Dairy-Prodcts-art - 4/27/09
਀ഊ"1450 Flanders Dairy Challenge" by Lady Hrosvitha von Celle.
਀ഊNOTE: See also these files: dairy-prod-msg, cheesemaking-msg, cheese-msg, fresh-cheeses-msg, Cheese-Making-art, clotted-cream-msg, butter-msg, blue-cheese-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ
਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ
਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ
਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous
਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊYou can find more work by this author on her journal at: http://spikywheel.livejournal.com/
਀ഊ1450 Flanders Dairy Challenge
਀戀礀 䰀愀搀礀 䠀爀漀猀瘀椀琀栀愀 瘀漀渀 䌀攀氀氀攀ഊ
਀䌀栀愀氀氀攀渀最攀㨀 䄀 猀攀愀猀漀渀 椀渀 琀栀攀 搀愀椀爀礀 挀栀愀氀氀攀渀最攀ऀऀऀऀ匀琀⸀ 䰀甀欀攀✀猀 䄀爀琀椀猀愀渀 䘀愀椀爀 ㄀　⼀㈀㔀⼀　㠀ഊChallenger: Baroness Eibhlin nic'Raghailligh, OL				       Kingdom of Atlantia
਀ഊEntrant:  Lady Hrosvitha von Celle, mka Kerri Martinsen, kerri.martinsen at gmail.com
਀ഊCHALLENGE:  "You are a modern lord or lady in 1450's Flanders and found that one of the family cows has a calf that did not survive birth. You have a neighbor who is in need of colostrum - but not milk. You decide to not dry off your family cow and instead turn the extra gallons of milk into non-fluid dairy products for sale and for use to feed your family through the winter. Estimating that this cow will give you two gallons of milk each day your challenge is to use every drop of that milk and it's by-products to help feed your family. One of your goals is to make a cheese that will keep through the winter, a fresh cheese for daily consumption, butter, and whey products."
਀ഊHISTORY & BACKGROUND
਀ഊThe first question raised by this challenge isn't what to make.  It is: "What is the quality of the milk?".  As with most food products, dairy products are dependant on the quality of the base ingredients, so before deciding what I should make I needed to find out what I was working with.
਀ഊFlanders in a 1477 [1] map (noted below in yellow) was located in what is now France, but next door to Holland.  It had North Sea access to England and thereby was the recipient of a fantastic trade market.  As I began researching the diary industry in the area, Holland factored in greatly to the picture, so I focused my attention on the Holland side of Flanders.  
਀ഊThe milk of the Friesian (Holstein) is relatively lean and best for drinking when compared to the Jersey Cow (which has a higher milkfat and protein count, leading to better quality butters & cheeses). [2]  The Dutch Friesian, originally bred in Northern Germany & North Holland/Friesland regions of the Netherlands (Flanders) [3], is now a prime milk-producing breed with milk yields highest in the cows of North Holland with a yield per lactation of 5,222 kg with a fat yield of 4.09%.  (5,222kg=11.5lbs = 5.34 Gallons) (fat yield 1/4 gallon (1 qt) of total yield)  [4]
਀ഊFrom this information I learned that roughly 1 quart of every 5 gallons of milk could be skimmed off as cream.  To test this theory out, I purchased 2 gallons of raw milk (un-homogenized, un-pasteurized) to test it out.  As the cows from the diary were Jersey, my results were more than estimated for the Holstein.  I achieved almost 1 quart of cream from only 2 gallons of milk, nearly 13% milkfat.  Since the diary cows of Flanders would have most likely been of the Friesian variety, I will be using the 4% milkfat yield for my purposes.
਀ഊThe whole milk from the grocery that I used for processing is approx. 3.5% milkfat.  To be able to achieve cream products, I purchased heavy cream (40% milkfat).  "Pulling" at the same ratio, I estimate that from 14 gallons of raw milk, I would have 3 qts of cream and 13 1/4 gallons of milk to process.
਀ഊMILK PRODUCTS IN FLANDERS
