Cheese Makers in Isaan

[Chaiyadan]

I live in Chaiyaphum.  Is there anyone that currently makes their own cheese, and are you interested in getting together as a group to have informal discussions on methods and ways to make and improve your current cheese making?  I am new, only about 3 months and enjoy it and of course enjoy eating different types of cheese.  I would really like to hear from you if you are interested.

 

[bark]

Sorry to say, but it is very dangerous to try to make your own cheese; if you do not know what you are doing.

Google E coli in cheese.  

If you still want, then join Thai Cheese association.

[MissAndry]

I used to make my own cheese all the time, but it's just not cost effective in Thailand as the milk costs too much. 5l of raw milk = 130bht,  cheese yield is no better than 10%, so 500gm cheese for 130bht equals not worthwhile. (1Kg of Mozzarella in Makro = 300bht)

Edited September 5, 2016 by MissAndry
typo

[munchlet]

Good luck with the cheese. Idea for you, there are loads of Water Buffalo up there. You should take a look at making Mozzarella, you could undercut the Italians and even sell it to Bangkok Pizzerias and Italian Restaurants. The Water Buffalo that make it in Italy were originally imported from Asia, India if I am correct. Same species as the ones in Thailand.

[metisdead]

Off topic grammar police posts and replies have been removed. 

 

A post containing a link to another forum in Thailand has been removed:

 

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Edited September 5, 2016 by metisdead

[manfredtillmann]

32 minutes ago, MissAndry said:

I used to make my own cheese all the time, but it's just not cost effective in Thailand as the milk costs too much. 5l of raw milk = 130bht,  cheese yield is no better than 10%, so 500gm cheese for 130bht equals not worthwhile. (1Kg of Mozzarella in Makro = 300bht)

where do you buy 1000g of cheese for thb 300?

i pay thb 265 for 250g of the crappiest nz gouda. at big c nakhon phanom or mukdahan!

have to visit you soon...

 

[Bredbury Blue]

Hmm can't post the link. So I'll advise you instead that you might find a day trip to The Murrah Farm in Chachoengsao, which has nearly 300 buffaloes and commercially makes Mozzarella, of interest. They might give you a few ideas. Murrah Farm is located in Plaeng Yaodistrict of Chachoengsao, around an hour’s drive from the town area.

[johninbkk71]

3 hours ago, bark said:

Sorry to say, but it is very dangerous to try to make your own cheese; if you do not know what you are doing.

Google E coli in cheese.  

If you still want, then join Thai Cheese association.

Rubbish, It is not dangerous to make your own cheese. Using unpasteurized milk can be a problem, particularly if you don't know the source of the milk and if you do not practice strict hygiene.

[MissAndry]

55 minutes ago, manfredtillmann said:

where do you buy 1000g of cheese for thb 300?

i pay thb 265 for 250g of the crappiest nz gouda. at big c nakhon phanom or mukdahan!

have to visit you soon...

 

 

Makro Aro brand frozen shredded Mozerella in the freezer section, next to the frozen pizza base. 1KG about 290bht. Good for pizza base and in sandwiches.

Edited September 5, 2016 by MissAndry

[MissAndry]

19 minutes ago, johninbkk71 said:

Rubbish, It is not dangerous to make your own cheese. Using unpasteurized milk can be a problem, particularly if you don't know the source of the milk and if you do not practice strict hygiene.

 

RAW Milk

I just stick raw milk from the Thai-Danish dairy in a container on top of the fridge for 2-3 days.

Directly it's curdled I scoop off the curds for farmers cheese, or compress it with a bit of salt for a solid fresh cheese. It hasn't killed me yet, tastes good but a bit bland as fresh cheese is. No skill in making this kind of cheese, like my mum used to make on the farm when I were a kid.

This only works with raw milk, don't ever try to use pasteurized.

 

Pasteurized milk (not uht)

You can use citric acid as a curdling agent, couple of pints of milk in  a saucepan bring to the boil slowly but don't boil, as the milk rises turn off the head and add 1/2 teaspoon of citric acid (SOme prefer to dissolve the citric acid powder in a bit of warm water first). Stir well until curds have formed and scoop off. Then you can eat as farmers cheese or add a bit of salt and press for a fresh soft cheese.

Edited September 5, 2016 by MissAndry

[KhunBENQ]

Quote

Makro Aro brand frozen shredded Mozerella in the freezer section, next to the frozen pizza base. 1KG about 290bht. Good for pizza base and in sandwiches.

You call that cheese

I am Swiss.

 

Edited September 5, 2016 by KhunBENQ

[Dionigi]

I have been making cheese in Pattaya since January and apart from the fact that the store bought milk here acts strangely I am having quite a bit of success with the results. If possible work with raw milk and either pasturise it yourself or leave at least three months to mature. It is a pity that I cannot source any locally produced milk down here. If you want any advice let me know.

