THRIVING after the FALL

The Index · A subject

Milk, butter and cheese

Milk turned into butter, cream, yoghurt and cheese, and the cave where the wheel ripens.

21 documents · 3 chapters · 12 dishes · 73 rows

In the chapters

Documents 21

On the Menu

Cultured butter and ghee Head cheese Chickpea butter masala Bloomy-rind soft cheese Quark Fresh goat cheese with honey Mozzarella Mascarpone Yoghurt Rote Grütze with cream Quark cheesecake Horseradish cream

Sources

  • Book Kindstedt, Cheese and Culture, and Caldwell, Mastering Artisan Cheesemaking

All the sources

In the log 73

  • 39 confirmed
  • 17 amended
  • 6 partly confirmed
  • 10 unresolved
  • 1 dropped
  • 17 marked for safety
  • W4 confirmed Safety Bare copper plus acid (vinegar, wine, tomato, apple, whey) gives verdigris, an emetic; every pan that meets acid is tinned
  • A1 amended Safety Zoonoses: Germany brucellosis-free 2000, bovine TB-free 1997, worthless without testing; Q fever in the Mark; Listeria from silage and soft cheese kills the unborn; …
  • A13 amended Safety Colostrum 3–4 l (10 % BW) within 2 h, second feed at 12 h, gut closure absolute by 24–36 h; calf that missed it scours and dies in week three; scours: 1 l warm water, …
  • A16 amended Safety Whey from salted cheese poisons a pig without other water (salt toxicity); raw potato and sprouts carry solanine and raw starch passes unused, boil and discard water; …
  • A6 amended Safety Milk fever: down day after calving, cold ears, head to flank; calcium borogluconate under skin in four sites warmed to blood heat, up in an hour; Schmidt 1897 udder …
  • A69 amended Safety Q fever precautions: cloth over mouth at every birth, afterbirth and bedding buried in quicklime or ash, milk for the vulnerable held half an hour at a heat the hand …
  • S6 amended Safety Cheese brine: saturated, soured with whey or vinegar, calcium salt added; unsoured brine gives slimy rind; 6 to 12 h per kg
  • R3 amended Safety Yoghurt: 85 °C 30 min, cool to 42 to 45 °C, 4 to 8 h; hand tests for temperature
  • M1 amended Safety Milk for the vulnerable: 63 °C held 30 min with stirring; the finger cue for 63 °C; raw-milk hazards (Coxiella, Listeria, Brucella, E. coli O157)
  • M10 amended Safety Mascarpone: cream about 25 % fat to 85 to 90 °C; vinegar 20 to 30 ml/l; drain 20 to 24 h; eat within 3 days; about 700 g per litre
  • M2 amended Safety Strip cup test; milk from a flaky, clotted or bloody quarter is never used for cheese
  • M3 amended Safety Milk at body heat doubles its bacteria every 20 min; keeps 2 days at 10 °C, most of a week at 4 °C
  • M4 amended Safety Mozzarella kept at most 3 days in light soured brine (15 to 20 g/l); Listeria grows in the cold and endangers the pregnant and the old
  • M5 amended Safety Cheese brine: saturated, soured with whey, calcium added, skimmed, never discarded; wheel 12 h per kg
  • M7 amended Safety Ghee at 110 to 120 °C, never past 150 °C; keeps a year dark and cool; about 30 min per kg
  • M8 amended Safety Only tinned copper, glazed earthenware, steel or scalded wood; bare copper spoils milk within the hour
  • M9 amended Safety Calf vell: salt at 15 % of its weight plus half its weight in water, 18 to 21 °C, 3 to 7 days; dry below 21 °C; grind 1:8 in sour whey with 4 to 5 % salt; keeps 6 months …
  • K48 confirmed A table of twelve (12 knives, forks, soup spoons, dessert forks, dessert spoons, 260 mm chargers, butter plates, goblets, 4 serving spoons, 2 carving sets, 2 ladles) …
  • W36 confirmed Linseed oil about 53 % linolenic, cures 2 to 10 weeks by oxidation; walnut slower; olive and sunflower never dry and go rancid (butyric acid); spoon butter 4 : 1 oil to …
  • W43 confirmed Spreewald linseed oil eaten raw with quark and potatoes as the region's own dish
  • G38 confirmed Winter rye plus hairy vetch sown by mid-September; winter cover cuts N leaching 39 to 54 %; crimp at rye anthesis and vetch full bloom in late May, before 50 % anthesis …