਀ഊFor the challenge, I have processed one week's work of milk (2 gallons a day for 7 days) in an effort to see how a weekly "schedule" would run for being able to handle the milk.  I am assuming that any fresh milk needs of the family are met thru the 2nd cow now available from my neighbor.
਀ഊI purchased the following:  13 gallons of whole milk (4% milkfat) and 1 gallon of heavy cream (40% milkfat)
਀ഊMy products are as follows:
਀㄀⸀ 匀攀洀椀ⴀ栀愀爀搀 爀攀渀渀攀琀 挀栀攀攀猀攀 昀漀爀 氀漀渀最 猀琀漀爀愀最攀 ☀ 猀愀氀攀 ⠀䜀漀甀搀愀⤀ഊ2. Pressed Whey cheese (Zeigerkase)
਀㌀⸀ 䈀甀琀琀攀爀 ⠀猀愀氀琀攀搀⤀ഊ4. Buttermilk (from butter) 
਀㔀⸀ 䈀甀琀琀攀爀洀椀氀欀 挀栀攀攀猀攀 ⠀猀眀攀攀琀攀渀攀搀 眀椀琀栀 栀漀渀攀礀 ☀ 最椀渀最攀爀⤀ഊ6. A soft cheese (acid) for daily consumption (flavored with thyme & salt)
਀㜀⸀ 䄀 焀甀椀挀欀 ∀昀愀爀洀攀爀✀猀 挀栀攀攀猀攀∀ 昀漀爀 戀愀欀椀渀最 ☀ 挀漀漀欀椀渀最ഊ8. Whey cheese (ricotta) from rennet cheeses
਀㤀⸀ 圀栀攀礀 昀漀爀 搀爀椀渀欀椀渀最 愀渀搀 挀漀漀欀椀渀最ഊ
਀㄀⸀  䜀漀甀搀愀㨀  䄀爀漀甀渀搀 ㄀㄀　　 䐀甀琀挀栀 戀愀爀最攀洀攀渀 瀀愀椀搀 琀栀攀椀爀 琀漀氀氀猀 椀渀 挀栀攀攀猀攀 愀琀 䬀漀戀氀攀渀稀 椀渀 䜀攀爀洀愀渀礀 愀渀搀 挀椀琀椀攀猀 氀椀欀攀 䜀漀甀搀愀Ⰰ 䔀搀愀洀 愀渀搀 䄀氀欀洀愀愀爀 漀戀琀愀椀渀攀搀 琀栀攀 爀椀最栀琀 琀漀 栀漀氀搀 愀 搀愀椀爀礀 洀愀爀欀攀琀⸀  䄀猀 眀椀琀栀 洀漀猀琀 挀栀攀攀猀攀猀Ⰰ 琀栀攀椀爀 渀愀洀攀猀 愀爀攀 搀攀爀椀瘀攀搀 昀爀漀洀 琀栀攀 氀漀挀愀琀椀漀渀 琀栀攀礀 眀攀爀攀 昀爀漀洀 ⠀䌀栀攀搀搀攀爀Ⰰ 䐀攀爀戀礀 ☀ 䰀攀椀挀攀猀琀攀爀 戀攀椀渀最 䔀渀最氀椀猀栀 瘀愀爀椀攀琀椀攀猀⤀⸀  䜀漀甀搀愀 椀猀 渀愀洀攀搀 昀漀爀 琀栀攀 䐀甀琀挀栀 挀椀琀礀 漀昀 䜀漀甀搀愀 椀渀 琀栀攀 瀀爀漀瘀椀渀挀攀 漀昀 娀甀椀搀ⴀ䠀漀氀氀愀渀搀⸀ ⠀匀漀甀琀栀 䠀漀氀氀愀渀搀⤀⸀  䤀琀 栀愀猀 愀 猀栀攀氀昀 氀椀昀攀 漀昀 ㄀ 琀漀 ㄀㠀 洀漀渀琀栀猀Ⰰ 愀氀琀栀漀甀最栀 琀礀瀀椀挀愀氀氀礀 攀愀琀攀渀 愀爀漀甀渀搀 㐀ⴀ㘀 洀漀渀琀栀猀Ⰰ 愀渀搀 挀愀渀 戀攀 洀愀搀攀 昀爀漀洀 挀漀眀✀猀 漀爀 最漀愀琀✀猀 洀椀氀欀⸀  䤀琀 椀猀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 䔀搀愀洀 椀渀 琀栀愀琀 椀琀 椀猀 渀漀琀 猀漀愀欀攀搀 愀猀 氀漀渀最 椀渀 戀爀椀渀攀 愀猀 䔀搀愀洀 愀渀搀 椀琀 椀猀 瀀爀攀猀猀攀搀 甀渀搀攀爀 栀攀愀瘀椀攀爀 眀攀椀最栀琀⸀ 嬀㔀崀ഊ
਀㈀⸀  圀栀攀礀 䌀栀攀攀猀攀 ⴀ 娀攀椀最攀爀欀愀猀攀㨀ऀ䄀 䜀攀爀洀愀渀 眀栀攀礀 挀栀攀攀猀攀 琀栀愀琀 椀猀 戀爀椀渀攀搀 椀渀 眀椀渀攀 ☀ 栀攀爀戀猀 琀漀 昀氀愀瘀漀爀 琀栀攀 挀栀攀攀猀攀⸀  吀栀椀猀 挀栀攀攀猀攀 猀栀漀甀氀搀 戀攀 愀最攀搀 昀漀爀 㔀ⴀ㘀 眀攀攀欀猀 戀攀昀漀爀攀 攀愀琀椀渀最⸀  䔀昀昀攀挀琀椀瘀攀氀礀Ⰰ 椀琀 椀猀 爀椀挀漀琀琀愀 琀栀愀琀 栀愀猀 戀攀攀渀 瀀爀攀猀猀攀搀 愀渀搀 栀攀愀瘀椀氀礀 猀愀氀琀攀搀 琀漀 愀猀猀椀猀琀 椀渀 瀀爀攀猀攀爀瘀愀琀椀漀渀⸀  䐀攀猀挀爀椀戀攀搀 戀礀 䈀椀昀爀甀渀猀 眀栀攀渀 搀椀猀挀甀猀猀椀渀最 戀甀琀琀攀爀洀椀氀欀 挀栀攀攀猀攀㨀 搀爀愀椀渀攀搀 椀渀 愀 戀愀猀欀攀琀Ⰰ 氀椀最栀琀氀礀 猀愀氀琀攀搀 愀渀搀 猀洀漀欀攀搀⸀ 䠀攀 挀愀氀氀猀 琀栀椀猀 娀椀最攀爀Ⰰ 娀椀爀挀漀渀甀洀Ⰰ 匀攀爀漀琀椀甀洀Ⰰ 倀甀椀渀愀 漀爀 䴀愀猀挀愀瀀爀愀Ⰰ 愀渀搀 琀栀攀爀攀 椀猀 愀 娀攀椀最攀爀 挀栀攀攀猀攀 洀愀搀攀 琀漀搀愀礀 椀渀 琀栀攀 䄀氀瀀猀 眀栀椀挀栀 椀猀 猀椀洀椀氀愀爀⸀ 嬀㘀崀ഊ
਀㌀⸀  䈀甀琀琀攀爀㨀  吀攀砀琀甀愀氀 爀攀昀攀爀攀渀挀攀猀 琀漀 戀甀琀琀攀爀 愀戀漀甀渀搀 椀渀 挀漀漀欀戀漀漀欀猀 愀渀搀 洀攀搀攀挀椀愀氀 搀椀爀攀挀琀椀瘀攀猀⸀  䜀攀渀琀 搀椀猀挀甀猀猀攀猀Ⰰ 猀漀洀攀眀栀愀琀 漀甀琀 漀昀 瀀攀爀椀漀搀 ⠀㄀㘀㄀㜀⤀Ⰰ 戀甀琀 愀 眀漀渀搀攀爀 爀攀昀攀爀攀渀挀攀 眀攀 猀攀攀 䠀漀氀氀愀渀搀 爀攀昀攀爀爀攀搀 琀漀 昀漀爀 琀栀攀椀爀 氀漀瘀攀 漀昀 戀甀琀琀攀爀 愀渀搀 挀栀攀攀猀攀 嬀㜀崀  ⠀攀洀瀀栀愀猀椀猀 愀搀搀攀搀⤀ഊ 
਀∀吀漀甀挀栀椀渀最 琀栀椀猀 瀀攀漀瀀氀攀猀 搀椀攀琀Ⰰ 䈀甀琀琀攀爀 椀猀 琀栀攀 昀椀爀猀琀 愀渀搀 氀愀猀琀 搀椀猀栀 愀琀 琀栀攀 吀愀戀氀攀Ⰰ 眀栀攀爀攀漀昀 琀栀攀礀 洀愀欀攀 愀氀氀 猀愀眀挀攀猀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 昀漀爀 昀椀猀栀Ⰰ 愀渀搀 琀栀攀爀攀甀瀀漀渀 戀礀 猀琀爀愀渀最攀爀猀 琀栀攀礀 愀爀攀 洀攀爀爀椀氀礀 挀愀氀氀攀搀 䈀甀琀琀攀爀ⴀ洀漀甀琀栀猀⸀ 吀栀攀礀 愀爀攀 洀甀挀栀 搀攀氀椀最栀琀攀搀 眀椀琀栀 眀栀椀琀攀 洀攀愀琀猀Ⰰ 愀渀搀 琀栀攀 䈀愀眀攀爀猀 搀爀椀渀欀攀 洀椀氀欀攀 椀渀 猀琀攀愀搀 漀昀 戀攀攀爀攀Ⰰ 愀渀搀 愀猀 眀攀氀氀 䴀攀渀 愀猀 圀攀漀洀攀渀Ⰰ 瀀愀猀猀椀渀最 椀渀 戀漀愀琀攀猀 昀爀漀洀 䌀椀琀礀 琀漀 䌀椀琀礀 昀漀爀 琀爀愀搀攀Ⰰ 挀愀爀爀礀 眀椀琀栀 琀栀攀洀 挀栀攀攀猀攀Ⰰ 愀渀搀 戀漀砀攀猀 漀昀 䈀甀琀琀攀爀 昀漀爀 琀栀攀椀爀 昀漀漀搀攀Ⰰ 眀栀攀爀攀甀瀀漀渀 椀渀 氀椀欀攀 猀漀爀琀 猀琀爀愀渀最攀爀猀 挀愀氀氀 琀栀攀洀 䈀甀琀琀攀爀 戀漀砀攀猀Ⰰ 愀渀搀 渀漀琀栀椀渀最 椀猀 洀漀爀攀 漀爀搀椀渀愀爀礀 琀栀攀渀 昀漀爀 䌀椀琀椀稀攀渀猀 漀昀 最漀漀搀 愀挀挀漀洀瀀琀 愀渀搀 眀攀愀氀琀栀 琀漀 猀椀琀 愀琀 琀栀攀椀爀 搀漀爀攀猀Ⰰ ⠀攀甀攀渀 搀眀攀氀氀椀渀最 椀渀 琀栀攀 洀愀爀欀攀琀 瀀氀愀挀攀⤀ 栀漀氀搀椀渀最 椀渀 琀栀攀椀爀 栀愀渀搀猀Ⰰ 愀渀搀 攀愀琀椀渀最 愀 最爀攀愀琀 氀甀洀瀀攀 漀昀 戀爀攀愀搀 愀渀搀 䈀甀琀琀攀爀 眀椀琀栀 愀 氀甀渀挀栀攀渀 漀昀 挀栀攀攀猀攀⸀ ∀ഊ
਀㐀⸀  䈀甀琀琀攀爀洀椀氀欀㨀 戀礀 瀀爀漀搀甀挀琀 漀昀 洀愀欀椀渀最 戀甀琀琀攀爀洀椀氀欀⸀  唀猀攀昀甀氀 昀漀爀 搀爀椀渀欀椀渀最 漀爀 戀愀欀椀渀最⸀ഊ
਀㔀⸀  䈀甀琀琀攀爀洀椀氀欀 挀栀攀攀猀攀㨀 䴀愀爀欀栀愀洀 琀栀攀渀 栀愀猀 礀漀甀 攀愀琀 琀栀攀洀 爀椀最栀琀 愀眀愀礀⸀  䈀椀昀爀甀渀猀 椀渀猀琀攀愀搀 栀愀猀 琀栀攀洀 搀爀愀椀渀攀搀 椀渀 愀 戀愀猀欀攀琀Ⰰ 氀椀最栀琀氀礀 猀愀氀琀攀搀 愀渀搀 猀洀漀欀攀搀⸀ 䠀攀 挀愀氀氀猀 琀栀椀猀 娀椀最攀爀Ⰰ 娀椀爀挀漀渀甀洀Ⰰ 匀攀爀漀琀椀甀洀Ⰰ 倀甀椀渀愀 漀爀 䴀愀猀挀愀瀀爀愀Ⰰ 愀渀搀 琀栀攀爀攀 椀猀 愀 娀攀椀最攀爀 挀栀攀攀猀攀 洀愀搀攀 琀漀搀愀礀 椀渀 琀栀攀 䄀氀瀀猀 眀栀椀挀栀 椀猀 猀椀洀椀氀愀爀⸀ 嬀㠀崀 ഊ
਀㘀⸀  䈀愀最 挀栀攀攀猀攀㨀  嘀椀渀攀最愀爀 挀甀爀搀氀攀搀 挀栀攀攀猀攀㨀 ഊThis is a quick cheese that is good for when you don't want (or have) to spend a lot of time.  An acid is needed to curdle the milk.  It is not cultured for flavor, therefore provides a good base for herb cheese spreads, etc.  It, however, will only last a day or so without refrigeration, so should only be made in quantities that can be quickly consumed.
