Mind. Blown. On Mon, Nov 30, 2020 at 9:54 PM Steve Jones <[email protected]> wrote:
> 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 > [email protected] > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > -- -- *Sam Lambie* Taosnet Wireless Tech. 575-758-7598 Office www.Taosnet.com <http://www.newmex.com>
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