  • F21 confirmed Crimp rye/vetch at anthesis (≥50 %, before milk), late May; transplant through mat
  • A27 partly confirmed Carl Bolle, ice fortune, Meierei C. Bolle 1881 Alt-Moabit, horse carts with bell and boy (Bolle-Jungen), pasteurisation, infant mortality tied to summer milk, milk …
  • A35 confirmed Hand milking: a litre a minute, 15 l cow = quarter hour each end, an hour a day with washing and cooling; full-hand technique (thumb and forefinger trap, three fingers …
  • A37 confirmed Half of 6,000 kg to cheese leaves ~4 t whey (100 kg milk → ~10 kg cheese + 90 kg whey); finishing pig drinks 10–15 l whey a day = about a third of its energy; a cheese …
  • A40 confirmed 118: 200 kg sow 588 kg concentrate/yr = 0.084 ha; finisher 278 kg = 0.039 ha; doubled on sand at 3 t/ha; 4 kg boiled potatoes replace 1 kg grain, 278 kg grain = 1,100 kg …
  • A54 unresolved CMT: 3 % sodium lauryl sulphate + bromocresol purple, equal parts with 2 ml milk, swirl 10 s, scores 0/T/1/2/3, gel ≈ >310,000 cells/ml; udder paste turmeric-ginger-salt …
  • A58 confirmed Bench details: teat dip iodine or strong brine; cool milk below 10 °C within an hour; broody test on china eggs two nights, candling at 7 and 14 days, chick crumb or …
  • A60 confirmed Plantain and chicory roots reach nearly 2 m; milk on such a ley 12 to 19 µg iodine per 100 g, egg 23 to 43 µg (Norwegian and British figures, none from Brandenburg)
  • A64 confirmed Bunte Deutsche Edelziege standard 1928; goat milk fat globules half the cow's size, no agglutinin, no cream line; a fifth of fat short-chain
  • A65 confirmed Rauhwolliges Pommersches Landschaf 60 kg, 1.5 lambs, 3 to 5 kg wool, 80 to 120 kg milk at 18 to 20 per cent solids after weaning; Skudde 40 kg, heath sheep of the …
  • A66 confirmed Household of 4 does and 6 ewes: c. 2,800 l milk, 220 to 260 kg dressed meat, 18 to 24 kg wool, 6 to 8 kids and 8 to 10 lambs, c. 1,010 h a year, 4.5 ha (pasture 1.5 to …
  • A71 confirmed 137's village of 300: 45 to 50 does, 150 to 160 ewes, 45 to 60 ha heath, 40 to 50 ha hay, 15 ha hedge, 2 shepherds, c. 5,800 h; 100 ml goat milk a head a day, c. 10 kg …
  • A72 confirmed Goat milking 70 to 90 strokes a minute, pre-dip thyme and sage, post-dip sour whey with tallow or rosin, canal open 30 min, healthy milk pH 6.4 to 6.7; buck 150 m …
  • A77 confirmed Hen ration 80 g grain, 30 g pulse, 40 g roots, 25 ml whey, 8 g grit; c. 29 kg grain a bird a year, 438 kg for 15 birds, 0.18 to 0.22 ha of rye
  • A80 partly confirmed Hedersleben 1865: 337 ill, 101 dead from one pig; untreated trichinellosis case fatality 15 to 30 per cent; 148's cow (6 t milk, 490 kg beef on 1.5 ha) is 117's goat …
  • B32 confirmed Calf for rennet (Ch 14): under two weeks, milk-fed only, same gun lightest cartridge, throat stick, ~20 kg meat, vell salted and hung the same hour
  • R12 confirmed Dickmilch as a Brandenburg farmhouse staple, eaten with sugar and breadcrumbs or drained to quark
  • R14 confirmed Shop yoghurt cultures fail by generation three to five; heirloom cultures persist
  • M11 unresolved Homer, Iliad V, fig juice thickening milk; Aristotle on the same
  • M12 unresolved Columella, De re rustica VII.8: rennet from lamb or kid, fig sap, thistle flowers, safflower seed
  • M13 confirmed Calf under 2 weeks, 90 to 95 % chymosin; older calves give bitter cheese
  • M15 unresolved Acid sets milk at pH 4.6; "the same number as the canning line and not a coincidence"
  • M17 confirmed 10 litres of cow's milk to 1 kg hard cheese, 6 of ewe's; a cow's year as 200 kg cheese and 100 kg butter; cheese 3,000 to 4,000 kcal/kg and a week's calcium
  • M18 confirmed Heritage breeds' BB kappa-casein gives up to a tenth more cheese (128 says 13 %); grass-fed fat softer and yellower
  • M21 confirmed Butter is a phase inversion; the butter compound (diacetyl) made at 20 °C and destroyed at 30; churn at about 10 °C
  • M22 partly confirmed Ghee under 0.3 % water; "the Indian subcontinent and half of Africa for four thousand years"