਀ഊMelca [Fresh Cheese (Curds)]   "The best method for making what are known as curds is to pour sharp vinegar into new earthenware pots and then to put these pots on a slow fire.  When the vinegar begins to boil, take it off the flame so it does not bubble over and pour milk into the pots.  Place the pots in a store or some other place where they will not be disturbed.  The next day you will have curds that are much better than those made with a great deal of fuss." [9] 
਀ഊI decided to add Thyme to this as it would make a nice spread.  Documentation for adding herbs was seen in Andrew Boorde's book, Compendyous Regyment (1542):
਀ഊThere is iiii. sortes of chese ... grene chese, softe chese, harde chese or spermyse. Grene chese is not called grene by the reason of colour, but for the newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste... Spermyse is a chese the which is made with curdes and with the iuce of herbes. 
਀ഊ7.  Pot cheese/ Farmer's Cheese:
਀倀氀攀礀渀 䐀攀氀椀琀 爀攀昀攀爀猀 琀漀 愀 猀漀昀琀 挀甀爀搀 挀栀攀攀猀攀 琀栀愀琀 渀攀攀搀猀 琀漀 戀攀 搀爀愀椀渀攀搀 昀爀漀洀 椀琀猀 眀栀攀礀 椀渀 刀攀挀椀瀀攀 ⌀㄀㄀㜀㨀ഊ 
਀⌀㄀㄀㜀㨀    匀愀洀戀漀挀愀搀攀 ⴀ 吀愀欀攀 ☀ 洀愀欀攀 愀 䌀甀爀猀琀 椀渀 愀 琀爀愀瀀 ☀ 琀愀欀攀 挀爀甀搀搀攀猀 愀渀搀 眀爀礀渀最 漀甀琀 琀栀攀 眀栀攀礀猀攀Ⰰ 愀渀搀 搀爀愀眀攀 琀栀攀洀 琀甀爀最栀 愀 猀琀爀礀渀漀爀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 猀琀爀礀渀漀爀 挀爀甀猀琀猀⸀⸀⸀ഊCurye on Inglysch has the same recipe (#179) 
਀⌀㄀㜀㤀㨀 匀愀洀戀漀挀愀搀攀⸀  吀愀欀攀 愀渀搀 洀愀欀攀 愀 挀爀甀猀琀 椀渀 愀 琀爀愀瀀 ☀ 琀愀欀攀 挀爀甀搀搀攀猀 愀渀搀 眀爀礀渀最 漀甀琀 琀栀攀 眀栀攀礀稀攀 愀渀搀 搀爀愀眀攀 栀攀洀 琀爀甀最栀 愀 猀琀爀愀礀渀漀甀爀 愀渀搀 瀀甀琀 栀椀琀 椀渀 琀栀攀 挀爀甀猀琀⸀⸀⸀⸀ ഊ
਀䴀漀猀琀 爀攀搀愀挀琀椀漀渀猀 栀愀瘀攀 琀栀椀猀 戀攀椀渀最 挀漀琀琀愀最攀 漀爀 爀椀挀漀琀琀愀 挀栀攀攀猀攀⸀  吀栀椀猀 欀椀渀搀 漀昀 挀栀攀攀猀攀 椀猀 最漀漀搀 昀漀爀 挀漀漀欀椀渀最 漀渀 愀 搀愀椀氀礀 戀愀猀椀猀⸀  䤀琀 挀愀渀 戀攀 瀀爀攀猀猀攀搀 昀漀爀 愀 昀椀爀洀攀爀 挀栀攀攀猀攀 漀爀 氀攀昀琀 眀椀琀栀 洀漀爀攀 眀栀攀礀 ⠀挀漀琀琀愀最攀⤀⸀  ഊ
਀䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀 ⌀㈀㌀ ⠀嘀⤀  ഊChinche.  Tak fayr mylk.  Put it thoru a streynour into a panne.  Warme it;  cast therto a lytyl rennyng, & than take it off the feer and stere it togydir & couere it.  than tak a resche the lengthe of half a plater, & aboute this resche broyde other resches crosswyse as thiche as thou may.  Thanne lay thes broyden resches on a plater.  Cast aboue the crudde, & pore out the qwhey;  Than trune it upsodoun on another plater.  Cast aboue sugyer & gynger & seue forth. 
਀ഊChinche.  Take good milk.  Put it through a strainer into a pan.  Warm it.  Add a little rennet and take it off the fire and stir it together and cover it.  Then take a rush the length of half a platter and around this rush bind other rushes crosswise as thick as you may.  Then lay these bound rushes on a platter.  Cast about the curd and pour out the whey; then turn it upside down on another platter.  Add sugar & ginger & so forth. (155)  [10]
਀ഊ8.  Fresh Ricotta/Whey cheese:
਀ऀ䘀爀漀洀 琀栀攀 䰀愀琀椀渀Ⰰ 爀攀挀漀挀琀甀猀Ⰰ 洀攀愀渀椀渀最 琀漀 戀攀 爀攀ⴀ挀漀漀欀攀搀⸀  䴀甀猀琀 戀攀 瀀爀漀搀甀挀攀搀 眀椀琀栀 昀爀攀猀栀 眀栀攀礀 ⠀氀攀猀猀 琀栀愀渀 ㈀ 栀漀甀爀猀 漀氀搀⤀⸀  䌀栀攀攀猀攀 瀀爀漀搀甀挀攀搀 昀爀漀洀 挀漀漀欀椀渀最 琀栀攀 眀栀攀礀 氀攀昀琀 漀瘀攀爀 昀爀漀洀 挀栀攀攀猀攀洀愀欀椀渀最 琀漀 ㈀　　 搀攀最爀攀攀猀  䘀 愀渀搀 瘀椀渀攀最愀爀 椀猀 愀搀搀攀搀 琀漀 瀀爀攀挀椀瀀椀琀愀琀攀 琀栀攀 挀甀爀搀⸀  匀漀洀攀 栀愀瘀攀 琀栀攀 挀甀爀搀 戀攀椀渀最 氀椀昀琀攀搀 漀昀昀 琀栀攀 琀漀瀀 愀猀 椀琀 爀椀猀攀猀Ⰰ 漀琀栀攀爀猀 愀氀氀漀眀 琀栀攀 挀甀爀搀 琀漀 猀攀琀琀氀攀 琀漀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 眀栀攀礀 愀渀搀Ⰰ 愀昀琀攀爀 琀栀攀 眀栀攀礀 挀漀漀氀猀Ⰰ 猀琀爀愀椀渀 琀栀攀 挀栀攀攀猀攀 漀甀琀⸀  夀椀攀氀搀 椀猀 栀椀最栀攀爀 昀漀爀 眀栀攀礀 昀爀漀洀 氀漀眀攀爀 琀攀洀瀀攀爀愀琀甀爀攀 挀栀攀攀猀攀 ⠀猀攀攀 琀愀猀琀椀渀最 攀砀愀洀瀀氀攀猀⤀⸀ ⠀刀甀戀椀渀漀Ⰰ 㐀㈀㌀⤀⸀  䤀琀 椀猀 椀洀瀀漀爀琀愀渀琀 琀漀 渀漀琀攀 琀栀愀琀 爀椀挀漀琀琀愀 洀甀猀琀 戀攀 洀愀搀攀 眀椀琀栀 䘀刀䔀匀䠀 眀栀攀礀⸀  䄀昀琀攀爀 ㈀ 栀漀甀爀猀Ⰰ 琀栀攀 瀀爀漀琀攀椀渀猀 渀漀 氀漀渀最攀爀 猀攀瀀愀爀愀琀攀 漀甀琀 昀爀漀洀 琀栀攀 眀栀攀礀⸀ഊ
਀䘀爀漀洀 倀氀愀渀琀椀渀愀㨀 伀渀 刀椀最栀琀 倀氀攀愀猀甀爀攀Ⰰ 䈀漀漀欀 䤀䤀 ⠀挀⸀ ㄀㐀㜀㐀 䄀䐀⤀ഊ
਀㄀㠀⸀ 伀渀 刀椀挀漀琀琀愀 䌀栀攀攀猀攀ഊ	When the cheese is taken from the bronze kettle, we heat the whey for some time on a slow fire until the fat which is the residue of the cheese rises to the top. Farmers call this ricotta because it is gathered from the milk in a second heating.  It is white and not unpleasant to taste.  Less healthful than fresh or medium-aged cheese, it is considered better than aged or over-salty.  It can be called either cocta [cooked] or ricotta [recooked].  Cooks mix it into many vegetable ragouts.