[manfredtillmann]

11 hours ago, MissAndry said:

 

Makro Aro brand frozen shredded Mozerella in the freezer section, next to the frozen pizza base. 1KG about 290bht. Good for pizza base and in sandwiches.

never looked in the freezer section, thank you so much, i'll go to muk tomorrow.

cheers

mft

[bark]

12 hours ago, johninbkk71 said:

Rubbish, It is not dangerous to make your own cheese. Using unpasteurized milk can be a problem, particularly if you don't know the source of the milk and if you do not practice strict hygiene.

As I said, if you do not know what you are doing; you can have problems. He is a newbie. So I told him to seek advice.

And you just proved it by saying two things.

So chill out.

[soalbundy]

blessed are the cheese makers

[55Jay]

We bought supplies at a cheese and wine making hobby shop in the US and made 1 small batch.  Right, it did take a lot of milk to make a rather small amount of cheese.  It was a fun thing to try, but we decided not to pursue it any further.

Edited September 6, 2016 by 55Jay

[Dionigi]

I use six litres of milk about, 276 baht, and it gives me about 715 gm that's 385 baht per kiloof hard pressed cheese. You cannot buy a decent cheese for anything like that only mass produced tasteless rubbish. If you like real cheese make your own or pay more than 1000 baht per kilo.

Edited September 6, 2016 by Dionigi
explaination

[Asiang]

so if anybody can do cheese why is it still so expensive ?

 

 

[Dionigi]

20 hours ago, Asiang said:

so if anybody can do cheese why is it still so expensive ?

Expensive cheese in Thailand is usually imported. Some hard cheeses take from two to three months or even upto two years to mature and not everyone is willing to wait for this amount of time to taste the fruits of their labours. It also requires specialist knowledge to make a particular type of cheese and some times the real taste cannot be made outside the area where it originated. Cheddar cheese is so called because of the technique used to manufacture but cheddar can differ quite considerably in its taste from one manufaacturer to the next. It is rather like wine, in this respect, in that it takes the environment, milk supply, age and process into account to manufacture a certain taste. This does not mean that a good tasty cheese cannot be made anywhere just that a certain type of cheese cannot be made anywhere. Commercial manufacturers are more interested in mass production than quality and that is true of most foodstuffs produced today. Mass production decreases price at the cost of taste and quality.

[Issangeorge]

In KK at Ubonrat there is a place called the Cheese House, google it. He does soft cheeses. For a variety of cheeses try Heath Farm Cheese. They have good cheddar and what a Dutch friend if mine calls stinky cheese. They used to sell direct, but one you have to buy through Sloan, or Passion Delivery, which I believe is a sponsor. The cheese is more expensive than Macro, but not all that more, and it doesn't taste like processed cheese like the Macro cheese does. It is good cheese and worth the extra money, and I am a cheap charlie.

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[metisdead]

An irrelevant troll post has been removed and the relevant reply removed as well.. 

[malct]

I was a cheese maker for a major UK Brand in the UK making Cheddar and to be safe, their is only one way to make cheese without risk and that's pasteurised cheese, pasteurised at 72.5c at 20 seconds and reduced down to 31c.

The only way to make cheese is mass produced in order to make money and then you need to source rennet and a starter, For farmhouse produced Cheddar, your talking about 500 Litre vessel and a small pasturiser   

[Rc2702]

On 06/09/2016 at 10:06 AM, Dionigi said:

I use six litres of milk about, 276 baht, and it gives me about 715 gm that's 385 baht per kiloof hard pressed cheese. You cannot buy a decent cheese for anything like that only mass produced tasteless rubbish. If you like real cheese make your own or pay more than 1000 baht per kilo.

Please update us with images and confirm your milk brand preferably with an image so people can identify brand if it is unprenouncable etc.

[Dionigi]

This is the milk I normally use. I tried most of the other brands and did not get as good a result. I do not know how the milk is treated at the factory but it does not react like the milk I have used in other countries.

The left over whey appears to have no milk solids left in it as I cannot use it to produce cheeses like riccotta and the curds produced are very fragile.

I heat the milk to about 30C and add a teaspoon of calcium chloride (from the internet) because the milk is pasturised. I also add the baterium to produce the flavours (either C101 from New England Cheesemaking or home grown Kefir Yoghurt. I have also made a culture from store bought cheese as a starter) this stands for 60 minutes to acidify. I then add rennet, first I used vegetarian rennet tablets but now use synthetically produced rennet. This stands for 50 minutes to set. I the cut the curds vertically and horizontally into the required size and either drain straight away or increse the temperature before draining depending on what kind of cheese I am trying to reproduce. After draining I press the cheese in a homemade dutch style cheese press.

After pressing it is stored in a bottle refrigerator with ther temperature turned up to its highest setting.

 New England Cheesemaking is a great website for information and recipes.

 

[Chaiyadan]

Thank you all for your input regarding my project of making cheese.  I have made Farmer's Fresh cheese 3 times, twice using raw milk from the dairy, and once using Dutchie brand whole milk from Makro.  I used Calcium Chloride in the Dutchie, and it turned out great.

Making my own cheese was the next step after making our own Cultured butter for the past 2 years.  I know that I don't save any money, but I do know what goes into the product that I am eating.

Thank you all again for your comments.

 

[DILLIGAD]

blessed are the cheese makers

Stop talking big nose!

: )


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