  • M23 dropped Quark with potatoes and linseed oil as the Spreewald dish "on a Friday for three hundred years"
  • M24 partly confirmed Mozzarella stretches at pH 5.2; Campania found it "three hundred years before" measurement
  • M25 confirmed Lombardy mascarpone set with tartaric acid from wine barrels
  • M32 confirmed Figs being tried on Berlin south walls; cardoon dies below minus 15 °C; nettle for fresh cheese only; Galium verum as Labkraut, gave Cheshire its colour more than its …
  • M33 confirmed A Brandenburg sand cellar is cold enough and too dry for cheese; water carried down
  • M34 amended Carl Bolle, Meierei C. Bolle, Moabit, 1881; carts with bells; inspected Havelland farms; Berlin infant deaths from bad milk
  • M35 unresolved A Bavarian cheese factory "the size of an airport", "forty thousand cows", "farmhouse" on the label
  • M36 confirmed Butter: cream ripened a day at 20 °C, chilled to 10; churn 15 to 40 min; wash at most a quarter of the cream volume; salt 15 to 20 g/kg; 10 litres of milk to half a …
  • M37 confirmed Rennet test: half a teaspoon in 4 litres at 35 °C, floating disc, 10 to 15 min; home paste about a fifth the strength of shop rennet
  • M38 confirmed Nettle: 20 g young leaves steeped in hot water into 2 litres of milk, fresh cheese only
  • M39 confirmed Quark: skim milk soured overnight, warmed to about 40 °C, hung 12 to 24 h, eaten within 4 days
  • M40 confirmed Goat's cheese: 10 l, 150 ml whey, 90 min, 3 to 4 drops rennet (a scant teaspoon of home-made), 24 h, drain 24 h, 120 g, 2 % salt with beech ash, 10 days at 85 % RH
  • M41 confirmed Mozzarella: 200 ml whey per 10 l for 1 h at 35 °C; cut to hazelnuts; cook to 38 to 40 °C; ripen 2 to 4 h; hot-water strip test; stretch in water at 80 °C
  • M42 confirmed The wheel: 300 ml whey per 30 l at 32 °C; cook to 45 to 48 °C until the grains squeak; press at ten times the weight, turning at 1, 4 and 12 h; 3 kg; turn daily then …
  • M43 confirmed Bloomy soft cheese: two days cooler and drier after salting, then the wet; keep below 14 °C; eat at 3 to 4 weeks
  • T26 confirmed Burnish, do not sand; oil with raw linseed or spoon butter 4:1 oil:beeswax, three coats a week apart
  • T32 partly confirmed Sealing unglazed earthenware: terra-sigillata burnish and slip; boiling in milk (casein); tallow rub
  • T58 unresolved Kitchen cloths: quark cloth about 10 by 10 threads/cm, straining cloth 22 by 20 folded fourfold, proofing cloth coarse herringbone floured and never soaped
  • J12 confirmed Sand yields: potatoes 20 t/ha, carrots 30, cabbage 30 (70 % edible), rye 30 dt/ha, lupin 20 dt/ha; block outputs 4,000 / 6,000 / 4,200 / 600 / 400 kg; milk 2,100 kg, …
  • J14 unresolved Kitchen arithmetic (own): 340 kg rye to the kitchen → ~280 kg flour at 80–85 % extraction → ~400 kg bread → a large loaf a day; 4,000 kg potatoes less 400 seed and 1,000 …
  • J19 unresolved Household year (own): field 1,500–2,000, kitchen ~1,100 (3 h/day), milking ~300 for three goats (twice daily over two lactations), wood 30–50, tools 156, pig 32, …
  • J28 confirmed Consumables list: files, gaskets, jar lids, needles, rennet, sulphur, matches, glass, salt; stockpile or trade; Ch 2's mine for files
  • J29 confirmed 122 is an industrial model (1,000 covers, 2,000 l milk, 20 cows, 30 pigs, 200 hens); its farm figures cite "unknown_url"; no per-person or per-animal litres; roof yield …
  • J30 unresolved Animal water (own): cow in milk 60–100 l/day, more in July; goat 5–10; pig 8–15 by weight; laying hen ~0.3 l; house dairy wash 20–40 l/day; household with goats ~300 …
  • J35 partly confirmed 131's village: 60 households, 300 people, ~3,450 acres, five specialist households (smith, miller/baker, cheesemaker/herdsman, wright, forester/collier); surplus ratio …
  • J39 unresolved Order of specialists: herdsman (paid by the head, since settlement), miller, smith, cheesemaker (40 cows, 100 l/day), potter (Ch 17), cooper, wright, tanner (Ch 9), …