਀ഊ9.  Whey 
਀䘀漀爀 䐀爀椀渀欀椀渀最㨀  伀渀挀攀 愀猀 洀甀挀栀 瀀爀漀琀攀椀渀 愀猀 挀愀渀 戀攀 椀猀 攀砀琀爀愀挀琀攀搀 昀爀漀洀 琀栀攀 洀椀氀欀Ⰰ 礀漀甀 愀爀攀 氀攀昀琀 眀椀琀栀 圀栀攀礀⸀  吀栀椀猀 挀愀渀 戀攀 挀栀椀氀氀攀搀 愀渀搀 愀搀搀 洀椀渀琀 昀漀爀 愀 搀爀椀渀欀 ⴀ 琀栀攀爀攀 椀猀 爀攀昀攀爀攀渀挀攀 琀漀 圀栀攀礀 䠀漀甀猀攀猀 洀甀挀栀 氀椀欀攀 愀渀 ∀愀氀攀 栀漀甀猀攀∀ 眀漀甀氀搀 戀攀 爀攀昀攀爀攀搀 琀漀⸀  嬀㄀㄀崀  䘀攀爀洀攀渀琀攀搀 眀栀攀礀 眀愀猀 甀猀攀搀 椀渀 䤀挀攀氀愀渀搀 昀漀爀 瀀攀爀猀攀爀瘀椀渀最 洀攀愀琀猀 愀猀 眀攀氀氀 愀猀 戀攀椀渀最 愀 ∀昀甀氀氀礀 洀愀琀甀爀攀搀 搀爀椀渀欀∀ 愀琀 ㈀ 礀攀愀爀猀 漀氀搀⸀ 嬀㄀㈀崀ഊFor Cooking: Whey extends the shelf life of bread by 2 days . [13]  One must be careful to not bake yeast breads and make cheese at the same time.  Cheese doesn't like yeast.  
਀䘀漀爀 瀀氀愀渀琀 昀漀漀搀㨀  䄀挀椀搀 氀漀瘀椀渀最 瀀氀愀渀琀猀 琀栀爀椀瘀攀 漀渀 圀栀攀礀 椀渀猀琀攀愀搀 漀昀 眀愀琀攀爀 嬀㄀㐀崀 㨀  䤀 愀洀 渀漀眀 眀愀琀攀爀椀渀最 洀礀 栀漀甀猀攀 瀀氀愀渀琀猀 眀椀琀栀 椀琀 椀渀猀琀攀愀搀 漀昀 搀甀洀瀀椀渀最 椀琀⸀  吀栀攀 搀椀氀甀琀攀搀 眀栀攀礀 昀爀漀洀 䜀漀甀搀愀 椀猀 攀猀瀀攀挀椀愀氀氀礀 最漀漀搀 昀漀爀 琀栀椀猀 愀猀 琀栀攀 愀挀椀搀 挀漀渀琀攀渀琀 爀攀洀愀椀渀猀 洀椀渀椀洀愀氀⸀ഊ
਀圀攀爀攀 䤀 琀漀 瀀爀漀挀攀猀猀 ㈀ 最愀氀氀漀渀猀 愀 搀愀礀 昀漀爀 猀攀瘀攀爀愀氀 眀攀攀欀猀 眀椀琀栀漀甀琀 琀栀攀 愀猀猀椀猀琀愀渀挀攀 漀昀 愀 爀攀昀爀椀最攀爀愀琀漀爀Ⰰ 洀礀 椀渀椀琀椀愀氀 瀀氀愀渀 昀漀爀 琀栀攀 洀椀氀欀 漀昀 眀攀攀欀 眀愀猀 愀猀 昀漀氀氀漀眀猀㨀ഊ
਀ഊMonday
਀吀甀攀猀搀愀礀ഊWednesday
਀吀栀甀爀猀搀愀礀ഊFriday
਀匀愀琀甀爀搀愀礀ഊSunday
਀夀椀攀氀搀 䔀猀琀椀洀愀琀攀ഊGouda cheese
਀㈀ 最愀氀 栀漀氀搀ഊ(- cream)
਀㈀ 最愀氀 ഊ(- cream)
਀㈀ 最愀氀 栀漀氀搀 ഊ(- cream)
਀㈀ 最愀氀ഊ(- cream)
਀㈀ 最愀氀 栀漀氀搀ഊ(+cream)
਀㄀ 最愀氀ഊ(- cream)
਀ഊ3 - 3.5 lb wheels
਀刀椀挀漀琀琀愀⼀ 稀攀椀最攀爀ഊ
਀倀爀漀挀攀猀猀 眀栀攀礀ഊ
਀倀爀漀挀攀猀猀 眀栀攀礀ഊ
਀倀爀漀挀攀猀猀 眀栀攀礀ⴀ 愀搀搀 琀漀最攀琀栀攀爀 ☀ 瀀爀攀猀猀ഊ
਀㄀　漀稀 攀愀挀栀Ⰰ 琀漀琀愀氀 ㈀氀戀猀㼀ഊFresh "Bag" cheese (Acid)
਀ഊ
਀ഊ
਀ഊ1 gallon 
਀⠀ⴀ挀爀攀愀洀⤀ഊ
਀ഊFarmer's Cheese (rennet)
਀ഊ
਀ഊ
਀ഊ
਀㈀ 最愀氀氀漀渀 眀栀漀氀攀 ⠀猀琀愀爀琀 ⴀ 䴀漀渀搀愀礀 昀椀渀椀猀栀⤀ഊButter
਀㈀ 挀甀瀀猀 挀爀攀愀洀ഊ2 cups cream
਀㈀ 挀甀瀀猀 挀爀攀愀洀ഊ2 cups cream
਀㈀ 挀甀瀀猀 挀爀攀愀洀ഊ2 cups cream
਀ഊ6 cups 
਀⠀㌀ 氀戀猀⤀ഊButtermilk cheese
਀ഊ
਀ഊ
਀ഊMake from Bag Cheese whey
਀ഊwhey use
਀ഊDrinking, plants
਀ഊDrinking, plants
਀ഊSave for cooking/baking
਀䈀甀琀琀攀爀洀椀氀欀 挀栀攀攀猀攀Ⰰ 瀀氀愀渀琀猀ഊTask
਀ഊmake gouda
਀ഊmake gouda
਀ഊmake gouda
਀洀愀欀攀 戀甀琀琀攀爀ഊ
਀ഊ
਀ഊ
਀ഊ
਀洀愀欀攀 昀爀攀猀栀 挀栀攀攀猀攀ഊ
਀ഊAs the Gouda takes a minimum of 1 month before it is ready to eat, initially the only foodstuffs available would be from the Butter, Bag cheese, Farmer's cheese & ricotta products.
