is consistent, I've >> been reading more and more about the cheese, the byproduct of cheese, the >> uses of the byproduct and the byproduct of the byproduct. >> >> >> >> Low and behold certain cheese like cheddar have a byproduct of sweet >> whey, from which sweet cream can be extracted to make butter. So now I'm >> hooked on reading more. According to most recipes 1 gallon whole milk will >> yield a pound of hard cheese like cheddar or two pounds of soft cheese and >> the whey will yield a third to half pound of butter. With the remaining >> byproduct having a couple uses from protein additive to plant food. Not to >> shabby for something that can be got for a buck 50 on sale per gallon at >> retail. And is a waste product of food banks (sadly they cannot accept back >> processed cheese and butter) >> >> >> >> But anyway this rabbit hole just goes deeper, turns out the demand for >> Greek yogurt has caused damage for the environment and the demand for >> protein additives has caused commercial cheese prices to not rise with >> inflation or even go down. Companies actually start making cheese to get >> they sweet whey byproduct to convert into protein. >> >> >> >> The massive demand for Greek yogurt created an excess of acid whey that >> used to just be sprayed on farms. But there is too much now, it will kill >> waterways because the organics it it and produce algae blooms. A lake was >> killed because of cheese. An entire industry has been created to research >> what to do with it. >> >> >> >> Whole point is milk is some pretty complex shit. It's like an addiction >> trying to find out more about this. If you're looking to kill some time, >> start reading about cheese making >> >> >> >> >> >> >> >> >> -- >> AF mailing list >> AF@af.afmug.com >> http://af.afmug.com/mailman/listinfo/af_af.afmug.com >> > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > -- Lewis Bergman 325-439-0533 Cell
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