਀ഊThe Recipes/ Process
਀ഊ1. Product: Gouda:  Semi-hard rennet cheese for long storage & sale
਀ഊEach of 3 batches consisted of the following:
਀ഊ
਀䈀愀琀挀栀 ⌀㄀ 眀愀猀 洀愀搀攀 漀渀 匀攀瀀琀攀洀戀攀爀 ㌀　 ⠀㄀ 洀漀渀琀栀 漀氀搀⤀ ⴀ 挀甀氀琀甀爀攀搀 戀甀琀琀攀爀洀椀氀欀 眀愀猀 甀猀攀搀 椀渀猀琀攀愀搀 漀昀 洀攀猀漀瀀栀椀氀椀挀 猀琀愀爀琀攀爀⸀  吀栀愀琀 椀渀 挀漀洀戀椀渀愀琀椀漀渀 眀椀琀栀 栀愀瘀椀渀最 洀愀搀攀 戀爀攀愀搀 ㈀ 搀愀礀猀 戀攀昀漀爀攀 栀愀猀 洀攀 挀漀渀挀攀爀渀攀搀 眀椀琀栀 眀栀愀琀 琀栀攀 昀椀渀愀氀 瀀爀漀搀甀挀琀 眀椀氀氀 戀攀⸀ഊBatch #2 had an odd curd break in the rennet stage - the curd seemed to "curdle" at the top instead of setting.  I believe this is due to me adding the calcium chloride and rennet at the same time instead of one after another.  This may have reduced the yield.
਀䈀愀琀挀栀 ⌀㌀ 眀愀猀 ∀樀甀猀琀 爀椀最栀琀∀⸀ഊ
਀倀刀伀䌀䔀䐀唀刀䔀㨀ഊ3 1/2 gallons fresh milk
਀㄀⼀㈀ 琀猀瀀⸀ 洀攀猀漀瀀栀椀氀椀挀 琀礀瀀攀 䤀䤀䤀 挀甀氀琀甀爀攀 瀀漀眀搀攀爀 漀爀 ㄀ 挀甀瀀 漀昀 挀甀氀琀甀爀攀搀 戀甀琀琀攀爀洀椀氀欀ഊ1/2 tablet rennet, crushed and dissolved in 1/2 cup water.
਀㄀ 琀猀瀀⸀ 挀愀氀挀椀甀洀 挀栀氀漀爀椀搀攀ഊ• Pour milk into stock pot.
ਠ∀ 圀愀爀洀 琀栀攀 洀椀氀欀 琀漀 㠀㔀 搀攀最爀攀攀猀 䘀ഊ• Add the mesophilic type III culture  or cheese starter culture.
ਠ∀ 䄀搀搀 琀栀攀 爀攀渀渀攀琀 猀漀氀甀琀椀漀渀⸀ഊ• Add calcium chloride if using homo milk from the store.
ਠ∀ 䰀攀琀 琀栀攀 洀椀氀欀 猀椀琀 昀漀爀 㐀㔀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 挀甀爀搀 昀漀爀洀猀⸀ഊ• Cut the curds and then gently stir for 10 minutes.
ਠ∀ 䰀攀琀 琀栀攀 挀甀爀搀猀 猀攀琀琀氀攀 琀漀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 瀀漀琀⸀ഊ• Wash the curds by pouring off 1/3 of the whey and replacing the whey with water that is at 107 degrees F.
ਠ∀ 匀琀椀爀 昀漀爀 ㄀　 洀椀渀甀琀攀猀⸀ഊ• Pour off 1/2 of the whey and replace the whey with water that is at 107 degrees F.
ਠ∀ 匀琀椀爀爀椀渀最 漀挀挀愀猀椀漀渀愀氀氀礀Ⰰ 氀攀琀 琀栀攀 挀甀爀搀猀 猀椀琀 椀渀 琀栀攀 眀栀攀礀 昀漀爀 ㈀　 洀漀爀攀 洀椀渀甀琀攀猀⸀ഊ• Drain the curds.
ਠ∀ 倀氀愀挀攀 琀栀攀 挀甀爀搀猀 椀渀琀漀 琀栀攀 挀栀攀攀猀攀 瀀爀攀猀猀⸀ഊ• Apply 10 lbs pressure to the cheese.
ਠ∀ 䤀渀 漀渀攀 栀漀甀爀 爀攀眀爀愀瀀 琀栀攀 挀栀攀攀猀攀 愀渀搀 瀀爀攀猀猀 眀椀琀栀 愀 ㈀　 氀戀猀 瀀爀攀猀猀甀爀攀 昀漀爀 漀瘀攀爀渀椀最栀琀ഊ• Remove cheese from press and place into a salt brine for 15 hours
ਠ∀ 刀攀洀漀瘀攀 昀爀漀洀 戀爀椀渀攀 愀渀搀 愀氀氀漀眀 琀漀 搀爀礀⸀ഊ
਀ഊ2. 
਀倀爀漀搀甀挀琀㨀 娀攀椀最攀爀欀愀猀攀㨀  匀愀氀琀攀搀 眀栀攀礀 挀栀攀攀猀攀ഊ
਀ഊ
਀倀刀伀䌀䔀䐀唀刀䔀㨀  ഊ
਀圀栀攀礀 昀爀漀洀 䜀漀甀搀愀 洀愀欀椀渀最ഊ1/4 c white vinegar per "batch"
਀㄀ 焀甀愀爀琀 眀栀椀琀攀 眀椀渀攀ഊbrine
਀ഊ
ਠ∀ 吀愀欀攀 眀栀攀礀 爀攀洀愀椀渀椀渀最 昀爀漀洀 洀愀欀椀渀最 琀栀攀 䜀漀甀搀愀 愀渀搀 栀攀愀琀 琀漀 ㄀㤀　 搀攀最爀攀攀猀Ⰰ 猀琀椀爀爀椀渀最 挀漀渀猀琀愀渀琀氀礀 琀漀 愀瘀漀椀搀 戀甀爀渀椀渀最 琀栀攀 瀀爀漀琀攀椀渀猀 琀漀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 瀀漀琀⸀  圀栀攀渀 琀攀洀瀀攀爀愀琀甀爀攀 椀猀 爀攀愀挀栀攀搀Ⰰ 愀搀搀 ㄀⼀㐀 挀甀瀀 眀栀椀琀攀 瘀椀渀攀最愀爀⸀  䰀攀琀 猀攀琀 昀漀爀 ㄀㔀 洀椀渀甀琀攀猀⸀  匀琀爀愀椀渀 漀昀昀 琀栀攀 挀甀爀搀猀 愀猀 琀栀攀礀 昀氀漀愀琀 琀漀 琀栀攀 琀漀瀀⸀  匀琀爀愀椀渀 爀攀洀愀椀渀椀渀最 眀栀攀礀 琀栀爀甀 愀 昀椀渀攀 戀甀琀琀攀爀挀氀漀琀栀⸀  ഊ• Hold curds in refrigerator until 3 batches of Gouda have been made.  When finishing the 3rd batch, add the previous 2 back into the whey to re-warm the curd (curd will not press together if not warm).
ਠ∀ 倀爀攀猀猀 甀渀搀攀爀 ㈀　 氀戀猀 昀漀爀 ㈀㐀 栀爀猀⸀  刀攀洀漀瘀攀 昀爀漀洀 洀漀氀搀 愀渀搀 瀀氀愀挀攀 椀渀 愀 猀愀氀琀 戀爀椀渀攀 猀漀氀甀琀椀漀渀 眀椀琀栀 ㄀ 焀甀愀爀琀 漀昀 眀椀渀攀 ⠀䤀 甀猀攀搀 眀栀椀琀攀 眀椀渀攀⤀⸀  ഊ• Refrigerate in brine for 4 days, turning twice a day.  Dry, wrap & age in the refrigerator for up to 6 weeks. (Carroll, 90)
਀ഊBy Product: Whey for cooking (Whey biskets)
਀ഊ
਀㌀⸀  倀爀漀搀甀挀琀㨀 䈀甀琀琀攀爀㨀 ⠀猀愀氀琀攀搀⤀ ഊ
਀ऀഊPROCEDURE:  
ਠ∀ 䔀猀猀攀渀琀椀愀氀氀礀 眀栀椀瀀 琀栀攀 挀爀攀愀洀 甀渀椀琀 琀栀攀 昀愀琀 猀攀瀀愀爀愀琀攀猀 昀爀漀洀 琀栀攀 眀栀攀礀⸀  吀栀攀 挀爀攀愀洀 眀椀氀氀 戀攀挀漀洀攀 瘀攀爀礀 琀栀椀挀欀 愀渀搀 搀椀昀昀椀挀甀氀琀 琀漀 ∀瀀甀猀栀 琀栀爀甀∀ 愀渀搀 眀椀氀氀 琀栀攀渀 ∀猀攀椀稀攀∀ 愀渀搀 猀攀瀀愀爀愀琀攀⸀  䌀漀渀琀椀渀甀攀 洀椀砀椀渀最 甀渀琀椀氀 琀栀攀 戀甀琀琀攀爀 最氀漀戀漀椀搀猀 洀愀猀猀 琀漀最攀琀栀攀爀⸀  ഊ• Butter was washed 3 times until the water ran clear.  As much water was pressed out as possible before chilling.  2 Tablespoons of salt 	   "Ye butter churn"
਀眀愀猀 愀搀搀攀搀 琀漀 琀栀攀 戀甀琀琀攀爀 琀漀 愀搀搀 昀氀愀瘀漀爀 愀渀搀 椀渀挀爀攀愀猀攀 猀栀攀氀昀 氀椀昀攀⸀ഊTime: Each quart required 30 minute hand churning.  Cream was 1 day off "sell by date" and was room temp to start.   My "churn" could only handle 1 quart at a time.  One could assume a larger churn would take less cumulative time.  The higher the fat content of the cream, the more butter produced. [15]  For this experiment, I churned one quart by hand and the remaining 2 quarts in my Kitchenaid mixer.
਀ഊ4.   By Product: Buttermilk (for drinking & cheesemaking)
਀倀漀漀爀 漀昀昀 䴀椀氀欀 昀爀漀洀 猀漀氀椀搀 戀甀琀琀攀爀Ⰰ 猀琀爀愀椀渀椀渀最 琀栀爀甀 愀 戀甀琀琀攀爀 挀氀漀琀栀 琀漀 爀攀洀漀瘀攀 愀猀 洀愀渀礀 昀愀琀 最氀漀戀甀氀攀猀 愀猀 瀀漀猀猀椀戀氀攀⸀  䄀猀 戀甀琀琀攀爀 椀猀 琀栀攀 昀愀琀 爀攀洀漀瘀攀搀 昀爀漀洀 琀栀攀 洀椀氀欀Ⰰ 椀渀 攀昀昀攀挀琀 琀栀攀 爀攀洀愀椀渀椀渀最 洀椀氀欀 椀猀 ∀猀欀椀洀∀ 洀椀氀欀⸀  圀栀椀氀攀 椀琀 洀愀礀 栀愀瘀攀 愀 猀漀甀爀 琀愀猀琀攀 搀甀攀 琀漀 愀最椀渀最Ⰰ 椀琀 椀猀 猀愀昀攀 琀漀 搀爀椀渀欀⸀ഊ
਀㔀⸀ ഊProduct:  Buttermilk cheese (honey & ginger added)
਀ഊ
਀ഊPROCEDURE: 
ਠ∀ 吀愀欀攀 琀栀攀 眀栀攀礀Ⰰ 栀攀愀琀 椀琀 甀渀琀椀氀 椀琀✀猀 愀氀洀漀猀琀 戀漀椀氀椀渀最 ⠀猀攀攀琀栀椀渀最⤀ 愀渀搀 琀栀攀渀 礀漀甀 琀栀爀漀眀 挀栀甀爀渀攀搀 戀甀琀琀攀爀洀椀氀欀 椀渀琀漀 椀琀⸀ ഊThe curds rise to the top of the whey almost immediately the buttermilk is thrown in.  
ਠ∀ 吀栀攀 挀甀爀搀猀 愀爀攀 ✀猀挀甀洀洀攀搀✀ 漀昀昀 愀渀搀 瀀甀琀 椀渀琀漀 愀 挀漀氀愀渀搀攀爀 琀漀 搀爀愀椀渀⸀  ഊ• I added honey & ginger to the sample to provide a nice dessert cheese.
਀ഊ
਀㘀⸀ 匀漀昀琀 䈀愀最 挀栀攀攀猀攀ഊ
਀ഊ
਀倀刀伀䌀䔀䐀唀刀䔀㨀 ഊ
਀㄀ 最愀氀氀漀渀 眀栀漀氀攀 洀椀氀欀 ⠀㐀─⤀ഊ1/4 cup white vinegar
਀䠀攀爀戀猀 ⠀琀栀礀洀攀⤀ഊsalt
਀ഊ
ਠ∀ 䠀攀愀琀 琀漀 ㄀㠀　 搀攀最爀攀攀猀⸀ഊ• Add 1/4 cup acid (vinegar, old wine, lemon juice).
ਠ∀ 䰀攀琀 猀攀琀 昀漀爀 ㄀㔀 洀椀渀甀琀攀猀⸀ഊ• if no separation is noted, add 1/4 c vinegar with a known acidic value.
ਠ∀ 氀攀琀 猀攀琀 愀渀漀琀栀攀爀 ㄀㔀 洀椀渀甀琀攀猀ഊ• Drain curds from whey thru a cloth.  Let hang until dripping stops.
ਠ∀ 䄀搀搀 猀愀氀琀 ☀ 栀攀爀戀猀 愀猀 搀攀猀椀爀攀搀⸀ഊ
਀ഊ7. Farmer's cheese / Pot cheese
਀ഊ
਀㈀ 最愀氀氀漀渀猀 眀栀漀氀攀 洀椀氀欀 ⠀㐀─⤀ ഊ1 qt heavy cream (40%)
਀㄀ 挀甀瀀 洀攀猀漀 猀琀愀爀琀攀爀 ⠀漀爀 挀甀氀琀甀爀攀搀 戀甀琀琀攀爀洀椀氀欀⤀ഊ1/4 tablet Rennet (or two drops of liquid rennet) 
਀倀刀伀䌀䔀䐀唀刀䔀㨀 ഊ1. Warm milk to room temperature (68-70 degrees F)  
਀㈀⸀ 䐀椀猀猀漀氀瘀攀 ㄀⼀㐀 漀昀 愀 爀攀渀渀攀琀 琀愀戀氀攀琀 椀渀 ㄀⼀㐀 挀甀瀀 氀甀欀攀 眀愀爀洀 眀愀琀攀爀⸀ ഊ3. Stir in culture, mix thoroughly. 
਀㐀⸀ 匀琀椀爀 椀渀 爀攀渀渀攀琀Ⰰ 洀椀砀 琀栀漀爀漀甀最栀氀礀Ⰰ 挀漀瘀攀爀Ⰰ 氀攀琀 猀椀琀 昀漀爀 㠀 栀漀甀爀猀⸀ ഊ5. Cut into 1/2" cubes.  Let set for 15 min 
਀㘀⸀ 圀愀爀洀 挀甀爀搀猀 琀漀 㠀　 搀攀最爀攀攀猀 漀瘀攀爀 ㄀㔀 洀椀渀⸀ ഊ7. Warm curds to 90 degrees over 20 min. 
਀㠀⸀ 圀愀爀洀 挀甀爀搀猀 琀漀 ㄀㄀　 搀攀最爀攀攀猀 漀瘀攀爀 ㈀　 洀椀渀甀琀攀猀⸀ ഊ9. Hold at 110 degrees for 20 min or until curds no longer have a custard-like interior. 
਀㄀　⸀ 䰀攀琀 挀甀爀搀猀 猀攀琀琀氀攀⸀  倀漀甀爀 漀昀昀 眀栀攀礀 ⠀栀漀氀搀 昀漀爀 爀椀挀漀琀琀愀⤀⸀ ഊ11. Ladel the curds into a sterile cloth in a strainer (or colander),  
਀㄀㈀⸀ 䰀攀琀 琀栀攀 眀栀攀礀 搀爀愀椀渀 昀漀爀 猀攀瘀攀爀愀氀 洀椀渀甀琀攀猀⸀ ഊ13. Salt to taste (about 1-2 teaspoons), store covered in the refrigerator for a week or two.   Curd may used as such (Pot cheese) or pressed under weight to remove more of the whey (Farmer's cheese)
਀ഊ**Production notes:  At about 10 minutes into 110 degrees, the curds fell apart.  I was left with a thick cream slurry that had no curd cohesion.  I left what I could to drain during the day.  After 8 hours of draining, the curd has massed into a cream cheese texture pot cheese and was quite tasty.  Possible issues may have been caused by antibiotics in the store milk - that can make the curd loose cohesion and fall apart.
਀ഊ8. Fresh Ricotta/ Whey cheese
਀ഊ
਀ഊ2 gallons whey from Farmer's cheese making
਀㄀⼀㐀 挀 瘀椀渀攀最愀爀ഊPROCEDURE: 
ਠ∀ 䈀爀椀渀最 昀爀攀猀栀 眀栀攀礀 琀漀 ㈀　　 搀攀最爀攀攀猀 䘀⸀  ഊ• Add a small amount of vinegar unit flakes of curds become visible.  
ਠ∀ 匀琀爀愀椀渀 漀昀昀 琀栀攀 挀甀爀搀 愀猀 椀琀 爀椀猀攀猀 琀漀 琀栀攀 琀漀瀀 愀渀搀 瀀氀愀挀攀 椀渀 愀 戀甀琀琀攀爀挀氀漀琀栀⸀  䄀氀氀漀眀 琀漀 搀爀愀椀渀⸀  ഊ• Refrigerate and use within a week. [16]
਀ഊ***For this project, the whey was not processed for the ricotta until after 8 hours of draining since the farmer's cheese curd was slow to drain.  Due to the time delay, ricotta would not form, even with the high quantity of milk proteins in the whey (visible by how white the whey was).
਀ഊ9. Whey:  A simple bread recipe:
਀ഊ4 C whey
਀㈀ 吀䈀 栀漀渀攀礀ഊ4 TB oil
਀㄀ 倀䬀䜀 礀攀愀猀琀 ⠀ ㄀ ㄀⼀㈀ 吀䈀 ⤀ഊapprox. 9 C flour ( white/wheat to liking)
਀圀愀爀洀 琀栀攀 眀栀攀礀Ⰰ 栀漀渀攀礀Ⰰ 愀渀搀 昀愀琀 琀漀 愀氀洀漀猀琀 戀漀搀礀 琀攀洀瀀⸀⸀ 匀琀椀爀 椀渀 礀攀愀猀琀⸀ 䄀搀搀 猀愀氀琀⸀ 匀琀椀爀 椀渀 攀渀漀甀最栀 昀氀漀甀爀 琀漀 洀愀欀攀 愀 猀洀漀漀琀栀 搀漀甀最栀 琀栀攀渀 氀攀琀 爀攀猀琀 愀 昀攀眀 洀椀渀甀琀攀猀⸀ 倀甀琀 椀渀 愀 最爀攀愀猀攀搀Ⰰ 挀漀瘀攀爀攀搀 戀漀眀氀 愀渀搀 氀攀琀 爀椀猀攀 甀渀琀椀氀 搀漀甀戀氀攀⸀ 倀甀渀挀栀 搀漀眀渀Ⰰ 爀攀猀琀Ⰰ 昀椀氀氀 瀀愀渀猀 栀愀氀昀 昀甀氀氀Ⰰ 爀椀猀攀 愀最愀椀渀Ⰰ 戀愀欀攀 漀渀攀 栀漀甀爀 愀琀 ㌀㔀　ⴀ㌀㜀㔀 搀攀最爀攀攀猀 䘀⸀ 嬀㄀㜀崀 䴀愀欀攀猀 ㈀ 氀漀愀瘀攀猀⸀ഊ
਀ഊ
਀ഊ
਀䘀漀漀琀渀漀琀攀猀㨀ഊ
਀嬀㄀崀  栀琀琀瀀㨀⼀⼀眀眀眀⸀昀爀椀攀猀椀愀渀⸀挀漀洀⼀昀氀愀渀搀攀爀猀⸀栀琀洀ഊ[2]  http://www.dairy-info.org/cm/index.php?option=com_content&task=view&id=53&Itemid=1
਀嬀㌀崀  栀琀琀瀀㨀⼀⼀眀眀眀⸀爀愀眀ⴀ洀椀氀欀ⴀ昀愀挀琀猀⸀挀漀洀⼀搀愀椀爀礀开挀漀眀开戀爀攀攀搀猀⸀栀琀洀氀 ഊ[4]  http://www.ansi.okstate.edu/breeds/cattle/dutchfriesian/index.htm 
਀嬀㔀崀  眀眀眀⸀搀攀攀樀愀礀猀猀洀漀欀攀瀀椀琀⸀渀攀琀ഊ[6]  Gervase Markham's 'English Housewife' (about 1615 or earlier) & Jacob Bifruns(Bifrons) letter
਀昀爀漀洀 匀眀椀琀稀攀爀氀愀渀搀 ⠀愀戀漀甀琀 ㄀㔀㘀　⤀ ⠀匀漀甀爀挀攀㨀  匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⤀ഊ[7]  From An itinerary vvritten by Fynes Moryson Gent. 1617.  CHAP. IIII. Of the vnited Prouinces in Netherland, and of Denmarke and Poland, touching the said subiects of the precedent third Chapter.  Page 97
਀ 嬀㠀崀  䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀✀猀 ✀䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀✀ ⠀愀戀漀甀琀 ㄀㘀㄀㔀 漀爀 攀愀爀氀椀攀爀⤀ ☀ 䨀愀挀漀戀 䈀椀昀爀甀渀猀⠀䈀椀昀爀漀渀猀⤀ 氀攀琀琀攀爀ഊfrom Switzerland (about 1560) (Source:  Stefan's Florilegium)
਀嬀㤀崀   ⠀䜀爀愀渀琀Ⰰ 㠀　⤀ഊ[10] Hieatt, Constance B. & Sharon Butler.  Curye on Inglysch.  Book V:Goud Kokery. Pg 155.  1985. Early English Text Society.  Oxford Univeristy Press, New York.  #23 from a 15th c manuscript, Bodl. MS C. C. C. F 291. 
਀嬀㄀㄀崀  䈀甀爀渀攀琀琀Ⰰ 䨀漀栀渀⸀  䰀椀焀甀椀搀 倀氀攀愀猀甀爀攀猀⸀  倀甀戀氀椀猀栀攀搀 戀礀 刀漀甀琀氀攀搀最攀Ⰰ ㄀㤀㤀㤀⸀  倀最 ㌀　⸀ഊ[12] http://www.gestgjafinn.is/english/nr/349
਀嬀㄀㌀崀  䌀漀渀挀攀渀琀爀愀琀椀漀渀 漀昀 愀挀椀搀椀挀 眀栀攀礀 愀渀搀 椀琀猀 昀甀渀挀琀椀漀渀愀氀椀琀礀 椀渀 䘀爀攀渀挀栀 琀礀瀀攀 戀爀攀愀搀⸀  䄀 䬀 夀伀唀匀䤀䘀 ㄀ Ⰰ Ⰰ 䴀 䄀 䄀䈀伀唀ⴀ䔀䤀匀䠀䔀䠀 ㄀ Ⰰ 䴀 䄀 䠀唀䴀䄀䤀䐀 ㄀ 䴀 䨀 䄀䰀ⴀ吀䄀䈀䈀䄀✀䄀 ㄀ഊhttp://www3.interscience.wiley.com/journal/119136582/abstract
਀嬀㄀㐀崀  栀琀琀瀀㨀⼀⼀昀椀愀猀挀漀昀愀爀洀⸀挀漀洀⼀搀愀椀爀礀⼀爀椀挀漀琀琀愀⸀栀琀洀氀ഊ[15]  http://waltonfeed.com/old/butter.html
਀    栀琀琀瀀㨀⼀⼀眀眀眀⸀眀攀戀攀砀栀椀戀椀琀猀⸀漀爀最⼀戀甀琀琀攀爀⼀搀漀椀琀礀漀甀爀猀攀氀昀⸀栀琀洀氀ഊ[16]  (Carroll, 89)
਀嬀㄀㜀崀  栀琀琀瀀㨀⼀⼀挀漀洀洀甀渀椀琀礀⸀猀琀爀攀琀挀栀攀爀⸀挀漀洀⼀昀漀爀甀洀猀⼀瀀⼀㈀　㠀㈀⼀㈀　㠀㜀㔀⸀愀猀瀀砀ഊ
਀刀攀昀攀爀攀渀挀攀猀㨀ഊ
਀䌀愀爀爀漀氀氀Ⰰ 刀椀挀欀椀⸀  䌀栀攀攀猀攀洀愀欀椀渀最 䴀愀搀攀 䔀愀猀礀⸀  䜀愀爀搀攀渀 圀愀礀 倀甀戀氀椀猀栀椀渀最⸀ 倀漀眀渀愀氀Ⰰ 嘀吀⸀ ㄀㤀㠀㌀⸀ ഊ
਀䌀愀爀爀漀氀氀Ⰰ 刀椀挀欀椀⸀  䠀漀洀攀 䌀栀攀攀猀攀 䴀愀欀椀渀最⸀  ⠀刀攀瘀椀猀椀漀渀 漀昀 䌀栀攀攀猀攀洀愀欀椀渀最 䴀愀搀攀 䔀愀猀礀⤀ 匀琀漀爀攀礀 倀甀戀氀椀猀栀椀渀最Ⰰ 䰀䰀䌀⸀  ㈀　　㈀⸀ഊ
਀䌀椀氀攀琀琀椀Ⰰ 䈀愀爀戀愀爀愀⸀  䴀愀欀椀渀最 䜀爀攀愀琀 䌀栀攀攀猀攀 愀琀 䠀漀洀攀⸀  䰀愀爀欀 䈀漀漀欀猀Ⰰ 一夀 一夀 ㄀㤀㤀㤀⸀ഊ
਀䌀漀氀甀洀攀氀氀愀⸀  䐀攀 刀攀 刀甀猀琀椀挀愀⸀ 匀攀攀 䴀愀琀琀攀爀攀爀⸀  㔀　 䄀䐀⸀ഊ
਀䜀爀愀渀琀Ⰰ 䴀愀爀欀⸀  刀漀洀愀渀 䌀漀漀欀攀爀礀㨀  䄀渀挀椀攀渀琀 刀攀挀椀瀀攀猀 昀漀爀 䴀漀搀攀爀渀 䬀椀琀挀栀攀渀猀⸀  匀攀爀椀昀Ⰰ 䰀漀渀搀漀渀Ⰰ ㈀　　　⸀  䤀匀䈀一 ㄀ⴀ㠀㤀㜀㤀㔀㤀ⴀ㌀㤀ⴀ㜀⸀ഊ
਀䜀甀渀愀猀攀欀愀爀愀渀Ⰰ 匀愀渀搀愀爀愀洀  ☀ 䴀⸀ 䴀攀栀洀攀琀 䄀欀⸀ 䌀栀攀攀猀攀 刀栀攀漀氀漀最礀 愀渀搀 吀攀砀琀甀爀攀⸀  倀甀戀氀椀猀栀攀爀㨀 䌀刀䌀 Ⰰ ㈀　　㈀⸀  䤀匀䈀一 㤀㜀㠀ⴀ㄀㔀㠀㜀㄀㘀　㈀㄀㤀ഊ
਀䠀攀爀戀猀琀Ⰰ 匀栀愀爀漀渀 吀礀氀攀爀⸀  吀栀攀 䘀漀漀搀 䰀漀瘀攀爀✀猀 䌀漀洀瀀愀渀椀漀渀Ⰰ ㈀渀搀 攀搀椀琀椀漀渀Ⰰ 䈀愀爀爀漀渀✀猀 䔀搀甀挀愀琀椀漀渀愀氀 匀攀爀瘀椀挀攀猀Ⰰ 䤀渀挀⸀  䄀猀 攀砀挀攀爀瀀琀攀搀 漀渀 眀眀眀⸀瘀椀爀琀甀愀氀椀琀愀氀椀愀⸀挀漀洀⼀爀攀挀椀瀀攀猀⼀挀栀攀攀猀攀最氀漀猀猀⸀猀栀琀洀氀ഊ
਀䴀愀爀焀甀椀猀Ⰰ 嘀椀瘀椀攀渀渀攀 ☀ 倀愀琀爀椀挀椀愀 䠀愀猀欀攀氀氀⸀  吀栀攀 䌀栀攀攀猀攀 䈀漀漀欀⸀  匀椀洀漀渀 ☀ 匀挀栀甀猀琀攀爀Ⰰ 一夀 一夀  ㄀㤀㘀㔀⸀ഊ
਀䴀愀琀琀攀爀攀爀Ⰰ 䨀愀洀攀猀 䰀⸀  䄀 䈀漀欀攀 漀昀 䜀漀搀攀 䌀漀漀欀攀爀礀⸀  ∀䄀 䈀爀椀攀昀 䠀椀猀琀漀爀礀 漀昀 䌀栀攀攀猀攀∀⸀ 䜀漀搀攀 䌀漀漀欀攀爀礀 伀渀氀椀渀攀ഊ	http://www.godecookery.com/how2cook/cheesnet.htm
਀ഊNapoletano, Cuoco.  The Neapolitan Recipe collection.  Translated by Terence Scully.  University of Michigan Press, Ann Arbor, MI.  2000.
਀ഊPlatina: On Right Pleasure and Good Health. (1421-1481). Translation by Mary Ella Milham.  Medieval & Renaissance Texts & Studies.  Tempe, AZ. 1998.  Pg 159-161.
਀ഊRomoli, Domenico. La Singolare dottrina di M. Domenico Romoli. In Venetia : presso Gio. Battista Bonfadino, 1593. Libro Settimo,  239.  Seventh book, page 239.  Pages 476-478 of 771 on the webbed images.  Translation by Lady Helewyse de Birkestad CW, in 2003.  Used with permission. http://www.geocities.com/helewyse/cheesenature.html
਀ഊRubino, R., Sardo, P., Surrusca, A. (eds.), 'Italian Cheese: 293 Traditional Types' , Slow Food Editore, Milan, Italy. 2005. ISBN 88-8499-111-0
਀ഊScappi, B. (1570). Opera dell'arte del cucinare. Bologna, Arnaldo Forni.  Translation by Lady Helewyse de Birkestad CW, in 2003.  Used with permission. http://www.geocities.com/helewyse/cheesenature.html
਀ഊScott, R. Cheese-making in Practice, 2nd Ed., Elsevier, London, 1986.
਀ഊWidcome, Richard. The Cheese Book. Seacaucus: Chartwell Books, 1978.
਀ഊWilson, C. Anne.  Food and Drink in Britain, [Academy Chicago:Chicago] 1991 (p. 172-173).
਀ഊWebPages:
਀ഊhttp://www.cheesemaking.com/includes/modules/jWallace/OnLineNews/FeedbackPics/06_11/Friends/pics/Meidieval.pdf
਀ഊhttp://www.cas.muohio.edu/mbi-ws/foodmicro/cheese.htm	Microbes and the cheese they make.
਀ഊhttp://www.gol27.com/HistoryCheese.html
਀ഊhttp://www.world-of-cheese.com/history.html
਀ⴀⴀⴀⴀⴀⴀഊCopyright 2008 by Kerri Martinsen. <kerri.martinsen at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.
਀ഊIf this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
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਀ഊEdited by Mark S. Harris	Dairy-Prodcts-art	Page 13 of 13
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